أعرض تسجيلة المادة بشكل مبسط
| dc.creator |
Puig, Sergi |
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| dc.creator |
Querol, Amparo |
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| dc.creator |
Barrio, Eladio |
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| dc.creator |
Pérez Ortín, José E. |
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| dc.date |
2008-02-25T10:40:36Z |
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| dc.date |
2008-02-25T10:40:36Z |
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| dc.date |
2000-05 |
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| dc.date.accessioned |
2017-01-31T01:00:24Z |
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| dc.date.available |
2017-01-31T01:00:24Z |
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| dc.identifier |
Applied and Environmental Microbiology 66 (5) : 2057-2061 (2000) |
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| dc.identifier |
http://hdl.handle.net/10261/3074 |
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| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3074 |
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| dc.description |
Natural strains of Saccharomyces cerevisiae are prototrophic homothallic yeasts that sporulate poorly, are often heterozygous, and may be aneuploid. This genomic constitution may confer selective advantages in some environments. Different mechanisms of recombination, such as meiosis or mitotic rearrangement of chromosomes, have been proposed for wine strains. We studied the stability of the URA3 locus of a URA3/ura3 wine yeast in consecutive grape must fermentations. ura3/ura3 homozygotes were detected at a rate of 1 x 10(-5) to 3 x 10(-5) per generation, and mitotic rearrangements for chromosomes VIII and XII appeared after 30 mitotic divisions. We used the karyotype as a meiotic marker and determined that sporulation was not involved in this process. Thus, we propose a hypothesis for the genome changes in wine yeasts during vinification. This putative mechanism involves mitotic recombination between homologous sequences and does not necessarily imply meiosis. |
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| dc.description |
grants ALI95-0566 and ALI98-1041 (to J.E.P.-O.) from Comisión Interministerial de Ciencia y Tecnología |
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2875513 bytes |
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2459 bytes |
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application/pdf |
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text/plain |
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| dc.language |
eng |
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| dc.publisher |
American Society for Microbiology |
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| dc.rights |
closedAccess |
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| dc.subject |
Mitotic recombination |
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| dc.subject |
wine fermentation |
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| dc.subject |
vinification |
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| dc.subject |
Saccharomyces cerevisiae |
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| dc.title |
Mitotic recombination and genetic changes in Saccharomyces cerevisiae during wine fermentation |
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| dc.type |
Artículo |
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