Unraveling Time-Resolved Transcriptional and Metabolic Shifts in the Mixed Fermentation of <i>Saccharomyces cerevisiae</i> and Hanseniaspora uvarum

Wine fermentation and flavor formation are shaped by complex biochemical reactions driven by a variety of microorganisms. Non-Saccharomyces yeasts, such as Hanseniaspora uvarum (HU), are often used in mixed fermentation with <i>Saccharomyces cerevisiae</i> (SC) to enhance wine aroma. How...

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Bibliographic Details
Main Author:	Qing Sun (492552) (author)
Other Authors:	Peng An (158722) (author), Peiyang Li (458421) (author), Hao Wang (39217) (author), Shiheng Tao (138421) (author), Yanlin Liu (398738) (author)
Published:	2025
Subjects:	Biochemistry Microbiology Genetics Molecular Biology Pharmacology Ecology Computational Biology Biological Sciences not elsewhere classified Chemical Sciences not elsewhere classified partial tca cycle saccharomyces cerevisiae </ enhance wine aroma fatty acid metabolism scale metabolic modeling metabolic behavior throughout investigated transcriptional dynamics entire fermentation process pentose phosphate pathway nucleotide sugar metabolism mixed fermentation processes reduce ethanol production mixed fermentation wine flavor saccharomyces yeasts amino sugar pyruvate metabolism microbial metabolism dicarboxylate metabolism ethanol production enhanced production metabolic strategies metabolic shifts metabolic interactions metabolic behaviors metabolic balance transcriptional regulation transcriptional level resolved transcriptional fermentation products fermentation conditions volatile compounds using genome unraveling time two strains significant changes rational control pathways related particular focus often used hanseniaspora uvarum gene expression flavor formation findings provide dihydroxyacetone phosphate comprehensive understanding amino acids
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Unraveling Time-Resolved Transcriptional and Metabolic Shifts in the Mixed Fermentation of <i>Saccharomyces cerevisiae</i> and Hanseniaspora uvarum

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