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Resumen
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast
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dc.contributor.author | Kessi Pérez, Eduardo Ignacio | |
dc.contributor.author | Molinet, Jennifer | |
dc.contributor.author | García, Verónica | |
dc.contributor.author | Aguilera, Omayra | |
dc.contributor.author | Cepeda, Fernanda | |
dc.contributor.author | López, María Eugenia | |
dc.contributor.author | Sari, Santiago Eduardo | |
dc.contributor.author | Cuello, Raúl Andrés | |
dc.contributor.author | Ciklic, Ivan Francisco | |
dc.contributor.author | Rojo, Cecilia | |
dc.contributor.author | Combina, Mariana | |
dc.contributor.author | Araneda, Cristián | |
dc.contributor.author | Martínez, Claudio | |
dc.date.accessioned | 2020-10-22T17:07:12Z | |
dc.date.available | 2020-10-22T17:07:12Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Kessi-Pérez, E.I.; Molinet, J.; García, V.; Aguilera, O.; Cepeda, F.; López, M.E.; Sari, S.; Cuello, R.; Ciklic, I.; Rojo, M.C.; Combina, M.; Araneda, C.; Martínez, C. Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts. Microorganisms 2020, 8, 1194. | es_AR |
dc.identifier.issn | 2076-2607 | |
dc.identifier.other | https://doi.org/10.3390/microorganisms8081194 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/8110 | |
dc.identifier.uri | https://www.mdpi.com/2076-2607/8/8/1194 | |
dc.description.abstract | The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. | es_AR |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | MDPI | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | Microorganisms 8 (8) : 1194. (2020) | es_AR |
dc.subject | Saccharomyces Cerevisiae | es_AR |
dc.subject | Nitrógeno | es_AR |
dc.subject | Nitrogen | es_AR |
dc.subject | Genetic Improvement | es_AR |
dc.subject | Microsatellites | es_AR |
dc.subject | Microsatélites | es_AR |
dc.subject | Wine Yeast | es_AR |
dc.subject | Levadura de Vino | es_AR |
dc.subject.other | Nitrogen Consumption | es_AR |
dc.subject.other | Wine Production | es_AR |
dc.subject.other | Producción de Vino | es_AR |
dc.title | Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA Mendoza | es_AR |
dc.description.fil | Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile | es_AR |
dc.description.fil | Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile | es_AR |
dc.description.fil | Fil: Molinet, Jennifer. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile | es_AR |
dc.description.fil | Fil: García, Verónica. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile | es_AR |
dc.description.fil | Fil: Aguilera, Omayra. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile | es_AR |
dc.description.fil | Fil: Cepeda, Fernanda. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile | es_AR |
dc.description.fil | Fil: López, María Eugenia. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile | es_AR |
dc.description.fil | Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET); Argentina | es_AR |
dc.description.fil | Fil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Rojo, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Rojo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina | es_AR |
dc.description.fil | Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina | es_AR |
dc.description.fil | Fil: Araneda, Cristián. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile | es_AR |
dc.description.fil | Fil: Martínez, Claudio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile | es_AR |
dc.description.fil | Fil: Martínez, Claudio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile | es_AR |
dc.subtype | cientifico |
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