ArticleApplied and environmental microbiology2014
Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 48 papers.
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Who cites it
48 citing papers in PubMed.
- Multi-omics elucidation of resource allocation for enhanced ethanol production via precise glucose control in anaerobicSynthetic and systems biotechnology · 2026Article
- Harnessing a germ‑free mouse gut bioreactor for directed evolution of probiotics to combat non-alcoholic fatty liver disease.Nature communications · 2026Article
- Regulating Glycerol Metabolism to Investigate the Effects of EngineeredFoods (Basel, Switzerland) · 2026Article
- Genomic tales of wine yeasts: from domestication to functional innovation.FEMS yeast research · 2026Review
- A non-GMOFrontiers in microbiology · 2026Article
- Beer yeast breeding in the era of innovation: advances and applications for modern brewing.Biotechnology letters · 2025Review
- Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds.Comprehensive reviews in food science and food safety · 2025Review
- Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines.Food chemistry: X · 2025Article
- Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program.Journal of fungi (Basel, Switzerland) · 2025Article
- Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking.Microbial cell factories · 2024Article
- Adaptation ofMicroorganisms · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- The effect of selected Non-Heliyon · 2024Article
- New biomarkers underlying acetic acid tolerance in the probiotic yeast Saccharomyces cerevisiae var. boulardii.Applied microbiology and biotechnology · 2024Article
- Recent progress in adaptive laboratory evolution of industrial microorganisms.Journal of industrial microbiology & biotechnology · 2023Article
- Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking.FEMS yeast research · 2023Review
- Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.Journal of food science · 2023Article
- Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-ACS omega · 2022Article
- Truth in wine yeast.Microbial biotechnology · 2022Review
- Membrane Dialysis for Partial Dealcoholization of White Wines.Membranes · 2022Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a strong demand from the wine industry for methodologies to reduce the alcohol content of wine without compromising wine's sensory characteristics. We assessed the potential of adaptive laboratory evolution strategies under hyperosmotic stress for generation of Saccharomyces cerevisiae wine yeast strains with enhanced glycerol and reduced ethanol yields. Experimental evolution on KCl resulted, after 200 generations, in strains that had higher glycerol and lower ethanol production than the ancestral strain. This major metabolic shift was accompanied by reduced fermentative capacities, suggesting a trade-off between high glycerol production and fermentation rate. Several evolved strains retaining good fermentation performance were selected. These strains produced more succinate and 2,3-butanediol than the ancestral strain and did not accumulate undesirable organoleptic compounds, such as acetate, acetaldehyde, or acetoin. They survived better under osmotic stress and glucose starvation conditions than the ancestral strain, suggesting that the forces that drove the redirection of carbon fluxes involved a combination of osmotic and salt stresses and carbon limitation. To further decrease the ethanol yield, a breeding strategy was used, generating intrastrain hybrids that produced more glycerol than the evolved strain. Pilot-scale fermentation on Syrah using evolved and hybrid strains produced wine with 0.6% (vol/vol) and 1.3% (vol/vol) less ethanol, more glycerol and 2,3-butanediol, and less acetate than the ancestral strain. This work demonstrates that the combination of adaptive evolution and breeding is a valuable alternative to rational design for remodeling the yeast metabolic network.
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