A5068935610- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Meat and Animal Product Quality
- Fungal and yeast genetics research
- Wine Industry and Tourism
- Food Quality and Safety Studies
- Fungal Biology and Applications
- Yeasts and Rust Fungi Studies
- Plant biochemistry and biosynthesis
- Polyamine Metabolism and Applications
- Plant Pathogens and Fungal Diseases
- Phytochemicals and Antioxidant Activities
- Diet, Metabolism, and Disease
- Composting and Vermicomposting Techniques
- Enzyme Production and Characterization
- Molecular Biology Techniques and Applications
- Calcium Carbonate Crystallization and Inhibition
- Nematode management and characterization studies
- Microbial Metabolites in Food Biotechnology
- Amino Acid Enzymes and Metabolism
- Probiotics and Fermented Foods
- Insect Utilization and Effects
- Plant Gene Expression Analysis
- Plant Growth Enhancement Techniques
- Botanical Research and Applications
University of Padua
2014-2024
Gray mold is one of the most important diseases grapevine in temperate climates. This plant pathogen affects growth and reduces wine quality. The use yeasts as biocontrol agents to apply vineyard have been investigated recent years an alternative agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible infection by fungal pathogens such Botrytis cinerea, were considered for selection carrying antifungal activity. Thirty-six isolates...
Environmental Saccharomyces cerevisiae strains are crucially important, as they represent the large pool from which domesticated industrial yeasts have been selected, and vineyard can be considered genetic reservoir wine with strong fermentative behaviour selected. Four different fermentation performances were chosen a collection of isolated Italian vineyards. Their genomes sequenced to identify how variations influence gene expression during clarify evolutionary relationship between...
The reduction of chemical fungicides in agriculture has led to the use microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its been proposed for wine fermentation because fructophilic character high glycerol production. Recently, S. demonstrated possess antifungal activity against Botrytis cinerea on grape. Penicillium expansum pathogen responsible blue mold rot, most important postharvest...
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing wine terroir and managing more sustainable winemaking practices. Therefore level yeast genetic variability abundance Saccharomyces cerevisiae native populations vineyard are becoming crucial at both ecological technological level. Among factors that can influence strain diversity, commercial starter release accidentally occur environment around winery, to be considered. this study we led a...
Starmerella bacillaris is an osmotolerant yeast with interesting winemaking traits such as low-ethanol and high-glycerol production, previously considered wine spoilage recently proposed to improve the sensory quality of wine. This first work performing a whole-genome analysis variants identified by comparing two S. strains (PAS13 FRI751). Additionally, extensive search for orthologous genes against Saccharomyces non-Saccharomyces yeasts produced detailed reconstruction pan-genome species...
ABSTRACT In wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides fining treatments. Therefore, yeasts constantly exposed to these agents. Copper tolerance related the copy number of CUP1 gene, encoding for a metallothionein involved in detoxification. yeasts, sulfite resistance mainly depends on presence translocation t(XVI;VIII) promoter region SSU1 gene. This gene encodes plasma membrane pump metabolism Recently, new...
Starmerella bacillaris is a non-Saccharomyces yeast recently proposed for grape fermentation in association with Saccharomyces cerevisiae. Due to its high glycerol and moderate volatile acidity production this can contribute improving wine quality. Some strains have been demonstrated exhibit antifungal activity against grey mould on grape, which caused by Botrytis cinerea. The simultaneous presence of these traits S. great interest. Indeed, be potentially used as biocontrol agent vineyards....
Abstract Background This study explores the biosynthesis, characteristics, and functional properties of exopolysaccharide produced by strain Liquorilactobacillus mali T6-52. The demonstrated significant EPS production with a non-ropy phenotype. Results genomic analysis unveiled genes associated shedding light on mechanism behind production. These suggest robust mechanism, providing insights into strain’s adaptability ecological niche. Chemical composition identified as homopolysaccharide...
ABSTRACT Starmerella bacillaris is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of S. FRI751, which will facilitate study characteristics this interesting yeast.
Wine protein haze formation is a problem due to grape proteins aggregation during wine storage. The cell wall components of yeasts, particularly high molecular weight mannoproteins, have protective effect against formation, although their involvement remains poorly understood. This study aimed at characterizing glycosylated released by Starmerella bacillaris and Saccharomyces cerevisiae single sequential fermentations in synthetic must, testing impact on stability. Mannoproteins-rich...
ABSTRACT Starmerella bacillaris is a fermentative yeast commonly found in vineyards. Here, we present the draft genome sequence of S. PAS13, nonconventional enological with potential role as biocontrol agent. This gene will provide insights into genetic basis activity against gray mold disease ( Botrytis cinerea ).
Haze can appear in white wines as a result of the denaturation and subsequent aggregation grape pathogenesis-related (PR) proteins. Yeast cell-wall polysaccharides, particularly mannoproteins, represent promising strategy to reduce incidence this phenomenon. The aim study was evaluate effects 13 Starmerella bacillaris strains, sequential fermentation with Saccharomyces cerevisiae, on wine protein stability three (Sauvignon blanc, Pinot grigio, Manzoni bianco). resulting were characterized...
Selection projects aiming at the identification of new Saccharomyces strains are always on going as use suitable yeast can strongly improve fermented food production, particularly winemaking. They mainly targeted cerevisiae, but other species in genus interest. For this reason, more and efficient molecular techniques for able to accelerate selection process needed. Among genus, four yeasts widespread natural environments: S. cerevisiae; uvarum; kudriavzevii paradoxus. Therefore, among...
In Saccharomyces cerevisiae, the fermentation rate and ability to complete sugar transformation process depend on glucose fructose transporter set-up. Hexose transport mainly occurs via facilitated diffusion carriers these are encoded by HXT gene family GAL2. addition, FSY1, coding a fructose/H+ symporter, was identified in some wine strains. This little-known could be relevant last part of when is most abundant sugar. this work, we investigated expression hexose transporters during late...
Aim: In this work, seven strains of Starmerella bacillaris were analysed for their ability to release polysaccharides during alcoholic fermentation (AF), both in single-strain and sequential AF together with Saccharomyces cerevisiae.Methods Results: A synthetic polysaccharide-free must was used characterise the mannoproteins (MPs) released. The MPs quantified, characterised terms carbohydrate composition, tested assess reduce protein tartrate instabilities affect foaming properties...