title: Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.
abstract: Yeasts involved in secondary fermentation of traditional sparkling wines should show specific characteristics, such as flocculation capacity and autolysis. Recently it has been postulated that autophagy may contribute to the outcome of autolysis. In this study, 28 flocculent wine Saccahromyces cerevisiae strains characterized by different flocculation degrees were studied for their autolytic and autophagic activities. Autolysis was monitored in synthetic medium through the determination of amino acid nitrogen and total proteins released. At the same time, novel primer sets were developed to determine the expression of the genes ATG1, ATG17 and ATG29. Twelve strains were selected on the basis of their autolytic rate and ATG gene expressions in synthetic medium and were inoculated in a base wine. After 30, 60 and 180 days the autolytic process and ATG gene expressions were evaluated. The obtained data showed that autolysis and ATG gene expressions differed among strains and were independent of the degree of flocculation. This biodiversity could be exploited to select new starter stains to improve sparkling wine production. Copyright © 2016 John Wiley & Sons, Ltd.
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Giorgia
authors.initials: G
authors.lastname: Perpetuini
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Di Gianvito
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Arfelli
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Schirone
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Aldo
authors.initials: A
authors.lastname: Corsetti
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Rosanna
authors.initials: R
authors.lastname: Tofalo
authors.affiliation: Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Suzzi
mesh_terms: D001329:Autolysis / Q000235:genetics*; D000071183:Autophagy-Related Proteins / Q000235:genetics / Q000378:metabolism; D044822:Biodiversity; D005285:Fermentation; D005427:Flocculation; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics / Q000378:metabolism; D014920:Wine / Q000382:microbiology*
chemical_list: D000071183:Autophagy-Related Proteins; D029701:Saccharomyces cerevisiae Proteins
keywords: ATG genes; autolysis; flocculent S. cerevisiae; sparkling wine