Metabolic-inhibitor profiling links phenotype and transcriptome of Lachancea thermotolerans to wine fermentation chemistry

We applied targeted metabolic inhibitors to 145 Lachancea thermotolerans strains to uncover fermentation traits with direct relevance to wine quality. Oxamate, a lactate dehydrogenase inhibitor, reduced lactic acid and total titratable acidity by 21% and 26%, respectively, while increasing succinic...

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Detalhes bibliográficos

Principais autores:	Samuel Jimena-López, Javier Vicente, Santiago Benito, Domingo Marquina, Antonio Santos
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-12-01
coleção:	Food Chemistry: Molecular Sciences
Assuntos:	Lachancea thermotolerans Chemical composition Metabolic inhibitors Lactic fermentation Lactic acid Transcriptome
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2666566225000620
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