Flor yeast: new perspectives beyond wine aging
| Autor: | Ilaria Mannazzu, Teresa García-Martínez, Juan C. Mauricio, Anna Lisa Coi, Jaime Moreno-García, Marc Bou Zeidan, Severino Zara, Sylvie Dequin, Juan Moreno, Giacomo Zara, Jean Luc Legras, Marilena Budroni |
|---|---|
| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Department of Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba [Córdoba], Department of Agricultural Sciences, University of Sassari, Department of Agri-Food Sciences, Holy Spirit University of Kaslik, Department of Agricultural Chemistry, Agrifood Campus of International Excellence ceiA3, Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Microbiology (medical) 030106 microbiology Saccharomyces cerevisiae Aroma of wine lcsh:QR1-502 Flor Wine Review Biology biocapsules omic tools flor yeast wine biofilm immobilization biofilm management Microbiology lcsh:Microbiology 03 medical and health sciences Immobilization Botany vin Biocapsules saccharomyces cerevisiae [SDV.BV]Life Sciences [q-bio]/Vegetal Biology Omic tools protéomique Biofilm management Flor yeasts Vegetal Biology Flor yeast génomique comparative Biofilm Aging of wine food and beverages biology.organism_classification Yeast Yeast in winemaking oenologie Biochemistry Biologie végétale |
| Zdroj: | Frontiers in Microbiology Frontiers in Microbiology, Frontiers Media, 2016, 7, 11 p. ⟨10.3389/fmicb.2016.00503⟩ Frontiers in Microbiology 7:503 (2016) Frontiers in Microbiology, Vol 7 (2016) Frontiers in Microbiology (7), 11 p.. (2016) Helvia. Repositorio Institucional de la Universidad de Córdoba instname |
| ISSN: | 1664-302X |
| Popis: | The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tripeptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. |
| Databáze: | OpenAIRE |
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