Generation of new yeast strains for improved flavours and aromas in beer and wine

Rezultaty

Advertising ESR vacancies

Advertise for ESRs

Monitoring of recruitment by Supervisory Board

Recruitment procedures of ESRs

Oversee the recruitment of ESRs
Consortium Management

Conduct the business of the consortium in a prompt and efficient manner throughout the duration of the project

Conduct network wide training events

Conduct networkwide training activities as outlined in Tables 12b 12c Annex 1

Conference participation

ESRs to attend and present their data at relevant conferences

Participation at network + scientific meetings

All ESRs will attend networkwide training events and scientific meetings

Outreach activities

Hold Open Evenings for the public to coincide with meetings of the beneficiaries Local stakeholders will be invited to the Open Evenings ESRs will be available to discuss thier careers and scientific developments with local stakeholders ESRs to generate posters for presentation of their projects to local stakeholders

Supervisory Board

The Supervisory Board (SB) will have members from all beneficiaries and partners and three elected ESR representatives. It is the ultimate decision body in the network. The SB is chaired by the Network Coordinator and coordinates and oversees all network activities and meetings, organises recruitment and ensures adequate balance between scientific, transferable skills and industry relevant trainings to enhance intersectoral employability, oversees the quality and quantity of supervision of the ESRs, provides input to the Project Management Team (PMT) for preparation of reports, and ensures active communication and exchange of best practices. The SB will receive inputs from the PMT and the Training co-ordinator at each SB meeting.

Installation and monitoring of PCDPs

Develop Personal Career Development Plans for ESRs

Publish joint review articles

Publish review articles on state of the art research

Scientific publications in peer reviewed journals

ESRs to publish their scientific research in peerreviewed journals including articles on yeasts yeast breeding flavour flavour analysis methods genetics genomics metabolomics

Publicly disseminate importance of AROMAGENESIS to stakeholders

Generate period newsletters outlining the activities of AROMAGENESIS for distribution to stakeholders

Design Logo

Design a Logo to be used on all documents, websites etc.

Create and maintain a public website, with a protected internal part for network communication

Data Management Plan

Develop a strategy for dissemination of research findings to the public and relevant stakeholders Determine the level and content of information to be made publically availableCompile documents and results into the centralised repository Publish scientific research in peerreviewed journals and specifically in open access repositories

Publikacje

Functional and transcriptional profiling of non-coding RNAs in yeast reveal context-dependent phenotypes and in trans effects on the protein regulatory networkFunctional and transcriptional profiling of non-coding RNAs in yeast reveal context-dependent phenotypes and in trans effects on the protein regulatory network

Autorzy: Laura Natalia Balarezo-Cisneros,Steven Parker,Marcin G. Fraczek,Soukaina Timouma,Ping Wang,Raymond T. O’Keefe,Catherine B. Millar ,Daniela Delneri
Opublikowane w: PLOS Genetics, 2021, ISSN 1553-7390
Wydawca: Public Library of Science
DOI: 10.1371/journal.pgen.1008761

Aneuploidy influences the gene expression profiles in Saccharomyces pastorianus group I and II strains during fermentation

Autorzy: Roberto de la Cerda-Garcia Caro, Karsten Hokamp, Fiona Roche, Georgia Thompson, Soukaina Timouma, Daniela Delneri, Ursula Bond
Opublikowane w: PLOS Genetics, 2022, ISSN 1553-7390
Wydawca: Public Library of Science
DOI: 10.1371/journal.pgen.1010149

On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS.

Autorzy: Penghan Zhang; Silvia Carlin; Cesare Lotti; Fulvio Mattivi; Fulvio Mattivi; Urska Vrhovsek
Opublikowane w: Metabolomics, Numer 6, 2021, ISSN 1573-3890
Wydawca: Springer
DOI: 10.1007/s11306-020-01718-7

Packing a punch: understanding how flavours are produced in lager fermentations

Autorzy: Claire Lin Lin, Roberto de la Cerda García-Caro, Penghan Zhang, Silvia Carlin, Andrea Gottlieb, Mikael Agerlin Petersen, Urska Vrhovsek, Ursula Bond
Opublikowane w: FEMS Yeast Research, Numer 21/5, 2021, ISSN 1567-1364
Wydawca: Oxford University Press
DOI: 10.1093/femsyr/foab040

New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging

Autorzy: Rafael Jiménez-Lorenzo,Vincent Farines,Jean-Marie Sablayrolles,Carole Camarasa, and Audrey Bloem
Opublikowane w: Fermentation, 2022, ISSN 2311-5637
Wydawca: MDPI
DOI: 10.3390/fermentation8040139

Homologous Recombination: A GRAS Yeast Genome Editing Tool

Autorzy: Beatrice Bernardi, Jürgen Wendland
Opublikowane w: Fermentation, Numer 6/2, 2020, Strona(/y) 57, ISSN 2311-5637
Wydawca: MDPI
DOI: 10.3390/fermentation6020057

Improving the cryotolerance of wine yeast by interspecific hybridization in the genus Saccharomyces

Autorzy: Estéfani García-Ríos, Alba Guillén, Roberto de la Cerda, Laura Pérez-Través, Amparo Querol, José M Guillamón
Opublikowane w: Frontiers in Microbiology, Numer 9, 2019, ISSN 1664-302X
Wydawca: Frontiers Media
DOI: 10.3389/fmicb.2018.03232

Snails as taxis for a large yeast biodiversity

Autorzy: Madina Akan, Florian Michling, Katrin Matti, Sinje Krause, Judith Muno-Bender, Jürgen Wendland
Opublikowane w: Fermentation, 2020, ISSN 2311-5637
Wydawca: MDPI
DOI: 10.3390/fermentation6030090

Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies.

Autorzy: Niël van Wyk; Heinrich Kroukamp; Monica I. Espinosa; Christian von Wallbrunn; Jürgen Wendland; Isak S. Pretorius
Opublikowane w: International Journal of Food Microbiology, Numer 5, 2020, ISSN 0168-1605
Wydawca: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2020.108615

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations

Autorzy: Konstantina Giannakou, Federico Visinoni, Penghan Zhang, Nishan Nathoo, Paul Jones, Mark Cotterrell, Urska Vrhovsek, Daniela Delneri
Opublikowane w: Food Microbiology, Numer 100, 2021, Strona(/y) 103838, ISSN 0740-0020
Wydawca: Academic Press
DOI: 10.1016/j.fm.2021.103838

Towards lager beer aroma improvement via selective amino acid release by proteases during mashing

Autorzy: Claire Lin Lin, Mikael Agerlin Petersen, Alexander Mauch, Andrea Gottlieb
Opublikowane w: Journal of the Institute of Brewing, 2022, Strona(/y) Journal of the Institute of Brewing, ISSN 2050-0416
Wydawca: Wiley-Blackwell
DOI: 10.1002/jib.682

Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains

Autorzy: Irene De Guidi; Vincent Farines; Jean Luc Legras; Bruno Blondin
Opublikowane w: Fermentation, 2021, ISSN 2311-5637
Wydawca: MDPI
DOI: 10.3390/fermentation7040213

How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Autorzy: Rafael Jimenez-Lorenzo, Audrey Bloem, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa
Opublikowane w: FEMS Yeast Research, 2021, ISSN 1567-1364
Wydawca: Oxford University Press
DOI: 10.1093/femsyr/foab038

Adding Flavor to Beverages with Non-Conventional Yeasts

Autorzy: Ravasio, Davide; Carlin, Silvia; Boekhout, Teun; Groenewald, Marizeth; Vrhovsek, Urska; Walther, Andrea; Wendland, Jürgen
Opublikowane w: Fermentation, Numer 4, 1, 2018, Strona(/y) 15, ISSN 2311-5637
Wydawca: mdpi
DOI: 10.3390/fermentation4010015

The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging

Autorzy: M. Denat, I. Ontañón, A. Querol, V. Ferreira
Opublikowane w: LWT - Food Science and Technology, Numer 158, 2022, ISSN 0023-6438
Wydawca: Academic Press
DOI: 10.1016/j.lwt.2022.113111

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

Autorzy: Dolores Pérez; Marie Denat; Romain Minebois; José María Heras; José Manuel Guillamón; Vicente Ferreira; Amparo Querol
Opublikowane w: Food Microbiology, Numer Volume 104, 2022, ISSN 0740-0020
Wydawca: Academic Press
DOI: 10.1016/j.fm.2022.103981

Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Autorzy: Tapia, Sebastián M; Pérez-Torrado, Roberto; Adam, Ana Cristina; Macías, Laura G.; Barrio, Eladio; Querol, Amparo
Opublikowane w: Microbial Biotechnology, Numer 1, 2022, ISSN 1751-7915
Wydawca: Wiley
DOI: 10.1111/1751-7915.14071

Evolutionary journey and characterisation of a novel pan‐gene associated with beer strains of Saccharomyces cerevisiae

Autorzy: Nikolaos Vakirlis, Chandre Monerawela, Gavin McManus, Orquidea Ribeiro, Aoife McLysaght, Tharappel James, Ursula Bond
Opublikowane w: Yeast, Numer 36/7, 2019, Strona(/y) 425-437, ISSN 0749-503X
Wydawca: John Wiley & Sons Inc.
DOI: 10.1002/yea.3391

Overexpression of RAD51 Enables PCR-Based Gene Targeting in Lager Yeast

Autorzy: Beatrice Bernardi, Yeseren Kayacan, Madina Akan, Jürgen Wendland
Opublikowane w: Microorganisms, Numer 7/7, 2019, Strona(/y) 192, ISSN 2076-2607
Wydawca: MDPI
DOI: 10.3390/microorganisms7070192

Expansion of a Telomeric FLO/ALS-Like Sequence Gene Family in Saccharomycopsis fermentans

Autorzy: Beatrice Bernardi, Yeseren Kayacan, Jürgen Wendland
Opublikowane w: Frontiers in Genetics, Numer 9, 2018, ISSN 1664-8021
Wydawca: Frontiers Media
DOI: 10.3389/fgene.2018.00536

Transcriptional Profile of the Industrial Hybrid Saccharomyces pastorianus Reveals Temperature-Dependent Allele Expression Bias and Preferential Orthologous Protein Assemblies

Autorzy: Soukaina Timouma, Laura Natalia Balarezo-Cisneros, Javier Pinto, Roberto De La Cerda, Ursula Bond, Jean-Marc Schwartz, Daniela Delneri
Opublikowane w: Molecular Biology and Evolution, 2021, ISSN 0737-4038
Wydawca: Oxford University Press
DOI: 10.1093/molbev/msab282

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Autorzy: Marie Denat; Dolores Pérez; Dolores Pérez; José María Heras; Amparo Querol; Vicente Ferreira
Opublikowane w: Food Chemistry X, 2021, ISSN 2590-1575
Wydawca: Elsevier Ltd
DOI: 10.1016/j.fochx.2021.100116

Restoring fertility in yeast hybrids: Breeding and quantitative genetics of beneficial traits

Autorzy: Samina Naseeb, Federico Visinoni, Yue Hu, Alex J. Hinks Roberts, Agnieszka Maslowska, Thomas Walsh, Katherine A. Smart, Edward J. Louis, Daniela Delneri
Opublikowane w: Proceedings of the National Academy of Sciences, Numer 118/38, 2021, Strona(/y) e2101242118, ISSN 0027-8424
Wydawca: National Academy of Sciences
DOI: 10.1073/pnas.2101242118

Application of a Target-Guided Data Processing Approach in Saturated Peak Correction of GC×GC Analysis

Autorzy: Penghan Zhang, Silvia Carlin, Pietro Franceschi, Fulvio Mattivi, and Urska Vrhovsek
Opublikowane w: Analytical Chemistry, 2022, ISSN 1520-6882
Wydawca: American Chemical Society
DOI: 10.1021/acs.analchem.1c02719

HybridMine: pipeline for allele inheritance and gene copy number prediction in industrial yeast hybrids

Autorzy: Timouma, Soukaina; Schwartz, Jean-Marc; Delneri, Daniela
Opublikowane w: Microorganisms, Numer 1, 2020, ISSN 2076-2607
Wydawca: MDPI
DOI: 10.1101/2020.05.05.079186

Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

Autorzy: Dolores Pérez,Marie Denat,Laura Pérez-Través,José María Heras,José Manuel Guillamón,Vicente Ferreira,Amparo Querol
Opublikowane w: Microbial Biotechnology, 2022, ISSN 1751-7915
Wydawca: Wiley
DOI: 10.1111/1751-7915.14068

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations.

Autorzy: Dolores Pérez; Inés Jaehde; José Manuel Guillamón; José María Heras; Amparo Querol
Opublikowane w: Food Microbiology, Numer vol 97, 2021, ISSN 0740-0020
Wydawca: Academic Press
DOI: 10.1016/j.fm.2021.103763

Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines

Autorzy: Pérez, Dolores; Denat, Marie; Heras, José María; Guillamón, José Manuel; Ferreira, Vicente; Querol, Amparo
Opublikowane w: International Journal of Food Microbiology, 2022, ISSN 0168-1605
Wydawca: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2022.109554

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

Autorzy: Katrin Matti, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut, Jürgen Wendland
Opublikowane w: Fermentation, Numer 6/1, 2020, Strona(/y) 9, ISSN 2311-5637
Wydawca: MDPI
DOI: 10.3390/fermentation6010009

A high‐throughput screening method for the discovery of Saccharomyces and non‐Saccharomyces yeasts with potential in the brewing industry

Autorzy: Jose E. Aguiar‐Cervera; Daniela Delneri; Oliver Severn
Opublikowane w: Engineering Biology, Numer Vol 5, Iss 3, 2021, Strona(/y) Pp 72-80, ISSN 2398-6182
Wydawca: Wiley
DOI: 10.1049/enb2.12013

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

Autorzy: Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira
Opublikowane w: OENO One, Numer 55, 2021, ISSN 2494-1271
Wydawca: INTERNATIONAL VITICULTURE AND ENLOGY SOCIETY
DOI: 10.20870/oeno-one.2021.55.4.4732

Flavour enhancement of beer and related beverages by increasing flavour precursors in raw materials by enzymes

Autorzy: Claire Lin Lin, Mikael Agerlin Petersen, Andrea Gottlieb
Opublikowane w: Proceedings of the 16th Weurman Flavour Research Symposium (2021), 2021
Wydawca: Zenodo
DOI: 10.5281/zenodo.5541263

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