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Biotechnological impact of stress response on wine yeast
Author(s) -
Matallana E.,
Aranda A.
Publication year - 2017
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12677
Subject(s) - wine , yeast , yeast in winemaking , saccharomyces cerevisiae , fermentation , winemaking , ethanol fermentation , biology , fight or flight response , shock (circulatory) , food science , osmotic shock , microbiology and biotechnology , biochemistry , gene , medicine
Abstract Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms.