A new methodology to obtain wine yeast strains overproducing mannoproteins.

  1. Quirós, M. 1
  2. Gonzalez-Ramos, D. 2
  3. Tabera, L. 2
  4. Gonzalez, R. 12
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Instituto de Fermentaciones Industriales
    info

    Instituto de Fermentaciones Industriales

    Madrid, España

    ROR https://ror.org/00y518s84

Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Ano de publicación: 2010

Volume: 139

Número: 1-2

Páxinas: 9-14

Tipo: Artigo

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DOI: 10.1016/J.IJFOODMICRO.2010.02.014 PMID: 20219260 SCOPUS: 2-s2.0-77949911981 WoS: WOS:000277062200002 GOOGLE SCHOLAR

Outras publicacións en: International Journal of Food Microbiology

Resumo

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.