Autor segons l'article: González B., Vázquez J., Morcillo-Parra M., Mas A., Torija M., Beltran G.
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús
Paraules clau: Tyrosol Tryptophol Phenylethanol Erhlich pathway Alcoholic fermentation tryptophol phenylethanol erhlich pathway alcoholic fermentation
Resum: Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of aromatic alcohols in all strains, whereas low glucose generally inhibited it. Increased aromatic amino acid concentrations stimulated the production of aromatic alcohols in all of the strains and conditions tested. Thus, there was a clear association between the nutrient conditions and production of aromatic alcohols in most of the wine yeast species analysed. Additionally, the synthesis pattern of these alcohols has been evaluated for the first time in Torulaspora delbrueckii, Metschnikowia pulcherrima and Starmellera bacillaris.
Àrees temàtiques: Zootecnia / recursos pesqueiros Química Nutrição Microbiology Medicina veterinaria Medicina i Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology & applied microbiology Biodiversidade
ISSN: 07400020
Adreça de correu electrònic de l'autor: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat
Identificador de l'autor: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X
Pàgina final: 74
Data d'alta del registre: 2023-02-18
Volum de revista: 74
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0740002017310353
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Microbiology. 74 64-74
Referència de l'ítem segons les normes APA: González B., Vázquez J., Morcillo-Parra M., Mas A., Torija M., Beltran G. (2018). The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology, 74(), 64-74. DOI: 10.1016/j.fm.2018.03.003
DOI de l'article: 10.1016/j.fm.2018.03.003
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2018
Pàgina inicial: 64
Tipus de publicació: Journal Publications
Repositori URV