Genomic expression program of Saccharomyces cerevisiae along a mixed-culture winefermentation with Hanseniaspora guilliermondii

Microbial Cell Factories

Research

Patrícia Lage¹  Catarina Barbosa¹  Ana Mendes-Ferreira²  Arlete Mendes-Faia²  Nuno P. Mira³ 

[1] Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal;Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal;BioISI-Biosystems and Integrative Sciences Institute, Campo Grande, Lisbon, Portugal;iBB-Institute for Bioengineering and Biosciences, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal;Department of Bioengineering, Instituto Superior Técnico, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal;

关键词: Mixed-culture fermentation;    Transcriptomics;    Saccharomyces cerevisiae;    Hanseniaspora guilliermondii;    Wine;   

DOI  :  10.1186/s12934-015-0318-1

 received in 2015-06-01, accepted in 2015-08-14,  发布年份 2015

来源: Springer

【 摘 要 】

BackgroundThe introduction of yeast starter cultures consisting in a blend ofSaccharomyces cerevisiae andnon-Saccharomyces yeast strains isemerging for production of wines with improved complexity of flavor. Therational use of this approach is, however, dependent on knowing the impact thatco-inoculation has in the physiology of S.cerevisiae. In this work the transcriptome of S.cerevisiae was monitored throughout a winefermentation, carried out in single culture or in a consortium with Hanseniasporaguilliermondii, this being the first timethat this relevant yeast–yeast interaction is examined at a genomicscale.ResultsCo-inoculation with H.guilliermondii reduced the overall genome-wide transcriptionalresponse of S. cerevisiae throughout thefermentation, which was attributable to a lower fermentative activity ofS. cerevisiae while in themixed-fermentation. Approximately 350 genes S.cerevisiae genes were found to be differently expressed(FDR < 0.05) in response to the presence of H.guilliermondii in the fermentation medium. Genes involved inbiosynthesis of vitamins were enriched among those up-regulated in themixed-culture fermentation, while genes related with the uptake and biosynthesisof amino acids were enriched among those more expressed in the single-culture.The differences in the aromatic profiles of wines obtained in the single and inthe mixed-fermentations correlated with the differential expression of S. cerevisiae genes encoding enzymes required forformation of aroma compounds.ConclusionsBy integrating results obtained in the transcriptomic analysisperformed with physiological data our study provided, for the first time, anintegrated view into the adaptive responses of S.cerevisiae to the challenging environment of mixed culturefermentation. The availability of nutrients, in particular, of nitrogen andvitamins, stands out as a factor that may determine population dynamics,fermentative activity and by-product formation.

【 授权许可】

CC BY   
© Barbosa et al. 2015