Articles producció científica> Bioquímica i Biotecnologia

The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability

  • Dades identificatives

    Identificador: imarina:5132079
    Autors:
    Gonzalez, BeatrizVazquez, JenniferAngeles Morcillo-Parra, MMas, AlbertJesus Torija, MariaBeltran, Gemma
    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.
  • Altres:

    Autor segons l'article: Gonzalez, Beatriz; Vazquez, Jennifer; Angeles Morcillo-Parra, M; Mas, Albert; Jesus Torija, Maria; Beltran, Gemma
    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: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
    Identificador de l'autor: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
    Pàgina final: 74
    Data d'alta del registre: 2024-10-12
    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: https://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: Gonzalez, Beatriz; Vazquez, Jennifer; Angeles Morcillo-Parra, M; Mas, Albert; Jesus Torija, Maria; Beltran, Gemma (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
  • Paraules clau:

    Biotechnology & Applied Microbiology,Food Science,Food Science & Technology,Microbiology
    Tyrosol
    Tryptophol
    Phenylethanol
    Erhlich pathway
    Alcoholic fermentation
    tryptophol
    phenylethanol
    erhlich pathway
    alcoholic fermentation
    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
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