Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters

Zhang, Zhong; Wang, Huiqing; Xia, Hongchuan; Sun, Lijun; Zhang, Qingchen; Yang, Hui; Zhang, Junxiang

doi:10.1016/j.fochx.2023.100930

Cited by 4 publications

(2 citation statements)

References 36 publications

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“…Clearly, sulfite resistance is of special interest for the biotechnological application of H. uvarum as the predominant yeast in the early stages of wine fermentations and would be a desirable trait. Thus, expanding the S. cerevisiae starter cultures in large-scale industrial winemaking by using mixed populations to improve wine quality, such as starter cultures of S. cerevisiae plus H. uvarum or other non-conventional yeasts, are under investigation [52][53][54][55]. As sulfite is commonly added for microbial stabilization and an antioxidant in winemaking, strains of H. uvarum with an increased tolerance would be advantageous.…”

Section: Discussionmentioning

confidence: 99%

The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum

Heinisch,

Murra,

Fernández Murillo

et al. 2024

IJMS

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Hanseniaspora uvarum is the predominant yeast species in the majority of wine fermentations, which has only recently become amenable to directed genetic manipulation. The genetics and metabolism of H. uvarum have been poorly studied as compared to other yeasts of biotechnological importance. This work describes the construction and characterization of homozygous deletion mutants in the HuZWF1 gene, encoding glucose-6-phosphate dehydrogenase (G6PDH), which provides the entrance into the oxidative part of the pentose phosphate pathway (PPP) and serves as a major source of NADPH for anabolic reactions and oxidative stress response. Huzwf1 deletion mutants grow more slowly on glucose medium than wild-type and are hypersensitive both to hydrogen peroxide and potassium bisulfite, indicating that G6PDH activity is required to cope with these stresses. The mutant also requires methionine for growth. Enzyme activity can be restored by the expression of heterologous G6PDH genes from other yeasts and humans under the control of a strong endogenous promoter. These findings provide the basis for a better adaptation of H. uvarum to conditions used in wine fermentations, as well as its use for other biotechnological purposes and as an expression organism for studying G6PDH functions in patients with hemolytic anemia.

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Section: Discussionmentioning

confidence: 99%

The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum

Heinisch,

Murra,

Fernández Murillo

et al. 2024

IJMS

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“…While members of Hanseniaspora spp. have been extensively studied for their ability to enhance the sensory profile of wines and beer ( Martin et al., 2018 ; Burini et al., 2021 ; Zhang et al., 2023 ), there is a significant gap in their clinical relevance.…”

Section: Introductionmentioning

confidence: 99%

Detection of Hanseniaspora opuntiae in anovaginal samples of pregnant women in Rio de Janeiro, Brazil—a case report

Pinto,

Oliveira,

da Costa

et al. 2024

Front. Cell. Infect. Microbiol.

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In this study, we report the first isolation of Hanseniaspora opuntiae obtained from four pregnant women in Brazil. Clinical isolates were obtained from four samples taken between 35 and 37 gestational weeks, as part of the routine antenatal care for maternal colonization screening for Streptococcus agalactiae group B. The patients were immunocompetent, with two of them diagnosed with gestational diabetes mellitus. Species identification was performed by MALDI-TOF MS and rDNA sequencing. While Hanseniaspora species have not traditionally been considered a typical opportunist pathogen, our findings emphasize the importance of investigating and screening for Hanseniaspora in pregnant populations, highlighting H. opuntiae as a potential agent of human infections.

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Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae

Wang,

Gao

et al. 2024

LWT

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Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters

Cited by 4 publications

References 36 publications

The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum

The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum

Detection of Hanseniaspora opuntiae in anovaginal samples of pregnant women in Rio de Janeiro, Brazil—a case report

Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae

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