<scp>Hsp12p</scp> and <scp><i>PAU</i></scp> genes are involved in ecological interactions between natural yeast strains

Rivero, Damaríz; Berná, Luisa; Stefanini, Irene; Baruffini, Enrico; Bergerat, Agnès; Csikász‐Nagy, Attila; Filippo, Carlotta De; Cavalieri, Duccio

doi:10.1111/1462-2920.12950

Cited by 25 publications

(16 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, this will be governed by the chemical and physical characteristics of the environment unless one of the interacting species produces inhibitory agents against the other [16]. It is also known that the yeast complexes behave differently because of competition, antagonism or cooperation and this could result in the predominance of different yeasts [45,46].…”

Section: Kinetic Parametersmentioning

confidence: 99%

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

et al. 2019

View full text Add to dashboard Cite

Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.

show abstract

Section: Kinetic Parametersmentioning

confidence: 99%

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

et al. 2019

View full text Add to dashboard Cite

show abstract

“…PAUrich gene clusters have been identified in independent microarray studies using distinct data sets (Orellana et al, 2014;Magwene and Kim, 2004). Many PAU family members are induced by low temperature and anaerobic conditions, and repressed by heme (Rachidi et al, 2000) and individual PAU proteins confer resistances to biotic and abiotic stresses (Rivero et al, 2015); their molecular function is not known. PAU proteins are localized to the cell wall, plasma membrane, endoplasmic reticulum and vacuole.…”

Section: Exploring Gene Functionmentioning

confidence: 99%

Landscape of the Dark Transcriptome Revealed through Re-mining Massive RNA-Seq Data

Jing

Singh

Arendsee

et al. 2019

Preprint

View full text Add to dashboard Cite

The “dark transcriptome” can be considered the multitude of sequences that are transcribed but not annotated as genes. We evaluated expression of 6,692 annotated genes and 29,354 unannotated ORFs in the Saccharomyces cerevisiae genome across diverse environmental, genetic and developmental conditions (3,457 RNA-Seq samples). Over 48% of the transcribed ORFs have translation evidence. Phylostratigraphic analysis infers most of these transcribed ORFs would encode species-specific proteins (“orphan-ORFs”); hundreds have mean expression comparable to annotated genes. These data reveal unannotated ORFs most likely to be protein-coding genes. We partitioned a co-expression matrix by Markov Chain Clustering; the resultant clusters contain 2,468 orphan-ORFs. We provide the aggregated RNA-Seq yeast data with extensive metadata as a project in MetaOmGraph, a tool designed for interactive analysis and visualization. This approach enables reuse of public RNA-Seq data for exploratory discovery, providing a rich context for experimentalists to make novel, experimentally-testable hypotheses about candidate genes.

show abstract

“…Early changes in the transcription pattern suggested a stimulation the growth and glycolytic activity of both yeasts as a consequence of the presence of competition in the same medium, with a delayed response of T. delbrueckii. Secreted Hsp12, which is involved in the coordinated response of cells in multistrain cultures of S. cerevisiae, was suspected be related to this early response [48]. Since S. cerevisiae growth was not stimulated when the yeasts were separated by a membrane in the present study, physical contact is believed to play a role in S. cerevisiae response to T. delbrueckii presence.…”

Section: Physical Contact and Competitionmentioning

confidence: 72%

Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors

Brou

Taillandier

Beaufort

et al. 2018

Eur Food Res Technol

View full text Add to dashboard Cite

The role of the initial concentration of anaerobic growth factors (AGF) on interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae was investigated in strict anaerobiosis. Experiments were performed in a synthetic grape must medium in a membrane bioreactor, a special tool designed for studying direct and indirect interactions between microorganisms. In pure culture fermentations, increased AGF concentration had no impact on S. cerevisiae behaviour, whereas it induced an extension of T. delbrueckii latency. Surprisingly, T. delbrueckii used only 75 to 80% of the consumed sugar to produce biomass, glycerol and ethanol. Physical separation influenced the population dynamics of cofermentations. S.cerevisiae dominated the co-cultures having a single dose of AGF as its presence indirectly induced a decrease in numbers of living T. delbrueckii cells and physical contact with T. delbrueckii stimulated S.cerevisiae growth. Increasing the AGF initial concentration completely upset this domination: S. cerevisiae growth was not stimulated and T. delbrueckii living cells did not decrease. Yeasts incorporate exogenous AGFs, which probably impact their response to competing yeasts. The increase in AGF might have induced changes in the lipid composition of the T. delbrueckii membrane, which would hinder its interaction with S. cerevisiae antimicrobial peptides. The initial concentration of anaerobic growth factors influenced co-culture fermentation population dynamics tremendously, thus highlighting a new way to monitor population evolution and eventually wine organoleptic properties.

show abstract

Hsp12p and PAU genes are involved in ecological interactions between natural yeast strains

Cited by 25 publications

References 53 publications

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Landscape of the Dark Transcriptome Revealed through Re-mining Massive RNA-Seq Data

Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors

Contact Info

Product

Resources

About