Analysis of homothallic Saccharomyces cerevisiae strain mating during must fermentation

Article Abstract:

New wine yeast strains with good fermentation performance, high rates of sporulation and spore viability and appropriate genetic markers are used for analyzing the frequency of mating between the different yeasts living in the same fermenting must. The loss of heterozygosity (LOH) process is interesting in yeast evolution and might cause important sudden phenotype changes in genetically stable wine yeasts.

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FLO11-based model for air-liquid interfacial biofilm formation by Saccharomyces cerevisiae

Article Abstract:

Flor or velum formation by certain wine strains of Saccharomyces cerevisiae is a form of cellular aggregation that manifests as an air-liquid interfacial biofilm at the end of alcoholic fermentation. Studies demonstrate that FLO11 is required for yeast biofilm formation at an air-liquid interface and that the biofilm cells are not less dense than the suspending medium.

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Molecular basis of fructose utilization by the wine yeast Saccharomyces cerevisiae: a mutated HXT3 allele enhances fructose fermentation

Article Abstract:

The molecular basis of the enhanced fructose utilization capacity by the wine yeast Saccharomyces cerevisiae is investigated by studying the properties of many hexose transporter (HXT) genes. The results have shown that the Hxt3 hexose transporter has played a vital role in determining the glucose/fructose utilization ratio during fermentation.

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