Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
Overall, we have shown that hyperactivation of the Retrograde Response pathway by ALE with AEC is a valid approach for generating ready-to-use mutants with a desirable phenotype in winemaking.
Authors
- Cecilia Picazo (ORCID: https://orcid.org/0000-0002-2882-9537)
- Víctor Garrigós (ORCID: https://orcid.org/0000-0001-8257-9682)
- Emilia Matallana (ORCID: https://orcid.org/0000-0002-3889-0454)
- Agustı́n Aranda (ORCID: https://orcid.org/0000-0003-3320-7326)
Institutions
- Universitat de València (ES)
- Institute for Integrative Systems Biology (ES)
Publication Details
- Journal
- Microbial Cell Factories
- Published
- 2024-08-20
- DOI
- https://doi.org/10.1186/s12934-024-02504-z
- Citations
- 2
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.70
Funders
- Consejo Superior de Investigaciones Científicas
- Agencia Estatal de Investigación