Naslov
Tolerance to some enological stresses of yeast strains in the Saccharomyces sensu lato group

Autori
Orlić, Sandi ; Belloch, Carmela ; Barrio, Eladio ; Querol, Amparo ;

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

Izvornik
23rd International Conference on Yeast Genetics And Molecular Biology : Abstracts / - , 2007

Skup
International Conference on Yeast Genetics and Molecular Biology (23 ; 2007)

Mjesto i datum
Melbourne, Australija, 01.06.2007. - 06.06.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
stress; Saccharomyces sensu lato

Sažetak
The genus Saccharomyes is one of the most important yeast groups. Species of this genus can be into three groups S. kluyveri, Saccharromyces sensu stricto and Saccharomyces sensu lato. In the sensu stricto group are some of the most useful yeast species (S. cerevisiae, S. bayanus). The other species of this genus are very different and usually they are not associated with industrial process like winemaking. Fermentation represents a very stressful condition for yeast growth. Among the fermentation stresses the most relevant are high sugar concentration and low pH in musts, temperature and, as fermentation progresses, ethanol accumulation. The alcohol tolerance was the major factor affecting growth of Saccharomyces species. S. cerevisiae can produce and use ethanol during fermentation and, this feature gives it the advantage to survive the process until the end. Surprisingly, other Saccharomyces species like S. exiguus can survive at high concentration (12%) of ethanol. The challenge for modern day winemaking is the production of good wines using particular wine yeasts with improved or novel oenological characteristics. S. cerevisiae, S. bayanus and recently other Saccharomyces sensu stricto species (S. paradoxus, S. kudriavzevii) and hybrids look like good candidates for this purpose but the question is if we could also use some 'non classical' yeast in the selection program.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

Napomena
Yeast (ISSN 0749-503X) 24 ; S1 (10-175)

POVEZANOST RADA