Cargando…

Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene

We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cuello, Raúl Andrés, Flores Montero, Karina Johana, Mercado, Laura Analía, Combina, Mariana, Ciklic, Iván Francisco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2017
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5360750/ https://www.ncbi.nlm.nih.gov/pubmed/28324615 http://dx.doi.org/10.1186/s13568-017-0369-2

Ejemplares similares

Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts
por: Kessi-Pérez, Eduardo I., et al.
Publicado: (2020)

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods
por: Tofalo, Rosanna, et al.
Publicado: (2013)

Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae
por: Bellon, Jennifer R., et al.
Publicado: (2013)

Current Ethanol Production Requirements for the Yeast Saccharomyces cerevisiae
por: da Silva Fernandes, Flávia, et al.
Publicado: (2022)

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae
por: García-Ríos, Estéfani, et al.
Publicado: (2017)

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
por: Bagheri, Bahareh, et al.
Publicado: (2017)

Draft Genome Sequence of the Wine Yeast Strain Saccharomyces cerevisiae I-328
por: Mardanov, Andrey V., et al.
Publicado: (2018)

Mild Pretreatments to Increase Fructose Consumption in Saccharomyces cerevisiae Wine Yeast Strains
por: Karaoglan, Hatice Aybuke, et al.
Publicado: (2021)

Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
por: Bordet, Fanny, et al.
Publicado: (2021)

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters
por: Lee, Sae-Byuk, et al.
Publicado: (2016)

Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae
por: Eldarov, Mikhail A., et al.
Publicado: (2020)

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine
por: Canonico, Laura, et al.
Publicado: (2016)

Interaction of Lactobacillus vini with the ethanol-producing yeasts Dekkera bruxellensis and Saccharomyces cerevisiae
por: Tiukova, Ievgeniia, et al.
Publicado: (2014)

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae
por: Hu, Lanlan, et al.
Publicado: (2020)

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
por: Maicas, Sergi, et al.
Publicado: (2023)

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen
por: Brice, Claire, et al.
Publicado: (2018)

Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
por: Schmidt, Simon A., et al.
Publicado: (2019)

Application of the FLP/FRT system for conditional gene deletion in yeast Saccharomyces cerevisiae†
por: Park, Yang-Nim, et al.
Publicado: (2011)

Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae
por: Morard, Miguel, et al.
Publicado: (2019)

The flavoproteome of the yeast Saccharomyces cerevisiae()
por: Gudipati, Venugopal, et al.
Publicado: (2014)

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations
por: Ganucci, Donatella, et al.
Publicado: (2018)

Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile
por: Canonico, Laura, et al.
Publicado: (2021)

Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae
por: Lee, Pin-Rou, et al.
Publicado: (2013)

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines
por: Philipp, Christian, et al.
Publicado: (2021)

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making
por: Padilla, Beatriz, et al.
Publicado: (2017)

Transcriptional Response to Deletion of the Phosphatidylserine Decarboxylase Psd1p in the Yeast Saccharomyces cerevisiae
por: Gsell, Martina, et al.
Publicado: (2013)

Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
por: Xu, Ahui, et al.
Publicado: (2022)

Integrative Analysis of the Ethanol Tolerance of Saccharomyces cerevisiae
por: Wolf, Ivan Rodrigo, et al.
Publicado: (2023)

Mitophagy Improves Ethanol Tolerance in Yeast: Regulation by Mitochondrial Reactive Oxygen Species in Saccharomyces cerevisiae
por: Jing, Hongjuan, et al.
Publicado: (2020)

Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion
por: Lee, Danna, et al.
Publicado: (2016)

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures
por: Chen, Yu, et al.
Publicado: (2022)

Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Wild Yeast and Their Influence on Wine Quality
por: Błaszak, Magdalena, et al.
Publicado: (2023)

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
por: Minnaar, P.P., et al.
Publicado: (2019)

Increased Agrobacterium‐mediated transformation of Saccharomyces cerevisiae after deletion of the yeast ADA2 gene
por: Roushan, M.R., et al.
Publicado: (2021)

Improvement of ethanol production by ethanol-tolerant Saccharomyces cerevisiae UVNR56
por: Thammasittirong, Sutticha Na-Ranong, et al.
Publicado: (2013)

The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation
por: Alonso-del-Real, Javier, et al.
Publicado: (2017)

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
por: Peltier, Emilien, et al.
Publicado: (2018)

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency
por: Bindon, Keren A., et al.
Publicado: (2019)

Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids
por: Siesto, Gabriella, et al.
Publicado: (2022)

Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae
por: Hyma, Katie E, et al.
Publicado: (2011)

Cannot write session to /tmp/vufind_sessions/sess_spevef7dq77lijqorot1fog66q