Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response

Abstract

In this study, genome-wide expression analyses were used to study the response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of the yeast genome significantly changed expression levels to mediate long-term adaptation to fermenting grape must. Among the genes that changed expression levels, a group of 223 genes was identified, which was designated as fermentation stress response (FSR) genes that were dramatically induced at various points during fermentation. FSR genes sustain high levels of induction up to the final time point and exhibited changes in expression levels ranging from four- to 80-fold. The FSR is novel; 62% of the genes involved have not been implicated in global stress responses and 28% of the FSR genes have no functional annotation. Genes involved in respiratory metabolism and gluconeogenesis were expressed during fermentation despite the presence of high concentrations of glucose. Ethanol, rather than nutrient depletion, seems to be responsible for entry of yeast cells into the stationary phase.

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

“…However, HSP104 expression was highest in the FF stage at 13°C in this study. These results suggested that HSP104 expression was probably induced by ethanol stress or cold stress (Marks et al 2008).…”

Nsf1/Ypl230w participates in transcriptional activation during non-fermentative growth and in response to salt stress in Saccharomyces cerevisiae

“…response to various stress conditions (Gasch et al, 2000) and during the alcoholic fermentation process (Rossignol et al, 2003;Marks et al, 2008). However, this gene was poorly characterized, despite the presence of a clear C 2 H 2 zinc finger DNA-binding motif.…”

“…Previous microarray analysis of fermenting grape juice revealed the increased transcription of YPL230w (Rossignol et al, 2003;Marks et al, 2008). We analysed the transcription of NSF1 in response to different carbon conditions by growing the wild-type strain to early exponential phase in rich media with glucose (YPD), acetate (YPA), ethanol (YPE) or glycerol (YPGlyc) as carbon source.…”

“…Not surprisingly, the transcriptome of S. cerevisiae undergoes significant changes during the course of fermentation. DNA microarray experiments analysing the transcriptional response of S. cerevisiae during fermentations have identified a variety of uncharacterized genes that have altered transcription profiles as fermentation proceeds (Rossignol et al, 2003;Marks et al, 2008). These genes could play important roles in the adaptation of the yeast to changing conditions during fermentation.…”

Wine Science in the Omics Era: The Impact of Systems Biology on the Future of Wine Research

“…Several transcriptomic studies have also been published for research conducted with wine yeast strains (Erasmus et al, 2003;Rossignol et al, 2003;Varela et al, 2005;Mendes-Ferreira et al, 2007;Marks et al, 2008;Pizarro et al, 2008;Rossouw & Bauer, 2008). These studies have illuminated the intrinsic genetic and regulatory mechanisms involved in fermentation, and have greatly increased our understanding of this important process.…”