Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts.

ABSTRACT: Currently, pursuing yeast strains that display both a high potential fitness for alcoholic fermentation and a favorable impact on quality is a major goal in the alcoholic beverage industry. This considerable industrial interest has led to many studies characterizing the phenotypic and metabolic traits of commercial yeast populations. In this study, 20 Saccharomyces cerevisiae strains from different geographical origins exhibited high phenotypic diversity when their response to nine biotechnologically relevant conditions was examined. Next, the fermentation fitness and metabolic traits of eight selected strains with a unique phenotypic profile were evaluated in a high-sugar synthetic medium under two nitrogen regimes. Although the strains exhibited significant differences in nitrogen requir

SUBMITTER: Barbosa C 

PROVIDER: S-EPMC4052691 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature