scholarly journals Peer pressure: evolutionary responses to biotic pressures in wine yeasts

2019 ◽  
Vol 19 (7) ◽  
Author(s):  
C G Conacher ◽  
D Rossouw ◽  
F F B Bauer
Keyword(s):  
Adaptive Evolution ◽  
Peer Pressure ◽  
Wine Yeast ◽  
Wine Fermentation ◽  
Ecological Interactions ◽  
Yeast Saccharomyces Cerevisiae ◽  
Multiple Species ◽  
Yeast Interactions ◽  
Physical And Chemical ◽  
The Impact

ABSTRACT In the macroscopic world, ecological interactions between multiple species of fauna and flora are recognised as major role-players in the evolution of any particular species. By comparison, research on ecological interactions as a driver of evolutionary adaptation in microbial ecosystems has been neglected. The evolutionary history of the budding yeast Saccharomyces cerevisiae has been extensively researched, providing an unmatched foundation for exploring adaptive evolution of microorganisms. However, in most studies, the habitat is only defined by physical and chemical parameters, and little attention is paid to the impact of cohabiting species. Such ecological interactions arguably provide a more relevant evolutionary framework. Within the genomic phylogenetic tree of S. cerevisiae strains, wine associated isolates form a distinct clade, also matched by phenotypic evidence. This domestication signature in genomes and phenomes suggests that the wine fermentation environment is of significant evolutionary relevance. Data also show that the microbiological composition of wine fermentation ecosystems is dominated by the same species globally, suggesting that these species have co-evolved within this ecosystem. This system therefore presents an excellent model for investigating the origins and mechanisms of interspecific yeast interactions. This review explores the role of biotic stress in the adaptive evolution of wine yeast.

scholarly journals Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 57
Author(s):  
Giacomo Zara ◽  
Tiziana Nardi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activities ◽  
Wine Yeast ◽  
Resistance Mechanisms ◽  
Genetic Determinants ◽  
Crucial Point ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbial Resources ◽  
Physical And Chemical ◽  
Sulfur Containing

Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO2 content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO2, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by Saccharomyces cerevisiae for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO2-binding compounds.

scholarly journals Using the microflora of grapes for the production of young sparkling wines

2021 ◽  
Vol 285 ◽  
pp. 05015
Author(s):  
Igor Lutkov
Keyword(s):  
Total Output ◽  
Yeast Culture ◽  
Yeast Saccharomyces Cerevisiae ◽  
Amine Nitrogen ◽  
Wild Yeast ◽  
The Crimea ◽  
Forms Of Carbon ◽  
Physical And Chemical ◽  
The Impact ◽  
Control Samples

In order to meet the growing demand for ecological products, it is necessary to conduct research on the impact of technological methods of organic winemaking on the quality of finished products. The possibility of preparing high-quality young sparkling wines using wild microflora of Cabernet Sauvignon grapes grown in the conditions of the southern coast of the Crimea without the use of pesticides was studied. The analysis of physical and chemical parameters of sparkling wines was carried out with the help of generally accepted in enochemistry and modified methods of analysis. The use of wild microflora contributes to a greater accumulation of glycerol (by 12-19%), amine nitrogen (by 18%), polyphenols (by 14-17%), the formation of combined forms of carbon dioxide (by 1.2%), better foaming (by 4-8%) and sparkling properties (by 2-3 times) in finished sparkling wines than in control samples. However, fermentation on wild microflora may do not go to the end, which leads to the appearance of undesirable sauerkraut tones. Control samples prepared using pure yeast culture “Odessa black SD13” had a pure varietal aroma and harmonious taste. To improve the bouquet and taste of young sparkling wines produced using wild microflora, it is necessary to select promising strains of wild yeast Saccharomyces cerevisiae, suitable for champagnization. The technology under study can be applied in small enterprises without the use of complex technological equipment. The introduction of this technology will help to increase the total output of sparkling wines.

scholarly journals Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

2014 ◽  
Vol 80 (8) ◽  
pp. 2623-2632 ◽  
Author(s):  
Valentin Tilloy ◽  
Anne Ortiz-Julien ◽  
Sylvie Dequin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Adaptive Evolution ◽  
Rational Design ◽  
Ethanol Yield ◽  
Wine Yeast ◽  
Wine Industry ◽  
Carbon Limitation ◽  
Adaptive Laboratory Evolution ◽  
Yeast Saccharomyces Cerevisiae ◽  
Ancestral Strain

ABSTRACTThere is a strong demand from the wine industry for methodologies to reduce the alcohol content of wine without compromising wine's sensory characteristics. We assessed the potential of adaptive laboratory evolution strategies under hyperosmotic stress for generation ofSaccharomyces cerevisiaewine yeast strains with enhanced glycerol and reduced ethanol yields. Experimental evolution on KCl resulted, after 200 generations, in strains that had higher glycerol and lower ethanol production than the ancestral strain. This major metabolic shift was accompanied by reduced fermentative capacities, suggesting a trade-off between high glycerol production and fermentation rate. Several evolved strains retaining good fermentation performance were selected. These strains produced more succinate and 2,3-butanediol than the ancestral strain and did not accumulate undesirable organoleptic compounds, such as acetate, acetaldehyde, or acetoin. They survived better under osmotic stress and glucose starvation conditions than the ancestral strain, suggesting that the forces that drove the redirection of carbon fluxes involved a combination of osmotic and salt stresses and carbon limitation. To further decrease the ethanol yield, a breeding strategy was used, generating intrastrain hybrids that produced more glycerol than the evolved strain. Pilot-scale fermentation on Syrah using evolved and hybrid strains produced wine with 0.6% (vol/vol) and 1.3% (vol/vol) less ethanol, more glycerol and 2,3-butanediol, and less acetate than the ancestral strain. This work demonstrates that the combination of adaptive evolution and breeding is a valuable alternative to rational design for remodeling the yeast metabolic network.

THE IMPACT OF PHYSICAL AND CHEMICAL WEATHERING ON IRON SLAG FROM STANDISH, NY

2019 ◽  
Author(s):  
Maria L. Leonard ◽  
◽  
Rachel M. Kelk ◽  
Dori J. Farthing
Keyword(s):  
Chemical Weathering ◽  
Iron Slag ◽  
Physical And Chemical ◽  
The Impact

scholarly journals CdSe QD Biosynthesis in Yeast Using Tryptone-Enriched Media and Their Conjugation with a Peptide Hecate for Bacterial Detection and Killing

Nanomaterials ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 1463 ◽  
Author(s):  
Vishma Pratap Sur ◽  
Marketa Kominkova ◽  
Zaneta Buchtova ◽  
Kristyna Dolezelikova ◽  
Ondrej Zitka ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Synthesis Process ◽  
Synthesis Methods ◽  
Bacterial Cells ◽  
Cdse Qds ◽  
Yeast Saccharomyces Cerevisiae ◽  
Shape Distribution ◽  
Transmission Electron ◽  
A Cell ◽  
Physical And Chemical

The physical and chemical synthesis methods of quantum dots (QDs) are generally unfavorable for biological applications. To overcome this limitation, the development of a novel “green” route to produce highly-fluorescent CdSe QDs constitutes a promising substitute approach. In the present work, CdSe QDs were biosynthesized in yeast Saccharomyces cerevisiae using a novel method, where we showed for the first time that the concentration of tryptone highly affects the synthesis process. The optimum concentration of tryptone was found to be 25 g/L for the highest yield. Different methods were used to optimize the QD extraction from yeast, and the best method was found to be by denaturation at 80 °C along with an ultrasound needle. Multiple physical characterizations including transmission electron microscopy (TEM), dynamic light scattering (DLS), energy-dispersive X-ray spectroscopy (EDX), and spectrophotometry confirmed the optical features size and shape distribution of the QDs. We showed that the novel conjugate of the CdSe QDs and a cell-penetrating peptide (hecate) can detect bacterial cells very efficiently under a fluorescent microscope. The conjugate also showed strong antibacterial activity against vancomycin-resistant Staphylococcus aureus (VRSA), methicillin-resistant Staphylococcus aureus (MRSA), and Escherichia coli, which may help us to cope with the problem of rising antibiotic resistance.

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

scholarly journals Searching for signatures of positive selection in cytochrome b gene associated with subterranean lifestyle in fast-evolving arvicolines (Arvicolinae, Cricetidae, Rodentia)

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Olga V. Bondareva ◽  
Nadezhda A. Potapova ◽  
Kirill A. Konovalov ◽  
Tatyana V. Petrova ◽  
Natalia I. Abramson
Keyword(s):  
Amino Acid ◽  
Oxidative Phosphorylation ◽  
Adaptive Evolution ◽  
Complex Structure ◽  
Subterranean Rodents ◽  
Amino Acid Sequence Variation ◽  
Tertiary Protein Structure ◽  
Metabolic Performance ◽  
The Impact ◽  
Subterranean Species

Abstract Background Mitochondrial genes encode proteins involved in oxidative phosphorylation. Variations in lifestyle and ecological niche can be directly reflected in metabolic performance. Subterranean rodents represent a good model for testing hypotheses on adaptive evolution driven by important ecological shifts. Voles and lemmings of the subfamily Arvicolinae (Rodentia: Cricetidae) provide a good example for studies of adaptive radiation. This is the youngest group within the order Rodentia showing the fastest rates of diversification, including the transition to the subterranean lifestyle in several phylogenetically independent lineages. Results We evaluated the signatures of selection in the mitochondrial cytochrome b (cytB) gene in 62 Arvicolinae species characterized by either subterranean or surface-dwelling lifestyle by assessing amino acid sequence variation, exploring the functional consequences of the observed variation in the tertiary protein structure, and estimating selection pressure. Our analysis revealed that: (1) three of the convergent amino acid substitutions were found among phylogenetically distant subterranean species and (2) these substitutions may have an influence on the protein complex structure, (3) cytB showed an increased ω and evidence of relaxed selection in subterranean lineages, relative to non-subterranean, and (4) eight protein domains possess increased nonsynonymous substitutions ratio in subterranean species. Conclusions Our study provides insights into the adaptive evolution of the cytochrome b gene in the Arvicolinae subfamily and its potential implications in the molecular mechanism of adaptation. We present a framework for future characterizations of the impact of specific mutations on the function, physiology, and interactions of the mtDNA-encoded proteins involved in oxidative phosphorylation.

scholarly journals Treated wastewater irrigation effects on soil hydraulic conductivity and aggregate stability of loamy soils in Israel

2015 ◽  
Vol 63 (1) ◽  
pp. 47-54 ◽  
Author(s):  
Karsten Schacht ◽  
Bernd Marschner
Keyword(s):  
Hydraulic Conductivity ◽  
Chemical Properties ◽  
Aggregate Stability ◽  
Treated Wastewater ◽  
Soil Aggregate Stability ◽  
Irrigation Effects ◽  
Physical And Chemical ◽  
The Impact

Abstract The use of treated wastewater (TWW) for agricultural irrigation becomes increasingly important in water stressed regions like the Middle East for substituting fresh water (FW) resources. Due to elevated salt concentrations and organic compounds in TWW this practice has potential adverse effects on soil quality, such as the reduction of hydraulic conductivity (HC) and soil aggregate stability (SAS). To assess the impact of TWW irrigation in comparison to FW irrigation on HC, in-situ infiltration measurements using mini disk infiltrometer were deployed in four different long-term experimental orchard test sites in Israel. Topsoil samples (0-10 cm) were collected for analyzing SAS and determination of selected soil chemical and physical characteristics. The mean HC values decreased at all TWW sites by 42.9% up to 50.8% compared to FW sites. The SAS was 11.3% to 32.4% lower at all TWW sites. Soil electrical conductivity (EC) and exchangeable sodium percentage (ESP) were generally higher at TWW sites. These results indicate the use of TWW for irrigation is a viable, but potentially deleterious option, as it influences soil physical and chemical properties.

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