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Guedes JP, Cardoso TV, Fernandes T, Mendes F, Baleiras-Couto MM, Duarte FL, Sousa MJ, Franco-Duarte R, Chaves SR, Côrte-Real M. Exploring wine yeast natural biodiversity to select strains with enological traits adapted to climate change. Heliyon 2024; 10:e36975. [PMID: 39309957 PMCID: PMC11414501 DOI: 10.1016/j.heliyon.2024.e36975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 08/22/2024] [Accepted: 08/26/2024] [Indexed: 09/25/2024] Open
Abstract
Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of additives, winemakers strive for consistency among climate change, characterized by rising environmental temperatures and sun burn events. This often leads to grapes reaching phenolic maturity with higher sugar levels, and increased microbial spoilage risk. Herein, we addressed these dual concerns by investigating the use of autochthonous Saccharomyces cerevisiae strains for fermentations of grape musts resulting from these altered conditions. We characterized underexplored repositories of naturally-occurring strains isolated from different environments and geographical regions, regarding adequate enological properties (e.g., high cell growth, reduced production of H2S, ethanol and acetic acid, increased SO2 resistance, killer activity), and other less frequently investigated properties (resistance to osmotic stress, potassium and aluminium silicates and fungicides). The phenotypic data were organized in a biobank, and bioinformatic analysis grouped the strains according to their characteristics. Furthermore, we analyzed the potential of four Portuguese isolates to be used in fermentations of grape musts with high sugar levels, uncovering promising candidates. This research therefore contributes to ongoing efforts to increase sustainability and quality of wine production.
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Affiliation(s)
- Joana P. Guedes
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Tiago Vidal Cardoso
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Ticiana Fernandes
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Filipa Mendes
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - M. Margarida Baleiras-Couto
- INIAV, IP - Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191, Dois Portos, Portugal
- BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016, Lisboa, Portugal
| | - Filomena L. Duarte
- INIAV, IP - Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Inovação de Dois Portos, Quinta da Almoinha, 2565-191, Dois Portos, Portugal
- BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016, Lisboa, Portugal
| | - Maria João Sousa
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Ricardo Franco-Duarte
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Susana R. Chaves
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
| | - Manuela Côrte-Real
- CBMA - Centre of Molecular and Environmental Biology/ARNET-Aquatic Research Network, University of Minho, Campus of Gualtar, 4710-057, Braga, Portugal
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Campos ACS, Araújo TM, Moraes L, Corrêa dos Santos RA, Goldman GH, Riano-Pachon DM, Oliveira JVDC, Squina FM, Castro IDM, Trópia MJM, da Cunha AC, Rosse IC, Brandão RL. Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes. Appl Environ Microbiol 2024; 90:e0175923. [PMID: 38112453 PMCID: PMC10807443 DOI: 10.1128/aem.01759-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Accepted: 11/01/2023] [Indexed: 12/21/2023] Open
Abstract
The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein-protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.IMPORTANCEThis work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance.
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Affiliation(s)
- Anna Clara Silva Campos
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
| | - Thalita Macedo Araújo
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
- Área de Ciências Biológicas, Instituto Federal de Minas Gerais, Campus Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | - Lauro Moraes
- Laboratório Multiusuário de Bioinformática, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
| | - Renato Augusto Corrêa dos Santos
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
- Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, São Paulo, Brazil
| | - Gustavo Henrique Goldman
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
| | - Diego Maurício Riano-Pachon
- Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, São Paulo, Brazil
| | | | | | - Ieso de Miranda Castro
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
| | - Maria José Magalhães Trópia
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
| | - Aureliano Claret da Cunha
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
- Laboratório de Engenharia de Alimentos, Departamento de Alimentos, Escola de Nutrição, Salvador, Brazil
| | - Izinara C. Rosse
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
- Laboratório Multiusuário de Bioinformática, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
| | - Rogelio Lopes Brandão
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
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Contributions of Adaptive Laboratory Evolution towards the Enhancement of the Biotechnological Potential of Non-Conventional Yeast Species. J Fungi (Basel) 2023; 9:jof9020186. [PMID: 36836301 PMCID: PMC9964053 DOI: 10.3390/jof9020186] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023] Open
Abstract
Changes in biological properties over several generations, induced by controlling short-term evolutionary processes in the laboratory through selective pressure, and whole-genome re-sequencing, help determine the genetic basis of microorganism's adaptive laboratory evolution (ALE). Due to the versatility of this technique and the imminent urgency for alternatives to petroleum-based strategies, ALE has been actively conducted for several yeasts, primarily using the conventional species Saccharomyces cerevisiae, but also non-conventional yeasts. As a hot topic at the moment since genetically modified organisms are a debatable subject and a global consensus on their employment has not yet been attained, a panoply of new studies employing ALE approaches have emerged and many different applications have been exploited in this context. In the present review, we gathered, for the first time, relevant studies showing the ALE of non-conventional yeast species towards their biotechnological improvement, cataloging them according to the aim of the study, and comparing them considering the species used, the outcome of the experiment, and the employed methodology. This review sheds light on the applicability of ALE as a powerful tool to enhance species features and improve their performance in biotechnology, with emphasis on the non-conventional yeast species, as an alternative or in combination with genome editing approaches.
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Tadioto V, Deoti JR, Müller C, de Souza BR, Fogolari O, Purificação M, Giehl A, Deoti L, Lucaroni AC, Matsushika A, Treichel H, Stambuk BU, Alves Junior SL. Prospecting and engineering yeasts for ethanol production under inhibitory conditions: an experimental design analysis. Bioprocess Biosyst Eng 2022:10.1007/s00449-022-02812-x. [DOI: 10.1007/s00449-022-02812-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 11/09/2022] [Indexed: 11/25/2022]
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García-Ríos E, Guillamón JM. Genomic Adaptations of Saccharomyces Genus to Wine Niche. Microorganisms 2022; 10:microorganisms10091811. [PMID: 36144411 PMCID: PMC9500811 DOI: 10.3390/microorganisms10091811] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/05/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an interesting and highly valuable model to study human-drive domestication processes. The rise of whole-genome sequencing technologies together with new long reads platforms has provided new understanding about the population structure and the evolution of wine yeasts. Population genomics studies have indicated domestication fingerprints in wine yeast, including nucleotide variations, chromosomal rearrangements, horizontal gene transfer or hybridization, among others. These genetic changes contribute to genetically and phenotypically distinct strains. This review will summarize and discuss recent research on evolutionary trajectories of wine yeasts, highlighting the domestication hallmarks identified in this group of yeast.
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Affiliation(s)
- Estéfani García-Ríos
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain
- Department of Science, Universidad Internacional de Valencia-VIU, Pintor Sorolla 21, 46002 Valencia, Spain
- Correspondence:
| | - José Manuel Guillamón
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain
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6
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Silva-Sousa F, Fernandes T, Pereira F, Rodrigues D, Rito T, Camarasa C, Franco-Duarte R, Sousa MJ. Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation. J Fungi (Basel) 2022; 8:jof8060569. [PMID: 35736052 PMCID: PMC9225199 DOI: 10.3390/jof8060569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/25/2022] [Accepted: 05/25/2022] [Indexed: 12/10/2022] Open
Abstract
Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-Saccharomyces yeasts were believed to be sources of spoilage and contamination, but this idea was challenged, and many of these yeasts are starting to be explored for their beneficial input to wine character. Among this group, Torulaspora delbrueckii is gaining relevance within the wine industry, owing to its low volatile acidity production, increased release of aromatic compounds and enhanced color intensity. In addition, this yeast was also attracting interest in other biotechnological areas, such as bread and beer fermentation. In this work, a set of 40 T. delbrueckii strains, of varied geographical and technological origins, was gathered in order to characterize the phenotypic behavior of this species, focusing on different parameters of biotechnological interest. The fermentative performance of the strains was also evaluated through individual fermentations in synthetic grape must with the isolates’ metabolic profile being assessed by HPLC. Data analysis revealed that T. delbrueckii growth is significantly affected by high temperature (37 °C) and ethanol concentrations (up to 18%), alongside 1.5 mM SO2, showing variable fermentative power and yields. Our computation models suggest that the technological origin of the strains seems to prevail over the geographical origin as regards the influence on yeast properties. The inter-strain variability and profile of the products through the fermentative processes reinforce the potential of T. delbrueckii from a biotechnological point of view.
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Affiliation(s)
- Flávia Silva-Sousa
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Ticiana Fernandes
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Fábio Pereira
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Diana Rodrigues
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Teresa Rito
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Carole Camarasa
- SPO, University Montpellier, INRAE, Institut Agro, 34060 Montpellier, France;
| | - Ricardo Franco-Duarte
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
- Correspondence: (R.F.-D.); (M.J.S.)
| | - Maria João Sousa
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (F.S.-S.); (T.F.); (F.P.); (D.R.); (T.R.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
- Correspondence: (R.F.-D.); (M.J.S.)
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7
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Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu SQ, Ayyash MM. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. J Fungi (Basel) 2022; 8:jof8050544. [PMID: 35628799 PMCID: PMC9147075 DOI: 10.3390/jof8050544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/19/2022] [Indexed: 02/05/2023] Open
Abstract
This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity and coaggregation), physiological properties (adhesion to the HT-29 cell line and cholesterol lowering), antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability, heat resistance and resistance to six antibiotics. The selected yeast isolates demonstrated remarkable survivability in an acidic environment. The reduction caused by in vitro digestion conditions ranged from 0.7 to 2.1 Log10. Bile salt tolerance increased with the extension in the incubation period, which ranged from 69.2% to 91.1% after 24 h. The ability of the 12 selected isolates to remove cholesterol varied from 41.6% to 96.5%, and all yeast strains exhibited a capability to hydrolyse screened bile salts. All the selected isolates exhibited heat resistance, hydrophobicity, strong coaggregation, autoaggregation after 24 h, robust antimicrobial activity and EPS production. The ability to adhere to the HT-29 cell line was within an average of 6.3 Log10 CFU/mL after 2 h. Based on ITS/5.8S ribosomal DNA sequencing, 12 yeast isolates were identified as 1 strain for each Candidaalbicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii.
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Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Reyad S. Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore;
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
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Lairón-Peris M, Routledge SJ, Linney JA, Alonso-del-Real J, Spickett CM, Pitt AR, Guillamón JM, Barrio E, Goddard AD, Querol A. Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast Saccharomyces cerevisiae. Appl Environ Microbiol 2021; 87:e0044021. [PMID: 33771787 PMCID: PMC8174666 DOI: 10.1128/aem.00440-21] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Accepted: 03/23/2021] [Indexed: 12/30/2022] Open
Abstract
Saccharomyces cerevisiae is an important unicellular yeast species within the biotechnological and the food and beverage industries. A significant application of this species is the production of ethanol, where concentrations are limited by cellular toxicity, often at the level of the cell membrane. Here, we characterize 61 S. cerevisiae strains for ethanol tolerance and further analyze five representatives with various ethanol tolerances. The most tolerant strain, AJ4, was dominant in coculture at 0 and 10% ethanol. Unexpectedly, although it does not have the highest noninhibitory concentration or MIC, MY29 was the dominant strain in coculture at 6% ethanol, which may be linked to differences in its basal lipidome. Although relatively few lipidomic differences were observed between strains, a significantly higher phosphatidylethanolamine concentration was observed in the least tolerant strain, MY26, at 0 and 6% ethanol compared to the other strains that became more similar at 10%, indicating potential involvement of this lipid with ethanol sensitivity. Our findings reveal that AJ4 is best able to adapt its membrane to become more fluid in the presence of ethanol and that lipid extracts from AJ4 also form the most permeable membranes. Furthermore, MY26 is least able to modulate fluidity in response to ethanol, and membranes formed from extracted lipids are least leaky at physiological ethanol concentrations. Overall, these results reveal a potential mechanism of ethanol tolerance and suggest a limited set of membrane compositions that diverse yeast species use to achieve this. IMPORTANCE Many microbial processes are not implemented at the industrial level because the product yield is poorer and more expensive than can be achieved by chemical synthesis. It is well established that microbes show stress responses during bioprocessing, and one reason for poor product output from cell factories is production conditions that are ultimately toxic to the cells. During fermentative processes, yeast cells encounter culture media with a high sugar content, which is later transformed into high ethanol concentrations. Thus, ethanol toxicity is one of the major stresses in traditional and more recent biotechnological processes. We have performed a multilayer phenotypic and lipidomic characterization of a large number of industrial and environmental strains of Saccharomyces to identify key resistant and nonresistant isolates for future applications.
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Affiliation(s)
- M. Lairón-Peris
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, CSIC, Valencia, Spain
| | - S. J. Routledge
- College of Health and Life Sciences, Aston University, Birmingham, United Kingdom
| | - J. A. Linney
- College of Health and Life Sciences, Aston University, Birmingham, United Kingdom
| | - J. Alonso-del-Real
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, CSIC, Valencia, Spain
| | - C. M. Spickett
- College of Health and Life Sciences, Aston University, Birmingham, United Kingdom
| | - A. R. Pitt
- College of Health and Life Sciences, Aston University, Birmingham, United Kingdom
- Manchester Institute of Biotechnology and Department of Chemistry, University of Manchester, Manchester, United Kingdom
| | - J. M. Guillamón
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, CSIC, Valencia, Spain
| | - E. Barrio
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, CSIC, Valencia, Spain
- Genetics Department, University of Valencia, Valencia, Spain
| | - A. D. Goddard
- College of Health and Life Sciences, Aston University, Birmingham, United Kingdom
| | - A. Querol
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, CSIC, Valencia, Spain
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9
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Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast. J Fungi (Basel) 2021; 7:jof7040287. [PMID: 33920164 PMCID: PMC8070057 DOI: 10.3390/jof7040287] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/02/2021] [Accepted: 04/08/2021] [Indexed: 12/15/2022] Open
Abstract
Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enhanced wine to its ability to survive longer in frozen dough. In this work, publicly available genomes of T. delbrueckii were explored and their annotation was improved. A total of 32 proteins were additionally annotated for the first time in the type strain CBS1146, in comparison with the previous annotation available. In addition, the annotation of the remaining three T. delbrueckii strains was performed for the first time. eggNOG-mapper was used to perform the functional annotation of the deduced T. delbrueckii coding genes, offering insights into its biological significance, and revealing 24 clusters of orthologous groups (COGs), which were gathered in three main functional categories: information storage and processing (28% of the proteins), cellular processing and signaling (27%), and metabolism (23%). Small intraspecies variability was found when considering the functional annotation of the four available T. delbrueckii genomes. A comparative study was also conducted between the T. delbrueckii genome and those from 386 fungal species, revealing a high number of homologous genes with species from the Zygotorulaspora and Zygosaccharomyces genera, but also with Lachancea and S. cerevisiae. Lastly, the phylogenetic placement of T. delbrueckii was clarified using the core homologs that were found across 204 common protein sequences of 386 fungal species and strains.
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10
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Vieira D, Esteves S, Santiago C, Conde-Sousa E, Fernandes T, Pais C, Soares P, Franco-Duarte R. Population Analysis and Evolution of Saccharomyces cerevisiae Mitogenomes. Microorganisms 2020; 8:E1001. [PMID: 32635509 PMCID: PMC7409325 DOI: 10.3390/microorganisms8071001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 01/30/2023] Open
Abstract
The study of mitogenomes allows the unraveling of some paths of yeast evolution that are often not exposed when analyzing the nuclear genome. Although both nuclear and mitochondrial genomes are known to determine phenotypic diversity and fitness, no concordance has yet established between the two, mainly regarding strains' technological uses and/or geographical distribution. In the current work, we proposed a new method to align and analyze yeast mitogenomes, overcoming current difficulties that make it impossible to obtain comparable mitogenomes for a large number of isolates. To this end, 12,016 mitogenomes were considered, and we developed a novel approach consisting of the design of a reference sequence intended to be comparable between all mitogenomes. Subsequently, the population structure of 6646 Saccharomyces cerevisiae mitogenomes was assessed. Results revealed the existence of particular clusters associated with the technological use of the strains, in particular regarding clinical isolates, laboratory strains, and yeasts used for wine-associated activities. As far as we know, this is the first time that a positive concordance between nuclear and mitogenomes has been reported for S. cerevisiae, in terms of strains' technological applications. The results obtained highlighted the importance of including the mtDNA genome in evolutionary analysis, in order to clarify the origin and history of yeast species.
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Affiliation(s)
- Daniel Vieira
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Soraia Esteves
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Carolina Santiago
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Eduardo Conde-Sousa
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- CMUP—Centro de Matemática da Universidade do Porto, 4169-007 Porto, Portugal
| | - Ticiana Fernandes
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Célia Pais
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Pedro Soares
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Ricardo Franco-Duarte
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (D.V.); (S.E.); (C.S.); (E.C.-S.); (T.F.); (C.P.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
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11
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Drumonde-Neves J, Franco-Duarte R, Vieira E, Mendes I, Lima T, Schuller D, Pais C. Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology. Food Microbiol 2018; 74:151-162. [DOI: 10.1016/j.fm.2018.03.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 03/30/2018] [Accepted: 03/30/2018] [Indexed: 10/17/2022]
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12
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Avramova M, Vallet-Courbin A, Maupeu J, Masneuf-Pomarède I, Albertin W. Molecular Diagnosis of Brettanomyces bruxellensis' Sulfur Dioxide Sensitivity Through Genotype Specific Method. Front Microbiol 2018; 9:1260. [PMID: 29942296 PMCID: PMC6004410 DOI: 10.3389/fmicb.2018.01260] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 05/24/2018] [Indexed: 11/13/2022] Open
Abstract
The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B. bruxellensis spoilage in winemaking is the addition of sulfur dioxide into must and wine. However, recently, it was reported that some B. bruxellensis strains could be tolerant to commonly used doses of SO2. In this work, B. bruxellensis response to SO2 was assessed in order to explore the relationship between SO2 tolerance and genotype. We selected 145 isolates representative of the genetic diversity of the species, and from different fermentation niches (roughly 70% from grape wine fermentation environment, and 30% from beer, ethanol, tequila, kombucha, etc.). These isolates were grown in media harboring increasing sulfite concentrations, from 0 to 0.6 mg.L-1 of molecular SO2. Three behaviors were defined: sensitive strains showed longer lag phase and slower growth rate and/or lower maximum population size in presence of increasing concentrations of SO2. Tolerant strains displayed increased lag phase, but maximal growth rate and maximal population size remained unchanged. Finally, resistant strains showed no growth variation whatever the SO2 concentrations. 36% (52/145) of B. bruxellensis isolates were resistant or tolerant to sulfite, and up to 43% (46/107) when considering only wine isolates. Moreover, most of the resistant/tolerant strains belonged to two specific genetic groups, allowing the use of microsatellite genotyping to predict the risk of sulfur dioxide resistance/tolerance with high reliability (>90%). Such molecular diagnosis could help the winemakers to adjust antimicrobial techniques and efficient spoilage prevention with minimal intervention.
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Affiliation(s)
- Marta Avramova
- USC 1366 INRA, Institut des Sciences de la Vigne et du Vin, Unité de Recherche Œnologie EA 4577, University of Bordeaux, Bordeaux, France.,School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, SA, Australia
| | - Amélie Vallet-Courbin
- Microflora-ADERA, Institut des Sciences de la Vigne et du Vin, Unité de Rrecherche Œnologie EA 4577, Bordeaux, France
| | - Julie Maupeu
- Microflora-ADERA, Institut des Sciences de la Vigne et du Vin, Unité de Rrecherche Œnologie EA 4577, Bordeaux, France
| | - Isabelle Masneuf-Pomarède
- USC 1366 INRA, Institut des Sciences de la Vigne et du Vin, Unité de Recherche Œnologie EA 4577, University of Bordeaux, Bordeaux, France.,Bordeaux Sciences Agro, Gradignan, France
| | - Warren Albertin
- USC 1366 INRA, Institut des Sciences de la Vigne et du Vin, Unité de Recherche Œnologie EA 4577, University of Bordeaux, Bordeaux, France.,École Nationale Supérieure de Chimie de Biologie et de Physique, Institut Polytechnique de Bordeaux, Bordeaux, France
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13
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Franco-Duarte R, Bessa D, Gonçalves F, Martins R, Silva-Ferreira AC, Schuller D, Sampaio P, Pais C. Genomic and transcriptomic analysis of Saccharomyces cerevisiae isolates with focus in succinic acid production. FEMS Yeast Res 2018; 17:4061002. [PMID: 28910984 DOI: 10.1093/femsyr/fox057] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Accepted: 07/28/2017] [Indexed: 11/15/2022] Open
Abstract
Succinic acid is a platform chemical that plays an important role as precursor for the synthesis of many valuable bio-based chemicals. Its microbial production from renewable resources has seen great developments, specially exploring the use of yeasts to overcome the limitations of using bacteria. The objective of the present work was to screen for succinate-producing isolates, using a yeast collection with different origins and characteristics. Four strains were chosen, two as promising succinic acid producers, in comparison with two low producers. Genome of these isolates was analysed, and differences were found mainly in genes SDH1, SDH3, MDH1 and the transcription factor HAP4, regarding the number of single nucleotide polymorphisms and the gene copy-number profile. Real-time PCR was used to study gene expression of 10 selected genes involved in the metabolic pathway of succinic acid production. Results show that for the non-producing strain, higher expression of genes SDH1, SDH2, ADH1, ADH3, IDH1 and HAP4 was detected, together with lower expression of ADR1 transcription factor, in comparison with the best producer strain. This is the first study showing the capacity of natural yeast isolates to produce high amounts of succinic acid, together with the understanding of the key factors associated, giving clues for strain improvement.
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Affiliation(s)
- Ricardo Franco-Duarte
- CBMA (Centre of Molecular and Environmental Biology) / Department of Biology / University of Minho, 4710-057 Braga, Portugal
| | - Daniela Bessa
- CBMA (Centre of Molecular and Environmental Biology) / Department of Biology / University of Minho, 4710-057 Braga, Portugal
| | - Filipa Gonçalves
- CBMA (Centre of Molecular and Environmental Biology) / Department of Biology / University of Minho, 4710-057 Braga, Portugal
| | - Rosa Martins
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4200-072 Porto, Portugal
| | | | - Dorit Schuller
- CBMA (Centre of Molecular and Environmental Biology) / Department of Biology / University of Minho, 4710-057 Braga, Portugal
| | - Paula Sampaio
- CBMA (Centre of Molecular and Environmental Biology) / Department of Biology / University of Minho, 4710-057 Braga, Portugal
| | - Célia Pais
- CBMA (Centre of Molecular and Environmental Biology) / Department of Biology / University of Minho, 4710-057 Braga, Portugal
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14
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Viel A, Legras JL, Nadai C, Carlot M, Lombardi A, Crespan M, Migliaro D, Giacomini A, Corich V. The Geographic Distribution of Saccharomyces cerevisiae Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversity and Industrial Strain Dissemination. Front Microbiol 2017; 8:1595. [PMID: 28883812 PMCID: PMC5573751 DOI: 10.3389/fmicb.2017.01595] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 08/04/2017] [Indexed: 11/30/2022] Open
Abstract
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices. Therefore, the level of yeast genetic variability and the abundance of Saccharomyces cerevisiae native populations in vineyard are becoming more and more crucial at both ecological and technological level. Among the factors that can influence the strain diversity, the commercial starter release that accidentally occur in the environment around the winery, has to be considered. In this study we led a wide scale investigation of S. cerevisiae genetic diversity and population structure in the vineyards of three neighboring winemaking regions of Protected Appellation of Origin, in North-East of Italy. Combining mtDNA RFLP and microsatellite markers analyses we evaluated 634 grape samples collected over 3 years. We could detect major differences in the presence of S. cerevisiae yeasts, according to the winemaking region. The population structures revealed specificities of yeast microbiota at vineyard scale, with a relative Appellation of Origin area homogeneity, and transition zones suggesting a geographic differentiation. Surprisingly, we found a widespread industrial yeast dissemination that was very high in the areas where the native yeast abundance was low. Although geographical distance is a key element involved in strain distribution, the high presence of industrial strains in vineyard reduced the differences between populations. This finding indicates that industrial yeast diffusion it is a real emergency and their presence strongly interferes with the natural yeast microbiota.
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Affiliation(s)
- Alessia Viel
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Jean-Luc Legras
- SPO, INRA, SupAgro, Université de MontpellierMontpellier, France
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Milena Carlot
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Angiolella Lombardi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
| | - Manna Crespan
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'Economia Agraria-Centro di Ricerca per la Viticoltura e l'enologiaConegliano, Italy
| | - Daniele Migliaro
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'Economia Agraria-Centro di Ricerca per la Viticoltura e l'enologiaConegliano, Italy
| | - Alessio Giacomini
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy.,Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
| | - Viviana Corich
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy.,Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
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15
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Ibáñez C, Pérez-Torrado R, Morard M, Toft C, Barrio E, Querol A. RNAseq-based transcriptome comparison of Saccharomyces cerevisiae strains isolated from diverse fermentative environments. Int J Food Microbiol 2017; 257:262-270. [PMID: 28711856 DOI: 10.1016/j.ijfoodmicro.2017.07.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 05/30/2017] [Accepted: 07/02/2017] [Indexed: 11/18/2022]
Abstract
Transcriptome analyses play a central role in unraveling the complexity of gene expression regulation in Saccharomyces cerevisiae. This species, one of the most important microorganisms for humans given its industrial applications, shows an astonishing degree of genetic and phenotypic variability among different strains adapted to specific environments. In order to gain novel insights into the Saccharomyces cerevisiae biology of strains adapted to different fermentative environments, we analyzed the whole transcriptome of three strains isolated from wine, flor wine or mezcal fermentations. An RNA-seq transcriptome comparison of the different yeasts in the samples obtained during synthetic must fermentation highlighted the differences observed in the genes that encode mannoproteins, and in those involved in aroma, sugar transport, glycerol and alcohol metabolism, which are important under alcoholic fermentation conditions. These differences were also observed in the physiology of the strains after mannoprotein and aroma determinations. This study offers an essential foundation for understanding how gene expression variations contribute to the fermentation differences of the strains adapted to unequal fermentative environments. Such knowledge is crucial to make improvements in fermentation processes and to define targets for the genetic improvement or selection of wine yeasts.
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Affiliation(s)
- Clara Ibáñez
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Paterna, Valencia, Spain
| | - Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Paterna, Valencia, Spain; Departament de Genètica, Universitat de València, Valencia, Spain
| | - Miguel Morard
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Paterna, Valencia, Spain; Departament de Genètica, Universitat de València, Valencia, Spain
| | - Christina Toft
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Paterna, Valencia, Spain; Departament de Genètica, Universitat de València, Valencia, Spain
| | - Eladio Barrio
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Paterna, Valencia, Spain; Departament de Genètica, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Paterna, Valencia, Spain.
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16
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Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins. BMC Genomics 2017; 18:455. [PMID: 28595605 PMCID: PMC5465573 DOI: 10.1186/s12864-017-3816-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Accepted: 05/24/2017] [Indexed: 01/22/2023] Open
Abstract
Background During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components will build the architecture of the wine flavour and its fermentation bouquet. The objective of the present work was to better understand the molecular and metabolic bases of aroma production during a fermentation process. For such, comparative transcriptomic and metabolic analysis was performed at two time points (5 and 50 g/L of CO2 released) in fermentations conducted by four yeast strains from different origins and/or technological applications (cachaça, sake, wine, and laboratory), and multivariate factorial analyses were used to rationally identify new targets for improving aroma production. Results Results showed that strains from cachaça, sake and wine produced higher amounts of acetate esters, ethyl esters, acids and higher alcohols, in comparison with the laboratory strain. At fermentation time T1 (5 g/L CO2 released), comparative transcriptomics of the three S. cerevisiae strains from different fermentative environments in comparison with the laboratory yeast S288c, showed an increased expression of genes related with tetracyclic and pentacyclic triterpenes metabolism, involved in sterol synthesis. Sake strain also showed upregulation of genes ADH7 and AAD6, involved in the formation of higher alcohols in the Ehrlich pathway. For fermentation time point T2 (50 g/L CO2 released), again sake strain, but also VL1 strain, showed an increased expression of genes involved in formation of higher alcohols in the Ehrlich pathway, namely ADH7, ADH6 and AAD6, which is in accordance with the higher levels of methionol, isobutanol, isoamyl alcohol and phenylethanol observed. Conclusions Our approach revealed successful to integrate data from several technologies (HPLC, GC-MS, microarrays) and using different data analysis methods (PCA, MFA). The results obtained increased our knowledge on the production of wine aroma and flavour, identifying new gene in association to the formation of flavour active compounds, mainly in the production of fatty acids, and ethyl and acetate esters. Electronic supplementary material The online version of this article (doi:10.1186/s12864-017-3816-1) contains supplementary material, which is available to authorized users.
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17
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New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking. Food Chem 2016; 211:509-20. [PMID: 27283661 DOI: 10.1016/j.foodchem.2016.05.080] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 04/10/2016] [Accepted: 05/12/2016] [Indexed: 11/23/2022]
Abstract
During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approaches to analyze pheno-metabolomic diversity of a S. cerevisiae strain collection with different origins. Phenotypic and genetic characterization together with individual must fermentations were performed, and metabolites relevant to aromatic profiles were determined. Experimental results were projected onto a common coordinates system, revealing 17 statistical-relevant multi-dimensional modules, combining sets of most-correlated features of noteworthy biological importance. The present method allowed, as a breakthrough, to combine genetic, phenotypic and metabolomic data, which has not been possible so far due to difficulties in comparing different types of data. Therefore, the proposed computational approach revealed as successful to shed light into the holistic characterization of S. cerevisiae pheno-metabolome in must fermentative conditions. This will allow the identification of combined relevant features with application in selection of good winemaking strains.
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