Importance and role of lipids in wine yeast fermentation

被引：29
作者：
Tesniere, Catherine [1 ]
机构：
[1] Univ Montpellier, Montpellier SupAgro, INRA, UMR SPO, Montpellier, France
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2019年 / 103卷 / 20期
关键词：
Enological fermentation; Lipids; Saccharomyces cerevisiae; Stress; Volatile compounds; FATTY-ACID TRANSPORT; SACCHAROMYCES-CEREVISIAE; ALCOHOLIC FERMENTATION; ETHANOL TOLERANCE; PLASMA-MEMBRANE; STEROL UPTAKE; TEMPERATURE; GRAPE; METABOLISM; ERGOSTEROL;
D O I：
10.1007/s00253-019-10029-4
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：
This review summarizes the current knowledge on the importance and role of lipids in wine yeast fermentation. Lipids play an important role in membrane structure, adaptation to stress, or as signaling molecules. They are also essential nutrients whose availability can vary depending on winemaking technology, with major effects on yeast alcoholic fermentation. Moreover, lipid supplementation can greatly stimulate the formation of yeast volatile metabolites.
引用
收藏
页码：8293 / 8300
页数：8
相关论文
共 50 条
  • [21] Influence of sequential yeast mixtures on wine fermentation
    Clemente-Jimenez, JM
    Mingorance-Cazorla, L
    Martínez-Rodriguez, S
    Heras-Vázquez, FJL
    Rodríguez-Vico, F
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 98 (03) : 301 - 308
  • [22] The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
    van Wyk, Niel
    Grossmann, Manfred
    Wendland, Juergen
    von Wallbrunn, Christian
    Pretorius, Isak S.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (49) : 13496 - 13505
  • [23] A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling
    Brice, Claire
    Sanchez, Isabelle
    Bigey, Frederic
    Legras, Jean-Luc
    Blondin, Bruno
    BMC GENOMICS, 2014, 15
  • [24] The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation
    Muysson, Jared
    Miller, Laurianne
    Allie, Robert
    Inglis, Debra L.
    FERMENTATION-BASEL, 2019, 5 (04):
  • [25] Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions
    Chidi, B. S.
    Rossouw, D.
    Buica, A. S.
    Bauer, F. F.
    SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2015, 36 (03) : 316 - 327
  • [26] The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation
    Godillot, Josephine
    Sanchez, Isabelle
    Perez, Marc
    Picou, Christian
    Galeote, Virginie
    Sablayrolles, Jean-Marie
    Farines, Vincent
    Mouret, Jean-Roch
    FRONTIERS IN MICROBIOLOGY, 2022, 13
  • [27] Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast
    Zhang, Jin
    Astorga, Maria A.
    Gardner, Jennifer M.
    Walker, Michelle E.
    Grbin, Paul R.
    Jiranek, Vladimir
    METABOLIC ENGINEERING, 2018, 45 : 255 - 264
  • [28] Occurrence of yeast cell death associated with micronutrient starvation during wine fermentation varies with nitrogen sources
    Duc, Camille
    Noble, Jessica
    Tesniere, Catherine
    Blondin, Bruno
    OENO ONE, 2019, 53 (03) : 445 - 456
  • [29] Identification of a yeast strain as a potential stuck wine fermentation restarter: a kinetic characterization
    Rodriguez-Sifuentes, L.
    Paez-Lerma, J. B.
    Rutiaga-Quinones, O. M.
    Rojas-Contreras, J. A.
    Ruiz-Baca, E.
    Gutierrez-Sanchez, G.
    Barrio, E.
    Soto-Cruz, N. O.
    CYTA-JOURNAL OF FOOD, 2014, 12 (01) : 1 - 8
  • [30] Impact of yeast starter formulations on the production of volatile compounds during wine fermentation
    Romano, Patrizia
    Pietrafesa, Rocchina
    Romaniello, Rossana
    Zambuto, Marianna
    Calabretti, Antonella
    Capece, Angela
    YEAST, 2015, 32 (01) : 245 - 256
12345