Yeast autolytic mutants potentially useful for sparkling wine production

• Published in: International journal of food microbiology Vol. 84; no. 1; pp. 21 - 26
• Main Authors: Gonzalez, R., Martinez-Rodriguez, A.J., Carrascosa, A.V.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15.07.2003; Elsevier
• 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; Saccharomyces cerevisiae; Yeast autolysis; Genetic improvement; Autolytic mutant; Wine; Yeast; Recombinant DNA; Yeasl autolysis; Genetically modified microorganism; Fungi; Autolysis; Alcoholic beverage; Ascomycetes; Mutation; Genetically modified organism; Thallophyta
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(02)00389-6

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.