Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast

Genes

Anna Górka¹  Magdalena Slowik-Borowiec¹  Leszek Potocki¹  Bernadetta Oklejewicz¹  Gabriela Betlej²  Wojciech Czarny²  Aleksandra Kwiatkowska²  Ewelina Bator²  Wojciech Domka³ 

[1] Department of Biotechnology, College of Natural Sciences, University of Rzeszów, Pigonia 1, 35-310 Rzeszów, Poland;Institute of Physical Culture Studies, College of Medical Sciences, University of Rzeszów, ul. Towarnickiego 3, 35-959 Rzeszów, Poland;Medical College, University of Rzeszów, al. Rejtana 16c, 35-959 Rzeszów, Poland;

关键词: industrial wine yeasts;    high osmotic stress tolerance;    long-term adaptation;    adaptive laboratory evolution;    resveratrol;    resveratrol-enriched wine;   

DOI  :  10.3390/genes11050576

来源: DOAJ

【 摘 要 】

Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts.

【 授权许可】

Unknown