ArticleWorld journal of microbiology & biotechnology2018
Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions.
Article in World journal of microbiology & biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Qualitative Proteomic Profiling ofFoods (Basel, Switzerland) · 2025Article
- Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.World journal of microbiology & biotechnology · 2023Article
- Biotechnological applications of biofilms formed by osmotolerant and halotolerant yeasts.Applied microbiology and biotechnology · 2023Review
- Influence of Different Aggregation States on Volatile Organic Compounds Released by DairyFoods (Basel, Switzerland) · 2022Article
- Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source.Metabolites · 2021Article
- 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
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
Flor yeasts confer a wide range of organoleptic properties to Sherry-type wines during a process called "biological aging" that takes place after alcoholic fermentation. These kinds of yeasts adapt to a biological aging condition by forming a biofilm known as "flor velum" and by changing from fermentative to oxidative metabolism. It has been reported that some functions such as increase of cell surface hydrophobicity or changes to lipid metabolism are enhanced when yeasts switch to biofilm lifestyle. Here, we attempt to reveal intracellular metabolites and protein molecular functions not documented before that are relevant in biofilm formation and in fermentation by an endometabolome and proteome screening. We report that at early stages of biofilm formation, flor yeasts accumulate mannose, trehalose, glycerol, oleic and stearic acids and synthesize high amounts of GTPases, glycosylases and lipoproteins. On the other hand, in early fermentation, flor yeasts rapidly consume glucose and phosphoric acid; and produce abundant proteins related to chromatin binding, transcription factors and methyl transferases.
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Registered trials
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