Gene expression of specific enological traits in wine fermentation

Background: Wine fermentation is a dynamic process and yeast has a precise genic regulation system that allow them to coordinate the gene transcription levels. However, the fermentation stage at which there is a great variation in the genic expression associated to a particular enological trait is o...

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Autores principales:	Martínez,Claudio, García,Verónica, González,David, Jara,Matías, Aguilera,Matías, Ganga,Maria Angélica
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2013
Materias:	enological traits gene expression Saccharomyces cerevisiae wine fermentation wine yeast
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000400013
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spelling	oai:scielo:S0717-345820130004000132013-08-22Gene expression of specific enological traits in wine fermentationMartínez,ClaudioGarcía,VerónicaGonzález,DavidJara,MatíasAguilera,MatíasGanga,Maria Angélica enological traits gene expression Saccharomyces cerevisiae wine fermentation wine yeast Background: Wine fermentation is a dynamic process and yeast has a precise genic regulation system that allow them to coordinate the gene transcription levels. However, the fermentation stage at which there is a great variation in the genic expression associated to a particular enological trait is often unknown and there are no simple experimental approaches to define it. Results: To identify the most adequate stage in which to evaluate the expression of the genes associated to specific enological traits we identified three stages of fermentation using the industrial strain EC1118. These stages, called early (0-16.4 hrs), middle (16.4-88.7 hrs) and late (88.7 hrs onwards), were characterized according to changes in the speed of CO2 production. The greatest nitrogen consumption velocity (1.016 g/L h) was achieved in the early stage. The most significant changes in the consumption of sugar and ethanol production acceleration occurred in the middle stage, and the greatest velocity of ethanol production (0.043%/h) and fructose consumption (0.338 g/L h) occurred in the late stage. The expression profiles for a set of genes characteristic of these processes were clearly defined during the stages of fermentation: identifying a peak for the genes related to the consumption of nitrogen during the early stage, followed by an increase in the expression of genes related to the consumption of sugars in the middle stage. Finally, during the late stage there is a decrease in the expression of genes involved in the consumption of sugar, except for HXT3 the levels of which remain high. Conclusions: The kinetic and transcriptional profiles of the enological traits under study are clearly distinct and each is associated to a particular stage of the fermentation. Our results confirm that CO2 production is a simple parameter to estimate the stages of the fermentation. Therefore, using the kinetics of CO2 loss it is possible to select the most adequate moment to study the expression of genes associated to the main enological traits: sugar consumption and production of nitrogen and ethanol.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.16 n.4 20132013-07-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000400013en10.2225/vol16-issue4-fulltext-8
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	enological traits gene expression Saccharomyces cerevisiae wine fermentation wine yeast
spellingShingle	enological traits gene expression Saccharomyces cerevisiae wine fermentation wine yeast Martínez,Claudio García,Verónica González,David Jara,Matías Aguilera,Matías Ganga,Maria Angélica Gene expression of specific enological traits in wine fermentation
description	Background: Wine fermentation is a dynamic process and yeast has a precise genic regulation system that allow them to coordinate the gene transcription levels. However, the fermentation stage at which there is a great variation in the genic expression associated to a particular enological trait is often unknown and there are no simple experimental approaches to define it. Results: To identify the most adequate stage in which to evaluate the expression of the genes associated to specific enological traits we identified three stages of fermentation using the industrial strain EC1118. These stages, called early (0-16.4 hrs), middle (16.4-88.7 hrs) and late (88.7 hrs onwards), were characterized according to changes in the speed of CO2 production. The greatest nitrogen consumption velocity (1.016 g/L h) was achieved in the early stage. The most significant changes in the consumption of sugar and ethanol production acceleration occurred in the middle stage, and the greatest velocity of ethanol production (0.043%/h) and fructose consumption (0.338 g/L h) occurred in the late stage. The expression profiles for a set of genes characteristic of these processes were clearly defined during the stages of fermentation: identifying a peak for the genes related to the consumption of nitrogen during the early stage, followed by an increase in the expression of genes related to the consumption of sugars in the middle stage. Finally, during the late stage there is a decrease in the expression of genes involved in the consumption of sugar, except for HXT3 the levels of which remain high. Conclusions: The kinetic and transcriptional profiles of the enological traits under study are clearly distinct and each is associated to a particular stage of the fermentation. Our results confirm that CO2 production is a simple parameter to estimate the stages of the fermentation. Therefore, using the kinetics of CO2 loss it is possible to select the most adequate moment to study the expression of genes associated to the main enological traits: sugar consumption and production of nitrogen and ethanol.
author	Martínez,Claudio García,Verónica González,David Jara,Matías Aguilera,Matías Ganga,Maria Angélica
author_facet	Martínez,Claudio García,Verónica González,David Jara,Matías Aguilera,Matías Ganga,Maria Angélica
author_sort	Martínez,Claudio
title	Gene expression of specific enological traits in wine fermentation
title_short	Gene expression of specific enological traits in wine fermentation
title_full	Gene expression of specific enological traits in wine fermentation
title_fullStr	Gene expression of specific enological traits in wine fermentation
title_full_unstemmed	Gene expression of specific enological traits in wine fermentation
title_sort	gene expression of specific enological traits in wine fermentation
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2013
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000400013
work_keys_str_mv	AT martinezclaudio geneexpressionofspecificenologicaltraitsinwinefermentation AT garciaveronica geneexpressionofspecificenologicaltraitsinwinefermentation AT gonzalezdavid geneexpressionofspecificenologicaltraitsinwinefermentation AT jaramatias geneexpressionofspecificenologicaltraitsinwinefermentation AT aguileramatias geneexpressionofspecificenologicaltraitsinwinefermentation AT gangamariaangelica geneexpressionofspecificenologicaltraitsinwinefermentation
_version_	1718441877834825728

Gene expression of specific enological traits in wine fermentation

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