Comparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability

PloS One
Catarina BarbosaAna Mendes-Ferreira

Abstract

Nitrogen levels in grape-juices are of major importance in winemaking ensuring adequate yeast growth and fermentation performance. Here we used a comparative transcriptome analysis to uncover wine yeasts responses to nitrogen availability during fermentation. Gene expression was assessed in three genetically and phenotypically divergent commercial wine strains (CEG, VL1 and QA23), under low (67 mg/L) and high nitrogen (670 mg/L) regimes, at three time points during fermentation (12 h, 24 h and 96 h). Two-way ANOVA analysis of each fermentation condition led to the identification of genes whose expression was dependent on strain, fermentation stage and on the interaction of both factors. The high fermenter yeast strain QA23 was more clearly distinct from the other two strains, by differential expression of genes involved in flocculation, mitochondrial functions, energy generation and protein folding and stabilization. For all strains, higher transcriptional variability due to fermentation stage was seen in the high nitrogen fermentations. A positive correlation between maximum fermentation rate and the expression of genes involved in stress response was observed. The finding of common genes correlated with both fermentation acti...Continue Reading

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Citations

Mar 7, 2017·Biochemistry. Biokhimii︠a︡·Mikhail A EldarovAndrey V Mardanov
Dec 31, 2020·Foods·Maria CarpenaJesus Simal-Gandara
Jun 17, 2019·Food Microbiology·Antoine GobertHervé Alexandre

Datasets Mentioned

BETA
GSE63187

Methods Mentioned

BETA
PCR
electrophoresis
ESR
environmental

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