Instituto de Ciencias de la Vid y del Vino (CSIC-UR-CAR), Complejo Científico Tecnológico, C/ Madre de Dios, 51, 26006 Logroño (La Rioja), Spain.
Int J Food Microbiol. 2010 Apr 30;139(1-2):9-14. doi: 10.1016/j.ijfoodmicro.2010.02.014. Epub 2010 Feb 19.
Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects of wine quality by protecting against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of lactic-acid bacteria. The development of a non-recombinant method to obtain enological yeast strains overproducing mannoproteins would therefore be very useful. Our previous experience on the genetic determinants of the release of these molecules by Saccharomyces cerevisiae has allowed us to propose a new methodology to isolate and characterize wine yeast that overproduce mannoproteins. The described methodology is based on the resistance of the killer 9 toxin produced by Williopsis saturnus, a feature linked to an altered biogenesis of the yeast cell wall.
酵母甘露聚糖是高度糖基化的蛋白质，与存在于酵母细胞壁中的β-1,3-葡聚糖共价结合。在其出色的酿造特性中，酵母甘露聚糖通过防止蛋白质浑浊、降低涩味、保留香气化合物和刺激乳酸菌生长等方式，有助于葡萄酒质量的多个方面。因此，开发一种非重组方法来获得过度产生甘露聚糖的酿造酵母菌株将非常有用。我们之前在酿酒酵母释放这些分子的遗传决定因素方面的经验使我们能够提出一种新的方法来分离和表征过度产生甘露聚糖的葡萄酒酵母。所描述的方法基于沃氏被孢霉产生的 killer 9 毒素的抗性，这一特性与酵母细胞壁生物发生的改变有关。
