scholarly journals Transcriptomic and chemogenomic analyses unveil the essential role of Com2-regulon in response and tolerance of Saccharomyces cerevisiae to stress induced by sulfur dioxide

2019 ◽  
Vol 6 (11) ◽  
pp. 509-523 ◽  
Author(s):  
Patrícia Lage ◽  
Belém Sampaio-Marques ◽  
Paula Ludovico ◽  
Nuno P. Mira ◽  
Ana Mendes-Ferreira
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Essential Role

scholarly journals An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods

2021 ◽  
Author(s):  
Laura Pulcini ◽  
Elisa Gamalero ◽  
Antonella Costantini ◽  
Enrico Tommaso Vaudano ◽  
Christos Tsolakis ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Essential Role ◽  
Genomic Analysis ◽  
Point Of View ◽  
Market Demand ◽  
Wine Sector ◽  
Modern Vision ◽  
Xix Century ◽  
Natural Expression

From the fundamental studies of Louis Pasteur in the XIX century to the current genomic analysis, the essential role of microorganisms in winemaking industry is well recognised. In the last decades, selected Saccharomyces cerevisiae strains with excellent fermentative behaviour have been widely commercialised in form of active dry yeasts. Currently, the production of organic and “natural” wines represents a new economically relevant trend in the wine sector. Based on this market demand, the use of industrial yeast starter could be perceived as non-organic practice and then, rejected. However, in order to preserve wines sensory quality, healthiness, and to avoid organoleptic defects given by undesirable microorganisms, the “yeast factor” (S. cerevisiae or non-Saccharomyces) cannot be ignored. The purpose of this chapter is to describe the methods of selection of wine yeasts focusing the attention on indigenous S. cerevisiae strains. In fact, the use of ecotypic yeasts may represent a good compromise between the needs of microbiologically controlled fermentation and a modern vision of wine as natural expression of its “terroir”, also from the microbiological point of view.

scholarly journals Genome-scale analyses of butanol tolerance in Saccharomyces cerevisiae reveal an essential role of protein degradation

2013 ◽  
Vol 6 (1) ◽  
pp. 48 ◽  
Author(s):  
Daniel González-Ramos ◽  
Marcel van den Broek ◽  
Antonius JA van Maris ◽  
Jack T Pronk ◽  
Jean-Marc G Daran
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Degradation ◽  
Essential Role ◽  
Butanol Tolerance ◽  
Genome Scale

scholarly journals Mig1 localization exhibits biphasic behavior which is controlled by both metabolic and regulatory roles of the sugar kinases

2020 ◽  
Vol 295 (6) ◽  
pp. 1489-1500
Author(s):  
Gregor W. Schmidt ◽  
Niek Welkenhuysen ◽  
Tian Ye ◽  
Marija Cvijovic ◽  
Stefan Hohmann
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Nuclear Localization ◽  
Essential Role ◽  
Carbon Sources ◽  
Transcriptional Repressor ◽  
Energy Sources ◽  
Nucleocytoplasmic Shuttling

Abstract Glucose, fructose and mannose are the preferred carbon/energy sources for the yeast Saccharomyces cerevisiae. Absence of preferred energy sources activates glucose derepression, which is regulated by the kinase Snf1. Snf1 phosphorylates the transcriptional repressor Mig1, which results in its exit from the nucleus and subsequent derepression of genes. In contrast, Snf1 is inactive when preferred carbon sources are available, which leads to dephosphorylation of Mig1 and its translocation to the nucleus where Mig1 acts as a transcription repressor. Here we revisit the role of the three hexose kinases, Hxk1, Hxk2 and Glk1, in glucose de/repression. We demonstrate that all three sugar kinases initially affect Mig1 nuclear localization upon addition of glucose, fructose and mannose. This initial import of Mig1 into the nucleus was temporary; for continuous nucleocytoplasmic shuttling of Mig1, Hxk2 is required in the presence of glucose and mannose and in the presence of fructose Hxk2 or Hxk1 is required. Our data suggest that Mig1 import following exposure to preferred energy sources is controlled via two different pathways, where (1) the initial import is regulated by signals derived from metabolism and (2) continuous shuttling is regulated by the Hxk2 and Hxk1 proteins. Mig1 nucleocytoplasmic shuttling appears to be important for the maintenance of the repressed state in which Hxk1/2 seems to play an essential role.

scholarly journals The role of technological factors in the formation of SO2-binding complex of base wines

2021 ◽  
pp. 83-90
Author(s):  
Ирина Валериевна Пескова ◽  
Елена Викторовна Остроухова ◽  
Ольга Владимировна Зайцева ◽  
Наталия Юрьевна Луткова ◽  
Мария Александровна Вьюгина ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Binding Potential ◽  
Statistical Data Analysis ◽  
Binding Properties ◽  
Experimental Procedure ◽  
Keto Acids ◽  
Grape Varieties ◽  
Technological Methods

Работа направлена на развитие сектора винопродукции с повышенной адаптацией к физиологическим потребностям человека, в частности, на снижение содержания диоксида серы в белых винах. Цель - изучение влияния технологических приемов на формирование SO2-связывающего комплекса виноматериалов, являющегося фактором эффективности антиоксидантного и антимикробного действия диоксида серы. Методика эксперимента включала выработку виноматериалов из винограда разных сортов при варьировании режимов и параметров технологических операций; аналитические исследования винограда и виноматериалов общепринятыми методами; статистический анализ данных. Показана превалирующая роль дозы сульфитации сусла в динамике содержания кетокислот, альдегидов и SO2-связывающих свойств в системе «виноград-виноматериал»: 75 мг/дм3 диоксида серы приводят к увеличению значений показателей в 1,4-2,9 раза. Определены культуры Saccharomyces cerevisiae, которые обусловливают наименьшее накопление SO2-связывающих компонентов в виноматериалах: штаммы I-525, I-307, I-527 из Коллекции микроорганизмов виноделия «Магарач» и прием Pied de cuve. Выявлена зависимость направленности и степени изменения содержания альдегидов и a-кетоглутаровой кислоты в цепочке «виноград - виноматериал» от сорта винограда. Определены режимы и параметры исследованных технологических приемов для винограда сортов Алиготе, Ркацители и Мускат белый, способствующие выработке виноматериалов с наименьшим SO2-связывающим потенциалом. Определены вопросы для дальнейшей экспериментальной проработки. The work is aimed at the developing the sector of wine products with increased adaptation to physiological needs of humans, in particular, at reducing the content of sulfur dioxide in white wines. The goal is to study the effect of technological methods on the formation of SO2-binding complex of base wines, which is a factor of efficiency of the sulfur dioxide antioxidant and antimicrobial action. The experimental procedure included the production of base wines from grapes of different varieties, changing modes and parameters of technological processes; analytical studies of grapes and base wines using conventional methods; statistical data analysis. The predominant role of the must sulfiting dosage in dynamics of content of keto acids, aldehydes and SO2-binding properties in the system "grapes - base wine" is shown: the amount of 75 mg/dm3 of sulfur dioxide leads to an increase in the values of parameters by 1.4-2.9 times. The cultures of Saccharomyces cerevisiae, causing the least accumulation of SO2-binding components in base wines, were specified: strains I-525, I-307, I-527 from the Magarach Collection of Microorganisms of Winemaking and the pied de cuve method. The dependence of direction and degree of change in the content of aldehydes and a-ketoglutaric acid in the chain "grapes - base wine" from the variety of grapes was revealed. Modes and parameters of the studied technological methods for grape varieties 'Aligote', 'Rkatsiteli' and 'Muscat Blanc', contributing to the production of base wines with the lowest SO2-binding potential, have been determined. The issues for further experimental study have been identified.

scholarly journals The essential role of Glu-185 and Tyr-354 residues in the ferroxidase activity of Saccharomyces cerevisiae Fet3

FEBS Letters ◽  
2000 ◽  
Vol 472 (2-3) ◽  
pp. 283-286 ◽  
Author(s):  
Maria Carmela Bonaccorsi di Patti ◽  
Maria Rosa Felice ◽  
Angela Pia Camuti ◽  
Amalia Lania ◽  
Giovanni Musci
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Essential Role ◽  
Ferroxidase Activity

Essential role of Sharpin in TNFα dependent NFκB activation in primary hepatocytes

2012 ◽  
Vol 50 (01) ◽  
Author(s):  
N Lange ◽  
S Sieber ◽  
A Erhardt ◽  
G Sass ◽  
HJ Kreienkamp ◽  
...  
Keyword(s):  
Essential Role ◽  
Primary Hepatocytes
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