Comparative proteomic analysis of alcoholic fermentation employing a new environmental strain of Saccharomyces cerevisiae

Parapouli, Maria; Fragkos-Livanios, Leonidas; Samiotaki, Martina; Koukkou, Anna‐Irini; Perisynakis, Angelos; Hatziloukas, Efstathios; Panayotou, George; Drainas, Constantin

doi:10.1016/j.procbio.2010.03.028

Cited by 8 publications

(5 citation statements)

References 45 publications

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“…Second, cell counting by plating (cfu) was performed on non-selective YM plates [46]. Minimal medium agar plates (MM) [54] with lysine (as sole carbon source), which cannot support growth of S. cerevisiae cells ([51] and references therein), served as negative controls.…”

Section: Methodsmentioning

confidence: 99%

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Parapouli

Sfakianaki

Monokrousos

et al. 2019

J of Biol Res-Thessaloniki

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Background During alcoholic fermentation, Saccharomyces cerevisiae synthesizes more than 400 different compounds with higher alcohols, acetate esters of higher alcohols and ethyl esters of medium-chain fatty acids being the most important products of its metabolism, determining the particular flavour profile of each wine. The concentration of the metabolites produced depends to a large extent on the strain used. The use of indigenous strains as starting cultures can lead to the production of wines with excellent organoleptic characteristics and distinct local character, superior in quality when compared to their commercial counterparts. However, the relationship of these wild-type genotypes, linked to specific terroirs , with the biosynthetic profiles of flavour metabolites is not completely clarified and understood. To this end, qRT-PCR was employed to examine, for the first time on the transcriptional level, the performance of an indigenous Saccharomyces cerevisiae strain (Z622) in its natural environment (Debina grape must). The expression of genes implicated in higher alcohols and esters formation was correlated with the concentrations of these compounds in the produced wine. Furthermore, by applying the same fermentation conditions, we examined the same parameters in a commercial strain (VL1) and compared its performance with the one of strain Z622. Results Strain Z622, exhibited lower concentrations of 2-methylbutanol, 3-methylbutanol and 2-phenyl ethanol, than VL1 correlating with the elevated expression levels of transaminase and decarboxylase genes. Furthermore, the significantly high induction of ADH3 throughout fermentation of Z622 probably explains the larger population numbers reached by Z622 and reflects the better adaptation of the strain to its natural environment. Regarding acetate ester biosynthesis, Z622 produced higher concentrations of total acetate esters, compared with VL1, a fact that is in full agreement with the elevated expression levels of both ATF1 and ATF2 in strain Z622. Conclusions This study provides evidence on the transcriptional level that indigenous yeast Z622 is better adapted to its natural environment able to produce wines with desirable characteristics, i.e. lower concentrations of higher alcohol and higher ester, verifying its potential as a valuable starter for the local wine-industry. Electronic supplementary material The online version of this article (10.1186/s40709-019-0096-8) contains supplementary material, which is available to authorized users.

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Section: Methodsmentioning

confidence: 99%

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Parapouli

Sfakianaki

Monokrousos

et al. 2019

J of Biol Res-Thessaloniki

Self Cite

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“…Studies on the differences between ale and lager yeast strains and their impact on beer flavour and overall beer characteristics have been conducted for many years. However, they have intensified during the last 25 years and, as already discussed, come under the three headings of genomics, proteomics and metabolomics (26). Genetic studies on these two brewing yeast types have already been discussed.…”

Section: Ale and Lager Yeast Strainsmentioning

confidence: 99%

125^thAnniversary Review: Developments in brewing and distilling yeast strains

2013

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Progress during the past 25 years regarding our knowledge of brewer's yeast strains is considered. This is not a comprehensive review but rather focuses on some specific areas. These areas include a brief description of genomics, proteomics and metabolomics as applied to brewer's yeast strains. This review subsequently considers differences between ale and lager yeast strains, the uptake and metabolism of wort sugars and amino acids, yeast flocculation, yeast management between fermentations and yeast strain genetic stability. The question of process intensification, with particular attention to highgravity brewing, is also addressed. Fermentation systems and processes are considered with an emphasis on novel procedures for stirred fermentations.

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“…The cytoplasmic enzymatic activity increases throughout cell growth, indicating that the levels of expression of recombinant ␤-gal increase with biomass production. However, after 42 h of fermentation, the ␤-gal activity decreased, which may be due to the presence of proteolytic enzymes in the media [49][50][51].…”

Section: ˇ-Galactosidase Productionmentioning

confidence: 99%

Production, recovery and purification of a recombinant β-galactosidase by expanded bed anion exchange adsorption

Boeris

Balce

Vennapusa

et al. 2012

Journal of Chromatography B

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Comparative proteomic analysis of alcoholic fermentation employing a new environmental strain of Saccharomyces cerevisiae

Cited by 8 publications

References 45 publications

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

125^thAnniversary Review: Developments in brewing and distilling yeast strains

Production, recovery and purification of a recombinant β-galactosidase by expanded bed anion exchange adsorption

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Comparative proteomic analysis of alcoholic fermentation employing a new environmental strain of Saccharomyces cerevisiae

Cited by 8 publications

References 45 publications

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

125thAnniversary Review: Developments in brewing and distilling yeast strains

Production, recovery and purification of a recombinant β-galactosidase by expanded bed anion exchange adsorption

Contact Info

Product

Resources

About

125^thAnniversary Review: Developments in brewing and distilling yeast strains