Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation

Autor: Alba Contreras‐Ruiz, Romain Minebois, Javier Alonso‐del‐Real, Eladio Barrio, Amparo Querol

Publikováno v: Microbial Biotechnology, Vol 17, Iss 5, Pp n/a-n/a (2024)

Abstract This study aimed to investigate how parental genomes contribute to yeast hybrid metabolism using a metabolomic approach. Previous studies have explored central carbon and nitrogen metabolism in Saccharomyces species during wine fermentation,

Externí odkaz: https://doaj.org/article/6428797da3b744e4af9f3f6ba5e863ac

Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism

Autor: Artai R. Moimenta, David Henriques, Romain Minebois, Amparo Querol, Eva Balsa‐Canto

Publikováno v: Microbial Biotechnology, Vol 16, Iss 4, Pp 847-861 (2023)

Abstract Saccharomyces non‐cerevisiae yeasts are gaining momentum in wine fermentation due to their potential to reduce ethanol content and achieve attractive aroma profiles. However, the design of the fermentation process for new species requires

Externí odkaz: https://doaj.org/article/9df1991a99b54200b9005e16177c8909

Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

Autor: Wladimir Mardones, Carlos A. Villarroel, Kristoffer Krogerus, Sebastian M. Tapia, Kamila Urbina, Christian I. Oporto, Samuel O’Donnell, Romain Minebois, Roberto Nespolo, Gilles Fischer, Amparo Querol, Brian Gibson, Francisco A. Cubillos

Publikováno v: Microbial Biotechnology, Vol 13, Iss 4, Pp 1012-1025 (2020)

Summary The utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie

Externí odkaz: https://doaj.org/article/d883f1aae91544d59315f6c909b09899

Metabolome segregation of four strains of Saccharomyces cerevisiae , Saccharomyces uvarum and Saccharomyces kudriavzevii conducted under low temperature oenological conditions

Autor: Roberto Pérez-Torrado, Romain Minebois, Amparo Querol

Publikováno v: Environmental Microbiology. 22:3700-3721

The monitoring of fermentation at low temperatures (12-15°C) is a current practice in the winery for retention and enhancement of the flavour volatile content of wines. Among Saccharomyces species, Saccharomyces uvarum and Saccharomyces kudriavzevii

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4665334e9cac0e8f18201c98712c95d2
https://doi.org/10.1111/1462-2920.15135

A multiphase multiobjective dynamic genome-scale model shows different redox balancing among yeast species of the saccharomyces genus in fermentation

Autor: Eladio Barrio, Amparo Querol, Romain Minebois, Roberto Pérez-Torrado, Bas Teusink, Eva Balsa-Canto, David Henriques, Sebastián N. Mendoza, Laura G. Macías

Publikováno v: Henriques, D, Minebois, R, Mendoza, S N, Macías, L G, Pérez-Torrado, R, Barrio, E, Teusink, B, Querol, A & Balsa-Canto, E 2021, ' A multiphase multiobjective dynamic genome-scale model shows different redox balancing among yeast species of the saccharomyces genus in fermentation ', mSystems, vol. 6, no. 4, e00260-21 . https://doi.org/10.1128/mSystems.00260-21
mSystems, 6(4):e00260-21. American Society for Microbiology
mSystems, Vol 6, Iss 4 (2021)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
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Yeasts constitute over 1,500 species with great potential for biotechnology. Still, the yeast Saccharomyces cerevisiae dominates industrial applications, and many alternative physiological capabilities of lesser-known yeasts are not being fully explo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39db6eb36a60db2ce78cd05e6c1a9604
https://hdl.handle.net/1871.1/2622bb24-bc34-4a88-85d8-33470c6121b9