Journal ArticleDOI
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
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TLDR
In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.Abstract:
Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts’ genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts’ complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright # 2000 John Wiley & Sons, Ltd.read more
Citations
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Journal ArticleDOI
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
Vasileios Englezos,Fabrizio Torchio,Paola Vagnoli,Sibylle Krieger-Weber,Kalliopi Rantsiou,Luca Simone Cocolin +5 more
TL;DR: In this paper, the authors investigated the impact of simultaneous inoculation of yeast and lactic acid bacteria (LAB) on malic acid consumption and metabolite production of combining S. cerevisiae strains with different fermentation rates and nutrition demands with Lactobacillus plantarum and Oenococcus oeni strains.
Journal ArticleDOI
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety.
Antonio Alfonzo,Nicola Francesca,Michele Matraxia,Valentina Craparo,Vincenzo Naselli,Vincenzo Mercurio,Giancarlo Moschetti +6 more
TL;DR: For the first time an ecological investigation of yeast associated to raceme grapes has been carried out and provided an innovative strategy to improve the acidity of a Sicilian sparkling base wine from Grillo grape variety.
Book ChapterDOI
Flavonoid Biotransformations in Microorganisms
TL;DR: The first part of this chapter presents the recent advances and challenges in utilizing recombinant bacteria and yeast to produce a number of different classes of flavonoid compounds including stilbenes, flavanones, isoflavones, flavones and anthocyanins.
Journal ArticleDOI
Multidrug resistance as a dominant molecular marker in transformation of wine yeast.
TL;DR: The successful use of the mutated PDR3 gene as a dominant molecular marker for the selection of transformants of prototrophic wine yeast Saccharomyces cerevisiae displayed a multidrug resistance phenotype that was resistant to strobilurin derivatives and azoles used to control pathogenic fungi in agriculture and medicine, respectively.
References
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Book
Molecular Biology of the Gene
TL;DR: The long-awaited Fifth Edition of James D. Watson's classic text, Molecular Biology of the Gene, has been thoroughly revised and is published to coincide with the 50th anniversary of Watson and Crick's paper on the structure of the DNA double-helix as discussed by the authors.
Journal ArticleDOI
Unipolar cell divisions in the yeast S. cerevisiae lead to filamentous growth: Regulation by starvation and RAS
TL;DR: Pseudohyphal growth requires the polar budding pattern of a/alpha diploid cells; haploid axially budding cells of identical genotype cannot undergo this dimorphic transition.
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Yeast Physiology and Biotechnology
TL;DR: Introduction to Yeast Cytology, Yeast Nutrition, and Yeast Metabolism.
Journal ArticleDOI
Novel sensing mechanisms and targets for the cAMP-protein kinase A pathway in the yeast Saccharomyces cerevisiae.
Johan M. Thevelein,J.H. De Winde +1 more
TL;DR: A major issue that remains to be resolved is the precise connection between the cAMP–PKA pathway and other nutrient‐regulated components involved in the control of growth and of phenotypic characteristics correlated with growth, such as the Sch9 and Yak1 protein kinases.