Directed metabolomic approaches for the characterization and development of new yeast strains

Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understand- ing genetic regulation, enzymatic properties and phys...

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Detalles Bibliográficos
Autores: Belda Aguilar, Ignacio, Benito, Santiago, Ruiz Ruiz, Javier, Conchillo, Lorena B., Alonso Eugenio, Alejandro, Marquina Díaz, Domingo, Calderón, Fernando, Navascués López-Cordón, Eva, Santos de la Sen, Antonio
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/125705
Acceso en línea:https://hdl.handle.net/20.500.14352/125705
Access Level:acceso abierto
Palabra clave:66.061.3
Microbiología (Biología)
Biotecnología
Bioquímica (Biología)
2302.09 Enzimología
2302.12 Fermentación
2302.21 Biología Molecular
2302.90 Bioquímica de Alimentos
2302.20 Química Microbiológica
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oai_identifier_str oai:docta.ucm.es:20.500.14352/125705
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network_name_str España
repository_id_str
spelling Directed metabolomic approaches for the characterization and development of new yeast strainsBelda Aguilar, IgnacioBenito, SantiagoRuiz Ruiz, JavierConchillo, Lorena B.Alonso Eugenio, AlejandroMarquina Díaz, DomingoCalderón, FernandoNavascués López-Cordón, EvaSantos de la Sen, Antonio66.061.3Microbiología (Biología)BiotecnologíaBioquímica (Biología)2302.09 Enzimología2302.12 Fermentación2302.21 Biología Molecular2302.90 Bioquímica de Alimentos2302.20 Química MicrobiológicaAnalyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understand- ing genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contri- bution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter- and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.EDP SciencesUniversidad Complutense de Madrid20152015-07-0120152015-07-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/125705reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1257052026-06-02T12:44:21Z
dc.title.none.fl_str_mv Directed metabolomic approaches for the characterization and development of new yeast strains
title Directed metabolomic approaches for the characterization and development of new yeast strains
spellingShingle Directed metabolomic approaches for the characterization and development of new yeast strains
Belda Aguilar, Ignacio
66.061.3
Microbiología (Biología)
Biotecnología
Bioquímica (Biología)
2302.09 Enzimología
2302.12 Fermentación
2302.21 Biología Molecular
2302.90 Bioquímica de Alimentos
2302.20 Química Microbiológica
title_short Directed metabolomic approaches for the characterization and development of new yeast strains
title_full Directed metabolomic approaches for the characterization and development of new yeast strains
title_fullStr Directed metabolomic approaches for the characterization and development of new yeast strains
title_full_unstemmed Directed metabolomic approaches for the characterization and development of new yeast strains
title_sort Directed metabolomic approaches for the characterization and development of new yeast strains
dc.creator.none.fl_str_mv Belda Aguilar, Ignacio
Benito, Santiago
Ruiz Ruiz, Javier
Conchillo, Lorena B.
Alonso Eugenio, Alejandro
Marquina Díaz, Domingo
Calderón, Fernando
Navascués López-Cordón, Eva
Santos de la Sen, Antonio
author Belda Aguilar, Ignacio
author_facet Belda Aguilar, Ignacio
Benito, Santiago
Ruiz Ruiz, Javier
Conchillo, Lorena B.
Alonso Eugenio, Alejandro
Marquina Díaz, Domingo
Calderón, Fernando
Navascués López-Cordón, Eva
Santos de la Sen, Antonio
author_role author
author2 Benito, Santiago
Ruiz Ruiz, Javier
Conchillo, Lorena B.
Alonso Eugenio, Alejandro
Marquina Díaz, Domingo
Calderón, Fernando
Navascués López-Cordón, Eva
Santos de la Sen, Antonio
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 66.061.3
Microbiología (Biología)
Biotecnología
Bioquímica (Biología)
2302.09 Enzimología
2302.12 Fermentación
2302.21 Biología Molecular
2302.90 Bioquímica de Alimentos
2302.20 Química Microbiológica
topic 66.061.3
Microbiología (Biología)
Biotecnología
Bioquímica (Biología)
2302.09 Enzimología
2302.12 Fermentación
2302.21 Biología Molecular
2302.90 Bioquímica de Alimentos
2302.20 Química Microbiológica
description Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understand- ing genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contri- bution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter- and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-07-01
2015
2015-07-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/125705
url https://hdl.handle.net/20.500.14352/125705
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv EDP Sciences
publisher.none.fl_str_mv EDP Sciences
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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