Stress Responses in Wine Yeast

Heinisch, Jürgen J.; Rodicio, Rosaura

doi:10.1007/978-3-319-60021-5_16

Cited by 11 publications

(14 citation statements)

References 49 publications

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“…Interestingly, at least six putative genes for xylose-degrading activities were identified, which are represented by only one homolog in either S. cerevisiae or Aspergillus nidulans, supporting the notion that H. uvarum contributes significantly to the production of aroma compounds in the process of vinification. Finally, survival in vineyards and in wine fermentations requires the presence of various stress response pathways in yeast cells (54), which we also detected in H. uvarum (Table S3). These include homologs of most components of the yeast cell wall integrity (CWI) pathway, again with less redundancy of components of the downstream mitogen-activated protein kinase (MAPK) pathway (55).…”

Section: Resultssupporting

confidence: 64%

“…Further functional studies on enzymes involved in the production of aroma compounds, such as esterases or glycosylases, will follow. Moreover, this genome sequence provides the basis to study wine-related phenotypes, such as the capacity to flocculate and the signaling pathways involved in coping with environmental stress conditions during vinification (54). All these studies would greatly profit from the development of a system for the targeted genetic manipulation of H. uvarum, which is the most urgent subject to be addressed in future research on this yeast.…”

Section: Resultsmentioning

confidence: 99%

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Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Langenberg

Bink

Wolff

et al. 2017

Appl Environ Microbiol

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(anamorph ) is a predominant yeast on wine grapes and other fruits and has a strong influence on wine quality, even when starter cultures are employed. In this work, we sequenced and annotated approximately 93% of the genome. Southern and synteny analyses were employed to construct a map of the seven chromosomes present in a type strain. Comparative determinations of specific enzyme activities within the fermentative pathway in and indicated that the reduced capacity of the former yeast for ethanol production is caused primarily by an ∼10-fold-lower activity of the key glycolytic enzyme pyruvate kinase. The heterologous expression of the encoding gene, (), and two genes encoding the phosphofructokinase subunits, and, in the respective deletion mutants of confirmed their functional homology. is a predominant yeast species on grapes and other fruits. It contributes significantly to the production of desired as well as unfavorable aroma compounds and thus determines the quality of the final product, especially wine. Despite this obvious importance, knowledge on its genetics is scarce. As a basis for targeted metabolic modifications, here we provide the results of a genomic sequencing approach, including the annotation of 3,010 protein-encoding genes, e.g., those encoding the entire sugar fermentation pathway, key components of stress response signaling pathways, and enzymes catalyzing the production of aroma compounds. Comparative analyses suggest that the low fermentative capacity of compared to that of can be attributed to low pyruvate kinase activity. The data reported here are expected to aid in establishing as a non- yeast in starter cultures for wine and cider fermentations.

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Section: Resultssupporting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Langenberg

Bink

Wolff

et al. 2017

Appl Environ Microbiol

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“…Trehalose protects lipids against oxidation [18]. The glycogen content in yeast is related to the growth rate of microorganisms [19]. Yeast can accumulate high levels of glycogen in order to survive stress conditions caused by various environmental factors (including the presence of Se) [20].…”

Section: Introductionmentioning

confidence: 99%

Metabolic Response of the Yeast Candida utilis During Enrichment in Selenium

Kieliszek

Bierła

Jiménez-Lamana

et al. 2020

IJMS

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Selenium (Se) was found to inhibit the growth of the yeast Candida utilis ATCC 9950. Cells cultured in 30 mg selenite/L supplemented medium could bind 1368 µg Se/g of dry weight in their structures. Increased accumulation of trehalose and glycogen was observed, which indicated cell response to stress conditions. The activity of antioxidative enzymes (glutathione peroxidase, glutathione reductase, thioredoxin reductase, and glutathione S-transferase) was significantly higher than that of the control without Se addition. Most Se was bound to water-insoluble protein fraction; in addition, the yeast produced 20–30 nm Se nanoparticles (SeNPs). Part of Se was metabolized to selenomethionine (10%) and selenocysteine (20%). The HPLC-ESI-Orbitrap MS analysis showed the presence of five Se compounds combined with glutathione in the yeast. The obtained results form the basis for further research on the mechanisms of Se metabolism in yeast cells.

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“…Some reasons are well known to be responsible for fermentation problems. These include (a) heavily infected grapes, (b) low and fluctuating temperatures, (c) toxic and fungicidal compounds, (d) killer toxins, (e) ratio of glucose to fructose below 1:10, (f) deficiencies of nutrients such as vitamins or trace elements, (g) ammonium concentration below 120 mg/L, (h) pH values below 3.0, and (i) elevated polyphenol concentrations [22][23][24][25].…”

Section: Today's Principal Procedures and Obstacles Of Wine Makingmentioning

confidence: 99%

A Future Place for Saccharomyces Mixtures and Hybrids in Wine Making

König

Claus

2018

Fermentation

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Each year, winemakers can face sluggish or stuck fermentations during wine making, especially when a spontaneous fermentation is performed, even if strains of the classical wine yeast Saccharomyces cerevisiae are applied. Problems are inevitable when low ammonium concentrations (<160 mg L−1 grape must) or an excess of fructose compared to glucose are observed during grape must fermentation. S. cerevisiae strains cannot use all kinds of amino acids as the sole nitrogen source but usually need free ammonium (optimal concentration: 600 mg L−1 grape must). It preferably consumes glucose, leading often to an excess of fructose in the fermenting must, which contains glucose and fructose in an equal ratio at the beginning of fermentation. Yeast hybrids have been isolated from wines several times and different strains are already commercially available. The united properties of the parent strains can provide advantages under sophisticated fermentation conditions. However, the involvement of a hybrid yeast for the rectification of fermentation disorders in spontaneous fermentations has only been described recently in the literature. Recent investigations have provided convincing evidence that fermentation problems can be overcome when must fermentations are successively performed with Saccharomyces bayanus strain HL 77 and the triple hybrid S. cerevisiae × Saccharomyces kudriavzevii × S. bayanus strain HL 78. The triple hybrid strain HL 78 uses amino acids as a nitrogen source in the absence of ammonium and it also exhibits a fructophilic character with an enhanced uptake of fructose in comparison to glucose. The application of genetically modified yeast strains is not allowed for starter cultures in wine making, but the usage of yeast mixtures and hybrid strains could be a promising tool for winemakers to solve fermentation problems during spontaneous fermentation or for the creation of novel wine types with desired sensory characteristics under more challenging conditions, especially when the composition of the must components is not optimal because of, e.g., critical climatic or soil conditions.

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Stress Responses in Wine Yeast

Cited by 11 publications

References 49 publications

Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Metabolic Response of the Yeast Candida utilis During Enrichment in Selenium

A Future Place for Saccharomyces Mixtures and Hybrids in Wine Making

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