Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation.

Autor:	Carrau F; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay.; Universidad de la República, Facultad de Medicina Av. Gral. Flores 2125, CEINBIO, 11800 Montevideo, Uruguay., Dellacassa E; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Laboratorio de Biotecnología de Aromas, 11800 Montevideo, Uruguay., Boido E; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay., Medina K; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay., Valera MJ; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay., Fariña L; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay.; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Laboratorio de Biotecnología de Aromas, 11800 Montevideo, Uruguay., Perez G; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay., Martin V; Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay., Alvarez-Valin F; Universidad de la República, Facultad de Ciencias Igua 4225, Instituto de Biología, Laboratorio de Genomica Evolutiva/Sección Biomatemática, 11400 Montevideo, Uruguay., Balestrazzi L; Universidad de la República, Facultad de Ciencias Igua 4225, Instituto de Biología, Laboratorio de Genomica Evolutiva/Sección Biomatemática, 11400 Montevideo, Uruguay.
Jazyk:	angličtina
Zdroj:	FEMS yeast research [FEMS Yeast Res] 2023 Jan 04; Vol. 23.
DOI:	10.1093/femsyr/foad010
Abstrakt:	Apiculate yeasts belonging to the genus Hanseniaspora are predominant on grapes and other fruits. While some species, such as Hanseniaspora uvarum, are well known for their abundant presence in fruits, they are generally characterized by their detrimental effect on fermentation quality because the excessive production of acetic acid. However, the species Hanseniaspora vineae is adapted to fermentation and currently is considered as an enhancer of positive flavour and sensory complexity in foods. Since 2002, we have been isolating strains from this species and conducting winemaking processes with them. In parallel, we also characterized this species from genes to metabolites. In 2013, we sequenced the genomes of two H. vineae strains, being these the first apiculate yeast genomes determined. In the last 10 years, it has become possible to understand its biology, discovering very peculiar features compared to the conventional Saccharomyces yeasts, such as a natural and unique G2 cell cycle arrest or the elucidation of the mandelate pathway for benzenoids synthesis. All these characteristics contribute to phenotypes with proved interest from the biotechnological point of view for winemaking and the production of other foods. (© The Author(s) 2023. Published by Oxford University Press on behalf of FEMS.)
Databáze:	MEDLINE
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