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Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

Crossref DOI link: https://doi.org/10.1186/s12934-024-02504-z

Published Online: 2024-08-20

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Garrigós, Víctor

Picazo, Cecilia

Matallana, Emilia

Aranda, Agustín
Funding

Funding for this research was provided by:

Agencia Estatal de Investigación (PID2021-122370OB-I00, PID2021-122370OB-I00, PID2021-122370OB-I00, PID2021-122370OB-I00)

Consejo Superior de Investigaciones Cientificas
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Text and Data Mining valid from 2024-08-20

Version of Record valid from 2024-08-20
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Article History

Received: 3 June 2024

Accepted: 8 August 2024

First Online: 20 August 2024

Declarations

:

: The authors declare that some of the results presented in this manuscript have also been included in the patent application PCT/ES2023/070344 (WO2023227820A1), whose co-inventors are Agustín Aranda, Emilia Matallana and Víctor Garrigós.

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