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Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts.
Microorganisms ( IF 4.5 ) Pub Date : 2020-08-06 , DOI: 10.3390/microorganisms8081194
Eduardo I Kessi-Pérez 1, 2 , Jennifer Molinet 1 , Verónica García 2 , Omayra Aguilera 2 , Fernanda Cepeda 3 , María Eugenia López 3 , Santiago Sari 4 , Raúl Cuello 4, 5 , Iván Ciklic 4 , María Cecilia Rojo 4, 5 , Mariana Combina 4, 5 , Cristián Araneda 3 , Claudio Martínez 1, 2
Affiliation  

The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry.

中文翻译:

一种非转基因遗传改良酵母菌株的生产,用于从缺氮的葡萄汁中生产葡萄酒。

酵母酿酒酵母是负责涉及葡萄汁转化为酒过程中的主要种类,与在葡萄汁初始氮是用于它的关键。葡萄酒行业的主要问题之一是葡萄汁中缺乏氮源,导致发酵过程停滞或缓慢,并造成经济损失。在这种情况下,一种替代方法是分离或产生发酵所需氮含量低的酵母菌株。在本研究中,我们开展了一项遗传改良计划,使用从智利和阿根廷(F 0)的酿酒环境中分离出的70株菌株作为基本种群,从而使第一代和第二代孝子产生(F 1和F2)分别基于不同的家庭和杂种。发现所研究的性状具有较高的遗传力,在F 2中获得。消耗品系中少量氮源的种群菌株。在这些改良品系中,“ 686”品系在实验室水平的合成葡萄汁中特别显示出氮消耗的显着下降,而不会损失发酵性能。在酒窖条件下,使用这种改良菌株从中试规模的天然葡萄汁(补充和不补充铵)生产葡萄酒时,在该菌株和广泛使用的商业菌株(EC1118)之间获得了相似的发酵能力。然而,当在未补充的葡萄汁中发酵时,改良菌株“ 686”显示EC1118菌株不存在明显的花香,这种差异可能是其氨基酸消耗方式不同的直接结果。
更新日期:2020-08-06
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