Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.

This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the early stages of wine fermentation, and genes required for optimal growth under these conditions. The main experimental method was quantitative fitness analysis by means of...

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Autores principales:	Maite Novo, Ana Mangado, Manuel Quirós, Pilar Morales, Zoel Salvadó, Ramon Gonzalez
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2013
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d8cd825afe5249fc8f14352c25be6f0d
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spelling	oai:doaj.org-article:d8cd825afe5249fc8f14352c25be6f0d2021-11-18T08:56:39ZGenome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.1932-620310.1371/journal.pone.0074086https://doaj.org/article/d8cd825afe5249fc8f14352c25be6f0d2013-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/24040173/pdf/?tool=EBIhttps://doaj.org/toc/1932-6203This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the early stages of wine fermentation, and genes required for optimal growth under these conditions. The main experimental method was quantitative fitness analysis by means of competition experiments in continuous culture of whole genome barcoded yeast knockout collections. This methodology allowed the identification of haploinsufficient genes, and homozygous deletions resulting in growth impairment in synthetic must. However, genes identified as haploproficient, or homozygous deletions resulting in fitness advantage, were of little predictive power concerning optimal growth in this medium. The relevance of these functions for enological performance of yeast was assessed in batch cultures with single strains. Previous studies addressing yeast adaptation to winemaking conditions by quantitative fitness analysis were not specifically focused on the proliferative stages. In some instances our results highlight the importance of genes not previously linked to winemaking. In other cases they are complementary to those reported in previous studies concerning, for example, the relevance of some genes involved in vacuolar, peroxisomal, or ribosomal functions. Our results indicate that adaptation to the quickly changing growth conditions during grape must fermentation require the function of different gene sets in different moments of the process. Transport processes and glucose signaling seem to be negatively affected by the stress factors encountered by yeast in synthetic must. Vacuolar activity is important for continued growth during the transition to stationary phase. Finally, reduced biogenesis of peroxisomes also seems to be advantageous. However, in contrast to what was described for later stages, reduced protein synthesis is not advantageous for the early (proliferative) stages of the fermentation process. Finally, we found adenine and lysine to be in short supply for yeast growth in some natural grape musts.Maite NovoAna MangadoManuel QuirósPilar MoralesZoel SalvadóRamon GonzalezPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 8, Iss 9, p e74086 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Maite Novo Ana Mangado Manuel Quirós Pilar Morales Zoel Salvadó Ramon Gonzalez Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.
description	This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the early stages of wine fermentation, and genes required for optimal growth under these conditions. The main experimental method was quantitative fitness analysis by means of competition experiments in continuous culture of whole genome barcoded yeast knockout collections. This methodology allowed the identification of haploinsufficient genes, and homozygous deletions resulting in growth impairment in synthetic must. However, genes identified as haploproficient, or homozygous deletions resulting in fitness advantage, were of little predictive power concerning optimal growth in this medium. The relevance of these functions for enological performance of yeast was assessed in batch cultures with single strains. Previous studies addressing yeast adaptation to winemaking conditions by quantitative fitness analysis were not specifically focused on the proliferative stages. In some instances our results highlight the importance of genes not previously linked to winemaking. In other cases they are complementary to those reported in previous studies concerning, for example, the relevance of some genes involved in vacuolar, peroxisomal, or ribosomal functions. Our results indicate that adaptation to the quickly changing growth conditions during grape must fermentation require the function of different gene sets in different moments of the process. Transport processes and glucose signaling seem to be negatively affected by the stress factors encountered by yeast in synthetic must. Vacuolar activity is important for continued growth during the transition to stationary phase. Finally, reduced biogenesis of peroxisomes also seems to be advantageous. However, in contrast to what was described for later stages, reduced protein synthesis is not advantageous for the early (proliferative) stages of the fermentation process. Finally, we found adenine and lysine to be in short supply for yeast growth in some natural grape musts.
format	article
author	Maite Novo Ana Mangado Manuel Quirós Pilar Morales Zoel Salvadó Ramon Gonzalez
author_facet	Maite Novo Ana Mangado Manuel Quirós Pilar Morales Zoel Salvadó Ramon Gonzalez
author_sort	Maite Novo
title	Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.
title_short	Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.
title_full	Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.
title_fullStr	Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.
title_full_unstemmed	Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.
title_sort	genome-wide study of the adaptation of saccharomyces cerevisiae to the early stages of wine fermentation.
publisher	Public Library of Science (PLoS)
publishDate	2013
url	https://doaj.org/article/d8cd825afe5249fc8f14352c25be6f0d
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Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.

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