Yeast autolytic mutants potentially useful for sparkling wine production

A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the...

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Bibliographic Details
Published in:International journal of food microbiology 2003-07, Vol.84 (1), p.21-26
Main Authors: Gonzalez, R., Martinez-Rodriguez, A.J., Carrascosa, A.V.
Format: Article
Language:English
Subjects:
Autolytic mutant
Biological and medical sciences
Biotechnology
Fermentation - radiation effects
Fermented food industries
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Genetic improvement
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Mutagenesis - radiation effects
Phenotype
Saccharomyces cerevisiae
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae - radiation effects
Spores, Fungal - physiology
Spores, Fungal - radiation effects
Temperature
Ultraviolet Rays - adverse effects
Wine - microbiology
Wines and vinegars
Yeast autolysis
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Summary:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogenous compounds in an accelerated autolysis experimental model. Their fermentation power was not severely impaired.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(02)00389-6