Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/119812
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dc.contributor.authorTondini, F.en
dc.contributor.authorLang, T.en
dc.contributor.authorChen, L.en
dc.contributor.authorHerderich, M.en
dc.contributor.authorJiranek, V.en
dc.date.issued2019en
dc.identifier.citationInternational Journal of Food Microbiology, 2019; 294:42-49en
dc.identifier.issn0168-1605en
dc.identifier.issn1879-3460en
dc.identifier.urihttp://hdl.handle.net/2440/119812-
dc.description.abstractWine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. cerevisiae to improve wine sensory profile, was investigated to understand the physiological differences between the two. Next generation sequencing was used to characterize the transcriptome of T. delbrueckii and highlight the different genomic response of these yeasts during growth under wine-like conditions. Of particular interest were the basic differences in the glucose fermentation pathway and the formation of aromatic and flavour compounds such as glycerol, esters and acetic acid. Paralog genes were missing in glycolysis and glycerol biosynthesis in T. delbrueckii. Results indicate the tendency of T. delbrueckii to produce less acetic acid relied on a higher expression of alcoholic fermentation related genes, whereas acetate esters were influenced by the absence of esterases, ATF1-2. Additionally, in the Δbap2 S. cerevisiae strain, the final concentration of short branched chain ethyl esters (SBCEEs) was related to branched chain amino acid (BCAA) uptake. In conclusion, different adaption strategies are apparent for T. delbrueckii and S. cerevisiae yeasts, an understanding of which will allow winemakers to make better use of such microbial tools to achieve a desired wine sensory outcome.en
dc.description.statementofresponsibilityFederico Tondini, Tom Lang, Liang Chen, Markus Herderich, Vladimir Jiraneken
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2019 Published by Elsevier B.V.en
dc.subjectIndigenous yeast; wine isolates; transcripts profile; BAP2en
dc.titleLinking gene expression and oenological traits: comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strainsen
dc.typeJournal articleen
dc.identifier.rmid0030108835en
dc.identifier.doi10.1016/j.ijfoodmicro.2019.01.014en
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005en
dc.identifier.pubid460770-
pubs.library.collectionAgriculture, Food and Wine publicationsen
pubs.library.teamDS14en
pubs.verification-statusVerifieden
pubs.publication-statusPublisheden
dc.identifier.orcidLang, T. [0000-0002-6403-8134]en
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]en
Appears in Collections:Agriculture, Food and Wine publications

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