Evidence for yeast autophagy during simulation of sparkling wine aging: A reappraisal of the mechanism of yeast autolysis in wine

被引：33

作者：

Cebollero, E ^{[1
]}

Carrascosa, AV ^{[1
]}

Gonzalez, R ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, Madrid 28006, Spain

来源：

BIOTECHNOLOGY PROGRESS | 2005年 / 21卷 / 02期

关键词：

D O I：

10.1021/bp049708y

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：

Yeast autolysis is the source of several molecules responsible for the quality of wines aged in contact with yeast cells. However, the mechanisms of yeast autolysis during wine aging are not completely understood. All descriptions of yeast autolysis in enological conditions emphasize the disturbance of cell organization as the starting event in the internal digestion of the cell, while no reference to autophagy is found in wine-related literature. By using yeast mutants defective in the autophagic or the Cvt pathways we have demonstrated that autophagy does take place in wine production conditions. This finding has implications for the genetic improvement of yeasts for accelerated autolysis.

引用

页码：614 / 616

页数：3

共 16 条

[1] Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions [J].