Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation

2021 ◽  
pp. 103961
Author(s):  
Ying Li ◽  
Yujie Zhang ◽  
Dongqing Ye ◽  
Yuyang Song ◽  
Junling Shi ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Fermentation

scholarly journals Mapping global shifts in Saccharomyces cerevisiae gene expression across asynchronous time trajectories with diffusion maps

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Ron Runnebaum ◽  
C. Titus Brown ◽  
Ben Montpetit
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Patterns ◽  
Expression Data ◽  
Site Specific ◽  
Time Series Gene Expression ◽  
Specific Factors

AbstractGrapes grown in a particular geographic region often produce wines with consistent characteristics, suggesting there are site-specific factors driving recurrent fermentation outcomes. However, our understanding of the relationship between site-specific factors, microbial metabolism, and wine fermentation outcomes are not well understood. Here, we used differences in Saccharomyces cerevisiae gene expression as a biosensor for differences among Pinot noir fermentations from 15 vineyard sites. We profiled time series gene expression patterns of primary fermentations, but fermentations proceeded at different rates, making analyzes of these data with conventional differential expression tools difficult. This led us to develop a novel approach that combines diffusion mapping with continuous differential expression analysis. Using this method, we identified vineyard specific deviations in gene expression, including changes in gene expression correlated with the activity of the non-Saccharomyces yeast Hanseniaspora uvarum, as well as with initial nitrogen concentrations in grape musts. These results highlight novel relationships between site-specific variables and Saccharomyces cerevisiae gene expression that are linked to repeated wine fermentation outcomes. In addition, we demonstrate that our analysis approach can extract biologically relevant gene expression patterns in other contexts (e.g., hypoxic response of Saccharomyces cerevisiae), indicating that this approach offers a general method for investigating asynchronous time series gene expression data.ImportanceWhile it is generally accepted that foods, in particular wine, possess sensory characteristics associated with or derived from their place of origin, we lack knowledge of the biotic and abiotic factors central to this phenomenon. We have used Saccharomyces cerevisiae gene expression as a biosensor to capture differences in fermentations of Pinot noir grapes from 15 vineyards across two vintages. We find that gene expression by non-Saccharomyces yeasts and initial nitrogen content in the grape must correlates with differences in gene expression among fermentations from these vintages. These findings highlight important relationships between site-specific variables and gene expression that can be used to understand, or possibly modify, wine fermentation outcomes. Our work also provides a novel analysis method for investigating asynchronous gene expression data sets that is able to reveal both global shifts and subtle differences in gene expression due to varied cell – environment interactions.

scholarly journals Saccharomyces cerevisiae gene expression during fermentation of Pinot noir wines at industrially relevant scale

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Shelby Byer ◽  
Isadora Frias ◽  
Esmeralda Leon ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pilot Scale ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Program ◽  
Gene Expression Patterns ◽  
Grape Must ◽  
Expression Program

Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns have previously revealed genes that underlie cellular adaptation to the grape must and wine environment involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. Importance This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to that observed in laboratory fermentation conditions, but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain under-characterized, raising the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.

scholarly journals Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation

2013 ◽  
Vol 165 (2) ◽  
pp. 156-162 ◽  
Author(s):  
Benedetta Perrone ◽  
Simone Giacosa ◽  
Luca Rolle ◽  
Luca Cocolin ◽  
Kalliopi Rantsiou
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Fermentation ◽  
Dominance Behavior

scholarly journals Specific Phenotypic Traits ofStarmerella bacillarisRelated to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

2018 ◽  
Vol 84 (16) ◽  
Author(s):  
Vasileios Englezos ◽  
Luca Cocolin ◽  
Kalliopi Rantsiou ◽  
Anne Ortiz-Julien ◽  
Audrey Bloem ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Fermentation Process ◽  
Nitrogen Sources ◽  
Starter Cultures ◽  
Wine Fermentation ◽  
Phenotypic Traits ◽  
Mixed Fermentation ◽  
Content Type ◽  
Central Carbon

ABSTRACTOver the last few years, the potential of non-Saccharomycesyeasts to improve the sensory quality of wine has been well recognized. In particular, the use ofStarmerella bacillarisin mixed fermentations withSaccharomyces cerevisiaewas reported as an appropriate way to enhance glycerol formation and reduce ethanol production. However, during sequential fermentation, many factors, such as the inoculation timing, strain combination, and physical and biochemical interactions, can affect yeast growth, the fermentation process, and/or metabolite synthesis. Among them, the availability of yeast-assimilable nitrogen (YAN), due to its role in the control of growth and fermentation, has been identified as a key parameter. Consequently, a comprehensive understanding of the metabolic specificities and the nitrogen requirements would be valuable to better exploit the potential ofStarm. bacillarisduring wine fermentation. In this study, marked differences in the consumption of the total and individual nitrogen sources were registered between the two species, while the twoStarm. bacillarisstrains generally behaved uniformly.Starm. bacillarisstrains are differentiated by their preferential uptake of ammonium compared with amino acids that are poorly assimilated or even produced (alanine). Otherwise, the non-Saccharomycesyeast exhibits low activity through the acetaldehyde pathway, which triggers an important redistribution of fluxes through the central carbon metabolic network. In particular, the formation of metabolites deriving from the two glycolytic intermediates glyceraldehyde-3-phosphate and pyruvate is substantially increased during fermentations byStarm. bacillaris. This knowledge will be useful to better control the fermentation process in mixed fermentation withStarm. bacillarisandS. cerevisiae.IMPORTANCEMixed fermentations using a controlled inoculation ofStarmerella bacillarisandSaccharomyces cerevisiaestarter cultures represent a feasible way to modulate wine composition that takes advantage of both the phenotypic specificities of the non-Saccharomycesstrain and the ability ofS. cerevisiaeto complete wine fermentation. However, according to the composition of grape juices, the consumption byStarm. bacillarisof nutrients, in particular of nitrogen sources, during the first stages of the process may result in depletions that further limit the growth ofS. cerevisiaeand lead to stuck or sluggish fermentations. Consequently, understanding the preferences of non-Saccharomycesyeasts for the nitrogen sources available in grape must together with their phenotypic specificities is essential for an efficient implementation of sequential wine fermentations withStarm. bacillarisandS. cerevisiaespecies. The results of our study demonstrate a clear preference for ammonium compared to amino acids for the non-Saccharomycesspecies. This finding underlines the importance of nitrogen sources, which modulate the functional characteristics of inoculated yeast strains to better control the fermentation process and product quality.

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