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Chen X, Song C, Zhao J, Xiong Z, Peng L, Zou L, Shen C, Li Q. Application of Strain Selection Technology in Alcoholic Beverages: A Review. Foods 2024; 13:1396. [PMID: 38731767 PMCID: PMC11083718 DOI: 10.3390/foods13091396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 04/26/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world's three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.
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Affiliation(s)
- Xiaodie Chen
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Chuan Song
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
| | - Jian Zhao
- School of Life Sciences, Sichuan University, Chengdu 610041, China;
| | - Zhuang Xiong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
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Dixon TA, Walker RSK, Pretorius IS. Visioning synthetic futures for yeast research within the context of current global techno-political trends. Yeast 2023; 40:443-456. [PMID: 37653687 DOI: 10.1002/yea.3897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/07/2023] [Accepted: 08/21/2023] [Indexed: 09/02/2023] Open
Abstract
Yeast research is entering into a new period of scholarship, with new scientific tools, new questions to ask and new issues to consider. The politics of emerging and critical technology can no longer be separated from the pursuit of basic science in fields, such as synthetic biology and engineering biology. Given the intensifying race for technological leadership, yeast research is likely to attract significant investment from government, and that it offers huge opportunities to the curious minded from a basic research standpoint. This article provides an overview of new directions in yeast research with a focus on Saccharomyces cerevisiae, and places these trends in their geopolitical context. At the highest level, yeast research is situated within the ongoing convergence of the life sciences with the information sciences. This convergent effect is most strongly pronounced in areas of AI-enabled tools for the life sciences, and the creation of synthetic genomes, minimal genomes, pan-genomes, neochromosomes and metagenomes using computer-assisted design tools and methodologies. Synthetic yeast futures encompass basic and applied science questions that will be of intense interest to government and nongovernment funding sources. It is essential for the yeast research community to map and understand the context of their research to ensure their collaborations turn global challenges into research opportunities.
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Affiliation(s)
- Thomas A Dixon
- School of Social Sciences, Macquarie University, Sydney, New South Wales, Australia
| | - Roy S K Walker
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia
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Pretorius IS. Visualizing the next frontiers in wine yeast research. FEMS Yeast Res 2022; 22:foac010. [PMID: 35175339 PMCID: PMC8916113 DOI: 10.1093/femsyr/foac010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/05/2022] [Accepted: 02/14/2022] [Indexed: 11/17/2022] Open
Abstract
A range of game-changing biodigital and biodesign technologies are coming of age all around us, transforming our world in complex ways that are hard to predict. Not a day goes by without news of how data-centric engineering, algorithm-driven modelling, and biocyber technologies-including the convergence of artificial intelligence, machine learning, automated robotics, quantum computing, and genome editing-will change our world. If we are to be better at expecting the unexpected in the world of wine, we need to gain deeper insights into the potential and limitations of these technological developments and advances along with their promise and perils. This article anticipates how these fast-expanding bioinformational and biodesign toolkits might lead to the creation of synthetic organisms and model systems, and ultimately new understandings of biological complexities could be achieved. A total of four future frontiers in wine yeast research are discussed in this article: the construction of fully synthetic yeast genomes, including minimal genomes; supernumerary pan-genome neochromosomes; synthetic metagenomes; and synthetic yeast communities. These four concepts are at varying stages of development with plenty of technological pitfalls to overcome before such model chromosomes, genomes, strains, and yeast communities could illuminate some of the ill-understood aspects of yeast resilience, fermentation performance, flavour biosynthesis, and ecological interactions in vineyard and winery settings. From a winemaker's perspective, some of these ideas might be considered as far-fetched and, as such, tempting to ignore. However, synthetic biologists know that by exploring these futuristic concepts in the laboratory could well forge new research frontiers to deepen our understanding of the complexities of consistently producing fine wines with different fermentation processes from distinctive viticultural terroirs. As the saying goes in the disruptive technology industry, it take years to create an overnight success. The purpose of this article is neither to glorify any of these concepts as a panacea to all ills nor to crucify them as a danger to winemaking traditions. Rather, this article suggests that these proposed research endeavours deserve due consideration because they are likely to cast new light on the genetic blind spots of wine yeasts, and how they interact as communities in vineyards and wineries. Future-focussed research is, of course, designed to be subject to revision as new data and technologies become available. Successful dislodging of old paradigms with transformative innovations will require open-mindedness and pragmatism, not dogmatism-and this can make for a catch-22 situation in an archetypal traditional industry, such as the wine industry, with its rich territorial and socio-cultural connotations.
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Affiliation(s)
- I S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW 2109, Australia
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Dixon TA, Williams TC, Pretorius IS. Bioinformational trends in grape and wine biotechnology. Trends Biotechnol 2021; 40:124-135. [PMID: 34108075 DOI: 10.1016/j.tibtech.2021.05.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 02/08/2023]
Abstract
The creative destruction caused by the coronavirus pandemic is yielding immense opportunity for collaborative innovation networks. The confluence of biosciences, information sciences, and the engineering of biology, is unveiling promising bioinformational futures for a vibrant and sustainable bioeconomy. Bioinformational engineering, underpinned by DNA reading, writing, and editing technologies, has become a beacon of opportunity in a world paralysed by uncertainty. This article draws on lessons from the current pandemic and previous agricultural blights, and explores bioinformational research directions aimed at future-proofing the grape and wine industry against biological shocks from global blights and climate change.
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Affiliation(s)
- Thomas A Dixon
- Department of Modern History, Politics and International Relations, Macquarie University, Sydney, NSW 2109, Australia.
| | - Thomas C Williams
- Department of Molecular Sciences and ARC Centre of Excellence in Synthetic Biology, Centre Headquarters, Macquarie University, Sydney, NSW 2109, Australia
| | - Isak S Pretorius
- Department of Molecular Sciences and ARC Centre of Excellence in Synthetic Biology, Centre Headquarters, Macquarie University, Sydney, NSW 2109, Australia; Chancellery, Macquarie University, Sydney, NSW 2109, Australia.
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Pretorius IS. Tasting the terroir of wine yeast innovation. FEMS Yeast Res 2021; 20:5674549. [PMID: 31830254 PMCID: PMC6964221 DOI: 10.1093/femsyr/foz084] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Accepted: 11/27/2019] [Indexed: 12/14/2022] Open
Abstract
Wine is an archetypal traditional fermented beverage with strong territorial and socio-cultural connotations. Its 7000 year history is patterned by a tradition of innovation. Every value-adding innovation − whether in the vineyard, winery, supply chain or marketplace − that led to the invention of a new tradition spurred progress and created a brighter future from past developments. In a way, wine traditions can be defined as remembered innovations from the distant past − inherited knowledge and wisdom that withstood the test of time. Therefore, it should not be assumed a priori that tradition and innovation are polar opposites. The relations between the forces driven by the anchors of tradition and the wings of innovation do not necessarily involve displacement, conflict or exclusiveness. Innovation can strengthen wine tradition, and the reinvention of a tradition-bound practice, approach or concept can foster innovation. In cases where a paradigm-shifting innovation disrupts a tradition, the process of such an innovation transitioning into a radically new tradition can become protracted while proponents of divergent opinions duke it out. Sometimes these conflicting opinions are based on fact, and sometimes not. The imperfections of such a debate between the ‘ancients’ and the ‘moderns’ can, from time to time, obscure the line between myth and reality. Therefore, finding the right balance between traditions worth keeping and innovations worth implementing can be complex. The intent here is to harness the creative tension between science fiction and science fact when innovation's first-principles challenge the status quo by re-examining the foundational principles about a core traditional concept, such as terroir. Poignant questions are raised about the importance of the terroir (biogeography) of yeasts and the value of the microbiome of grapes to wine quality. This article imagines a metaphorical terroir free from cognitive biases where diverse perspectives can converge to uncork the effervescent power of territorial yeast populations as well as ‘nomadic’ yeast starter cultures. At the same time, this paper also engages in mental time-travel. A future scenario is imagined, explored, tested and debated where terroir-less yeast avatars are equipped with designer genomes to safely and consistently produce, individually or in combination with region-specific wild yeasts and or other starter cultures, high-quality wine according to the preferences of consumers in a range of markets. The purpose of this review is to look beyond the horizon and to synthesize a link between what we know now and what could be. This article informs readers where to look without suggesting what they must see as a way forward. In the context of one of the world's oldest fermentation industries − steeped in a rich history of tradition and innovation − the mantra here is: respect the past, lead the present and secure the future of wine.
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Affiliation(s)
- I S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, 19 Eastern Road, North Ryde, Sydney, NSW 2109, Australia
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Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents. SUSTAINABILITY 2021. [DOI: 10.3390/su13041860] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, stability is achieved by bentonite addition; however, environmental concerns and disposal problems mean that alternatives are required to achieve the same goal. In this study, the use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, and bentonite were evaluated. Trials in finished wines were agitated for 10 h overnight and analyzed for turbidity and color characteristics spectrophotometrically. Experiments were conducted with wines that are expected to develop protein instabilities, Muscat Canelli, White Zinfandel, Cabernet Sauvignon blanc de noir, Barbera rosé, and Touriga Nacional. Results indicate that S. paradoxus can help with the removal of proteins from wine. Wines with low protein instability can be stabilized with S. paradoxus as well as polystyrene and chitosan to a lesser degree. All fining agents except for bentonite show efficiency variability between white and red wines. With an average protein reduction around 50%, none of the alternative fining methods could reach the efficiency level of bentonite. Experiments in a model system confirm the findings and explain some of the mechanisms involved, for example the specificity of chitosan and challenges related to the use of yeast as a fining agent.
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Walker GM, Basso TO. Mitigating stress in industrial yeasts. Fungal Biol 2019; 124:387-397. [PMID: 32389301 DOI: 10.1016/j.funbio.2019.10.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/23/2019] [Accepted: 10/25/2019] [Indexed: 01/19/2023]
Abstract
The yeast, Saccharomyces cerevisiae, is the premier fungal cell factory exploited in industrial biotechnology. In particular, ethanol production by yeast fermentation represents the world's foremost biotechnological process, with beverage and fuel ethanol contributing significantly to many countries economic and energy sustainability. During industrial fermentation processes, yeast cells are subjected to several physical, chemical and biological stress factors that can detrimentally affect ethanol yields and overall production efficiency. These stresses include ethanol toxicity, osmostress, nutrient starvation, pH and temperature shock, as well as biotic stress due to contaminating microorganisms. Several cell physiological and genetic approaches to mitigate yeast stress during industrial fermentations can be undertaken, and such approaches will be discussed with reference to stress mitigation in yeasts employed in Brazilian bioethanol processes. This article will highlight the importance of furthering our understanding of key aspects of yeast stress physiology and the beneficial impact this can have more generally on enhancing industrial fungal bioprocesses.
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Affiliation(s)
| | - Thiago O Basso
- Department of Chemical Engineering, Universidade de São Paulo, Brazil.
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Martínez-García R, Roldán-Romero Y, Moreno J, Puig-Pujol A, Mauricio JC, García-Martínez T. Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO 2 over-pressure on the volatilome. Food Chem 2019; 308:125555. [PMID: 31655483 DOI: 10.1016/j.foodchem.2019.125555] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 02/01/2023]
Abstract
Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A heat-map of volatiles and the fingerprints obtained for ten chemical families and ten odorant series visualize the changes for each condition. Terpenes, fatty acids and volatile phenols increased their contents by pressure effect at the end of the study by 25.0, 7.8 and 2.2%, respectively. The remaining families decrease between 17.4% and 30.1% for furanic compounds and esters in the same stage. A Principal Component Analysis established that nine volatiles are mainly affected by pressure and five by fermentation stage. The use of ethanol-tolerant flor yeasts constitutes an innovative procedure for the enhancement of the sparkling wines diversification.
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Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Yenifer Roldán-Romero
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Anna Puig-Pujol
- Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès, Barcelona, Spain
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
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Jiang J, Sumby KM, Sundstrom JF, Grbin PR, Jiranek V. Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better? FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Mixão V, Gabaldón T. Hybridization and emergence of virulence in opportunistic human yeast pathogens. Yeast 2017; 35:5-20. [PMID: 28681409 PMCID: PMC5813172 DOI: 10.1002/yea.3242] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 06/27/2017] [Accepted: 06/28/2017] [Indexed: 02/06/2023] Open
Abstract
Hybridization between different species can result in the emergence of new lineages and adaptive phenotypes. Occasionally, hybridization in fungal organisms can drive the appearance of opportunistic lifestyles or shifts to new hosts, resulting in the emergence of novel pathogens. In recent years, an increasing number of studies have documented the existence of hybrids in diverse yeast clades, including some comprising human pathogens. Comparative and population genomics studies performed on these clades are enabling us to understand what roles hybridization may play in the evolution and emergence of a virulence potential towards humans. Here we survey recent genomic studies on several yeast pathogenic clades where hybrids have been identified, and discuss the broader implications of hybridization in the evolution and emergence of pathogenic lineages. © 2017 The Authors. Yeast published by John Wiley & Sons, Ltd.
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Affiliation(s)
- Verónica Mixão
- Centre for Genomic Regulation, The Barcelona Institute of Science and Technology, Dr. Aiguader 88, Barcelona, 08003, Spain.,Universitat Pompeu Fabra, 08003, Barcelona, Spain
| | - Toni Gabaldón
- Centre for Genomic Regulation, The Barcelona Institute of Science and Technology, Dr. Aiguader 88, Barcelona, 08003, Spain.,Universitat Pompeu Fabra, 08003, Barcelona, Spain.,Institució Catalana de Recerca i Estudis Avançats, Pg. Lluís Companys 23, 08010, Barcelona, Spain
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Jagtap UB, Jadhav JP, Bapat VA, Pretorius IS. Synthetic biology stretching the realms of possibility in wine yeast research. Int J Food Microbiol 2017; 252:24-34. [DOI: 10.1016/j.ijfoodmicro.2017.04.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/12/2017] [Accepted: 04/18/2017] [Indexed: 01/02/2023]
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Affiliation(s)
- Peter Klosse
- Academy for International Hospitality Research, Stenden University, PO Box 1298, 8900 CG, Leeuwarden, The Netherlands Academy for Gastronomy, Amersfoortseweg 86, 7346 AA Hoog Soeren, The Netherlands
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Abstract
Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information technology and engineering have erupted into a new field of scientific endeavor dubbed Synthetic Biology. Recent rapid advances in high-throughput DNA sequencing and DNA synthesis techniques are enabling the design and construction of new biological parts (genes), devices (gene networks) and modules (biosynthetic pathways), and the redesign of biological systems (cells and organisms) for useful purposes. In 2014, the budding yeast Saccharomyces cerevisiae became the first eukaryotic cell to be equipped with a fully functional synthetic chromosome. This was achieved following the synthesis of the first viral (poliovirus in 2002 and bacteriophage Phi-X174 in 2003) and bacterial (Mycoplasma genitalium in 2008 and Mycoplasma mycoides in 2010) genomes, and less than two decades after revealing the full genome sequence of a laboratory (S288c in 1996) and wine (AWRI1631 in 2008) yeast strain. A large international project - the Synthetic Yeast Genome (Sc2.0) Project - is now underway to synthesize all 16 chromosomes (∼12 Mb carrying ∼6000 genes) of the sequenced S288c laboratory strain by 2018. If successful, S. cerevisiae will become the first eukaryote to cross the horizon of in silico design of complex cells through de novo synthesis, reshuffling, and editing of genomes. In the meantime, yeasts are being used as cell factories for the semi-synthetic production of high-value compounds, such as the potent antimalarial artemisinin, and food ingredients, such as resveratrol, vanillin, stevia, nootkatone, and saffron. As a continuum of previously genetically engineered industrially important yeast strains, precision genome engineering is bound to also impact the study and development of wine yeast strains supercharged with synthetic DNA. The first taste of what the future holds is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast strain (AWRI1631), which was recently achieved via metabolic pathway engineering and synthetic enzyme fusion. A peek over the horizon is revealing that the future of "Wine Yeast 2.0" is already here. Therefore, this article seeks to help prepare the wine industry - an industry rich in history and tradition on the one hand, and innovation on the other - for the inevitable intersection of the ancient art practiced by winemakers and the inventive science of pioneering "synthetic genomicists". It would be prudent to proactively engage all stakeholders - researchers, industry practitioners, policymakers, regulators, commentators, and consumers - in a meaningful dialog about the potential challenges and opportunities emanating from Synthetic Biology. To capitalize on the new vistas of synthetic yeast genomics, this paper presents wine yeast research in a fresh context, raises important questions and proposes new directions.
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17
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Moreno-García J, Mauricio JC, Moreno J, García-Martínez T. Stress responsive proteins of a flor yeast strain during the early stages of biofilm formation. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.02.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Benito Á, Jeffares D, Palomero F, Calderón F, Bai FY, Bähler J, Benito S. Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking. PLoS One 2016; 11:e0151102. [PMID: 27007548 PMCID: PMC4805284 DOI: 10.1371/journal.pone.0151102] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2015] [Accepted: 02/22/2016] [Indexed: 02/04/2023] Open
Abstract
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety.
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Affiliation(s)
- Ángel Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
| | - Daniel Jeffares
- Research Department of Genetics, Evolution and Environment, University College London, London, United Kingdom
| | - Felipe Palomero
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Jürg Bähler
- Research Department of Genetics, Evolution and Environment, University College London, London, United Kingdom
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
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19
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Perpetuini G, Di Gianvito P, Arfelli G, Schirone M, Corsetti A, Tofalo R, Suzzi G. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. Yeast 2016; 33:303-12. [PMID: 26804203 DOI: 10.1002/yea.3151] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 01/12/2016] [Accepted: 01/14/2016] [Indexed: 11/08/2022] Open
Abstract
Yeasts involved in secondary fermentation of traditional sparkling wines should show specific characteristics, such as flocculation capacity and autolysis. Recently it has been postulated that autophagy may contribute to the outcome of autolysis. In this study, 28 flocculent wine Saccahromyces cerevisiae strains characterized by different flocculation degrees were studied for their autolytic and autophagic activities. Autolysis was monitored in synthetic medium through the determination of amino acid nitrogen and total proteins released. At the same time, novel primer sets were developed to determine the expression of the genes ATG1, ATG17 and ATG29. Twelve strains were selected on the basis of their autolytic rate and ATG gene expressions in synthetic medium and were inoculated in a base wine. After 30, 60 and 180 days the autolytic process and ATG gene expressions were evaluated. The obtained data showed that autolysis and ATG gene expressions differed among strains and were independent of the degree of flocculation. This biodiversity could be exploited to select new starter stains to improve sparkling wine production. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Giorgia Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Paola Di Gianvito
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Giuseppe Arfelli
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Maria Schirone
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
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Vigentini I, Maghradze D, Petrozziello M, Bonello F, Mezzapelle V, Valdetara F, Failla O, Foschino R. Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective. Front Microbiol 2016; 7:352. [PMID: 27047468 PMCID: PMC4801892 DOI: 10.3389/fmicb.2016.00352] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Accepted: 03/07/2016] [Indexed: 11/22/2022] Open
Abstract
In Georgia, one of the most ancient vine-growing environment, the homemade production of wine is still very popular in every rural family and spontaneous fermentation of must, without addition of chemical preservatives, is the norm. The present work investigated the yeast biodiversity in five Georgian areas (Guria, Imereti, Kakheti, Kartli, Ratcha-Lechkhumi) sampling grapes and wines from 22 different native cultivars, in 26 vineyards and 19 family cellars. One hundred and eighty-two isolates were ascribed to 15 different species by PCR-ITS and RFLP, and partial sequencing of D1/D2 domain 26S rDNA gene. Metschnikowia pulcherrima (F’ = 0.56, I’ = 0.32), Hanseniaspora guilliermondii (F’ = 0.49, I’ = 0.27), and Cryptococcus flavescens (F’ = 0.31, I’ = 0.11) were the dominant yeasts found on grapes, whereas Saccharomyces cerevisiae showed the highest prevalence into wine samples. Seventy four isolates with fermentative potential were screened for oenological traits such as ethanol production, resistance to SO2, and acetic acid, glycerol and H2S production. Three yeast strains (Kluyveromyces marxianus UMY207, S. cerevisiae UMY255, Torulaspora delbrueckii UMY196) were selected and separately inoculated in vinifications experiments at a Georgian cellar. Musts were prepared from healthy grapes of local varieties, Goruli Mtsvane (white berry cultivar) and Saperavi (black berry cultivar). Physical (°Brix) and microbial analyses (plate counts) were performed to monitor the fermentative process. The isolation of indigenous S. cerevisiae yeasts beyond the inoculated strains indicated that a co-presence occurred during the vinification tests. Results from quantitative GC-FID analysis of volatile compounds revealed that the highest amount of fermentation flavors, such as 4-ethoxy-4-oxobutanoic acid (monoethyl succinate), 2-methylpropan-1-ol, ethyl 2-hydroxypropanoate, and 2-phenylethanol, were significantly more produced in fermentation conducted in Saperavi variety inoculated with K. marxianus, whereas other aromatic compounds like 3-methylbutyl acetate, ethyl hexanoate and dihydrofuran-2(3H)-one (γ- butyrolactone) showed a higher content in Goruli Mtsvane variety samples fermented by S. cerevisiae. The selected yeast strains have proved to be promising for enhancing the flavor potential in low aromatic Georgian cultivars. This work intends to be a knowledge contribution for a precision oenology toward the strategic concept of “one grape variety-one yeast”.
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Affiliation(s)
- Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano Milan, Italy
| | - David Maghradze
- Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia Tbilisi, Georgia
| | - Maurizio Petrozziello
- Centro di Ricerca per l'Enologia, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria Asti, Italy
| | - Federica Bonello
- Centro di Ricerca per l'Enologia, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria Asti, Italy
| | - Vito Mezzapelle
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano Milan, Italy
| | - Federica Valdetara
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano Milan, Italy
| | - Osvaldo Failla
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano Milan, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano Milan, Italy
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21
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Godálová Z, Kraková L, Puškárová A, Bučková M, Kuchta T, Piknová Ľ, Pangallo D. Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené). Int J Food Microbiol 2016; 217:110-6. [DOI: 10.1016/j.ijfoodmicro.2015.10.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 09/25/2015] [Accepted: 10/14/2015] [Indexed: 11/16/2022]
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22
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Pinu FR, Edwards PJ, Gardner RC, Villas-Boas SG. Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation. FEMS Yeast Res 2014; 14:1206-22. [DOI: 10.1111/1567-1364.12222] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 09/25/2014] [Accepted: 10/07/2014] [Indexed: 02/03/2023] Open
Affiliation(s)
- Farhana R. Pinu
- Centre for Microbial Innovation; School of Biological Sciences; University of Auckland; Auckland New Zealand
| | - Patrick J.B. Edwards
- Institute of Fundamental Sciences; Massey University; Palmerston North New Zealand
| | - Richard C. Gardner
- Centre for Microbial Innovation; School of Biological Sciences; University of Auckland; Auckland New Zealand
- Wine Science Programme; School of Chemical Sciences; University of Auckland; Auckland New Zealand
| | - Silas G. Villas-Boas
- Centre for Microbial Innovation; School of Biological Sciences; University of Auckland; Auckland New Zealand
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Steensels J, Snoek T, Meersman E, Nicolino MP, Voordeckers K, Verstrepen KJ. Improving industrial yeast strains: exploiting natural and artificial diversity. FEMS Microbiol Rev 2014; 38:947-95. [PMID: 24724938 PMCID: PMC4293462 DOI: 10.1111/1574-6976.12073] [Citation(s) in RCA: 257] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Revised: 01/31/2014] [Accepted: 04/02/2014] [Indexed: 12/23/2022] Open
Abstract
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
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Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Tim Snoek
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Esther Meersman
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Martina Picca Nicolino
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Karin Voordeckers
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
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Benito S, Palomero F, Calderón F, Palmero D, Suárez-Lepe J. Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiol 2014; 42:218-24. [DOI: 10.1016/j.fm.2014.03.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 02/15/2014] [Accepted: 03/18/2014] [Indexed: 10/25/2022]
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25
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Tofalo R, Perpetuini G, Di Gianvito P, Schirone M, Corsetti A, Suzzi G. Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains. Int J Food Microbiol 2014; 191:45-52. [PMID: 25218464 DOI: 10.1016/j.ijfoodmicro.2014.08.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Accepted: 08/23/2014] [Indexed: 11/16/2022]
Abstract
Twenty-eight flocculent wine strains were tested for adhesion and flocculation phenotypic variability. Moreover, the expression patterns of the main genes involved in flocculation (FLO1, FLO5 and FLO8) were studied both in synthetic medium and in presence of ethanol stress. Molecular identification and typing were achieved by PCR-RFLP of the 5.8S ITS rRNA region and microsatellite PCR fingerprinting, respectively. All isolates belong to Saccharomyces cerevisiae species. The analysis of microsatellites highlighted the intraspecific genetic diversity of flocculent wine S. cerevisiae strains allowing obtaining strain-specific profiles. Moreover, strains were characterized on the basis of adhesive properties. A wide biodiversity was observed even if none of the tested strains were able to form biofilms (or 'mats'), or to adhere to polystyrene. Moreover, genetic diversity of FLO1 and FLO5 flocculating genes was determined by PCR. Genetic diversity was detected for both genes, but a relationship with the flocculation degree was not found. So, the expression patterns of FLO1, FLO5 and FLO8 genes was investigated in a synthetic medium and a relationship between the expression of FLO5 gene and the flocculation capacity was established. To study the expression of FLO1, FLO5 and FLO8 genes in floc formation and ethanol stress resistance qRT-PCR was carried out and also in this case strains with flocculent capacity showed higher levels of FLO5 gene expression. This study confirmed the diversity of flocculation phenotype and genotype in wine yeasts. Moreover, the importance of FLO5 gene in development of high flocculent characteristic of wine yeasts was highlighted. The obtained collection of S. cerevisiae flocculent wine strains could be useful to study the relationship between the genetic variation and flocculation phenotype in wine yeasts.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Italy
| | - Giorgia Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Italy
| | - Paola Di Gianvito
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Italy
| | - Maria Schirone
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Italy
| | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Italy
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Italy.
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26
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Wine. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch37] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Su J, Wang T, Wang Y, Li YY, Li H. The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry. Appl Microbiol Biotechnol 2014; 98:2395-413. [DOI: 10.1007/s00253-014-5508-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Revised: 12/24/2013] [Accepted: 12/28/2013] [Indexed: 10/25/2022]
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28
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Fukuda N, Matsukura S, Honda S. Artificial conversion of the mating-type of Saccharomyces cerevisiae without autopolyploidization. ACS Synth Biol 2013; 2:697-704. [PMID: 23654260 DOI: 10.1021/sb400016j] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Crossbreeding is a classical yeast hybridization procedure, where the mating of haploid cells of opposite mating-type, MATa and MATα cells, produces a new heterozygous diploid. Here, we describe a method to generate haploid MATa and MATα cells using mating-type conversion caused by expression of the HO gene, which encodes an endonuclease. Importantly, our method prevents the autopolyploidization that typically arises during artificial mating-type conversion. This facilitates isolation of the desired mating-type of yeast cells with simple and easy procedure. In the current study, we designed a suitable genetic circuit for each haploid cell and converted MATα haploid cells into MATa haploid cells and vice versa, demonstrating the utility of constructed artificial regulation network to prevent autopolyploidization. Via forced expression of the a1 gene in MATα haploid cells or of α2 in MATa haploid cells, the undesirable mating ability of yeast cells was completely suppressed. We confirmed the success in prevention of autopolyploidization by ploidy analysis. This new approach provides a reliable and versatile tool for yeast crossbreeding, so that it will be useful for scientific research and industrial applications of yeast.
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Affiliation(s)
- Nobuo Fukuda
- Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Higashi, Tsukuba, Ibaraki 305-8566, Japan
| | - Satoko Matsukura
- Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Higashi, Tsukuba, Ibaraki 305-8566, Japan
| | - Shinya Honda
- Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Higashi, Tsukuba, Ibaraki 305-8566, Japan
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29
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Jolly NP, Varela C, Pretorius IS. Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered. FEMS Yeast Res 2013; 14:215-37. [DOI: 10.1111/1567-1364.12111] [Citation(s) in RCA: 521] [Impact Index Per Article: 47.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2013] [Accepted: 10/07/2013] [Indexed: 11/30/2022] Open
Affiliation(s)
- Neil P. Jolly
- ARC Infruitec-Nietvoorbij; Stellenbosch South Africa
| | - Cristian Varela
- The Australian Wine Research Institute; Adelaide SA Australia
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30
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Demeke MM, Dumortier F, Li Y, Broeckx T, Foulquié-Moreno MR, Thevelein JM. Combining inhibitor tolerance and D-xylose fermentation in industrial Saccharomyces cerevisiae for efficient lignocellulose-based bioethanol production. BIOTECHNOLOGY FOR BIOFUELS 2013; 6:120. [PMID: 23971950 PMCID: PMC3765968 DOI: 10.1186/1754-6834-6-120] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Accepted: 08/20/2013] [Indexed: 05/02/2023]
Abstract
BACKGROUND In addition to efficient pentose utilization, high inhibitor tolerance is a key trait required in any organism used for economically viable industrial bioethanol production with lignocellulose biomass. Although recent work has succeeded in establishing efficient xylose fermentation in robust industrial Saccharomyces cerevisiae strains, the resulting strains still lacked sufficient inhibitor tolerance for efficient sugar fermentation in lignocellulose hydrolysates. The aim of the present work was to combine high xylose fermentation activity and high inhibitor tolerance in a single industrial yeast strain. RESULTS We have screened 580 yeast strains for high inhibitor tolerance using undetoxified acid-pretreated spruce hydrolysate and identified a triploid industrial baker's yeast strain as having the highest inhibitor tolerance. From this strain, a mating competent diploid segregant with even higher inhibitor tolerance was obtained. It was crossed with the recently developed D-xylose fermenting diploid industrial strain GS1.11-26, with the Ethanol Red genetic background. Screening of 819 diploid segregants from the tetraploid hybrid resulted in two strains, GSF335 and GSF767, combining high inhibitor tolerance and efficient xylose fermentation. In a parallel approach, meiotic recombination of GS1.11-26 with a haploid segregant of Ethanol Red and screening of 104 segregants resulted in a similar inhibitor tolerant diploid strain, GSE16. The three superior strains exhibited significantly improved tolerance to inhibitors in spruce hydrolysate, higher glucose consumption rates, higher aerobic growth rates and higher maximal ethanol accumulation capacity in very-high gravity fermentation, compared to GS1.11-26. In complex medium, the D-xylose utilization rate by the three superior strains ranged from 0.36 to 0.67 g/g DW/h, which was lower than that of GS1.11-26 (1.10 g/g DW/h). On the other hand, in batch fermentation of undetoxified acid-pretreated spruce hydrolysate, the three superior strains showed comparable D-xylose utilization rates as GS1.11-26, probably because of their higher inhibitor tolerance. They produced up to 23% more ethanol compared to Ethanol Red. CONCLUSIONS We have successfully constructed three superior industrial S. cerevisiae strains that combine efficient D-xylose utilization with high inhibitor tolerance. Since the background strain Ethanol Red has a proven record of successful industrial application, the three new superior strains have strong potential for direct application in industrial bioethanol production.
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Affiliation(s)
- Mekonnen M Demeke
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven-Heverlee, Flanders B-3001, Belgium
- Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, Leuven-Heverlee, Flanders B-3001, Belgium
| | - Françoise Dumortier
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven-Heverlee, Flanders B-3001, Belgium
- Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, Leuven-Heverlee, Flanders B-3001, Belgium
| | - Yingying Li
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven-Heverlee, Flanders B-3001, Belgium
- Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, Leuven-Heverlee, Flanders B-3001, Belgium
| | - Tom Broeckx
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven-Heverlee, Flanders B-3001, Belgium
- Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, Leuven-Heverlee, Flanders B-3001, Belgium
| | - María R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven-Heverlee, Flanders B-3001, Belgium
- Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, Leuven-Heverlee, Flanders B-3001, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Leuven-Heverlee, Flanders B-3001, Belgium
- Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, Leuven-Heverlee, Flanders B-3001, Belgium
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López-Martínez G, Pietrafesa R, Romano P, Cordero-Otero R, Capece A. Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress. Yeast 2013; 30:319-30. [DOI: 10.1002/yea.2952] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Revised: 03/14/2013] [Accepted: 03/16/2013] [Indexed: 11/09/2022] Open
Affiliation(s)
- Gema López-Martínez
- Department of Biochemistry and Biotechnology; University Rovira i Virgili; Tarragona; Spain
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Potenza; Italy
| | - Patrizia Romano
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Potenza; Italy
| | - Ricardo Cordero-Otero
- Department of Biochemistry and Biotechnology; University Rovira i Virgili; Tarragona; Spain
| | - Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Potenza; Italy
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Adaptive Evolution of Saccharomyces cerevisiae in a Continuous and Closed Circulating Fermentation (CCCF) System Coupled with PDMS Membrane Pervaporation. Appl Biochem Biotechnol 2013; 169:2362-73. [DOI: 10.1007/s12010-013-0142-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2011] [Accepted: 02/18/2013] [Indexed: 10/27/2022]
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Giannattasio S, Guaragnella N, Zdralević M, Marra E. Molecular mechanisms of Saccharomyces cerevisiae stress adaptation and programmed cell death in response to acetic acid. Front Microbiol 2013; 4:33. [PMID: 23430312 PMCID: PMC3576806 DOI: 10.3389/fmicb.2013.00033] [Citation(s) in RCA: 104] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Accepted: 02/05/2013] [Indexed: 01/07/2023] Open
Abstract
Beyond its classical biotechnological applications such as food and beverage production or as a cell factory, the yeast Saccharomyces cerevisiae is a valuable model organism to study fundamental mechanisms of cell response to stressful environmental changes. Acetic acid is a physiological product of yeast fermentation and it is a well-known food preservative due to its antimicrobial action. Acetic acid has recently been shown to cause yeast cell death and aging. Here we shall focus on the molecular mechanisms of S. cerevisiae stress adaptation and programmed cell death in response to acetic acid. We shall elaborate on the intracellular signaling pathways involved in the cross-talk of pro-survival and pro-death pathways underlying the importance of understanding fundamental aspects of yeast cell homeostasis to improve the performance of a given yeast strain in biotechnological applications.
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Affiliation(s)
- Sergio Giannattasio
- Istituto di Biomembrane e Bioenergetica, Consiglio Nazionale delle Ricerche Bari, Italy
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34
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Biotyping Saccharomyces cerevisiae strains using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1898-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Styger G, Jacobson D, Prior BA, Bauer FF. Genetic analysis of the metabolic pathways responsible for aroma metabolite production by Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2012; 97:4429-42. [PMID: 23111598 DOI: 10.1007/s00253-012-4522-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2012] [Revised: 10/13/2012] [Accepted: 10/15/2012] [Indexed: 11/29/2022]
Abstract
During alcoholic fermentation, higher alcohols, esters, and acids are formed from amino acids via the Ehrlich pathway by yeast, but many of the genes encoding the enzymes have not yet been identified. When the BAT1/2 genes, encoding transaminases that deaminate amino acids in the first step of the Ehrlich pathway are deleted, higher metabolite formation is significantly decreased. Screening yeast strains with deletions of genes encoding decarboxylases, dehydrogenases, and reductases revealed nine genes whose absence had the most significant impact on higher alcohol production. The seven most promising genes (AAD6, BAT2, HOM2, PAD1, PRO2, SPE1, and THI3) were further investigated by constructing double- and triple-deletion mutants. All double-deletion strains showed a greater decrease in isobutanol, isoamyl alcohol, isobutyric, and isovaleric acid production than the corresponding single deletion strains with the double-deletion strains in combination with ∆bat2 and the ∆hom2-∆aad6 strain revealing the greatest impact. BAT2 is the dominant gene in these deletion strains and this suggests the initial transaminase step of the Ehrlich pathway is rate-limiting. The triple-deletion strains in combination with BAT2 (∆bat2-∆thi3-∆aad6 and ∆bat2-∆thi3-∆hom2) had the greatest impact on the end metabolite production with the exception of isoamyl alcohol and isovaleric acid. The strain deleted for two dehydrogenases and a reductase (∆hom2-∆pro2-∆aad6) had a greater effect on the levels of these two compounds. This study contributes to the elucidation of the Ehrlich pathway and its significance for aroma production by fermenting yeast cells.
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Affiliation(s)
- Gustav Styger
- Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch 7600, South Africa
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37
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Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1836-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Winter G, Curtin C. In situ high throughput method for H2S detection during micro-scale wine fermentation. J Microbiol Methods 2012; 91:165-70. [DOI: 10.1016/j.mimet.2012.08.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 07/26/2012] [Accepted: 08/05/2012] [Indexed: 11/16/2022]
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Voordeckers K, De Maeyer D, van der Zande E, Vinces MD, Meert W, Cloots L, Ryan O, Marchal K, Verstrepen KJ. Identification of a complex genetic network underlying Saccharomyces cerevisiae colony morphology. Mol Microbiol 2012; 86:225-39. [PMID: 22882838 PMCID: PMC3470922 DOI: 10.1111/j.1365-2958.2012.08192.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/31/2012] [Indexed: 01/08/2023]
Abstract
When grown on solid substrates, different microorganisms often form colonies with very specific morphologies. Whereas the pioneers of microbiology often used colony morphology to discriminate between species and strains, the phenomenon has not received much attention recently. In this study, we use a genome-wide assay in the model yeast Saccharomyces cerevisiae to identify all genes that affect colony morphology. We show that several major signalling cascades, including the MAPK, TORC, SNF1 and RIM101 pathways play a role, indicating that morphological changes are a reaction to changing environments. Other genes that affect colony morphology are involved in protein sorting and epigenetic regulation. Interestingly, the screen reveals only few genes that are likely to play a direct role in establishing colony morphology, with one notable example being FLO11, a gene encoding a cell-surface adhesin that has already been implicated in colony morphology, biofilm formation, and invasive and pseudohyphal growth. Using a series of modified promoters for fine-tuning FLO11 expression, we confirm the central role of Flo11 and show that differences in FLO11 expression result in distinct colony morphologies. Together, our results provide a first comprehensive look at the complex genetic network that underlies the diversity in the morphologies of yeast colonies.
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Affiliation(s)
- Karin Voordeckers
- Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, B-3001, Leuven, Belgium
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Cordente AG, Curtin CD, Varela C, Pretorius IS. Flavour-active wine yeasts. Appl Microbiol Biotechnol 2012; 96:601-18. [PMID: 22940803 PMCID: PMC3466427 DOI: 10.1007/s00253-012-4370-z] [Citation(s) in RCA: 111] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Revised: 08/11/2012] [Accepted: 08/13/2012] [Indexed: 11/26/2022]
Abstract
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.
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Affiliation(s)
- Antonio G. Cordente
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064 Australia
| | - Christopher D. Curtin
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064 Australia
| | - Cristian Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064 Australia
| | - Isak S. Pretorius
- University of South Australia, GPO Box 2471, Adelaide, SA 5001 Australia
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Martínez-Gil AM, Garde-Cerdán T, Zalacain A, Pardo-García AI, Salinas MR. Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kunicka-Styczyńska A, Rajkowska K. Phenotypic and genotypic diversity of wine yeasts used for acidic musts. World J Microbiol Biotechnol 2012; 28:1929-40. [PMID: 22593628 PMCID: PMC3332385 DOI: 10.1007/s11274-011-0994-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2011] [Accepted: 12/20/2011] [Indexed: 12/01/2022]
Abstract
The aim of this study was to examine the physiological and genetic stability of the industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum under acidic stress during fermentation. The yeasts were sub-cultured in aerobic or fermentative conditions in media with or without l-malic acid. Changes in the biochemical profiles, karyotypes, and mitochondrial DNA profiles were assessed after minimum 50 generations. All yeast segregates showed a tendency to increase the range of compounds used as sole carbon sources. The wild strains and their segregates were aneuploidal or diploidal. One of the four strains of S. cerevisiae did not reveal any changes in the electrophoretic profiles of chromosomal and mitochondrial DNA, irrespective of culture conditions. The extent of genomic changes in the other yeasts was strain-dependent. In the karyotypes of the segregates, the loss of up to 2 and the appearance up to 3 bands was noted. The changes in their mtDNA patterns were much broader, reaching 5 missing and 10 additional bands. The only exception was S. bayanus var. uvarum Y.00779, characterized by significantly greater genome plasticity only under fermentative stress. Changes in karyotypes and mtDNA profiles prove that fermentative stress is the main driving force of the adaptive evolution of the yeasts. l-malic acid does not influence the extent of genomic changes and the resistance of wine yeasts exhibiting increased demalication activity to acidic stress is rather related to their ability to decompose this acid. The phenotypic changes in segregates, which were found even in yeasts that did not reveal deviations in their DNA profiles, show that phenotypic characterization may be misleading in wine yeast identification. Because of yeast gross genomic diversity, karyotyping even though it does not seem to be a good discriminative tool, can be useful in determining the stability of wine yeasts. Restriction analysis of mitochondrial DNA appears to be a more sensitive method allowing for an early detection of genotypic changes in yeasts. Thus, if both of these methods are applied, it is possible to conduct the quick routine assessment of wine yeast stability in pure culture collections depositing industrial strains.
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Affiliation(s)
- Alina Kunicka-Styczyńska
- Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Wólczańska 171/173, 90-924 Lodz, Poland.
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Vaughan A, O'Sullivan T, Sinderen D. Enhancing the Microbiological Stability of Malt and Beer - A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00221.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Bizaj E, Cordente AG, Bellon JR, Raspor P, Curtin CD, Pretorius IS. A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production. FEMS Yeast Res 2012; 12:456-65. [DOI: 10.1111/j.1567-1364.2012.00797.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2011] [Revised: 02/16/2012] [Accepted: 02/27/2012] [Indexed: 11/29/2022] Open
Affiliation(s)
| | | | | | - Peter Raspor
- Department of Microbiology and Food Safety; Biotechnical Faculty; University of Ljubljana; Ljubljana; Slovenia
| | - Chris D. Curtin
- The Australian Wine Research Institute; Adelaide; SA; Australia
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Hyma KE, Saerens SM, Verstrepen KJ, Fay JC. Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae. FEMS Yeast Res 2011; 11:540-51. [PMID: 22093681 PMCID: PMC3262967 DOI: 10.1111/j.1567-1364.2011.00746.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 07/14/2011] [Accepted: 07/19/2011] [Indexed: 01/23/2023] Open
Abstract
The budding yeast Saccharomyces cerevisiae is the primary species used by wine makers to convert sugar into alcohol during wine fermentation. Saccharomyces cerevisiae is found in vineyards, but is also found in association with oak trees and other natural sources. Although wild strains of S. cerevisiae as well as other Saccharomyces species are also capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine, consistent with the idea that wine making strains have been domesticated for wine production. In this study, we demonstrate that humans can distinguish between wines produced using wine strains and wild strains of S. cerevisiae as well as its sibling species, Saccharomyces paradoxus. Wine strains produced wine with fruity and floral characteristics, whereas wild strains produced wine with earthy and sulfurous characteristics. The differences that we observe between wine and wild strains provides further evidence that wine strains have evolved phenotypes that are distinct from their wild ancestors and relevant to their use in wine production.
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Affiliation(s)
- Katie E Hyma
- Evolution, Ecology and Population Biology Program, Washington University, St. Louis, MO, USA.
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Sanda T, Hasunuma T, Matsuda F, Kondo A. Repeated-batch fermentation of lignocellulosic hydrolysate to ethanol using a hybrid Saccharomyces cerevisiae strain metabolically engineered for tolerance to acetic and formic acids. BIORESOURCE TECHNOLOGY 2011; 102:7917-24. [PMID: 21704512 DOI: 10.1016/j.biortech.2011.06.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 05/26/2011] [Accepted: 06/06/2011] [Indexed: 05/26/2023]
Abstract
A major challenge associated with the fermentation of lignocellulose-derived hydrolysates is improved ethanol production in the presence of fermentation inhibitors, such as acetic and formic acids. Enhancement of transaldolase (TAL) and formate dehydrogenase (FDH) activities through metabolic engineering successfully conferred resistance to weak acids in a recombinant xylose-fermenting Saccharomyces cerevisiae strain. Moreover, hybridization of the metabolically engineered yeast strain improved ethanol production from xylose in the presence of both 30 mM acetate and 20mM formate. Batch fermentation of lignocellulosic hydrolysate containing a mixture of glucose, fructose and xylose as carbon sources, as well as the fermentation inhibitors, acetate and formate, was performed for five cycles without any loss of fermentation capacity. Long-term stability of ethanol production in the fermentation phase was not only attributed to the coexpression of TAL and FDH genes, but also the hybridization of haploid strains.
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Affiliation(s)
- Tomoya Sanda
- Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan
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Kunicka-Styczyńska A, Rajkowska K. Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex. J Appl Microbiol 2011; 110:1538-49. [PMID: 21438966 DOI: 10.1111/j.1365-2672.2011.05009.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS The aim of this study was to examine the physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex subjected to acidic stress during fermentation. METHODS AND RESULTS Laboratory-constructed yeast hybrids, one intraspecific Saccharomyces cerevisiae × S. cerevisiae and three interspecific S. cerevisiae × Saccharomyces bayanus, were subcultured in aerobic or anaerobic conditions in media with or without l-malic acid. Changes in the biochemical profiles, karyotypes and mitochondrial DNA profiles of the segregates were assessed after 50-190 generations. All yeast segregates showed a tendency to increase the range of the tested compounds utilized as sole carbon sources. Interspecific hybrids were alloaneuploid and their genomes tended to undergo extensive rearrangement especially during fermentation. The karyotypes of segregates lost up to four and appearance up to five bands were recorded. The changes in their mtDNA patterns were even broader reaching 12 missing and six additional bands. These hybrids acquired the ability to sporulate and significantly changed their biochemical profiles. The alloaneuploid intraspecific S. cerevisiae hybrid was characterized by high genetic stability despite the phenotypic changes. L-malic acid was not found to affect the extent of genomic changes of the hybrids, which suggests that their demalication ability is combined with resistance to acidic stress. CONCLUSIONS The results reveal the plasticity and extent of changes of chromosomal and mitochondrial DNA of interspecific hybrids of industrial wine yeast especially under anaerobiosis. They imply that karyotyping and restriction analysis of mitochondrial DNA make it possible to quickly assess the genetic stability of genetically modified industrial wine yeasts but may not be applied as the only method for their identification and discrimination. SIGNIFICANCE AND IMPACT OF THE STUDY Laboratory-constructed interspecific hybrids of industrial strains may provide a model for studying the adaptive evolution of wine yeasts under fermentative stress.
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Affiliation(s)
- A Kunicka-Styczyńska
- Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland.
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Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control. Appl Environ Microbiol 2011; 77:2772-84. [PMID: 21357433 DOI: 10.1128/aem.02547-10] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO(2) production rate (V(max)) was not related to the maximum CO(2) production rate per cell. Instead, a highly significant correlation between V(max) and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.
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