Stress resistance during the lag phase of wine fermentation and development of optimized yeasts

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dc.contributor.advisor Morrissey, John P. en
dc.contributor.advisor Dequin, Sylvie en Ferreira, David 2018-09-14T10:38:18Z 2017 2017
dc.identifier.citation Ferreira, D. 2017. Stress resistance during the lag phase of wine fermentation and development of optimized yeasts. PhD Thesis, University College Cork. en
dc.identifier.endpage 298 en
dc.description.abstract Saccharomyces cerevisiae has been used for millennia to perform wine fermentation due to its endurance and unmatched qualities and is nowadays widely used as wine yeast starter. Nevertheless, at the moment of inoculation, wine yeasts must cope with specific stress factors that can compromise the fermentation start. The objective of this work was to elucidate the metabolic and molecular bases of multi-stress resistance during wine fermentation lag phase. We first characterized a set of commercialized wine yeast strains by focusing on stress factors typically found at this stage in red wines and in white wines. Temperature and osmotic stress had a drastic impact in lag phase for all strains whereas SO2, low lipids and thiamine had a more strain dependent effect. Based on these data, we developed two parallel approaches. Using an evolutionary engineering approach where selective pressures typically present in lag phase were applied, we obtained evolved strains with a shorter lag phase in winemaking conditions. Whole genome sequencing allowed to identify several de novo mutations potentially involved in the evolved phenotype. In parallel, a QTL mapping approach was conducted, combining an intercross strategy, industrial propagation and drying of the progeny populations and selection of the first budding cells by FACS. Both strategies allowed the identification of several allelic variants involved in cell wall, glucose transport, cell cycle and stress resistance, as important in lag phase phenotype. Overall, these results provide a deeper knowledge of the diversity and the genetic bases of yeast adaptation to wine fermentation lag phase and a framework for improving yeast lag phase. Additionally, we showed that K. marxianus has potential for mixed cultures and positive aromatic contributions under oenological conditions, opening new possibilities for further studies. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2017, David Ferreira. en
dc.rights.uri en
dc.subject Wine fermentation en
dc.subject Yeast en
dc.subject Lag phase en
dc.subject Multi-stress resistance en
dc.subject QTL en
dc.subject Adaptive evolution en
dc.subject K. marxianus en
dc.title Stress resistance during the lag phase of wine fermentation and development of optimized yeasts en
dc.title.alternative Résistance au stress lors de la phase de latence en fermentation oenologique et développement de levures optimisées en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD en
dc.internal.availability Full text not available en Restricted to everyone for five years en 2023-09-13T10:38:18Z
dc.description.version Accepted Version
dc.contributor.funder Seventh Framework Programme en
dc.description.status Not peer reviewed en Microbiology en
dc.check.reason Releasing this thesis would cause substantial prejudice to the commercial interests of the sponsor of the postgraduate research en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.entireThesis Entire Thesis Restricted
dc.check.embargoformat Apply the embargo to both hard bound copy and e-thesis (If you have submitted an e-thesis and a hard bound thesis and want to embargo both) en
dc.internal.conferring Autumn 2018 en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP3::PEOPLE/606795/EU/Yeast Cell Factories: Training Researchers to Apply Modern Post-Genomic Methods In Yeast Biotechnology/YEASTCELL en

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© 2017, David Ferreira. Except where otherwise noted, this item's license is described as © 2017, David Ferreira.
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