''Hanseniaspora'' is a
genus
Genus (; : genera ) is a taxonomic rank above species and below family (taxonomy), family as used in the biological classification of extant taxon, living and fossil organisms as well as Virus classification#ICTV classification, viruses. In bino ...
of yeasts.
The name ''Kloeckera'' is applied to its
anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation.
The genus name ''Hanseniaspora'' honours
Emil Christian Hansen (1842–1909), who was a Danish mycologist and
fermentation physiologist.
It was initially
circumscribed by H. Zikes in 1911, but not
validly published.
published the name validly the following year.
The genus is notable for its loss of many highly conserved genes responsible for
cell cycle
The cell cycle, or cell-division cycle, is the sequential series of events that take place in a cell (biology), cell that causes it to divide into two daughter cells. These events include the growth of the cell, duplication of its DNA (DNA re ...
regulation and
genome
A genome is all the genetic information of an organism. It consists of nucleotide sequences of DNA (or RNA in RNA viruses). The nuclear genome includes protein-coding genes and non-coding genes, other functional regions of the genome such as ...
integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87
mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversify and thrive, showing that life can function without such regulation.
Role in Fermentation
Due to their natural prevalence and resistance to osmotic pressure, several genera of ''Hanseniaspora'', particularly ''H. vinae'' and ''H. oenarum'', are significant contributors to early wine fermentation. However, as fermentation progresses and ethanol increases, ''Hanseniaspora'' is outcompeted, although ''H. osmophila'' is tolerable to ethanol concentrations of up to 11%. The use of ''H. vinae'' in wine fermentations has significant effects on end-product flavors. Compared to ''S. cerevisiae'', ''H. vinae'' produces more monoterpenes, sesquiterpenes, and acetoin. The primary olfactory contribution is 2-phenylethyl acetate, characterized by a floral, honey scent. In addition, ''H. vinae'' fermentation is marked by lower higher alcohols, ethyl esters, and medium chain fatty acids.
Species
*''
Hanseniaspora clermontiae''
*''
Hanseniaspora gamundiae''
*''
Hanseniaspora guilliermondii''
*''
Hanseniaspora lachancei''
*''
Hanseniaspora lindneri''
*''
Hanseniaspora meyeri''
*''
Hanseniaspora mollemarum''
*''
Hanseniaspora nectarophila''
*''
Hanseniaspora occidentalis''
*''
Hanseniaspora opuntiae''
*''
Hanseniaspora osmophila''
*''
Hanseniaspora pseudoguilliermondii''
*''
Hanseniaspora smithiae''
*''
Hanseniaspora uvarum''
*''
Hanseniaspora valbyensis
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation.
The genus name ''Hanseniaspora'' honours Emil ...
''
*''
Hanseniaspora vineae''
See also
*
Yeast in winemaking
References
Saccharomycetes
Ascomycota genera
Yeasts
Yeasts used in brewing
Taxa described in 1912
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