Article
A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles.
Applied microbiology and biotechnology - 1 Apr 2020
Tian Tiantian, Wu Dianhui, Ng Chan-Tat, Yang Hua, Sun Junyong, Liu Jianming, Lu Jian
Abstract excerpt
Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production. In the present study, we established a multiple-step screening strategy, which was composed of atmospheric and room temperature...
Topics
- Acids
- Directed Molecular Evolution
- Fermentation
- High-Throughput Screening Assays
- Hydrogen-Ion Concentration
- Mutagenesis
- Odorants
- Phenotype
- Saccharomyces cerevisiae
- Wine