Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

被引：11
|
作者：
Caridi, Andrea [1 ]
Sidari, Rossana [1 ]
Pulvirenti, Andrea [2 ]
Blaiotta, Giuseppe [3 ]
机构：
[1] Mediterranea Univ, Dept Agr, Reggio Di Calabria, Italy
[2] Univ Modena & Reggio Emilia, Dept Life Sci, Reggio Emilia, Italy
[3] Federico II Univ Napoli, Div Vine & Wine Sci, Dept Agr Sci, Avellino, Italy
来源：
FOOD BIOTECHNOLOGY | 2020年 / 34卷 / 04期
关键词：
Adsorption; clonal selection; hybrids; ochratoxin A; phenolics; wine making; yeasts; SACCHAROMYCES-CEREVISIAE STRAINS; CELL WALLS; A REMOVAL; COLOR; FERMENTATION; SELECTION; ANTHOCYANINS; SIMULATION; PHENOTYPE; AGAR;
D O I：
10.1080/08905436.2020.1850472
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.
引用
收藏
页码：352 / 370
页数：19
相关论文
共 35 条
  • [31] Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity
    Sun, Baoshan
    Neves, Ana C.
    Fernandes, Tiago A.
    Fernandes, Ana L.
    Mateus, Nuno
    De Freitas, Vitor
    Leandro, Conceicao
    Spranger, Maria I.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (12) : 6550 - 6557
  • [32] Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder
    Mara V. Galmarini
    Chantal Maury
    Emira Mehinagic
    Virginia Sanchez
    Rosa I. Baeza
    Sophie Mignot
    Maria C. Zamora
    Jorge Chirife
    Food and Bioprocess Technology, 2013, 6 : 3585 - 3595
  • [33] Determination of the hydrophilic and lipophilic antioxidant activity of white- and red wines during the wine-making process
    Alcolea, JF
    Cano, A
    Acosta, M
    Arnao, MB
    ITALIAN JOURNAL OF FOOD SCIENCE, 2003, 15 (02) : 207 - 214
  • [34] Effect of processing on total phenolic content and antioxidant activity during the Okuzgozu Red wine making by the different vinification techniques
    Borazan, Alev Akpinar
    Bozan, Berrin
    NEW BIOTECHNOLOGY, 2012, 29 : S100 - S100
  • [35] Improvement of of Brazilian bioethanol production - Challenges and perspectives on the identification and genetic modification of new strains of Saccharomyces cerevisiae yeasts isolated during ethanol process
    de Souza, Jonas Paulino
    do Prado, Cleiton Dias
    Eleutherio, Elis C. A.
    Bonatto, Diego
    Malavazi, Iran
    da Cunha, Anderson Ferreira
    FUNGAL BIOLOGY, 2018, 122 (06) : 583 - 591
1234