Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale-Reference-Cited by-同舟云学术

Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale

Published:2021-05-11 Issue:11 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Reiter Taylor¹²³^ORCID,Montpetit Rachel²,Byer Shelby²,Frias Isadora²,Leon Esmeralda⁴,Viano Robert⁴,Mcloughlin Michael⁴,Halligan Thomas⁴,Hernandez Desmon⁴,Runnebaum Ron²⁴,Montpetit Ben¹²^ORCID

Affiliation:

1. Food Science Graduate Group, University of California, Davis, Davis, California, USA

2. Department of Viticulture and Enology, University of California, Davis, Davis, California, USA

3. Department of Population Health and Reproduction, University of California, Davis, Davis, California, USA

4. Department of Chemical Engineering, University of California, Davis, Davis, California, USA

Abstract

This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., the presence of non- Saccharomyces microorganisms).

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.00036-21

Reference151 articles.

1. Adaptive evolution of wine yeast

2. Genome-wide monitoring of wine yeast gene expression during alcoholic fermentation

3. Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response

4. The effect of scale on gene expression: commercial versus laboratory wine fermentations

5. Functional genomic analysis of a commercial wine strain ofSaccharomyces cerevisiaeunder differing nitrogen conditions

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece;Frontiers in Microbiology;2023-12-20

2. The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries;OENO One;2023-08-22

3. Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must;Food and Bioprocess Technology;2023-05-25

4. Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation;Microbiology Spectrum;2022-10-26

5. Integrated Fertilization with Bagasse Vermicompost Changes the Microbiome of Mencía Must and Wine;Fermentation;2022-07-27