自引率: 9.9%
被引量: 4674
通过率: 暂无数据
审稿周期: 暂无数据
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国人发稿量: 20
投稿须知/期刊简介:
FEMS Yeast Research publishes high-quality original research papers and MiniReviews. The Journal has a broad coverage, publishing both fundamental and applied research on conventional and non-conventional yeasts and yeast-like organisms. The following main research topics are addressed by the journal: genome sequencing and annotation; functional and comparative genomics; cell biology, structure, function and signalling aging and apoptosis; molecular biology and genetics; physiology and systems biology; industrial microbiology, metabolic engineering; heterologous protein production and secretion; evolution, ecology, biodiversity and taxonomy; fermented foods and beverages; clinically important yeasts, virulence and resistance.
期刊描述简介:
FEMS Yeast Research aims to ensure efficient publication of high-quality papers that are original and provide a significant contribution to the field of yeast research and will select for publication only those manuscripts deemed to be of major relevance to the field. The journal contains Research Articles and Mini Reviews on fundamental and applied aspects of all areas of yeast research, including physiology, biochemistry, molecular biology, genetics, genomics, systems biology, synthetic biology, metabolic engineering, biodiversity, fundamental research on clinically important yeasts, molecular diagnostics, industrial applications, fermentation and biotechnology. In the area of biodiversity, single species descriptions will only be considered for publication if the impact is considered to be high in clinical microbiology or biotechnology. Scientists using yeast as a model organism for studying human diseases or general biological phenomena of broad interest are welcome to submit papers describing their research if it has direct relevance to the yeast community. In addition, the journal will publish Letters to the Editor, Perspectives and Commentaries that express current opinions.
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Btn2p is involved in ethanol tolerance and biofilm formation in flor yeast.
Flor yeasts are a particular kind of Saccharomyces cerevisiae strains involved in Sherry wine biological ageing. During this process, yeasts form a film on the wine surface and use ethanol as a carbon source, producing acetaldehyde as a by-product. Acetaldehyde induces BTN2 transcription in laboratory strains. Btn2p is involved in the control of the subcellular localization of different proteins. The BTN2 gene shows a complex expression pattern in wine yeast, increasing its expression by acetaldehyde, but repressing it by ethanol. A flor yeast strain transcribes more BTN2 than a first fermentation yeast during growth, but less under different stress conditions. BTN2 deletion decreases flor yeast resistance to high ethanol concentrations. Surprisingly, this effect is suppressed by the addition of high amounts of amino acids to the growth medium, indicating that the role of Btn2p protein in amino acid transport is important for ethanol resistance. Btn2p deletion increases the fermentative capacity of flor yeast and its overexpression prevents its growth on nonfermentable carbon sources. BTN2 deletion also affects the biofilm formation ability of flor yeast, and it increases its sliding motility, resulting in increased mat formation. This correlates with an increased transcription of the FLO11 gene, a gene essential for biofilm formation.
被引量：- 发表：1970
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Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
In this study we investigated yeast biodiversity and dynamics during the production of a sweet wine obtained from dried grapes. Two wineries were selected in the Collio region and grapes, grape juices and wines during fermentations were analyzed by culture-dependent methods (plating on WLN medium) and culture-independent methods (PCR-DGGE). Moreover, the capability of the Saccharomyces cerevisiae starter cultures to take over the fermentation was assessed by RAPD-PCR. On WLN agar several species of non-Saccharomyces yeasts (Hanseniaspora, Metschnikowia, Pichia, Candida, Torulaspora and Debaryomyces), but also strains of S. cerevisiae, were isolated. After inoculation of the starter cultures, only colonies typical of S. cerevisiae were observed. Using PCR-DGGE, the great biodiversity of moulds on the grapes was underlined, both at the DNA and RNA level, while the yeast contribution started to become important only in the musts. Here, bands belonging to species of Candida zemplinina and Hanseniaspora uvarum were visible. Lastly, when the S. cerevisiae isolates were compared by RAPD-PCR, it was determined that only in one of the fermentations followed, the inoculated strain conducted the alcoholic fermentation. In the second fermentation, the starter culture was not able to promptly implant and other populations of S. cerevisiae could be isolated, most likely contributing to the final characteristics of the sweet wine produced.
被引量：- 发表：1970
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Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum.
Nine yeast strains were isolated from spontaneous fermentations in the Alsace area of France, during the 1997, 1998 and 1999 grape harvests. Strains were characterized by pulsed-field gel electrophoresis, PCR-restriction fragment length polymorphism (RFLP) of the MET2 gene, delta-PCR, and microsatellite patterns. Karyotypes and MET2 fragments of the nine strains corresponded to mixed chromosomal bands and restriction patterns for both Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum. They also responded positively to amplification with microsatellite primers specific to both species and were demonstrated to be diploid. However, meiosis led to absolute nonviability of their spores on complete medium. All the results demonstrated that the nine yeast strains isolated were S. cerevisiaexS. bayanus var. uvarum diploid hybrids. Moreover, microsatellite DNA analysis identified strains isolated in the same cellar as potential parents belonging to S. bayanus var. uvarum and S. cerevisiae.
被引量：- 发表：1970
