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https://hdl.handle.net/1822/41774
Título: | New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking |
Autor(es): | Duarte, Ricardo Franco Umek, Lan Mendes, Inês Castro, C. C. Fonseca, Nuno Martins, Rosa Ferreira, António C. Silva Sampaio, Paula Pais, Célia Schuller, Dorit |
Palavras-chave: | Saccharomyces cerevisiae Data-fusion Wine yeasts Metabolomics Matrix factorization |
Data: | 15-Nov-2016 |
Editora: | Elsevier B.V. |
Revista: | Food Chemistry |
Citação: | Franco-Duarte, Ricardo; Umek, Lan; Mendes, Inês; Castro, C. C.; Fonseca, Nuno; Martins, Rosa; Silva-Ferreira, António C.; Sampaio, Paula; Pais, Célia; Schuller, Dorit, New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking. Food Chemistry, 211, 509-520, 2016 |
Resumo(s): | During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approaches to analyze pheno-metabolomic diversity of a S. cerevisiae strain collection with different origins. Phenotypic and genetic characterization together with individual must fermentations were performed, and metabolites relevant to aromatic profiles were determined. Experimental results were projected onto a common coordinates system, revealing 17 statistical-relevant multi-dimensional modules, combining sets of most-correlated features of noteworthy biological importance. The present method allowed, as a breakthrough, to combine genetic, phenotypic and metabolomic data, which has not been possible so far due to difficulties in comparing different types of data. Therefore, the proposed computational approach revealed as successful to shed light into the holistic characterization of S. cerevisiae pheno-metabolome in must fermentative conditions. This will allow the identification of combined relevant features with application in selection of good winemaking strains. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/41774 |
DOI: | 10.1016/j.foodchem.2016.05.080 |
ISSN: | 0308-8146 |
e-ISSN: | 0308-8146 |
Versão da editora: | http://www.elsevier.com/locate/issn/03088146 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series DBio - Artigos/Papers |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_38972_1.pdf | 1,23 MB | Adobe PDF | Ver/Abrir |