MOLECULAR ANALYSIS OF INTERACTIONS BETWEEN INITIATING CULTURES DURING VINIFICATION (Q3143510): Difference between revisions
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(Created claim: summary (P836): THERE ARE TWO TRENDS IN ENOLOGICAL BIOTECHNOLOGY THAT MAKE IT NECESSARY TO INCREASE OUR KNOWLEDGE OF THE INTERACTIONS BETWEEN THE MICROORGANISMS INVOLVED, IN ORDER TO ENSURE THE BEST POSSIBLE IMPACT ON THE QUALITY OF WINES. THIS IS THE USE OF INITIATING NON-SACCHAROMYCES YEAST CULTURES, AND THE JOINT INOCULATION OF LACTIC BACTERIA AND YEASTS TO PROMOTE THE DEVELOPMENT OF MALOLACTIC FERMENTATION SIMULTANEOUSLY TO THE ALCOHOLIC. THERE IS GROWING E...) |
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MOLECULAR ANALYSIS OF INTERACTIONS BETWEEN INITIATING CULTURES DURING VINIFICATION | |||
Revision as of 13:29, 12 October 2021
Project Q3143510 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | MOLECULAR ANALYSIS OF INTERACTIONS BETWEEN INITIATING CULTURES DURING VINIFICATION |
Project Q3143510 in Spain |
Statements
142,175.0 Euro
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284,350.0 Euro
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50.0 percent
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1 January 2016
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31 December 2019
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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42°27'58.03"N, 2°26'22.81"W
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26089
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EXISTEN DOS TENDENCIAS EN BIOTECNOLOGIA ENOLOGICA QUE HACEN NECESARIO AUMENTAR NUESTRO CONOCIMIENTO SOBRE LAS INTERACCIONES ENTRE LOS MICROORGANISMOS IMPLICADOS, CON EL FIN DE GARANTIZAR EL MEJOR IMPACTO POSIBLE SOBRE LA CALIDAD DE LOS VINOS. SE TRATA DE LA UTILIZACION DE CULTIVOS INICIADORES DE LEVADURAS NO-SACCHAROMYCES, Y DE LA INOCULACION CONJUNTA DE BACTERIAS LACTICAS Y LEVADURAS PARA FOMENTAR EL DESARROLLO DE LA FERMENTACION MALOLACTICA DE MANERA SIMULTANEA A LA ALCOHOLICA. SON CADA VEZ MAS NUMEROSAS LAS EVIDENCIAS DE QUE ESTAS INTERACCIONES PUEDEN TENER IMPACTO SOBRE LA CALIDAD DEL VINO, Y DE QUE HAY CARACTERISTICAS QUE NO SE EXPLICAN POR LA MERA YUXTAPOSICION DE LAS ACTIVIDADES DE CADA MICROORGANISMO. EN OCASIONES SE HA IDENTIFICADO LA COMPETICION POR DETERMINADOS SUSTRATOS, O MOLECULAS INHIBIDORAS DEL CRECIMIENTO, MAS O MENOS ESPECIFICAS, COMO PARTE DE LOS MECANISMOS QUE GOBIERNAN ESTAS INTERACCIONES. SIN EMBARGO, EL ESTUDIO DE LOS MECANISMOS DE INTERACCION HA SIDO HASTA AHORA ABORDADO DE MANERA POCO SISTEMATICA, Y PROBABLEMENTE TODAVIA CONOCEMOS SOLO UNA PEQUEÑA PARTE DE LOS MISMOS._x000D_ _x000D_ LA PROPUESTA ESTA ESTRUCTURADA EN TRES OBJETIVOS. POR UN LADO SE ABORDAN INTERACCIONES ENTRE SACCHAROMYCES CEREVISIAE Y LEVADURAS NO-SACCHAROMYCES. ENTRE LAS ESPECIES NO-SACCHAROMYCES NOS VAMOS A CENTRAR EN TORULASPORA DELBRUECKII, METSCHNIKOWIA PULCHERRIMA, Y EVENTUALMENTE OTRAS COMO LACHANCEA THERMOTOLERANS. UN SEGUNDO OBJETIVO SE INTERESA POR LAS INTERACCIONES ENTRE S. CEREVISIAE Y CULTIVOS INICIADORES DE LA FERMENTACION MALOLACTICA, TRATANDO DE IDENTIFICAR MECANISMOS DE INTERACCION CUANDO SE PROCEDE A UNA INOCULACION SIMULTANEA DE S. CEREVISIAE Y OENOCOCCUS OENI (O LACTOBACILLUS PLANTARUM) EN EL MOSTO. EL TERCER OBJETIVO ES PROFUNDIZAR Y ACLARAR LA RELEVANCIA ENOLOGICA DEL ELEMENTO PRIONICO [GAR+] DE S. CEREVISIAE. RECIENTEMENTE SE HA PROPUESTO QUE ESTE ELEMENTO PODRIA JUGAR UN PAPEL IMPORTANTE EN LAS INTERACCIONES ENTRE S. CEREVISIAE Y BACTERIAS PRESENTES EN EL MOSTO, Y QUE ESTAS INTERACCIONES PODRIAN SER LA CASUSA DE PARADAS DE FERMENTACION Y CAMBIOS EN EL RENDIMIENTO ALCOHOLICO._x000D_ _x000D_ LOS TRES GRANDES PILARES METODOLOGICOS DE ESTE PROYECTO SERAN EL ANALISIS TRANSCRIPTOMICO MEDIANTE LA TECNOLOGIA DE RNA-SEQ, EL USO DE BIOREACTORES PARA GARANTIZAR TANTO UNAS CONDICIONES REPRODUCIBLES DE TRABAJO COMO UN CONTROL DE LOS PARAMETROS COMPARABLE A LAS CONDICIONES INDUSTRIALES, Y METODOS POTENTES PARA ANALIZAR LOS METABOLITOS DE LA FERMENTACION. EXISTEN EJEMPLOS EN OTROS SUSTRATOS QUE SUGIEREN QUE UN ANALISIS TRANSCRIPTOMICO PUEDE PROPORCIONAR UNA VISION GLOBAL DE ESTAS INTERACCIONES, Y AYUDAR A IDENTIFICAR ALGUNOS DE LOS MECANISMOS MENOS OBVIOS QUE INTERVIENEN EN ELLAS. ESTO ES ESPECIALMENTE RELEVANTE EN EL CASO DE INTERACCIONES METABOLICAS QUE NO ESTEN ESTRICTAMENTE LIGADAS A FENOMENOS DE COMPETICION._x000D_ _x000D_ EL PROYECTO HA SIDO DISEÑADO PARA PERMITIR UN SALTO CUALITATIVO EN LA COMPRENSION DE ESTAS INTERACCIONES, MEDIANTE EL ANALISIS GLOBAL DE ALGUNAS DE LAS MAS RELEVANTES. LOS RESULTADOS OBTENIDOS SERIAN PIONEROS EN EL CONTEXTO INTERNACIONAL. POR OTRO LADO, EL CONOCIMIENTO BASICO GENERADO PODRIA AYUDAR A TOMAR DE MANERA INFORMADA DECISIONES CON IMPACTO POTENCIAL SOBRE LOS COSTES DE PRODUCCION Y SOBRE LA CALIDAD DE LOS VINOS. ESTO PUEDE A SU VEZ TENER UNA IMPORTANTE REPERCUSION SOCIAL, DADO EL PESO ECONOMICO Y EN LA BALANZA COMERCIAL DEL SECTOR VITIVINICOLA EN NUESTRO PAIS. (Spanish)
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THERE ARE TWO TRENDS IN ENOLOGICAL BIOTECHNOLOGY THAT MAKE IT NECESSARY TO INCREASE OUR KNOWLEDGE OF THE INTERACTIONS BETWEEN THE MICROORGANISMS INVOLVED, IN ORDER TO ENSURE THE BEST POSSIBLE IMPACT ON THE QUALITY OF WINES. THIS IS THE USE OF INITIATING NON-SACCHAROMYCES YEAST CULTURES, AND THE JOINT INOCULATION OF LACTIC BACTERIA AND YEASTS TO PROMOTE THE DEVELOPMENT OF MALOLACTIC FERMENTATION SIMULTANEOUSLY TO THE ALCOHOLIC. THERE IS GROWING EVIDENCE THAT THESE INTERACTIONS CAN HAVE AN IMPACT ON THE QUALITY OF WINE, AND THAT THERE ARE CHARACTERISTICS THAT ARE NOT EXPLAINED BY THE MERE JUXTAPOSITION OF THE ACTIVITIES OF EACH MICROORGANISM. COMPETITION FOR CERTAIN SUBSTRATES, OR GROWTH-INHIBITING MOLECULES, HAVE SOMETIMES BEEN IDENTIFIED, MORE OR LESS SPECIFIC, AS PART OF THE MECHANISMS THAT GOVERN THESE INTERACTIONS. However, the STUDY OF INTERACTION MECHANISMS has been dealt with now in a small part of the world._x000D_ _x000D__x000D__x000D__x000D_ ON THE ONE HAND, INTERACTIONS BETWEEN SACCHAROMYCES CEREVISIAE AND NON-SACCHAROMYCES YEASTS ARE ADDRESSED. AMONG THE NON-SACCHAROMYCES SPECIES WE WILL FOCUS ON TORULASPORA DELBRUECKII, METSCHNIKOWIA PULCHERRIMA, AND EVENTUALLY OTHERS SUCH AS LACHANCEA THERMOTOLERANS. A SECOND OBJECTIVE IS INTERESTED IN THE INTERACTIONS BETWEEN S. CEREVISIAE AND CULTURES INITIATING MALOLACTIC FERMENTATION, TRYING TO IDENTIFY MECHANISMS OF INTERACTION WHEN PROCEEDING TO A SIMULTANEOUS INOCULATION OF S. CEREVISIAE AND OENOCOCCUS OENI (OR LACTOBACILLUS PLANTARUM) IN THE WORT. THE THIRD OBJECTIVE IS TO DEEPEN AND CLARIFY THE ENOLOGICAL RELEVANCE OF THE PRIONICO ELEMENT [GAR+] OF S. CEREVISIAE. It has recently been proposed that this election could play an important role in the interactions between S. CEREVISIAE and BACTERIAS present in the MOST, and that these interactions could be the cassuse of FERMENTATION stops and changes in alcoholic yield._x000D_ _x000D_ _x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_ the Three Great Methodological PILARES OF THIS PROJECT will be transcriptomic analysis MEDIATING RNA-SEQ’S TECHNOLOGY, THE USE OF BIOREACTORS TO GUARANTEE A REPORTable WORK CONDITIONS AS A CONTROL OF PARAMETERS COMPARABLE TO INDUSTRIAL CONDITIONS, AND METHODS POTENTED TO ASSESS THE METABOLITS OF THE FERMENTATION. THERE ARE EXAMPLES IN OTHER SUBSTRATES THAT SUGGEST THAT A TRANSCRIPTOMIC ANALYSIS CAN PROVIDE A GLOBAL VISION OF THESE INTERACTIONS, AND HELP IDENTIFY SOME OF THE LESS OBVIOUS MECHANISMS INVOLVED. This is SPECIALLY RELEVANT in the case of METABOLICAL INTERACTIONS that are not STRICTED TO COMPETITION PENOMENS._x000D_ _x000D_ The PROJECT has been designed to permit a qualitative high in the understanding of these internationals, through the global analysis of the most remote areas. THE RESULTS OBTAINED WOULD BE PIONEERS IN THE INTERNATIONAL CONTEXT. ON THE OTHER HAND, THE BASIC KNOWLEDGE GENERATED COULD HELP MAKE INFORMED DECISIONS WITH A POTENTIAL IMPACT ON PRODUCTION COSTS AND WINE QUALITY. THIS CAN IN TURN HAVE AN IMPORTANT SOCIAL IMPACT, GIVEN THE ECONOMIC WEIGHT AND TRADE BALANCE OF THE VITIVINICOLA SECTOR IN OUR COUNTRY. (English)
12 October 2021
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Logroño
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Identifiers
AGL2015-63629-R
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