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Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Productionстатья Исследовательская статья
Информация о цитировании статьи получена из
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 8 июня 2021 г.
- Авторы: Davydenko Svetlana, Meledina Tatiana, Mittenberg Alexey, Shabelnikov Sergey, Vonsky Maksim, Morozov Artyom
- Журнал: Bioengineering
- Том: 7
- Номер: 4
- Год издания: 2020
- Издательство: MDPI
- Местоположение издательства: Basel, Switzerland
- Первая страница: 1
- Последняя страница: 15
- Номер статьи: 147
- DOI: 10.3390/bioengineering7040147
- Аннотация: Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production technologies. The present study reveals the differences among yeast strains used in various industries. To understand this, we performed a proteomic study of industrial Saccharomyces cerevisiae strains followed by a comparative analysis of available yeast genetic data. Individual protein expression levels in domesticated strains from different industries indicated modulation resulting from response to technological environments. The innovative nature of this research was the discovery of genes overexpressed in yeast strains adapted to brewing, baking, and ethanol production, typical genes for specific domestication were found. We discovered a gene set typical for brewer’s yeast strains. Baker’s yeast had a specific gene adapted to osmotic stress. Toxic stress was typical for yeast used for ethanol production. The data obtained can be applied for targeted improvement of industrial strains.
- Добавил в систему: Миттенберг Алексей Георгиевич