Biotechnological impact of stress response on wine yeast. (1st February 2017)

• Record Type: Journal Article
• Authors: Matallana, E.; Aranda, A.
• Is Part Of: Letters in applied microbiology. Volume 64:Number 2(2017:Feb.)
• Page Start: 103
• Page End: 110
• Publication Date: 2017-02-01
• Subjects: fermentation biotechnology -- gene expression -- stress response -- wine -- yeast; Microbiology -- Periodicals; 660.62
• DOI: 10.1111/lam.12677
• Languages: English
• ISSNs: 0266-8254

Abstract

Abstract: Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms.