Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.

The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production. Here we precisely quantified the ability of low complexity nitrogen co...

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Autores principales:	Alicia Gutiérrez, Gemma Beltran, Jonas Warringer, Jose M Guillamón
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2013
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/c50f8cf5c2d74b639ff07be9c9921a73
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spelling	oai:doaj.org-article:c50f8cf5c2d74b639ff07be9c9921a732021-11-18T07:40:20ZGenetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.1932-620310.1371/journal.pone.0067166https://doaj.org/article/c50f8cf5c2d74b639ff07be9c9921a732013-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23826223/?tool=EBIhttps://doaj.org/toc/1932-6203The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production. Here we precisely quantified the ability of low complexity nitrogen compounds to support fast, efficient and rapidly initiated growth of four commercially important wine strains. Nitrogen substrate abundance in grape must failed to correlate with the rate or the efficiency of nitrogen source utilization, but well predicted lag phase length. Thus, human domestication of yeast for grape must growth has had, at the most, a marginal impact on wine yeast growth rates and efficiencies, but may have left a surprising imprint on the time required to adjust metabolism from non growth to growth. Wine yeast nitrogen source utilization deviated from that of the lab strain experimentation, but also varied between wine strains. Each wine yeast lineage harbored nitrogen source utilization defects that were private to that strain. By a massive hemizygote analysis, we traced the genetic basis of the most glaring of these defects, near inability of the PDM wine strain to utilize methionine, as consequence of mutations in its ARO8, ADE5,7 and VBA3 alleles. We also identified candidate causative mutations in these genes. The methionine defect of PDM is potentially very interesting as the strain can, in some circumstances, overproduce foul tasting H2S, a trait which likely stems from insufficient methionine catabolization. The poor adaptation of wine yeast to the grape must nitrogen environment, and the presence of defects in each lineage, open up wine strain optimization through biotechnological endeavors.Alicia GutiérrezGemma BeltranJonas WarringerJose M GuillamónPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 8, Iss 6, p e67166 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Alicia Gutiérrez Gemma Beltran Jonas Warringer Jose M Guillamón Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
description	The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production. Here we precisely quantified the ability of low complexity nitrogen compounds to support fast, efficient and rapidly initiated growth of four commercially important wine strains. Nitrogen substrate abundance in grape must failed to correlate with the rate or the efficiency of nitrogen source utilization, but well predicted lag phase length. Thus, human domestication of yeast for grape must growth has had, at the most, a marginal impact on wine yeast growth rates and efficiencies, but may have left a surprising imprint on the time required to adjust metabolism from non growth to growth. Wine yeast nitrogen source utilization deviated from that of the lab strain experimentation, but also varied between wine strains. Each wine yeast lineage harbored nitrogen source utilization defects that were private to that strain. By a massive hemizygote analysis, we traced the genetic basis of the most glaring of these defects, near inability of the PDM wine strain to utilize methionine, as consequence of mutations in its ARO8, ADE5,7 and VBA3 alleles. We also identified candidate causative mutations in these genes. The methionine defect of PDM is potentially very interesting as the strain can, in some circumstances, overproduce foul tasting H2S, a trait which likely stems from insufficient methionine catabolization. The poor adaptation of wine yeast to the grape must nitrogen environment, and the presence of defects in each lineage, open up wine strain optimization through biotechnological endeavors.
format	article
author	Alicia Gutiérrez Gemma Beltran Jonas Warringer Jose M Guillamón
author_facet	Alicia Gutiérrez Gemma Beltran Jonas Warringer Jose M Guillamón
author_sort	Alicia Gutiérrez
title	Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
title_short	Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
title_full	Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
title_fullStr	Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
title_full_unstemmed	Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
title_sort	genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.
publisher	Public Library of Science (PLoS)
publishDate	2013
url	https://doaj.org/article/c50f8cf5c2d74b639ff07be9c9921a73
work_keys_str_mv	AT aliciagutierrez geneticbasisofvariationsinnitrogensourceutilizationinfourwinecommercialyeaststrains AT gemmabeltran geneticbasisofvariationsinnitrogensourceutilizationinfourwinecommercialyeaststrains AT jonaswarringer geneticbasisofvariationsinnitrogensourceutilizationinfourwinecommercialyeaststrains AT josemguillamon geneticbasisofvariationsinnitrogensourceutilizationinfourwinecommercialyeaststrains
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Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains.

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