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dc.contributor.authorSantos, Júliapor
dc.contributor.authorSousa, Maria Joãopor
dc.contributor.authorCardoso, Helenapor
dc.contributor.authorInácio, Joãopor
dc.contributor.authorSilva, Sofiapor
dc.contributor.authorSpencer-Martins, Isabelpor
dc.contributor.authorLeão, Cecíliapor
dc.identifier.citationSantos, J., Sousa, M. J., Cardoso, H., Inacio, J., Silva, S., Spencer-Martins, I., & Leao, C. (2008). Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations. Microbiology, 154(2), 422-430.por
dc.description.abstractThe incomplete consumption of sugar resulting from stuck wine fermentation is associated with important economic losses. One of the solutions to this serious problem consists of reinoculating the brew with a yeast starter culture that is both alcohol tolerant and a vigorous fructose fermenter. The present work aimed to select yeast strains capable of restarting stuck wine fermentations, and identify key parameters that contribute to the efficiency of the strains. Commercial and non-commercial Saccharomyces wine strains were tested, as well as strains of the fermentative non-Saccharomyces species Zygosaccharomyces bailii and Torulaspora delbrueckii. Although the latter species were shown to be more resistant to a combination of ethanol- and acetic-acid-induced cell death, commercial Saccharomyces cerevisiae strains were the most efficient fructose consumers in medium simulating a stuck fermentation. Stationary-phase S. cerevisiae cells performed better than inocula prepared from exponentially growing cultures, which correlates with the higher resistance to ethanol of non-growing populations. Stationary-phase cells pre-adapted to ethanol did not improve fructose consumption rates; this was in contrast to exponential-phase cells that benefited from prior incubation in ethanol-containing medium. Notably, a correlation was observed between yeast fructose consumption capacity and glucose (or fructose) transport. Our results challenge the current belief that ethanol tolerance, expressed in terms of cell viability, is a reliable criterion for the selection of yeast strains to restart stuck fermentations. Instead, this capacity seems to be based on sugar transport and its resistance to ethanol. In an attempt to further improve cell viability in the presence of high ethanol concentrations, hybrid strains of T. delbrueckii and S. cerevisiae were produced, and they showed high potential as restarter strains. The present work opens perspectives for the application of innovative strategies in the wine-making industry.por
dc.description.sponsorshipAgência de Inovação (AdI) program POCI2010/2.3, project PARFERM, for its funding grantpor
dc.publisherMicrobiology Society (SGM)por
dc.subjectAcetic Acidpor
dc.subjectColony Count, Microbialpor
dc.subjectGene Expression Regulation, Fungalpor
dc.subjectMicrobial Viabilitypor
dc.subjectSaccharomyces cerevisiaepor
dc.subjectIndustrial Microbiologypor
dc.titleEthanol tolerance of sugar transport, and the rectification of stuck wine fermentationspor
dc.subject.fosCiências Médicas::Medicina Básicapor
dc.subject.wosScience & Technologypor
Appears in Collections:ICVS - Artigos em Revistas Internacionais com Referee

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