RT Journal Article
T1 The production of bioactive hydroxytyrosol in fermented beverages: the role of must composition and a genetically modified yeast strain
A1 González-Ramírez, Marina
A1 Gallardo-Fernández, Marta
A1 Cerezo, Ana B
A1 Bisquert, Ricardo
A1 Valero Blanco, Eva María
A1 Troncoso, Ana M.
A1 García-Parrilla, M. Carmen
K1 Hydroxytyrosol
K1 Tyrosol
K1 Saccharomyces cerevisiae
K1 Metabolic engineering
K1 UPLC-MS/MS
AB Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, and wine. Its presence in wines is partly due to its production during alcoholic fermentation by yeast through a hydroxylation of tyrosol formed through the Ehrlich pathway. This work aims to explore the influence of yeast assimilable nitrogen (YAN) and glucose content as precursors of HT formation during alcoholic fermentation. Commercial Saccharomyces cerevisiae QA23 and its metabolically engineered strain were used to ferment synthetic must. Each strain was tested at two different YAN concentrations (210 and 300 mg L−1) and two glucose concentrations (100 and 240 g L−1). This work confirms that the less YAN and the more glucose, the higher the HT content, with fermentations carried out with the metabolically engineered strain being the ones with the highest HT content (0.6 mg L−1).
PB MDPI
YR 2024
FD 2024-04-04
LK https://hdl.handle.net/10433/25358
UL https://hdl.handle.net/10433/25358
LA en
NO Fermentation 2024, 10, 198
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica
DS RIO
RD May 9, 2026