Mecanismos moleculares y bioquímicos implicados en la adaptación de saccharomyces cerevisaiae a las bajas temperaturas de fermentación

Identificador:  TDX:473

Handle: https://hdl.handle.net/20.500.11797/TDX473

Autores:  Chiva Tomás, Rosa Ana

Resumen:
Low temperatures (10-15ºC) are used in wine fermentations to enhance both production and better maintenance of volatile flavours. Thus, white and rosé wines with greater aromatic complexity should be produced at low temperatures. However, temperature affects both the yeast growth and the fermentation rate, therefore low temperatures produce longer and sluggish fermentations. In the present study, we have selected ten genes (CSF1, HSP12, HSP26, HSP104, LTE1, LOT2, NSR1, TCP1, TIP1 y TIR2) for a further transcriptomic, physiological and gene dosage analysis. All of them have been described as essential genes at low temperature, but we find that only two of them (HSP104 y CSF1) are regulated specifically by cold. Furthermore, the overexpression of these two genes and TIP1 and TIR2 decreased the early stage of fermentation, overall at 13ºC. We have determined the importance of those genes at low temperature fermentation.