Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12779/4832
DC FieldValueLanguage
dc.contributor.authorTrabalzini, Lorenzaen_us
dc.contributor.authorPaffetti, Alessandroen_us
dc.contributor.authorScaloni, A.en_us
dc.contributor.authorTalamo, F.en_us
dc.contributor.authorFerro, ELISA MARIA PAOLAen_us
dc.contributor.authorCoratza, Graziettaen_us
dc.contributor.authorBovalini, Luciaen_us
dc.contributor.authorLusini, Paolaen_us
dc.contributor.authorMartelli, Paolaen_us
dc.contributor.authorSantucci, Annalisaen_us
dc.date.accessioned2021-03-30T15:45:00Z-
dc.date.available2021-03-30T15:45:00Z-
dc.date.issued2003-
dc.identifier.issn0264-6021en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12779/4832-
dc.description37967en_US
dc.description.abstractWe report a study on the adaptive response of a wild-type wine Saccharomyces cerevisiae strain, isolated from natural spontaneous grape must, to mild and progressive physiological stresses due to fermentation. We observed by two-dimensional electrophoresis how the yeast proteome changes during glucose exhaustion, before the cell enters its complete stationary phase. On the basis of their identification, the proteins representing the S. cerevisiae proteomic response to fermentation stresses were divided into three classes: repressed proteins, induced proteins and autoproteolysed proteins. In an overall view, the proteome adaptation of S. cerevisiae at the time of glucose exhaustion seems to be directed mainly against the effects of ethanol, causing both hyperosmolarity and oxidative responses. Stress-induced autoproteolysis is directed mainly towards specific isoforms of glycolytic enzymes. Through the use of a wild-type S. cerevisiae strain and PMSF, a specific inhibitor of vacuolar proteinase B, we could also distinguish the specific contributions of the vacuole and the proteasome to the autoproteolytic process.en_US
dc.language.isoenen_US
dc.relationNoneen_US
dc.relation.ispartofBIOCHEMICAL JOURNALen_US
dc.titleProteomic response to physiological fermentation stresses in a wild-type wine strain of Saccharomyces cerevisiaeen_US
dc.typeArticleen_US
dc.identifier.doi10.1042/BJ20020140en_US
dc.identifier.pmid12401115en_US
dc.identifier.scopus2-s2.0-0037443112en_US
dc.identifier.isiWOS:000181276500004en_US
dc.identifier.urlhttp://www.biochemj.org/bj/370/0035/bj3700035.htmen_US
dc.relation.volume370en_US
dc.description.firstpage35en_US
dc.description.lastpage46en_US
dc.description.thirdmissionNot applicableen_US
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextNo Fulltext-
crisitem.author.orcid0000-0002-0850-7186-
crisitem.author.orcid0000-0001-6976-9086-
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