The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions / (Record no. 45860)

000 -LEADER
fixed length control field 02958nma a2200289 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2014 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1098-5336
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
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-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Estéfani García-Ríos.
245 14 - TITLE STATEMENT
Title The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions /
Statement of responsibility, etc by Estéfani García-Ríos.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Microbiology,
Date of publication, distribution, etc 2014.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal Applied and Environmental Microbiology
520 ## - ABSTRACT
Abstract The effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME José Manuel Guillamon.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Zoel Salvadó.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Alicia Gutiérrez.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Francisco Noé Arroyo-López.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME cDepartamento de Biotecnología de los Alimentos, Instituto de la Grasa (CSIC), Seville, Spain.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME aDepartamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Paterna, Valencia, Spain.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME bBiotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat de Enologia, Universitat Rovira i Virgili, Tarragona, Spain.
773 0# - SOURCE JOURNAL
Journal title Applied and Environmental Microbiology.
Related parts (Vol.) 80. (No.) 2. 2014. (Pages.) 704-713.
Page numbers 704-713
Volume number 80
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URI http://aem.asm.org/content/80/2/704.abstract
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OAI set code AEM
OAI set name Applied and Environmental Microbiology
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-- 331649
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-- 331650
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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