ArticleBMC genomics2017
Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.
Article in BMC genomics, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 46 citations in OpenAlex.
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
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- Integrative multi-omics reveals genetic and transcriptomic determinants of aroma formation during alcoholic fermentation inFrontiers in microbiology · 2026Article
- Isolation, characterization, and molecular identification ofJournal of advanced veterinary and animal research · 2026Article
- Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.Food chemistry: X · 2025Article
- Phylogenomics and functional annotation of 530 non-Studies in mycology · 2025Article
- Genomic Adaptations ofMicroorganisms · 2022Review
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- Multi-Omics Analysis of Multiple Glucose-Sensing Receptor Systems in Yeast.Biomolecules · 2022Article
- Different Wines from Different Yeasts? "Microorganisms · 2021Article
- Adaptation of central metabolite pools to variations in growth rate and cultivation conditions in Saccharomyces cerevisiae.Microbial cell factories · 2021Article
- Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.Foods (Basel, Switzerland) · 2020Review
- Population Analysis and Evolution ofMicroorganisms · 2020Article
- Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates.Microbial biotechnology · 2020Article
- Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development.Frontiers in microbiology · 2020Article
- Juice Index: an integrated Sauvignon blanc grape and wine metabolomics database shows mainly seasonal differences.Metabolomics : Official journal of the Metabolomic Society · 2019Article
- Strategies to ImproveIndian journal of microbiology · 2017Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundDuring must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components will build the architecture of the wine flavour and its fermentation bouquet. The objective of the present work was to better understand the molecular and metabolic bases of aroma production during a fermentation process. For such, comparative transcriptomic and metabolic analysis was performed at two time points (5 and 50 g/L of CO
resultsResults showed that strains from cachaça, sake and wine produced higher amounts of acetate esters, ethyl esters, acids and higher alcohols, in comparison with the laboratory strain. At fermentation time T1 (5 g/L CO
conclusionsOur approach revealed successful to integrate data from several technologies (HPLC, GC-MS, microarrays) and using different data analysis methods (PCA, MFA). The results obtained increased our knowledge on the production of wine aroma and flavour, identifying new gene in association to the formation of flavour active compounds, mainly in the production of fatty acids, and ethyl and acetate esters.
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