Sulphite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO(2) is frequently added. Thus, sulphite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Sulphite detoxification, involving a plasma membrane protein encoded by the SSU1 gene, is the most efficient resistance mechanism in S. cerevisiae. In this study, we characterized the unusual expression pattern of SSU1 in the wine strain 71B. We provide, for the first time, evidence of SSU1 induction by sulphite. The study of SSU1 expression during fermentation and in different growth conditions showed that sulphite is the main regulator of SSU1 expressi...
Sulphur dioxide (SO2) is the most common additive worldwide used to prevent and/or control the micro...
Graduation date: 2000In an effort to understand the basis for sulfite detoxification in S. cerevisia...
Wine spoilage by Brettanomyces/Dekkera bruxellensis has increased in frequency because of the use of...
Wine yeasts are subjected to stress conditions that change continuously during a dynamic process suc...
From a technological point of view, yeast resistance to sulfite is of great interest and represents ...
Sulphite is widely used in winemaking for its antimicrobial and antioxidant properties, although its...
Trabajo presentado en el 33rd International Specialised Symposium on Yeast (ISSY33), celebrado en Co...
Sulphite is widely used in winemaking for its antimicrobial and antioxidant properties, although its...
Sulfite‐generating compounds are widely used during winemaking as preservatives because of its antim...
Background: Wine yeasts can produce undesirable sulfur compounds during alcoholic fermentation, such...
Hydrogen sulfide is a common wine fault, with a rotten-egg odour, which is directly related to yeast...
Alcoholic fermentation is generally performed by Saccharomyces spp., especially by the principal win...
Release of hydrogen sulfide by fermenting yeast is a potential problem in wine production, because o...
Sulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage ...
Sulfiting agents are among the most widely used preservatives in the food and beverages industries, ...
Sulphur dioxide (SO2) is the most common additive worldwide used to prevent and/or control the micro...
Graduation date: 2000In an effort to understand the basis for sulfite detoxification in S. cerevisia...
Wine spoilage by Brettanomyces/Dekkera bruxellensis has increased in frequency because of the use of...
Wine yeasts are subjected to stress conditions that change continuously during a dynamic process suc...
From a technological point of view, yeast resistance to sulfite is of great interest and represents ...
Sulphite is widely used in winemaking for its antimicrobial and antioxidant properties, although its...
Trabajo presentado en el 33rd International Specialised Symposium on Yeast (ISSY33), celebrado en Co...
Sulphite is widely used in winemaking for its antimicrobial and antioxidant properties, although its...
Sulfite‐generating compounds are widely used during winemaking as preservatives because of its antim...
Background: Wine yeasts can produce undesirable sulfur compounds during alcoholic fermentation, such...
Hydrogen sulfide is a common wine fault, with a rotten-egg odour, which is directly related to yeast...
Alcoholic fermentation is generally performed by Saccharomyces spp., especially by the principal win...
Release of hydrogen sulfide by fermenting yeast is a potential problem in wine production, because o...
Sulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage ...
Sulfiting agents are among the most widely used preservatives in the food and beverages industries, ...
Sulphur dioxide (SO2) is the most common additive worldwide used to prevent and/or control the micro...
Graduation date: 2000In an effort to understand the basis for sulfite detoxification in S. cerevisia...
Wine spoilage by Brettanomyces/Dekkera bruxellensis has increased in frequency because of the use of...