Functional Genomics of Wine Yeast Saccharomyces cerevisiae

Bisson, Linda F.; Karpel, Jonathan E.; Ramakrishnan, Vidhya; Joseph, Lucy

doi:10.1016/s1043-4526(07)53003-2

Cited by 29 publications

(28 citation statements)

References 221 publications

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“…However, despite the yeast biomass losing approximately 95% of water content during this dehydration process, GPD1 induction is not as important as previously observed in lab yeast strains under osmotic stress (Pérez-Torrado et al, 2002). These data are in agreement with the robustness of industrial yeasts strains compared to laboratory strains (Querol et al, 2003), and also with the well-known relevance of biomass propagation conditions to confer resistance to subsequent suboptimal conditions (Bisson et al, 2007). One interesting aspect in the same study carried out by Garre and coworkers (2010) is that the highest induction is displayed by oxidative stress marker GSH1 that codes for -glutamilcysteine synthetase activity.…”

Section: Yeast Stress Along Biomass Productionsupporting

confidence: 88%

Recent Advances in Yeast Biomass Production

Gómez-Pastor¹,

Pérez‐Torrado²,

Garré³

et al. 2011

Biomass - Detection, Production and Usage

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Section: Yeast Stress Along Biomass Productionsupporting

confidence: 88%

Recent Advances in Yeast Biomass Production

Gómez-Pastor¹,

Pérez‐Torrado²,

Garré³

et al. 2011

Biomass - Detection, Production and Usage

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“…The strains that better manage oxidative stress from either yeast respiratory metabolism or the presence of H 2 O 2 produced during alcoholic fermentation will likely perform better during fermentation [68]. In this study, all isolates of M. pulcherrima were able to grow under the maximum level of H 2 O 2 tested (Figure 2 and Table S1).…”

Section: Phenotypic Characterizationmentioning

confidence: 72%

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

et al. 2018

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Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic diversity of Metschnikowia pulcherrima strains isolated from different locations of Douro Wine Region, and to explore their potential as co-adjuncts of S. cerevisiae in alcoholic fermentation. For that purpose, a set of 64 M. pulcherrima isolates were used. Polymerase chain reaction (PCR) fingerprinting with M13 primers demonstrated to be an efficient tool in intraspecific discrimination of M. pulcherrima strains. No significant associations were found between genotypic profiles and either geographical origin or winery. The isolates were screened for their stress resistance ability (ethanol, SO 2 , chitosan, copper, H 2 O 2 , and Grape Juice Medium), aroma-related activities (resistance to 5, 5 , 5 -trifluor-D, L-leucine and cerulenin and β-glycosidase, β-lyase and sulfite-reductase activities) as well as other relevant technological proprieties (protease activity and biogenic amines production). M. pulcherrima response to the different enological traits evaluated was greatly strain-dependent. The most discriminant features were the ability of the strains to grow in Grape-Juice Medium (GJM) and sulfite-reductase, and their β-lyase and protease activities. The enological potential of a selected M. pulcherrima strain in mixed-culture with S. cerevisiae was also assessed in natural grape-juice of a local variety, under two nitrogen regimes. M. pulcherrima proved to be promising for future industrial application as a co-starter, lowering ethanol, acetic acid and, reported here for the first time, lowering hydrogen sulfide levels in the wines.

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“…The resequencing of S. cerevisiae wild-type strains (Liti et al, 2009) opens up opportunities for the study of the genetics, physiology and population biology of this species, which serves both as the premier eukaryotic model organism (Botstein et al, 1997;Moler et al, 2000;Sherman, 1997;Zeyl, 2000;Hodges et al, 1999) and one of the most important industrial microorganisms (Higgins et al, 2003;Bisson et al, 2002Bisson et al, , 2007. We have taken advantage of the sequenced strains to make a collection of F 1 hybrids that has many possible uses, e.g.…”

Section: Discussionmentioning

confidence: 99%

A new yeast genetic resource for analysis and breeding

Timberlake¹,

Frizzell²,

Richards

et al. 2010

Yeast

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We made a library of Saccharomyces cerevisiae F 1 hybrids from all possible crosses of 16 wild-type strains, including two common laboratory strains and two commercial winemaking varieties. Fourteen of the starting strains have been sequenced. Thus, the sequences of both genomes are known in 182 novel hybrids, and the sequence of one genome is known in 56. All tested strains sporulated. Fertilities were in the range 0-100%. Hybrids showed no more variation than parental strains for ethanol production, ethanol tolerance or growth at temperature extremes, but some F 1 s appeared to display hybrid vigour (heterosis). We tested four tetrads from one hybrid for their ability to grow at low temperature or in the presence of an inhibitory concentration of ethanol. Only one F 2 was as tolerant as the most tolerant F 0 parent. A few showed intermediate tolerance, but most were less tolerant than either parent or the F 1 hybrid, consistent with uncoupling of genes contributing to an optimized quantitative trait. The diversity and structure of the library should make it useful for analysis of genetic interactions among diverse strains, quantitative inheritance and heterosis, and for breeding.

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Functional Genomics of Wine Yeast Saccharomyces cerevisiae

Cited by 29 publications

References 221 publications

Recent Advances in Yeast Biomass Production

Recent Advances in Yeast Biomass Production

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

A new yeast genetic resource for analysis and breeding

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