Population size drives industrial XXXX alcoholic fermentation and is under genetic control.

@entity1 @entity7970 @entity988 @entity598 @entity653 @entity515 @entity375 @entity413
@entity988 ( @entity988 ) conducted by @entity375 has been exploited for millennia in three important @entity1 food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve @entity988 have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of @entity375 AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that @entity1 selection targeted the ability to complete fermentation for wine strains and @entity7970 content for beer strains. Apart from these features, the food origin of the strains did not significantly affect @entity988 , suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. @entity413 utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of @entity653 , @entity598 , etc. The major result was that the overall maximum @entity515 production rate (V(max)) was not related to the maximum @entity515 production rate per cell. Instead, a highly significant correlation between V(max) and the maximum population size was observed in all three media, indicating that @entity1 selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for @entity375 improvement.
