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Registros recuperados: 6
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Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes Inra
Cambon, B.; Monteil, V.; Remize, F.; Camarasa, C.; Dequin, S..
The utilization of Saccharomyces cerevisiae strains overproducing glycerol and with a reduced ethanol yield is a potentially valuable strategy for producing wine with decreased ethanol content. However, glycerol overproduction is accompanied by acetate accumulation. In this study, we evaluated the effects of the overexpression of GPD1, coding for glycerol-3-phosphate dehydrogenase, in three commercial wine yeast strains in which the two copies of ALD6 encoding the NADP(+)-dependent Mg2+-activated cytosolic acetaldehyde dehydrogenase have been deleted. Under wine fermentation conditions, the engineered industrial strains exhibit fermentation performance and growth properties similar to those of the wild type. Acetate was produced at concentrations similar...
Tipo: Journal Article Palavras-chave: GLYCEROL PRODUCTION; ALCOHOLIC FERMENTATION; ACETATE FORMATION; NADH; SACCHAROMYCES CEREVISIAE; WINE YEAST.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007862704cb&uri=/notices/prodinra1/2009/02/
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Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: practical implications Inra
Salmon, J.M..
During alcoholic fermentation, even when Saccharomyces cerevisiae cells have used the required oxygen for lipid synthesis, they can consume much more oxygen with no detrimental effect on the fermentation process. Under these conditions, most of the superfluous oxygen is consumed by yeasts by the partial functioning of several nonrespiratory oxygen consumption pathways, which are characterized by the production of reactive oxygen species (ROS). When excess oxygen is added to yeast cells, cell sterol content decreases, following the strong oxidation of intracellular sterols. During aging of fermented products in the presence of nonviable yeast lees (harvested at the end of alcoholic fermentation), the lees can consume oxygen for at least 3 years of the aging...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; YEAST; OXYGEN; POLYPHENOL; INTERACTION.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009d2e7cc17&uri=/notices/prodinra1/2010/09/
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Molecular basis of fructose utilization by the wine yeast Saccharomyces cerevisiae: a mutated HXT3 allele enhances fructose fermentation Inra
Guillaume, C.; Delobel, P.; Sablayrolles, J.M.; Blondin, B..
Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7{Delta} strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; WINE YEAST; HEXOSE TRANSPORTER; FRUCTOSE; GLUCOSE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008be92789f&uri=/notices/prodinra1/2009/02/
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Nicotinic acid controls lactate production by K1-LDH: a Saccharomyces cerevisiae strain expressing a bacterial LDH gene Inra
Colombié, S.; Sablayrolles, J.M..
Industrial applications for lactate, such as the production of chemicals, has led to interest in producing this organic acid by metabolically engineered a yeast such as Saccharomyces cerevisiae, which is more acid tolerant than lactic acid bacteria. This paper deals with lactate production by S. cerevisiae K1-LDH, in which the Lactobacillus plantarum lactate dehydrogenase (LDH) gene is integrated into the genome of the wine yeast strain K1. We show that a vitamin, nicotinic acid (NiA), was the limiting factor for lactate production during fermentation with the K1-LDH strain. Increasing the NiA concentration in batch conditions or in the medium used to feed chemostats affected the lactate yield. Moreover, the addition of pulses of NiA or the exponential...
Tipo: Journal Article Palavras-chave: ACIDE NICOTINIQUE; L-LACTATE; LACTATE DESHYDROGENASE; SACCHAROMYCES CEREVISIAE; OENOLOGIE; EXPRESSION DES GENES NICOTINIC ACID; L-LACTATE; ALCOHOLIC FERMENTATION; LACTATE DEHYDROGENASE; SACCHAROMYCES CEREVISIAE.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PUB0400025097104741&uri=/notices/prodinra1/2010/11/
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Online estimation of assimilable nitrogen by electrical conductivity measurement during alcoholic fermentation in enological conditions Inra
Colombié, S.; Latrille, E.; Sablayrolles, J.M..
The monitoring of alcoholic fermentation under enological conditions is currently poor due to the lack of sensors for online measurements. Such monitoring is currently limited to the measurement of CO, production or changes in density. In this study, we determined the potential value of measuring electrical conductivity. We showed that this measurement is related to the assimilation of nitrogen, which is typically the limiting nutrient, and directly correlated to ammoniacal nitrogen assimilation at any percentage of ammoniacal nitrogen in the medium. We also used electrical conductivity for the very precise monitoring of the kinetics of nitrogen assimilation after the addition of a pulse of diammonium hydrogen phosphate (DAP) during fermentation. The...
Tipo: Journal Article Palavras-chave: CONDUCTIVITE ELECTRIQUE ELECTRICAL CONDUCTIVITY; ALCOHOLIC FERMENTATION; WINE; NITROGEN; YEAST.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008236d4e45&uri=/notices/prodinra1/2009/01/
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The proteome of a wine yeast strain during fermentation, correlation with the transcriptome Inra
Rossignol, T.; Kobi, D.; Jacquet-Gutfreund, L.; Blondin, B..
Although wine yeast gene expression has been thoroughly investigated only few data are available on the evolution the proteome during alcoholic fermentation. This work aimed at specifying the change in proteome during fermentation and to assess its connection with transcriptome.The proteome of a wine yeast was monitored by 2-D gel electrophoresis throughout alcoholic fermentation. Proteome was analysed in exponential growth and stationary phase. Among 744 spots, detected we observed significant changes in abundance with 89 spots displaying an increase in intensity and 124 a decrease. We identified 59 proteins among the most regulated and/or the most expressed. Glycolysis and ethanol production, amino acid and sulfur metabolism were the most represented...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; GENE EXPRESSION; PROTEOME; WINE; YEAST.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010371255f6&uri=/notices/prodinra1/2010/08/
Registros recuperados: 6
Primeira ... 1 ... Última
 

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