Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts.
acetic acid
acetyl-CoA
ergosterol
fatty acids
metabolic flux
wine
yeasts
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2022
2022
Historique:
received:
27
11
2021
accepted:
14
04
2022
entrez:
9
6
2022
pubmed:
10
6
2022
medline:
10
6
2022
Statut:
epublish
Résumé
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their ability to cope with various fermentation-related stresses, including elevated levels of ethanol and the presence of weak acids. In addition, the lipid composition of grape juice also impacts the production of many wine-relevant aromatic compounds. Several studies have evaluated the impact of lipids and of their metabolism on fermentation performance and aroma production in the dominant wine yeast
Identifiants
pubmed: 35677913
doi: 10.3389/fmicb.2022.823581
pmc: PMC9168537
doi:
Types de publication
Journal Article
Langues
eng
Pagination
823581Informations de copyright
Copyright © 2022 Mbuyane, Bauer, Bloem, Camarasa, Ortiz-Julien and Divol.
Déclaration de conflit d'intérêts
AO-J was employed by Lallemand SAS. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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