Respuestas metabólicas al estrés de levaduras de importancia industrial

  • Patricia Vital López Instituto Politécnico Nacional
  • Claudia Patricia Larralde Corona Instituto Politécnico Nacional
Palabras clave: levadura, estrés, presión osmótica, temperatura, estrés oxidativo

Resumen

La producción de metabolitos y biomasa de levaduras a nivel industrial está generalmente sujeta a condiciones estresantes de cultivo, principalmente en cuanto a la concentración de oxígeno disuelto, presión osmótica, temperatura, pH y compuestos tóxicos como el etanol. Al ser las levaduras organismos unicelulares, los mecanismos para enfrentar estas situaciones de estrés se basan en cambios fisiológicos y de composición, así como toda una gama de respuestas de su metabolismo. En este trabajo se hace una revisión de las respuestas metabólicas en levaduras durante la producción a escala industrial de bebidas como el vino, así como las investigaciones básicas realizadas para elucidar las respuestas fisiológicas comunes usadas por estos microorganismos, con especial énfasis en la levadura Saccharomyces cerevisiae, que es por mucho la más importante a nivel industrial.

Biografía del autor/a

Patricia Vital López, Instituto Politécnico Nacional

Laboratorio de Biotecnología Industrial, Centro de Biotecniología Genómica

Claudia Patricia Larralde Corona, Instituto Politécnico Nacional

Laboratorio de Biotecnolog´ía Industrial, Centro de Biotecnología Genómica

Citas

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De páginas electrónicas
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Publicado
2016-04-30
Sección
Revisiones Científicas