Adaptive response to wine selective pressures shapes the genome of a Saccharomyces interspecies hybrid

Autor: Sarah J Routledge, John A. Linney, Eladio Barrio, Josef Melcr, Andrew R. Pitt, Gabriel L. Castiglioni, Javier Alonso-del-Real, Amparo Querol, María Lairón-Peris, Alan D. Goddard

Publikováno v: Lairón-Peris, M, Castiglioni, G L, Routledge, S J, Alonso-del-Real, J, Linney, J A, Pitt, A R, Melcr, J, Goddard, A D, Barrio, E & Querol, A 2021, ' Adaptive response to wine selective pressures shapes the genome of a Saccharomyces interspecies hybrid ', Microbial genomics . https://doi.org/10.1099/mgen.0.000628
Microbial genomics, 7(8):000628. AMER SOC MICROBIOLOGY
Microbial Genomics
Digital.CSIC. Repositorio Institucional del CSIC
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During industrial processes, yeasts are exposed to harsh conditions, which eventually lead to adaptation of the strains. In the laboratory, it is possible to use experimental evolution to link the evolutionary biology response to these adaptation pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad39fdc02942a45c8328162e4681d9cf
https://publications.aston.ac.uk/id/eprint/42982/1/Adaptive_response_to_wine_selective_pressures.pdf

The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation

Autor: Alba Contreras-Ruiz, Amparo Querol, Gabriel L. Castiglioni, Eladio Barrio, Javier Alonso-del-Real

Publikováno v: Frontiers in Microbiology, Vol 8 (2017)
Alonso-del-Real, Javier Contreras-Ruiz, Alba Castiglioni, Gabriel L. Barrio Esparducer, Eladio Querol Simón, Amparo 2017 The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: limited aeration, inoculum proportions, and sequential inoculation Frontiers In Microbiology 8 2087
RODERIC. Repositorio Institucional de la Universitat de Valéncia
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Digital.CSIC. Repositorio Institucional del CSIC

Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab9fccfdfb2088377d27693f42819c00
http://journal.frontiersin.org/article/10.3389/fmicb.2017.02087/full