Yeast diversity and native vigor for flavor phenotypes

Autores
Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo Sebastián
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a ‘Yeast Flavor Diversity Screening’ strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
Fil: Carrau, Francisco. Universidad de la República; Uruguay
Fil: Gaggero, Carina. Instituto de Investigaciones Biológicas ; Uruguay
Fil: Aguilar, Pablo Sebastián. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Fermentación
Vino
Cereveza
Levaduras
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:11336/37619
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37619
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Yeast diversity and native vigor for flavor phenotypesCarrau, FranciscoGaggero, CarinaAguilar, Pablo SebastiánFermentaciónVinoCerevezaLevadurashttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a ‘Yeast Flavor Diversity Screening’ strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.Fil: Carrau, Francisco. Universidad de la República; UruguayFil: Gaggero, Carina. Instituto de Investigaciones Biológicas ; UruguayFil: Aguilar, Pablo Sebastián. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaCell Press2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37619Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo Sebastián; Yeast diversity and native vigor for flavor phenotypes; Cell Press; Trends In Biotechnology; 33; 3; 1-2015; 148-1540167-7799CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.tibtech.2014.12.009info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0167779915000037info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:48:09Zoai:ri.conicet.gov.ar:11336/37619instacron: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:34982025-09-29 09:48:09.582CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Yeast diversity and native vigor for flavor phenotypes
title Yeast diversity and native vigor for flavor phenotypes
spellingShingle Yeast diversity and native vigor for flavor phenotypes
Carrau, Francisco
Fermentación
Vino
Cereveza
Levaduras
title_short Yeast diversity and native vigor for flavor phenotypes
title_full Yeast diversity and native vigor for flavor phenotypes
title_fullStr Yeast diversity and native vigor for flavor phenotypes
title_full_unstemmed Yeast diversity and native vigor for flavor phenotypes
title_sort Yeast diversity and native vigor for flavor phenotypes
dc.creator.none.fl_str_mv Carrau, Francisco
Gaggero, Carina
Aguilar, Pablo Sebastián
author Carrau, Francisco
author_facet Carrau, Francisco
Gaggero, Carina
Aguilar, Pablo Sebastián
author_role author
author2 Gaggero, Carina
Aguilar, Pablo Sebastián
author2_role author
author
dc.subject.none.fl_str_mv Fermentación
Vino
Cereveza
Levaduras
topic Fermentación
Vino
Cereveza
Levaduras
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a ‘Yeast Flavor Diversity Screening’ strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
Fil: Carrau, Francisco. Universidad de la República; Uruguay
Fil: Gaggero, Carina. Instituto de Investigaciones Biológicas ; Uruguay
Fil: Aguilar, Pablo Sebastián. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a ‘Yeast Flavor Diversity Screening’ strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/37619
Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo Sebastián; Yeast diversity and native vigor for flavor phenotypes; Cell Press; Trends In Biotechnology; 33; 3; 1-2015; 148-154
0167-7799
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37619
identifier_str_mv Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo Sebastián; Yeast diversity and native vigor for flavor phenotypes; Cell Press; Trends In Biotechnology; 33; 3; 1-2015; 148-154
0167-7799
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.tibtech.2014.12.009
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0167779915000037
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 Cell Press
publisher.none.fl_str_mv Cell Press
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 13.070432

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