Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Pivot Concepts:
Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Target Concepts:
Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Query: UMLS:C0847097 (
acidity
)
15,165
document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)
Lactic acid production is an important feature of the yeast
Lachancea thermotolerans
that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect of global warming in wines. Here, the enological potential of a high lactate-producing
L. thermotolerans
strain (P-HO1) in mixed fermentations with
S. cerevisiae
was examined. Among the different inoculation schemes evaluated, the most successful implantation of
L. thermotolerans
was accomplished by sequential inoculation of
S. cerevisiae
, i.e., at 1% vol. ethanol. P-HO1produced the highest levels of lactic acid ever recorded in mixed fermentations (10.4 g/L), increasing thereby the
acidity
and reducing ethanol by 1.6% vol.
L. thermotolerans
was also associated with increases in ethyl isobutyrate (strawberry aroma), free SO
2
, organoleptically perceived citric nuances and aftertaste. To start uncovering the molecular mechanisms of lactate biosynthesis in
L. thermotolerans
, the relative expressions of the three lactate dehydrogenase (
LDH
) paralogous genes, which encode the key enzyme for lactate biosynthesis, along with the alcohol dehydrogenase paralogs (
ADH
s) were determined. Present results point to the possible implication of
LDH2
, but not of other
LDH
or
ADH
genes, in the high production of lactic acid in certain strains at the expense of ethanol. Taken together, the important enological features of P-HO1 highlighted here, and potentially of other
L. thermotolerans
strains, indicate its great importance in modern winemaking, particularly in the light of the upcoming climate change and its consequences in the grape/wine system.
...
PMID:Molecular Characterization and Enological Potential of A High Lactic Acid-Producing
Lachancea thermotolerans
Vineyard Strain. 3239 18
Fruit
acidity
is an important determinant of peach organoleptic quality, but its regulatory mechanism remains elusive. Measurement of organic acids in ripe fruits of seventy-five peach cultivars revealed the predominant components malate and citrate, accompanied by quinate. Organic acid accumulation increased at early stages of fruit growth, but exhibited a more dramatic reduction in low-acid cultivar during later stages of fruit development compared to high-acid cultivars. Low-acid cultivars showed citrate degradation and less transport of malate into the vacuole due to up- and down-regulation of a GABA pathway gene GAD and a malate transporter gene ALMT9, respectively. The NAD-MDH1 gene might control the rate-limiting step in malate synthesis, while three genes, PDK, PK, and
ADH
, could affect citrate synthesis through the pyruvate-to-acetyl-CoA-to-citrate pathway. Altogether, these results suggested that malate accumulation is controlled at the level of metabolism and vacuolar storage, while metabolism is crucial for citrate accumulation in peach.
...
PMID:Assessment of organic acid accumulation and its related genes in peach. 3270 62
