Genomic and transcriptomic analysis of aromasynthesis in two hybrids between Saccharomycescerevisiae and S.kudriavzevii in winemaking conditions

Microbial Cell Factories

Research

Amparo Gamero¹  Carmela Belloch¹  Amparo Querol¹ 

[1] Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Avda/Agustín Escardino Benlloch, 7, 46980, Paterna, Valencia, Spain;

关键词: Saccharomyces;    Gene expression;    Microarrays;    Alleles;    Wine aroma;    Fermentation temperature;   

DOI  :  10.1186/s12934-015-0314-5

 received in 2015-01-22, accepted in 2015-08-10,  发布年份 2015

来源: Springer

【 摘 要 】

BackgroundAroma is one of the most important attributes defining wine qualityin which yeasts play a crucial role, synthesizing aromatic compounds orreleasing odourless conjugates. A present-day trend in winemaking consists oflowering fermentation temperature to achieve higher aroma production andretention. S.cerevisiae × S.kudriavzevii hybrids seem to have inheritedbeneficial traits from their parental species, like fermenting efficiently atlow temperature or producing higher amounts of certain aromatic compounds. Inthis study, allelic composition and gene expression of the genes related toaroma 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 and28 °C. In addition, the contribution of the allele coming from each parental tothe overall expression was explored by RT-PCR.ResultsThe results indicated large differences in allele composition, geneexpression and the contribution of each parental to the overall expression atthe fermentation temperatures tested. Results obtained by RT-PCR showed that inARO1 and ATF2 genes the S.kudriavzevii allele was more expressed thanthat of S.cerevisiae particularly at 12 °C.ConclusionsThis study revealed high differences regarding allele compositionand gene expression in two S.cerevisiae × S.kudriavzevii hybrids, which may have led todifferent aroma profiles in winemaking conditions. The contribution of thealleles coming from each parental to the overall expression has proved todifferently influence aroma synthesis. Besides, the quantitative contribution tothe overall gene expression of the alleles coming from one parental strain orthe other was clearly determined by the fermentation temperature for somegenes.

【 授权许可】

CC BY   
© Gamero et al. 2015