Yeast Life Span and its Impact on Food Fermentations

Roderic Mòbil

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Yeast Life Span and its Impact on Food Fermentations

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dc.contributor.author Aranda Fernández, Agustín
dc.contributor.author Orozco, Helena
dc.contributor.author Picazo Campos, Cecilia
dc.contributor.author Matallana Redondo, Emilia
dc.date.accessioned 2019-05-15T14:13:19Z
dc.date.available 2019-05-15T14:13:19Z
dc.date.issued 2019
dc.identifier.uri http://hdl.handle.net/10550/70188
dc.description.abstract Yeasts are very important microorganisms for food production. The high fermentative capacity, mainly of the species of the genus Saccharomyces, is a key factor for their biotechnological use, particularly to produce alcoholic beverages. As viability and vitality are essential to ensure their correct performance in industry, this review addresses the main aspects related to the cellular aging of these fungi as their senescence impacts their proper functioning. Laboratory strains of S. cerevisiae have proven a very successful model for elucidating the molecular mechanisms that control life span. Those mechanisms are shared by all eukaryotic cells. S. cerevisiae has two models of aging, replicative and chronological. Replicative life span is measured by the number of daughter cells a mother can produce. This kind of aging is relevant when the yeast biomass is reused, as in the case of beer fermentations. Chronological life span is measured by the time cells are viable in the stationary phase, and this is relevant for batch fermentations when cells are most of the time in a non-dividing state, such as wine fermentations. The molecular causes and pathways regulating both types of aging are explained in this review.
dc.language.iso eng
dc.relation.ispartof Fermentation, 2019, vol. 5, num. 2, p. 37-1-37-11
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source Aranda Fernández, Agustín Orozco, Helena Picazo Campos, Cecilia Matallana Redondo, Emilia 2019 Yeast Life Span and its Impact on Food Fermentations Fermentation 5 2 37-1 37-11
dc.subject Fermentació
dc.subject Fongs
dc.title Yeast Life Span and its Impact on Food Fermentations
dc.type info:eu-repo/semantics/article
dc.date.updated 2019-05-15T14:13:19Z
dc.identifier.doi https://doi.org/10.3390/fermentation5020037
dc.identifier.idgrec 132550


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Roderic Mòbil