Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/74728 |
Resumo: | <i>Torulaspora delbrueckii</i> has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of <i>T. delbrueckii</i> are described, comparing them with other species, particularly with the biotechnologically well-established yeast, <i>Saccharomyces cerevisiae</i>. We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of <i>T. delbrueckii</i>, to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for <i>T. delbrueckii</i> improvement are discussed, focusing on adaptive laboratorial evolution and its potential. |
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Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the SpotlightBiotechnologyBreadGenomicsNon-SaccharomycesTorulaspora delbrueckiiWineScience & Technology<i>Torulaspora delbrueckii</i> has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of <i>T. delbrueckii</i> are described, comparing them with other species, particularly with the biotechnologically well-established yeast, <i>Saccharomyces cerevisiae</i>. We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of <i>T. delbrueckii</i>, to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for <i>T. delbrueckii</i> improvement are discussed, focusing on adaptive laboratorial evolution and its potential.ERDF -European Regional Development Fund(UI/BD/150873/2021)Multidisciplinary Digital Publishing InstituteUniversidade do MinhoFernandes, TicianaSilva-Sousa, FláviaPereira, FábioRito, TeresaSoares, PedroFranco-Duarte, RicardoSousa, Maria João2021-08-302021-08-30T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/74728engFernandes, T.; Silva-Sousa, F.; Pereira, F.; Rito, T.; Soares, P.; Franco-Duarte, R.; Sousa, M.J. Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight. J. Fungi 2021, 7, 712. https://doi.org/10.3390/jof709071210.3390/jof7090712https://www.mdpi.com/2309-608X/7/9/712info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:54:07Zoai:repositorium.sdum.uminho.pt:1822/74728Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:53:39.657961Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
title |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
spellingShingle |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight Fernandes, Ticiana Biotechnology Bread Genomics Non-Saccharomyces Torulaspora delbrueckii Wine Science & Technology |
title_short |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
title_full |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
title_fullStr |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
title_full_unstemmed |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
title_sort |
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight |
author |
Fernandes, Ticiana |
author_facet |
Fernandes, Ticiana Silva-Sousa, Flávia Pereira, Fábio Rito, Teresa Soares, Pedro Franco-Duarte, Ricardo Sousa, Maria João |
author_role |
author |
author2 |
Silva-Sousa, Flávia Pereira, Fábio Rito, Teresa Soares, Pedro Franco-Duarte, Ricardo Sousa, Maria João |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Fernandes, Ticiana Silva-Sousa, Flávia Pereira, Fábio Rito, Teresa Soares, Pedro Franco-Duarte, Ricardo Sousa, Maria João |
dc.subject.por.fl_str_mv |
Biotechnology Bread Genomics Non-Saccharomyces Torulaspora delbrueckii Wine Science & Technology |
topic |
Biotechnology Bread Genomics Non-Saccharomyces Torulaspora delbrueckii Wine Science & Technology |
description |
<i>Torulaspora delbrueckii</i> has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of <i>T. delbrueckii</i> are described, comparing them with other species, particularly with the biotechnologically well-established yeast, <i>Saccharomyces cerevisiae</i>. We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of <i>T. delbrueckii</i>, to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for <i>T. delbrueckii</i> improvement are discussed, focusing on adaptive laboratorial evolution and its potential. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-30 2021-08-30T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/74728 |
url |
http://hdl.handle.net/1822/74728 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, T.; Silva-Sousa, F.; Pereira, F.; Rito, T.; Soares, P.; Franco-Duarte, R.; Sousa, M.J. Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight. J. Fungi 2021, 7, 712. https://doi.org/10.3390/jof7090712 10.3390/jof7090712 https://www.mdpi.com/2309-608X/7/9/712 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute |
publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133133792083968 |