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Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth Electron. J. Biotechnol.
Carmona,Lourdes; Varela,Javier; Godoy,Liliana; Ganga,María Angélica.
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid was determined by 2D gel electrophoresis, gel image analysis and differential spot selection. A set of 41 proteins showed a differential accumulation of ±2 and a p-value <0.0001. The homology sequence analysis was performed using the databases available. Differential proteins belonged to the categories of 'energy production and conversion' and 'amino acid transport and metabolism'. Conclusions: The proteomic profile of B. bruxellensis cultivated in the...
Tipo: Journal article Palavras-chave: Ethylphenols; Metabolic flux regulation; Proteomics; Spoilage yeast; Wine alterations; Wine industry.
Ano: 2016 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500005
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