Nicollo Tellini on Muck Rack

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Optogenetic control of a horizontally acquired region in yeast prevent stuck fermentations

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By David Figueroa, Diego Ruiz Verified, Matteo De Chiara, Nicollo Tellini
| biorxiv.org
Abstract Nitrogen limitations in the grape must is the main cause of stuck fermentations during the winemaking process. In Saccharomyces cerevisiae, a genetic segment known as region A, which harbors 12 protein-coding genes, was acquired horizontally from a phylogenetically distant yeast species. This region is mainly present in the genome of wine yeast strains, carrying genes that have been associated with nitrogen utilization.
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