Torulaspora delbrueckii is an ascomicetous yeast evolutionary close to S. cerevisiae, whose particular traits have caught the attention of the bread and wine industries, due to several advantageous properties when compared to the traditional S. cerevisiae yeast. However, owing to limited knowledge on T. delbrueckii, its exploitation is still insipient and empirical. In this context, omic sciences and the new sequencing technologies can contribute to rapidly change this scenario, fostering its exploitation. We aim to explore the expertise of the team members in the extensive study of T. delbrueckii, of wine and bread dough fermentations, and in genomics, to gain new insight into the biochemical and molecular bases of the specific physiological traits of this yeast. The information will be used for the genetic improvement of both T. delbrueckii and S. cerevisiae, by consumer well-accepted methods, in order to optimize both species and validate the phenotype/genotype relations identified.

FCT, Portugal 2020

Funding

Total: 234,357.87 €

CBMA: 195,433.12 €

NOVA.ID.FCT – Associação para a Inovação e Desenvolvimento da FCT, University of Lisbon