title: Overexpression of csc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis.
abstract: The potential of several alternative genetic engineering based strategies in order to accelerate Saccharomyces cerevisiae autolysis for wine production has been studied. Both constitutively autophagic and defective in autophagy strains have been studied. Although both alternatives lead to impaired survival under starvation conditions, only constitutively autophagic strains, carrying a multicopy plasmid with the csc1-1 allele under the control of the TDH3 promoter, undergo accelerated autolysis in the experimental conditions tested. Fermentation performance is impaired in the autolytic strains, but industrial strains carrying the above-mentioned construction are still able to complete second fermentation of a model base wine. We suggest the construction of industrial yeasts showing a constitutive autophagic phenotype as a way to obtain second fermentation yeast strains undergoing accelerated autolysis.
authors.affiliation: Department of Microbiology, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Cebollero
authors.forename: Adolfo
authors.initials: A
authors.lastname: Martinez-Rodriguez
authors.forename: Alfonso V
authors.initials: AV
authors.lastname: Carrascosa
authors.forename: Ramon
authors.initials: R
authors.lastname: Gonzalez
mesh_terms: D000483:Alleles; D000596:Amino Acids / Q000032:analysis; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D015870:Gene Expression; D005800:Genes, Fungal; D005947:Glucose / Q000378:metabolism; D007218:Industrial Microbiology / Q000379:methods; D010957:Plasmids; D011401:Promoter Regions, Genetic; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000502:physiology*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics* / Q000502:physiology*; D014920:Wine / Q000382:microbiology
chemical_list: D000596:Amino Acids; D003470:Culture Media; D029701:Saccharomyces cerevisiae Proteins; D000431:Ethanol; D005947:Glucose