ReviewAIMS microbiology2017
High-glutathione producing yeasts obtained by genetic improvement strategies: a focus on adaptive evolution approaches for novel wine strains.
Review in AIMS microbiology, 2017. 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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 35 citations in OpenAlex.
- Effects of inorganic nitrogen addition to okara-utilized medium on the oleaginous yeast Lipomyces starkeyi and assessment of metabolism involved in increased oil production.Biotechnology for biofuels and bioproducts · 2025Article
- Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation.Microbial biotechnology · 2024Article
- Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies.Foods (Basel, Switzerland) · 2022Article
- Glutathione production by Saccharomyces cerevisiae: current state and perspectives.Applied microbiology and biotechnology · 2022Review
- Adaptive Laboratory Evolution of NativeFrontiers in microbiology · 2020Article
- Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Glutathione (GSH) is the most abundant non-protein thiol in living organisms. Due to its important antioxidant role, it is widely used in medicine, as a food additive, and in the cosmetic industry. Recently, GSH has received growing attention in winemaking because of its ability to control oxidative spoilage damage and to protect various aromatic compounds. Indeed, GSH concentration in wine is highly variable and several factors are involved in its regulation, ranging from grape must to yeast fermentation activity. This short review aims at highlighting the common genetic strategies, useful for obtaining wine yeasts with enhanced GSH production, paying particular attention to the adaptive evolution approaches. Moreover, other strategies, such as random mutagenesis, metabolic engineering and hybridization have been briefly reviewed with a stress on both their strengths and weaknesses in terms of actual feasibility and acceptance by wine consumers.
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Registered trials
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