{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T20:06:14Z","timestamp":1783713974391,"version":"3.55.0"},"reference-count":50,"publisher":"Portland Press Ltd.","issue":"09","license":[{"start":{"date-parts":[[2025,8,11]],"date-time":"2025-08-11T00:00:00Z","timestamp":1754870400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["portlandpress.com"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2025,9,25]]},"abstract":"<jats:p>The process of selecting indigenous Saccharomyces cerevisiae strains as a starter culture for specific fermentation has several requisites, including the assessment of distinct parameters based on desirable and traditional enological criteria. In most wineries, commercial S. cerevisiae strains are used for wine fermentation. However, it is rare to find indigenous S. cerevisiae strains used in wine production, even though these isolates are better adapted to specific regions and are often preferred for producing local fruit wines. Here, the identification and characterization of indigenous S. cerevisiae were carried out by 28S rRNA sequencing, followed by Fourier transform infrared spectroscopy analysis for further confirmation. The strain improvement technique of genome shuffling was incorporated to ameliorate sugar tolerance and enhance alcohol production in the S. cerevisiae RHTD10 strain. As a result, it was observed that the improved strain from the third round of shuffling tolerated sugar stress of 30% and produced 10.14 \u00b1 0.21% of alcohol, which is higher than the wild strain of 7.11 \u00b1 0.22% alcohol.<\/jats:p>","DOI":"10.1042\/bsr20253121","type":"journal-article","created":{"date-parts":[[2025,8,11]],"date-time":"2025-08-11T09:39:51Z","timestamp":1754905191000},"page":"491-504","update-policy":"https:\/\/doi.org\/10.1042\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Improvement of autochthonous <i>Saccharomyces cerevisiae<\/i> by rapid laboratory evolution technique of genome shuffling"],"prefix":"10.1042","volume":"45","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1900-483X","authenticated-orcid":false,"given":"Ravichandra","family":"Hospet","sequence":"first","affiliation":[{"name":"1Department of Botany, Karnatak University, Dharwad, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Devarajan","family":"Thangadurai","sequence":"additional","affiliation":[{"name":"1Department of Botany, Karnatak University, Dharwad, Karnataka, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeyabalan","family":"Sangeetha","sequence":"additional","affiliation":[{"name":"2Department of Environmental Science, Central University of Kerala, Kasaragod, Kerala, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nat\u00e1lia","family":"Cruz-Martins","sequence":"additional","affiliation":[{"name":"3Department of Medicine, Faculty of Medicine, University of Porto, Portugal"},{"name":"4Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, Braga, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"288","published-online":{"date-parts":[[2025,9,12]]},"reference":[{"key":"2025092509515293900_BSR-2025-3121C1","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1111\/j.1567-1364.2008.00427.x","article-title":"Wine yeasts for the future","volume":"8","author":"Fleet","year":"2008","journal-title":"FEMS Yeast Res."},{"key":"2025092509515293900_BSR-2025-3121C2","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.foodchem.2012.01.024","article-title":"Sensory and chemical characterisation of the aroma of Prieto Picudo ros\u00e9 wines: the differential role of autochthonous yeast strains on aroma profiles","volume":"133","author":"\u00c1lvarez-P\u00e9rez","year":"2012","journal-title":"Food Chem"},{"key":"2025092509515293900_BSR-2025-3121C3","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.fm.2012.09.014","article-title":"Dynamic study of yeast species and Saccharomyces cerevisiae strains during the spontaneous fermentations of Muscat blanc in Jingyang, China","volume":"33","author":"Wang","year":"2013","journal-title":"Food Microbiol."},{"key":"2025092509515293900_BSR-2025-3121C4","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.aca.2009.09.040","article-title":"Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains","volume":"660","author":"Callejon","year":"2010","journal-title":"Anal. 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