Naslov
Functional genetics of fermenting yeasts

Autori
Orlić, Sandi

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Power of microbes in industry and environment : programme and abstracts / Kosalec, Ivan ; Pigac, Jasenka ; Vujaklija, Dušica - Zagreb : Hrvatsko mikrobiološko društvo, 2007, 29-29

ISBN
978-953-96567-5-9

Skup
Central European Symposium on Industrial Microbiology and Microbial Ecology

Mjesto i datum
Zadar, Hrvatska, 19.09.2007. - 22.09.2007

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
functional genetics; wine yeast; esters

Sažetak
In recent years, yeast functional genomics and metabolic engineering has been applied successfully for the improvement of various fermentation processes. Winemaking is one of the most ancient of man’ s technologies and is now one of the most commercially prosperous biotechnological processes. Transformation of must to wine is polymicrobic process, which is defined by complex physiological relationships, which among other, can be seen in change of specific yeast species, in certain wine production phases. The most important role in transformation of must into wine have S .cerevisiae, S. bayanus, recently S. paradoxus and some hydride species. There is a constant need to develop novel starter culture of wine yeasts possessing a wide range of specialized properties. Today, winemakers, consumers and scientist’ s work on wine yeast strains for the cost effective production of wine with minimized resource inputs, improved quality and low environmental impact. The use of functional genomics is indispensable for reach this goal because there is a constant necessity to assign function of diverse genes within the genome. Use of novel techniques for the analysis of genome, transcriptome, proteome, intercatome and metabolome will help the modern fermentation industry.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA