Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

被引：19
作者：
Piva, Giovana Girardi [1 ]
Casalta, Erick [1 ]
Legras, Jean-Luc [1 ]
Tesniere, Catherine [1 ]
Sablayrolles, Jean-Marie [1 ]
Ferreira, David [2 ]
Ortiz-Julien, Anne [2 ]
Galeote, Virginie [1 ]
Mouret, Jean-Roch [1 ]
机构：
[1] Univ Montpellier, Inst Agro, INRAE, SPO, F-34060 Montpellier, France
[2] Lallemand SAS, F-31702 Blagnac, France
来源：
FERMENTATION-BASEL | 2022年 / 8卷 / 02期
关键词：
ergosterol; phytosterols; sterol starvation; wine yeast; yeast membrane; oenology; MEMBRANE-LIPID COMPOSITION; CHEMICALLY-DEFINED MEDIUM; HIGH HYDROSTATIC-PRESSURE; MAJOR VOLATILE COMPOUNDS; UNSATURATED FATTY-ACIDS; NUCLEAR-PORE COMPLEX; PLASMA-MEMBRANE; ETHANOL-TOLERANCE; TRANSCRIPTIONAL REGULATION; PLANT STEROLS;
D O I：
10.3390/fermentation8020090
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：
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.
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页数：20
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