Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae.

Applied and Environmental Microbiology
Francisco PizarroEduardo Agosin

Abstract

Laboratory strains of Saccharomyces cerevisiae have been widely used as a model for studying eukaryotic cells and mapping the molecular mechanisms of many different human diseases. Industrial wine yeasts, on the other hand, have been selected on the basis of their adaptation to stringent environmental conditions and the organoleptic properties that they confer to wine. Here, we used a two-factor design to study the responses of a standard laboratory strain, CEN.PK113-7D, and an industrial wine yeast strain, EC1118, to growth temperatures of 15 degrees C and 30 degrees C in nitrogen-limited, anaerobic, steady-state chemostat cultures. Physiological characterization revealed that the growth temperature strongly impacted the biomass yield of both strains. Moreover, we found that the wine yeast was better adapted to mobilizing resources for biomass production and that the laboratory yeast exhibited higher fermentation rates. To elucidate mechanistic differences controlling the growth temperature response and underlying adaptive mechanisms between the strains, DNA microarrays and targeted metabolome analysis were used. We identified 1,007 temperature-dependent genes and 473 strain-dependent genes. The transcriptional response was us...Continue Reading

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Citations

Oct 13, 2009·Journal of Industrial Microbiology & Biotechnology·Bing-Zhi LiYing-Jin Yuan
Jul 19, 2012·World Journal of Microbiology & Biotechnology·A ContrerasC Martínez
Aug 25, 2009·Applied and Environmental Microbiology·Debra RossouwFlorian F Bauer
May 21, 2011·BMC Systems Biology·Felipe A VargasEduardo Agosin
Sep 26, 2013·G3 : Genes - Genomes - Genetics·Michael C JewettJens Nielsen
Oct 7, 2009·Proceedings of the National Academy of Sciences of the United States of America·Maite NovoSylvie Dequin
May 21, 2014·Applied Microbiology and Biotechnology·Leonardo PetruzziAntonio Bevilacqua
Mar 1, 2016·Frontiers in Bioengineering and Biotechnology·Hilal Taymaz-NikerelBetul Kirdar
Mar 29, 2012·Microbial Biotechnology·Carmen Ancín-AzpilicuetaNerea Aristizábal-López
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Jul 28, 2012·FEMS Yeast Research·Rosana ChivaJósé Manuel Guillamón
Mar 2, 2010·International Journal of Food Microbiology·Isabelle Masneuf-PomarèdeDenis Dubourdieu
Aug 8, 2018·World Journal of Microbiology & Biotechnology·Sineenath KunthiphunAncharida Savarajara
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Aug 22, 2017·Frontiers in Microbiology·Chloe E HuseyinPauline D Scanlan
Nov 30, 2018·International Journal of Food Microbiology·Ying SuChristian Ariel Lopes

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