Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions

Microbial Cell Factories
Amparo GameroAmparo Querol

Abstract

Aroma is one of the most important attributes defining wine quality in which yeasts play a crucial role, synthesizing aromatic compounds or releasing odourless conjugates. A present-day trend in winemaking consists of lowering fermentation temperature to achieve higher aroma production and retention. S. cerevisiae × S. kudriavzevii hybrids seem to have inherited beneficial traits from their parental species, like fermenting efficiently at low temperature or producing higher amounts of certain aromatic compounds. In this study, allelic composition and gene expression of the genes related to aroma synthesis in two genetically and phenotypically different S. cerevisiae × S. kudriavzevii hybrids, Lalvin W27 and VIN7, were compared and related to aroma production in microvinifications at 12 and 28 °C. In addition, the contribution of the allele coming from each parental to the overall expression was explored by RT-PCR. The results indicated large differences in allele composition, gene expression and the contribution of each parental to the overall expression at the fermentation temperatures tested. Results obtained by RT-PCR showed that in ARO1 and ATF2 genes the S. kudriavzevii allele was more expressed than that of S. cerevisiae ...Continue Reading

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Citations

Jan 27, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ignacio BeldaM Victoria Moreno-Arribas
Apr 1, 2017·Critical Reviews in Food Science and Nutrition·Roberto Pérez-TorradoAmparo Querol

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Datasets Mentioned

BETA
GSE30779

Methods Mentioned

BETA
two hybrids
PCR
electrophoresis

Software Mentioned

BLAST
Acuity
Primer
GenePix Pro
Genesis
GO Finder

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