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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 [ver mas...]
dc.contributor.authorKessi Pérez, Eduardo Ignacio
dc.contributor.authorMolinet, Jennifer
dc.contributor.authorGarcía, Verónica
dc.contributor.authorAguilera, Omayra
dc.contributor.authorCepeda, Fernanda
dc.contributor.authorLópez, María Eugenia
dc.contributor.authorSari, Santiago Eduardo
dc.contributor.authorCuello, Raúl Andrés
dc.contributor.authorCiklic, Ivan Francisco
dc.contributor.authorRojo, Cecilia
dc.contributor.authorCombina, Mariana
dc.contributor.authorAraneda, Cristián
dc.contributor.authorMartínez, Claudio
dc.date.accessioned2020-10-22T17:07:12Z
dc.date.available2020-10-22T17:07:12Z
dc.date.issued2020
dc.identifier.citationKessi-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.issn2076-2607
dc.identifier.otherhttps://doi.org/10.3390/microorganisms8081194
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8110
dc.identifier.urihttps://www.mdpi.com/2076-2607/8/8/1194
dc.description.abstractThe 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.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherMDPIes_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceMicroorganisms 8 (8) : 1194. (2020)es_AR
dc.subjectSaccharomyces Cerevisiaees_AR
dc.subjectNitrógenoes_AR
dc.subjectNitrogenes_AR
dc.subjectGenetic Improvementes_AR
dc.subjectMicrosatelliteses_AR
dc.subjectMicrosatéliteses_AR
dc.subjectWine Yeastes_AR
dc.subjectLevadura de Vinoes_AR
dc.subject.otherNitrogen Consumptiones_AR
dc.subject.otherWine Productiones_AR
dc.subject.otherProducción de Vinoes_AR
dc.titleGeneration of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient mustses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chilees_AR
dc.description.filFil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chilees_AR
dc.description.filFil: Molinet, Jennifer. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chilees_AR
dc.description.filFil: García, Verónica. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chilees_AR
dc.description.filFil: Aguilera, Omayra. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chilees_AR
dc.description.filFil: Cepeda, Fernanda. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chilees_AR
dc.description.filFil: López, María Eugenia. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chilees_AR
dc.description.filFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET); Argentinaes_AR
dc.description.filFil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Rojo, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Rojo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentinaes_AR
dc.description.filFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentinaes_AR
dc.description.filFil: Araneda, Cristián. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chilees_AR
dc.description.filFil: Martínez, Claudio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chilees_AR
dc.description.filFil: Martínez, Claudio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chilees_AR
dc.subtypecientifico


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