Assessing the mechanisms responsible for differences between nitrogen requirements of saccharomyces cerevisiae wine yeasts in alcoholic fermentation

Applied and Environmental Microbiology
Claire BriceBruno Blondin

Abstract

Nitrogen is an essential nutrient for Saccharomyces cerevisiae wine yeasts during alcoholic fermentation, and its abundance determines the fermentation rate and duration. The capacity to ferment under conditions of nitrogen deficiency differs between yeasts. A characterization of the nitrogen requirements of a set of 23 strains revealed large differences in their fermentative performances under nitrogen deficiency, and these differences reflect the nitrogen requirements of the strains. We selected and compared two groups of strains, one with low nitrogen requirements (LNRs) and the other with high nitrogen requirements (HNRs). A comparison of various physiological traits indicated that the differences are not related to the ability to store nitrogen or the protein content. No differences in protein synthesis activity were detected between strains with different nitrogen requirements. Transcriptomic analysis revealed expression patterns specific to each of the two groups of strains, with an overexpression of stress genes in HNR strains and a stronger expression of biosynthetic genes in LNR strains. Our data suggest that differences in glycolytic flux may originate from variations in nitrogen sensing and signaling under condition...Continue Reading

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Citations

Jul 24, 2015·Applied Microbiology and Biotechnology·Catherine TesnièreBruno Blondin
Jun 9, 2017·G3 : Genes - Genomes - Genetics·Francisco A CubillosClaudio Martínez
Dec 29, 2017·Molecular Biology of the Cell·Catherine TesnièreFrédéric Bigey
Jul 7, 2020·Journal of Food Science and Technology·Luisa Vivian SchwarzSergio Echeverrigaray
Nov 27, 2020·Frontiers in Genetics·Jennifer Molinet, Francisco A Cubillos

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