RT Journal Article
T1 Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds
A1 Sieiro Sampedro, Thais
A1 Briz Cid, Noelia
A1 Pose Juan, Eva
A1 Figueiredo González, María
A1 González Barreiro, Carmen
A1 Simal Gándara, Jesús
A1 Cancho Grande, Beatriz
A1 Rial Otero, Raquel
K1 3309.29 Vino
K1 3309.92 Bioquímica y Microbiología de Los Procesos Fermentativos
K1 3309.10 Aroma y Sabor
AB The influence of antifungal tetraconazole residues (either as an active substance or as a commercial formulation product) on the fermentative activity of Saccharomyces cerevisiae yeast was evaluated in pasteurized Garnacha red must by using laboratory-scale fermentation assays. The presence of this fungicide promoted a slight decrease in glucose consumption. Volatile fermentative-derived compounds were evaluated in deep. Statistically significant changes were found in methionol (with a mean decrease of around 24%), fatty acids (with increments ranged from 23% to 66%), and ethyl esters (with increases ranged from 23% to 145%) contents when grape musts were enriched with the commercial formulation at both contamination levels assayed. Based on protein mass fingerprinting analysis, it was possible to relate these variations on volatiles content with changes in the activity of several enzymes (Met3p, Met14p, Adh2p, Hmg1p, Erg5p, Erg6p, Erg11p, and Erg20p) involved in the secondary metabolism of yeasts.
PB Food Research International
SN 09639969
YR 2020
FD 2020-04
LK http://hdl.handle.net/11093/6179
UL http://hdl.handle.net/11093/6179
LA eng
NO Food Research International, 130, 108930 (2020)
NO Ministerio de Economía y Competitividad | Ref. AGL2015-66491-C2-1-R
DS Investigo
RD 23-ene-2025