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Strategies and perspectives for genetic improvement of wine yeasts

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Abstract

Recent developments in expression profile and proteomic techniques illustrated that the main oenological traits of wine yeasts are complex and influenced by several genes, each of them identified as absolutely essential. Only for monogenic properties the genetic improvement programmes of wine yeasts can be performed by alteration of individual genes. Ideally the most productive way of improving the whole-cell biocatalysts is by evolution of the entire cell genome. In this article we briefly review the main genetic improvement techniques applied in new and optimised wine strains construction, paying particular attention to blind and whole genome strategies, such as the sexual recombination and genome shuffling.

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Authors and Affiliations

  1. Department of Agricultural Science, University of Modena and Reggio Emilia, 42100, v. Kennedy 17, Reggio Emilia, Italy

    Paolo Giudici, Lisa Solieri, Andrea M. Pulvirenti & Stefano Cassanelli

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  1. Paolo Giudici
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  2. Lisa Solieri
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  3. Andrea M. Pulvirenti
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  4. Stefano Cassanelli
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Correspondence to Lisa Solieri.

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Giudici, P., Solieri, L., Pulvirenti, A.M. et al. Strategies and perspectives for genetic improvement of wine yeasts. Appl Microbiol Biotechnol 66, 622–628 (2005). https://doi.org/10.1007/s00253-004-1784-2

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  • DOI: https://doi.org/10.1007/s00253-004-1784-2

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