Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

Claire Brice; Francisco A. Cubillos; Sylvie Dequin; Carole Camarasa; Claudio Martínez

doi:10.1371/journal.pone.0192383

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Research Article

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

Claire Brice ,

Contributed equally to this work with: Claire Brice, Francisco A. Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez

Roles Conceptualization, Formal analysis, Investigation, Supervision, Writing – original draft

Affiliations Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile, Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
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Francisco A. Cubillos ,

Contributed equally to this work with: Claire Brice, Francisco A. Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez

Roles Formal analysis, Methodology, Validation

Affiliations Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile, Millennium Institute for Integrative Systems and Synthetic Biology (MII-SSB), Santiago, Chile
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Sylvie Dequin ,

Contributed equally to this work with: Claire Brice, Francisco A. Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez

Roles Supervision

Affiliation UMR SPO: INRA, Université Montpellier, Montpellier SupAgro, Montpellier, France
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Carole Camarasa ,

Contributed equally to this work with: Claire Brice, Francisco A. Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez

Roles Conceptualization, Methodology, Supervision, Validation, Writing – original draft

Affiliation UMR SPO: INRA, Université Montpellier, Montpellier SupAgro, Montpellier, France
⨯
Claudio Martínez

Contributed equally to this work with: Claire Brice, Francisco A. Cubillos, Sylvie Dequin, Carole Camarasa, Claudio Martínez

Roles Conceptualization, Funding acquisition, Supervision

* E-mail: claudio.martinez@usach.cl

Affiliations Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile, Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile

http://orcid.org/0000-0001-8564-9287

⨯

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

Claire Brice,
Francisco A. Cubillos,
Sylvie Dequin,
Carole Camarasa,
Claudio Martínez

Published: February 12, 2018
https://doi.org/10.1371/journal.pone.0192383

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Fermentation
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Wine
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Yeast
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Saccharomyces cerevisiae
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Gene expression
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Transcriptome analysis
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Nitrogen
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Phenylalanine
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