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Yeast Life Span and its Impact on Food Fermentations

Journal article
Authors A. Aranda
H. Orozco
Cecilia Picazo
E. Matallana
Published in Fermentation-Basel
Volume 5
Issue 2
Publication year 2019
Published at Department of Chemistry and Molecular Biology
Language en
Keywords yeasts, Saccharomyces cerevisiae, aging, life span, wine, beer, defective quiescence entry, saccharomyces-cerevisiae, caloric, restriction, damaged proteins, stress-tolerance, oxidative stress, brewing yeast, tor pathway, longevity, autophagy, Biotechnology & Applied Microbiology, Food Science & Technology
Subject categories Medical Biotechnology


Yeasts are very important microorganisms for food production. The high fermentative capacity, mainly of the species of the genus Saccharomyces, is a key factor for their biotechnological use, particularly to produce alcoholic beverages. As viability and vitality are essential to ensure their correct performance in industry, this review addresses the main aspects related to the cellular aging of these fungi as their senescence impacts their proper functioning. Laboratory strains of S. cerevisiae have proven a very successful model for elucidating the molecular mechanisms that control life span. Those mechanisms are shared by all eukaryotic cells. S. cerevisiae has two models of aging, replicative and chronological. Replicative life span is measured by the number of daughter cells a mother can produce. This kind of aging is relevant when the yeast biomass is reused, as in the case of beer fermentations. Chronological life span is measured by the time cells are viable in the stationary phase, and this is relevant for batch fermentations when cells are most of the time in a non-dividing state, such as wine fermentations. The molecular causes and pathways regulating both types of aging are explained in this review.

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