A new methodology to obtain wine yeast strains overproducing mannoproteins.
- Quirós, M. 1
- Gonzalez-Ramos, D. 2
- Tabera, L. 2
- Gonzalez, R. 12
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1
Instituto de Ciencias de la Vid y del Vino
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2
Instituto de Fermentaciones Industriales
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ISSN: 0168-1605
Año de publicación: 2010
Volumen: 139
Número: 1-2
Páginas: 9-14
Tipo: Artículo
beta Ver similares en nube de resultadosOtras publicaciones en: International Journal of Food Microbiology
Resumen
Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the Β-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of lactic-acid bacteria. The development of a non-recombinant method to obtain enological yeast strains overproducing mannoproteins would therefore be very useful. Our previous experience on the genetic determinants of the release of these molecules by Saccharomyces cerevisiae has allowed us to propose a new methodology to isolate and characterize wine yeast that overproduce mannoproteins. The described methodology is based on the resistance of the killer 9 toxin produced by Williopsis saturnus, a feature linked to an altered biogenesis of the yeast cell wall. © 2010 Elsevier B.V.