Matallana E, Aranda A
Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain.
Department of Biochemistry and Molecular Biology, University of Valencia, Paterna, Spain.
Lett Appl Microbiol. 2017 Feb;64(2):103-110. doi: 10.1111/lam.12677. Epub 2016 Nov 21.
Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms.
葡萄酒酵母在其生物技术应用过程中会面临多种胁迫条件。生物量的产生及其脱水会产生主要的氧化应激，而在葡萄汁发酵过程中，高渗冲击、乙醇毒性和饥饿也很关键。酿酒酵母实验室菌株中描述的大多数应激反应机制，有助于理解工业葡萄酒酵母在应对恶劣条件时所涉及的分子机制。然而，在研究保护机制时，需要特别关注这些菌株本身的特性以及所使用的培养基和条件。
