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Effect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surface

2021-04Journal article Open access
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dc.contributor.authorCalvário, Joana
dc.contributor.authorSilva, Nelly
dc.contributor.authorAlmeida, M. Gabriela
dc.contributor.authorAlbergaria, Helena
dc.contributor.authorEaton, Peter
dc.contributor.authorMacedo, Anjos L.
dc.contributor.authorCaldeira, Jorge
dc.date.accessioned2021-11-19T17:27:06Z
dc.date.available2021-11-19T17:27:06Z
dc.date.issued2021-04
dc.description.abstractABSTRACT: During spontaneous wine fermentations, most of the non-Saccharomyces yeasts present in grape musts show an early decline in their population. It was traditionally assumed that Saccharomyces cerevisiae (S.c.) prevalence was due to the higher resistance of this species to ethanol. However, wine fermentations performed with single cultures of non-Saccharomyces strains showed that those strains could withstand much higher ethanol levels [1]. It was then found that S.c. (strain CCMI 885) produced antimicrobial peptides (AMPs) that are responsible for the early death of the non Saccharomyces yeasts [2]. In previous work, we isolated, purified and sequenced those ntimicrobial peptides (AMPs) and found that they derive from the glyceraldehyde 3-phosphate dehydrogenase enzyme [3]. These GAPDH-derived AMPs compose the natural biocide secreted by S.c., which we named saccharomycin, and are effective against sensitive yeasts both in its natural/isolated and synthetic form.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCalvário, Joana... [et.al.] - Effect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surface. In: Annals of Medicine, 2021, Vol. 53, Supplement 1, Special Issue, p. S12-S13pt_PT
dc.identifier.doi10.1080/07853890.2021.1896881pt_PT
dc.identifier.eissn1365-2060
dc.identifier.issn0785-3890
dc.identifier.urihttp://hdl.handle.net/10400.9/3609
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relationImproving biological control of industrial bioethanol production processes by using Saccharomyces cerevisiae's own weapons
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationApplied Molecular Biosciences Unit
dc.relation.publisherversionhttps://doi.org/10.1080/07853890.2021.1896881pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSaccharomyces cerevisiaept_PT
dc.subjectWine fermentationspt_PT
dc.subjectAlcoholic fermentationpt_PT
dc.subjectYeastspt_PT
dc.titleEffect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surfacept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleImproving biological control of industrial bioethanol production processes by using Saccharomyces cerevisiae's own weapons
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleApplied Molecular Biosciences Unit
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9876 - Politécnicos/SAICT-POL%2F24288%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBII-BIO%2F31761%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2019/PT
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oaire.citation.endPageS13pt_PT
oaire.citation.startPageS12pt_PT
oaire.citation.titleAnnals of Medicinept_PT
oaire.citation.volume53pt_PT
oaire.fundingStream9876 - Politécnicos
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oaire.fundingStream6817 - DCRRNI ID
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person.givenNamePeter
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person.identifier.orcid0000-0002-2613-4838
person.identifier.ridD-8265-2013
person.identifier.ridA-8351-2015
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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