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001-es BibID:	BIBFORM070339
Első szerző:	Gangl, Helmut
Cím:	Influence of artificial interspecies yeast hybrids and their F1 offspring on the aroma profile of wine / Helmut Gangl, Wolfgang Tiefenbrunner, Walter P. Pfliegler, Matthias Sipiczki, Gerhard Leitner, Gabriele Tscheik, Ksenija Lopandic
Dátum:	2017
ISSN:	0250-4944
Megjegyzések:	In the present study we describe the fermentation characteristics of some novel, artifi cial yeast hybrids of three Saccharomycesspecies, two of them (S. cerevisiae and S. uvarum) adapted to high osmotic, high alcohol conditions. Th enon-commercial parental strains, hybrids (S. cerevisiae x S. uvarum, S. cerevisiae x S. kudriavzevii, S. kudriavzevii x S.uvarum) and meiotic segregants (F1 off spring) were utilized for fermentation of high- and low-osmotic grape juice,the dynamics of which was observed and the aroma profi le of all resulting wines was compared to discover whethersome of the hybrids or segregants have favourable properties concerning wine fl avour and taste. The analyzed artifi cialhybrids of the Saccharomyces yeast strains had promising properties for production of high-quality wine: good glucoseand fructose utilization even under high-alcohol conditions, high fermentation rates and generally a pronounced metabolicpower. Th e latt er is precondition to high-level aroma constituent generation during fermentation. Dependingon osmotic stress aroma profi les were very diverse but hybrids outperformed their parental yeast strains under bothconditions, probably because they could use more metabolic pathways and maybe produced even more enzymes andto a higher quantity. Th is may hold for some of the segregants, too, which reached a high quality level concerning wineproduction. Genetic similarity patt ern of the hybrids was not resembled by the one of wine characters (fermentationdynamics and aroma profi le), the main reason of the discrepancy is the higher metabolic power of hybrids.
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban Saccharomyces cerevisiae Saccharomyces uvarum Saccharomyces kudriavzevii artifi cial hybrids segregants hybrid evolution juice, wine aroma profile
Megjelenés:	Mitteilungen Klosterneuburg 67 (2017), p. 68-83. -
További szerzők:	Tiefenbrunner, Wolfgang Pfliegler Valter Péter (1986-) (molekuláris biológus) Sipiczki Mátyás (1948-) (biológus) Leitner, Gerhard Tscheik, Gabriele Lopandic, Ksenija
Internet cím:	Szerző által megadott URL Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM064290
Első szerző:	Lopandic, Ksenija
Cím:	Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation / Ksenija Lopandic, Walter P. Pfliegler, Wolfgang Tiefenbrunner, Helmut Gangl, Matthias Sipiczki, Katja Sterflinger
Dátum:	2016
ISSN:	0175-7598
Megjegyzések:	The yeasts of the Saccharomyces genus exhibit a low pre-zygotic barrier and readily form interspecies hybrids. Following the hybridization event, the parental genomes undergo gross chromosomal rearrangements and genome modifications that may markedly influence the metabolic activity of descendants. In the present study, two artificially constructed hybrid yeasts (Saccharomyces cerevisiae x Saccharomyces uvarum and S. cerevisiae x Saccharomyces kudriavzevii) were used in order to evaluate the influence of high-sugar wine fermentation on the evolution of their genotypic and phenotypic properties. It was demonstrated that the extent of genomic modifications differs among the hybrids and their progeny, but that stress should not always be a generator of large genomic disturbances. The major genome changes were observed after meiosis in the F1 segregants in the form of the loss of different non-S. cerevisiae chromosomes. Under fermentation condition, each spore clone from a tetrad developed a mixed population characterized by different genotypic and phenotypic properties. The S. cerevisiae x S. uvarum spore clones revealed large modifications at the sequence level of the S. cerevisiae sub-genome, and some of the clones lost a few additional S. cerevisiae and S. uvarum chromosomes. The S. cerevisiae x S. kudriavzevii segregants were subjected to consecutive loss of the S. kudriavzevii markers and chromosomes. Both the hybrid types showed increased ethanol and glycerol production as well as better sugar consumption than their parental strains. The hybrid segregants responded differently to stress and a correlation was found between the observed genotypes and fermentation performances.
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Megjelenés:	Applied Microbiology And Biotechnology. - 100 : 14 (2016), p. 6331-6343. -
További szerzők:	Pfliegler Valter Péter (1986-) (molekuláris biológus) Tiefenbrunner, Wolfgang Gangl, Helmut Sipiczki Mátyás (1948-) (biológus) Sterflinger, Katja
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