Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

被引：11
|
作者：
Caridi, Andrea [1 ]
Sidari, Rossana [1 ]
Pulvirenti, Andrea [2 ]
Blaiotta, Giuseppe [3 ]
机构：
[1] Mediterranea Univ, Dept Agr, Reggio Di Calabria, Italy
[2] Univ Modena & Reggio Emilia, Dept Life Sci, Reggio Emilia, Italy
[3] Federico II Univ Napoli, Div Vine & Wine Sci, Dept Agr Sci, Avellino, Italy
来源：
FOOD BIOTECHNOLOGY | 2020年 / 34卷 / 04期
关键词：
Adsorption; clonal selection; hybrids; ochratoxin A; phenolics; wine making; yeasts; SACCHAROMYCES-CEREVISIAE STRAINS; CELL WALLS; A REMOVAL; COLOR; FERMENTATION; SELECTION; ANTHOCYANINS; SIMULATION; PHENOTYPE; AGAR;
D O I：
10.1080/08905436.2020.1850472
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.
引用
收藏
页码：352 / 370
页数：19
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