Linked Life Data

19053375

Source:http://linkedlifedata.com/resource/pubmed/id/19053375

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
24
pubmed:dateCreated
2008-12-18
pubmed:abstractText
Saccharomyces cerevisiae is an efficient biosorbant, used in winemaking to reduce the concentration of undesirable molecules such as fatty acids. Volatile phenols such as 4-ethylphenol, which causes a horsy smell in wine, are particular targets of this type of curative process. This study demonstrates that the sorption capacity of 4-ethylphenol by yeasts is greatly influenced by strain nature, methods, and medium used for biomass production and drying after harvesting. S. cerevisiae mutant strains with deletion of genes encoding specific proteins involved in cell-wall structure and composition were studied, and a major role for mannoproteins in 4-ethylphenol sorption was identified. It was confirmed that 4-ethylphenol sorption occurs at the surface of the yeast wall and that not all mannoproteins are determinants of sorption: the sorption capacity of cells with deletion of the Gas1p-encoding gene was 75% lower than that of wild type. Physicochemical properties of yeast cell surface have been also studied.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
24
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
11854-61
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine.
pubmed:affiliation
Lallemand SAS, 31702 Blagnac, France.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't