Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganism and Experimental Conditions
2.2. Proteome Analysis
2.3. Statistical Analysis
3. Results and Discussion
3.1. Glycolysis/Gluconeogenesis Proteome
3.2. Proteins Related to the Metabolism of Pyruvate to Ethanol and Acetic Acid
3.3. Proteins Related to the Metabolism of Pyruvate-Acetoin-2,3-Butanediol
3.4. Proteins Related to the Metabolism of Dihydroxyacetone Phosphate-Glycerol.
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Flor Yeast | Conventional Yeast | |||||
---|---|---|---|---|---|---|
T0 | MF | EF | T0 | MF | EF | |
Ethanol (% v/v) | 10.23 ± 0.02 | 10.76 ± 0.04 | 11.4 ± 0.1 | 10.23 ± 0.02 | 10.85 ± 0.04 | 11.60 ± 0.03 |
Acetaldehyde (mg/L) | 87 ± 1 | 132 ± 1 | 87 ± 16 | 87.2 ± 1.1 | 133.9 ± 7.3 | 85.2 ± 0.2 |
Acetoin (mg/L) | 19 ± 1 | 61 ± 1 | 31 ± 2 | 19.3 ± 1.3 | 127.5 ± 11.8 | 24.5 ± 6.3 |
2,3-butanediol (mg/L) | 171 ± 7 | 221 ± 4 | 200 ± 33 | 171 ± 6 | 166 ± 4 | 192 ± 12 |
Acetic acid (g/L) | 0.23 ± 0.02 | 0.20 ± 0.00 | 0.28 ± 0.02 | 0.23 ± 0.02 | 0.20 ± 0.00 | 0.22 ± 0.00 |
Glycerol (mg/L) | 4020 ± 656 | 4493 ± 164 | 4227 ± 297 | 4019 ± 655 | 4557 ± 212 | 3513 ± 163 |
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González-Jiménez, M.d.C.; García-Martínez, T.; Mauricio, J.C.; Sánchez-León, I.; Puig-Pujol, A.; Moreno, J.; Moreno-García, J. Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation. Microorganisms 2020, 8, 1209. https://doi.org/10.3390/microorganisms8081209
González-Jiménez MdC, García-Martínez T, Mauricio JC, Sánchez-León I, Puig-Pujol A, Moreno J, Moreno-García J. Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation. Microorganisms. 2020; 8(8):1209. https://doi.org/10.3390/microorganisms8081209
Chicago/Turabian StyleGonzález-Jiménez, María del Carmen, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, and Jaime Moreno-García. 2020. "Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation" Microorganisms 8, no. 8: 1209. https://doi.org/10.3390/microorganisms8081209