title: Yeast autolytic mutants potentially useful for sparkling wine production.
abstract: A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogenous compounds in an accelerated autolysis experimental model. Their fermentation power was not severely impaired.
authors.affiliation: Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain. rgonzalez@ifi.csic.es
authors.forename: R
authors.initials: R
authors.lastname: Gonzalez
authors.forename: A J
authors.initials: AJ
authors.lastname: Martinez-Rodriguez
authors.forename: A V
authors.initials: AV
authors.lastname: Carrascosa
mesh_terms: D005285:Fermentation / Q000528:radiation effects; D005516:Food Microbiology; D016296:Mutagenesis / Q000528:radiation effects*; D010641:Phenotype; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism / Q000528:radiation effects; D013172:Spores, Fungal / Q000502:physiology / Q000528:radiation effects; D013696:Temperature; D014466:Ultraviolet Rays / Q000009:adverse effects*; D014920:Wine / Q000382:microbiology*