Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation-Reference-Cited by-同舟云学术

Epigenetic Changes in Saccharomyces cerevisiae Alters the Aromatic Profile in Alcoholic Fermentation

Published:2022-12-13 Issue:23 Volume:88 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Kong Yanzhuo¹,Olejar Kenneth J.²,On Stephen L. W.¹^ORCID,Winefield Christopher¹,Wescombe Philip A.³⁴,Brennan Charles S.⁵,Hider Richard N.¹,Chelikani Venkata¹^ORCID

Affiliation:

1. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand

2. Chemistry Department, Colorado State University—Pueblo, Pueblo, Colorado, USA

3. Yili Innovation Centre Oceania, Lincoln University, Lincoln, New Zealand

4. National Center of Technology Innovation for Dairy, Hohhot, Inner Mongolia, People’s Republic of China

5. School of Sciences, RMIT University, Melbourne, Australia

Abstract

The manuscript investigates and reports for the first time utilizing a non-GMO approach to alter the fermentation process of Pinot Noir wines. We have experimentally demonstrated that certain dietary compounds possess histone deacetylase (HDAC) inhibiting activity and can alter the wine characteristics by potentially altering yeast gene transcription, which was resulted from epigenetic effects.

Funder

Lincoln University

KiwiNet

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.01528-22

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