Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Abstract Background Global warming causes an increase in the levels of sugars in grapes and hence in ethanol after wine fermentation. Therefore, alcohol reduction is a major target in modern oenology. Deletion of the MKS1 gene, a negative regulator of the Retrograde Response pathway, in Saccharomyce...

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Bibliographic Details
Main Authors: Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustín Aranda
Format: Article
Language:English
Published: BMC 2024-08-01
Series:Microbial Cell Factories
Subjects:
Adaptive laboratory evolution
Saccharomyces cerevisiae
Retrograde Response pathway
Ethanol
Glycerol
Acetic acid
Online Access:https://doi.org/10.1186/s12934-024-02504-z

Internet

https://doi.org/10.1186/s12934-024-02504-z

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