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dc.contributor.authorBonatto, Diegopt_BR
dc.date.accessioned2024-04-12T06:20:13Zpt_BR
dc.date.issued2022pt_BR
dc.identifier.issn1415-4757pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/274687pt_BR
dc.description.abstractThe ability of brewing yeasts (Saccharomyces cerevisiae and Saccharomyces pastorianus) to cope with the toxic effects of ethanol during beer fermentation depends on the modulation of lipid and lipid droplets (LDs) biosynthesis, which affects membrane fluidity. However, it has been demonstrated that lipids and LDs can modulate different biological mechanisms associated to ethanol tolerance, including proteostasis and autophagy, leading to the hypothesis that lipid and LDs biosynthesis are integrative processes necessary for ethanol tolerance in yeast. Supporting this hypothesis, a transcriptome and systems biology analyses indicated the upregulation of autophagy, lipid biosynthesis, and proteostasis (ALP)-associated genes in lager yeast during beer fermentation, whose respective proteins interact in a shortest-pathway ALP network. These results indicated a cross-communication between various pathways linked to inter-organelle autophagy, lipid metabolism, and proteostasis (ALP) during lager beer fermentation, thus highlighting the importance of lipids for beer fermentation.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofGenetics and molecular biology. Ribeirão Preto. Vol. 45, no. 3 (2022), e20210325, 12 p.pt_BR
dc.rightsOpen Accessen
dc.subjectEthanol toleranceen
dc.subjectLevedura cervejeirapt_BR
dc.subjectMetabolismo lipídicopt_BR
dc.subjectBiologia de sistemaspt_BR
dc.subjectTranscritômicapt_BR
dc.titleThe multiple roles of lipid metabolism in yeast physiology during beer fermentationpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001172049pt_BR
dc.type.originNacionalpt_BR


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