Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia

Autores
Simes, Adriana Beatriz; Maturano, Ramona del Carmen; Tassile, Valentín; Caballero, Adriana Catalina; del Monaco, Silvana Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
At present, Argentina does not count with a production of indigenous yeast strains with suitable technological and oenological features to be used in the regional winery industry. Isolation and molecular characterization of these microorganisms and its fermentation attributes would be relevant to the sustainable development of the activity in the country and to recognize and preserve the biodiversity of the region. Eight strains isolated from grapes and musts from the North Patagonian region and genetically identified as Saccharomyces cerevisiae, were studied for their fermentation behavior, emphasizing in hexose transport through the plasma membrane, which is the limiting step of the process. Thus, sugar consumption profiles were analyzed in different media at laboratory scale, to be subsequently applied to the fermentation of natural musts. Three of the eight initial strains were selected, named ÑNM10, ÑIF8 and ÑMN16 according to their fermentation profiles. The expression of hexose transporters during fermentations revealed interesting differences in the response of each strain to sugar consumption, where transporters HXT2 and HXT5 showed significant changes in expression in Patagonian strains, which are normally associated to endurance to culture stress conditions. The results obtained by combining the characteristics studied, at molecular and physiological level, are extremely encouraging. Native strain ÑMN16, showed a high potential for application in local winemaking. Assays carried out on a pilot scale will determine the feasibility of applying this strain with promising technological features at industrial scale.
Fil: Simes, Adriana Beatriz. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Maturano, Ramona del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Tassile, Valentín. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Caballero, Adriana Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Materia
SACCHAROMYCES
WINE
HEXOSES
TRANSPORT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62913
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/62913
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North PatagoniaSimes, Adriana BeatrizMaturano, Ramona del CarmenTassile, ValentínCaballero, Adriana Catalinadel Monaco, Silvana MariaSACCHAROMYCESWINEHEXOSESTRANSPORThttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2At present, Argentina does not count with a production of indigenous yeast strains with suitable technological and oenological features to be used in the regional winery industry. Isolation and molecular characterization of these microorganisms and its fermentation attributes would be relevant to the sustainable development of the activity in the country and to recognize and preserve the biodiversity of the region. Eight strains isolated from grapes and musts from the North Patagonian region and genetically identified as Saccharomyces cerevisiae, were studied for their fermentation behavior, emphasizing in hexose transport through the plasma membrane, which is the limiting step of the process. Thus, sugar consumption profiles were analyzed in different media at laboratory scale, to be subsequently applied to the fermentation of natural musts. Three of the eight initial strains were selected, named ÑNM10, ÑIF8 and ÑMN16 according to their fermentation profiles. The expression of hexose transporters during fermentations revealed interesting differences in the response of each strain to sugar consumption, where transporters HXT2 and HXT5 showed significant changes in expression in Patagonian strains, which are normally associated to endurance to culture stress conditions. The results obtained by combining the characteristics studied, at molecular and physiological level, are extremely encouraging. Native strain ÑMN16, showed a high potential for application in local winemaking. Assays carried out on a pilot scale will determine the feasibility of applying this strain with promising technological features at industrial scale.Fil: Simes, Adriana Beatriz. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Maturano, Ramona del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Tassile, Valentín. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Caballero, Adriana Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaScientific Research Publishing2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62913Simes, Adriana Beatriz; Maturano, Ramona del Carmen; Tassile, Valentín; Caballero, Adriana Catalina; del Monaco, Silvana Maria; Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia; Scientific Research Publishing; Advances in Microbiology; 6; 9; 8-2016; 733-744; 698612165-3402CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4236/aim.2016.69072info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/15-2270788_69861.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:59Zoai:ri.conicet.gov.ar:11336/62913instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:59.882CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
title Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
spellingShingle Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
Simes, Adriana Beatriz
SACCHAROMYCES
WINE
HEXOSES
TRANSPORT
title_short Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
title_full Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
title_fullStr Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
title_full_unstemmed Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
title_sort Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia
dc.creator.none.fl_str_mv Simes, Adriana Beatriz
Maturano, Ramona del Carmen
Tassile, Valentín
Caballero, Adriana Catalina
del Monaco, Silvana Maria
author Simes, Adriana Beatriz
author_facet Simes, Adriana Beatriz
Maturano, Ramona del Carmen
Tassile, Valentín
Caballero, Adriana Catalina
del Monaco, Silvana Maria
author_role author
author2 Maturano, Ramona del Carmen
Tassile, Valentín
Caballero, Adriana Catalina
del Monaco, Silvana Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv SACCHAROMYCES
WINE
HEXOSES
TRANSPORT
topic SACCHAROMYCES
WINE
HEXOSES
TRANSPORT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv At present, Argentina does not count with a production of indigenous yeast strains with suitable technological and oenological features to be used in the regional winery industry. Isolation and molecular characterization of these microorganisms and its fermentation attributes would be relevant to the sustainable development of the activity in the country and to recognize and preserve the biodiversity of the region. Eight strains isolated from grapes and musts from the North Patagonian region and genetically identified as Saccharomyces cerevisiae, were studied for their fermentation behavior, emphasizing in hexose transport through the plasma membrane, which is the limiting step of the process. Thus, sugar consumption profiles were analyzed in different media at laboratory scale, to be subsequently applied to the fermentation of natural musts. Three of the eight initial strains were selected, named ÑNM10, ÑIF8 and ÑMN16 according to their fermentation profiles. The expression of hexose transporters during fermentations revealed interesting differences in the response of each strain to sugar consumption, where transporters HXT2 and HXT5 showed significant changes in expression in Patagonian strains, which are normally associated to endurance to culture stress conditions. The results obtained by combining the characteristics studied, at molecular and physiological level, are extremely encouraging. Native strain ÑMN16, showed a high potential for application in local winemaking. Assays carried out on a pilot scale will determine the feasibility of applying this strain with promising technological features at industrial scale.
Fil: Simes, Adriana Beatriz. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Maturano, Ramona del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Tassile, Valentín. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Caballero, Adriana Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
description At present, Argentina does not count with a production of indigenous yeast strains with suitable technological and oenological features to be used in the regional winery industry. Isolation and molecular characterization of these microorganisms and its fermentation attributes would be relevant to the sustainable development of the activity in the country and to recognize and preserve the biodiversity of the region. Eight strains isolated from grapes and musts from the North Patagonian region and genetically identified as Saccharomyces cerevisiae, were studied for their fermentation behavior, emphasizing in hexose transport through the plasma membrane, which is the limiting step of the process. Thus, sugar consumption profiles were analyzed in different media at laboratory scale, to be subsequently applied to the fermentation of natural musts. Three of the eight initial strains were selected, named ÑNM10, ÑIF8 and ÑMN16 according to their fermentation profiles. The expression of hexose transporters during fermentations revealed interesting differences in the response of each strain to sugar consumption, where transporters HXT2 and HXT5 showed significant changes in expression in Patagonian strains, which are normally associated to endurance to culture stress conditions. The results obtained by combining the characteristics studied, at molecular and physiological level, are extremely encouraging. Native strain ÑMN16, showed a high potential for application in local winemaking. Assays carried out on a pilot scale will determine the feasibility of applying this strain with promising technological features at industrial scale.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/62913
Simes, Adriana Beatriz; Maturano, Ramona del Carmen; Tassile, Valentín; Caballero, Adriana Catalina; del Monaco, Silvana Maria; Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia; Scientific Research Publishing; Advances in Microbiology; 6; 9; 8-2016; 733-744; 69861
2165-3402
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62913
identifier_str_mv Simes, Adriana Beatriz; Maturano, Ramona del Carmen; Tassile, Valentín; Caballero, Adriana Catalina; del Monaco, Silvana Maria; Molecular and Kinetic Characterization of the Fermentative Behavior of Saccharomyces cerevisiae Strains Isolated from North Patagonia; Scientific Research Publishing; Advances in Microbiology; 6; 9; 8-2016; 733-744; 69861
2165-3402
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4236/aim.2016.69072
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/15-2270788_69861.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Research Publishing
publisher.none.fl_str_mv Scientific Research Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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