New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking
Copyright © 2016 Elsevier Ltd. All rights reserved..
During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approaches to analyze pheno-metabolomic diversity of a S. cerevisiae strain collection with different origins. Phenotypic and genetic characterization together with individual must fermentations were performed, and metabolites relevant to aromatic profiles were determined. Experimental results were projected onto a common coordinates system, revealing 17 statistical-relevant multi-dimensional modules, combining sets of most-correlated features of noteworthy biological importance. The present method allowed, as a breakthrough, to combine genetic, phenotypic and metabolomic data, which has not been possible so far due to difficulties in comparing different types of data. Therefore, the proposed computational approach revealed as successful to shed light into the holistic characterization of S. cerevisiae pheno-metabolome in must fermentative conditions. This will allow the identification of combined relevant features with application in selection of good winemaking strains.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2016 |
|---|---|
| Erschienen: |
2016 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:211 |
|---|---|
| Enthalten in: |
Food chemistry - 211(2016) vom: 15. Nov., Seite 509-20 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Franco-Duarte, Ricardo [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Data-fusion |
|---|
| Anmerkungen: |
Date Completed 16.01.2017 Date Revised 02.12.2018 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2016.05.080 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM261250760 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM261250760 | ||
| 003 | DE-627 | ||
| 005 | 20231224195140.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231224s2016 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2016.05.080 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n0870.xml |
| 035 | |a (DE-627)NLM261250760 | ||
| 035 | |a (NLM)27283661 | ||
| 035 | |a (PII)S0308-8146(16)30760-9 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Franco-Duarte, Ricardo |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking |
| 264 | 1 | |c 2016 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 16.01.2017 | ||
| 500 | |a Date Revised 02.12.2018 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2016 Elsevier Ltd. All rights reserved. | ||
| 520 | |a During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approaches to analyze pheno-metabolomic diversity of a S. cerevisiae strain collection with different origins. Phenotypic and genetic characterization together with individual must fermentations were performed, and metabolites relevant to aromatic profiles were determined. Experimental results were projected onto a common coordinates system, revealing 17 statistical-relevant multi-dimensional modules, combining sets of most-correlated features of noteworthy biological importance. The present method allowed, as a breakthrough, to combine genetic, phenotypic and metabolomic data, which has not been possible so far due to difficulties in comparing different types of data. Therefore, the proposed computational approach revealed as successful to shed light into the holistic characterization of S. cerevisiae pheno-metabolome in must fermentative conditions. This will allow the identification of combined relevant features with application in selection of good winemaking strains | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Data-fusion | |
| 650 | 4 | |a Matrix factorization | |
| 650 | 4 | |a Metabolomics | |
| 650 | 4 | |a Saccharomyces cerevisiae | |
| 650 | 4 | |a Wine yeasts | |
| 700 | 1 | |a Umek, Lan |e verfasserin |4 aut | |
| 700 | 1 | |a Mendes, Inês |e verfasserin |4 aut | |
| 700 | 1 | |a Castro, Cristiana C |e verfasserin |4 aut | |
| 700 | 1 | |a Fonseca, Nuno |e verfasserin |4 aut | |
| 700 | 1 | |a Martins, Rosa |e verfasserin |4 aut | |
| 700 | 1 | |a Silva-Ferreira, António C |e verfasserin |4 aut | |
| 700 | 1 | |a Sampaio, Paula |e verfasserin |4 aut | |
| 700 | 1 | |a Pais, Célia |e verfasserin |4 aut | |
| 700 | 1 | |a Schuller, Dorit |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 211(2016) vom: 15. Nov., Seite 509-20 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:211 |g year:2016 |g day:15 |g month:11 |g pages:509-20 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2016.05.080 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 211 |j 2016 |b 15 |c 11 |h 509-20 | ||