Differential pattern of trehalose accumulation in wine yeast strains during the microvinification process

被引：11

作者：

Gimeno-Alcañiz, JV

Pérez-Ortín, JE

Matallana, E ^{[1
]}

机构：

[1] Univ Valencia, Dept Bioquim & Biol Mol, E-46003 Valencia, Spain

[2] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotecnol, E-46100 Burjassot, Spain

来源：

BIOTECHNOLOGY LETTERS | 1999年 / 21卷 / 04期

关键词：

microvinification; trehalose; wine yeast;

D O I：

10.1023/A:1005456917283

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：

Trehalose accumulation in wine yeast strains growing under microvinification conditions was determined and compared to that obtained under laboratory conditions. Industrial strains accumulate 10-fold more trehalose than laboratory strains. Contrary to batch-culture growth, under microvinification conditions trehalose accumulation is not consequence of glucose exhaustion. Physiological relevance of trehalose during the process of wine making and their use for potential improvements of alcoholic fermentation are discussed.

引用

页码：271 / 274

页数：4

共 11 条

[1] Lack of correlation between trehalose accumulation, cell viability and intracellular acidification as induced by various stresses in Saccharomyces cerevisiae [J].