Phenotypic and genotypic diversity of wine yeasts used for acidic musts

@article{KunickaStyczyska2012PhenotypicAG,
  title={Phenotypic and genotypic diversity of wine yeasts used for acidic musts},
  author={Alina Kunicka-Styczyńska and Katarzyna Rajkowska},
  journal={World Journal of Microbiology \& Biotechnology},
  year={2012},
  volume={28},
  pages={1929 - 1940}
}
The aim of this study was to examine the physiological and genetic stability of the industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum under acidic stress during fermentation. The yeasts were sub-cultured in aerobic or fermentative conditions in media with or without l-malic acid. Changes in the biochemical profiles, karyotypes, and mitochondrial DNA profiles were assessed after minimum 50 generations. All yeast segregates showed a tendency to increase the… 
View on Springer
link.springer.com
12 Citations
Highly Influential Citations
1
Background Citations
6
Methods Citations
1

12 Citations

Fermentative diversity of yeast selected for acidic musts
TLDR
Assessment of fermentative stability under environmental stress can help in the evaluation of yeast selected for the fermentation of specific musts, which suggests a possible role of this acid in the process of evolutionary diversification of yeasts.
Biodiversity of brewery yeast strains and their fermentative activities
TLDR
The authors' results confirmed that ATP and glycogen content, and the activity of the key metabolic enzymes succinate dehydrogenase and pyruvate decarboxylase, may be good general indicators of cell viability, however, the genetic properties, physiology and fermentation capacity of different brewery yeasts are unique to individual strains.
Phenotypic characterisation of Saccharomyces spp. yeast for tolerance to stresses encountered during fermentation of lignocellulosic residues to produce bioethanol
TLDR
This study assesses Saccharomyces yeasts for their capacity to tolerate osmotic, temperature and ethanol stresses and inhibitors that might typically be released during steam explosion of wheat straw to identify a potential candidate strain or strains for efficient second generation bioethanol production.
Novel Approach in the Construction of 
Bioethanol-Producing Saccharomyces cerevisiae Hybrids§
TLDR
The results suggest that the construction of intraspecies hybrids coupled with the use of genetic engineering techniques is a promising approach for improvement or development of new biotechnologically relevant strains of S. cerevisiae.
Genetic instability of constitutive acid phosphatase in shochu and sake yeast.
The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry
TLDR
The development of acidity adjustment yeast strains with minimized resource inputs, improved fermentation, and enological capabilities for an environmentally friendly production of healthy, top quality wine is presented.
Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
TLDR
Insight is given into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation) and deacetification (reduction of volatile acidity) of wine in an attempt to better understand their biochemistry and enological features.
In the Search for Novel Wine Yeast with Deacidification Activity
Copyright: © 2012 Kunicka-Styczyńska A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and…
Typing and virulence factors of food-borne Candida spp. isolates.
The Trends and Prospects of Winemaking in Poland
Viticulture and winery origins in Poland date to the tenth century, but their tradition has been reborn in the last ten years, resulting in a development of small vineyards producing excellent wines…
...
...

References

SHOWING 1-10 OF 96 REFERENCES
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.
Physiological and molecular characterization of flor yeasts: Polymorphism of flor yeast populations
TLDR
The polymorphism observed might reflect the enormous variability induced by the ethanol followed by the selection of those mtDNA sequences which make the mitochondria metabolically active under these conditions.
Analysis of yeasts derived from natural fermentation in a Tokaj winery
TLDR
The diversity of yeast flora was investigated in a spontaneously fermenting sweet white wine in a Tokaj winery and revealed high stability of electrophoretic karyotypes and various degrees of heterozygosity for mating-types, the fermentation of galactose and the production of metabolic by-products.
Analysis of the stress resistance of commercial wine yeast strains
TLDR
Significant differences were found between these yeast strains under certain severe conditions, Vitilevure Pris Mouse and Lalvin T73 being the most resistant strains, while Fermiblanc arom SM102 and UCLM S235 were the most sensitive ones.
Analysis and Dynamics of the Chromosomal Complements of Wild Sparkling-Wine Yeast Strains
TLDR
It is suggested that ribosomal DNA repeats play an important role in the changes in size observed in chromosome XII, whereas SUC genes or Ty elements did not show amplification or transposition processes that could be related to rearrangements of the chromosomes showing these sequences.
Systematics of the species of the yeast genus Saccharomyces associated with the fermentation industry
TLDR
A taxonomic revision of more than 1,000 strains isolated during the past 50 years and belonging to the above species showed extreme instability in the ability to ferment different sugars, indicating that the two groups of species are not closely related.
Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters.
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
Genetic analysis of apomictic wine yeasts
TLDR
The high frequency of wine strains which are apomictic suggests apomixis to be an advantageous phenotype which allows the formation of stress-resistant asci but prevents the loss of favored chromosomal rearrangements.
Determination of the Relative Ploidy in Different Saccharomyces cerevisiae Strains used for Fermentation and ‘Flor’ Film Ageing of Dry Sherry‐type Wines
TLDR
The full chromosomal karyotype of six enological Saccharomyces cerevisiae strains used for fermentation and biological ageing of sherry‐type wines was studied, and the results indicate the presence of two, three or four copies of a chromosome in the industrial strains examined, and thus confirm that aneuploidy/polyploidsy is not uncommon in these strains.
...
...