Growth Fitness of Indigenous Wine Yeasts in Grape Musts from Different Vitis Species

Flocculating ability in yeasts of the genus Saccharomyces which cause the spontaneous fermentation of grape musts is not rare. About 6.8% of isolates are flocculent. The strains show a different degree of flocculation and also variable developmental behaviour. The genetic analysis, carried out immediately after strain isolation and again after 3 years, shows that only flocculating homozygote strains ensure the stability of the flocculation character over time. Flocculation of some strains shows a degree of instability in the expression of the character which is typical of cytoplasmic inheritance.

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The Grapevine E3 Ubiquitin Ligase VriATL156 Confers Resistance against the Downy Mildew Pathogen Plasmopara viticola

International Journal of Molecular Sciences ◽

10.3390/ijms22020940 ◽

2021 ◽

Vol 22 (2) ◽

pp. 940

Author(s):

Elodie Vandelle ◽

Pietro Ariani ◽

Alice Regaiolo ◽

Davide Danzi ◽

Arianna Lovato ◽

...

Keyword(s):

Downy Mildew ◽

Ubiquitin Ligase ◽

Control Measure ◽

Durable Resistance ◽

Genetic Resistance ◽

E3 Ubiquitin Ligase ◽

Plasmopara Viticola ◽

Vitis Vinifera L ◽

Vitis Species ◽

Vitis Riparia

Downy mildew, caused by Plasmopara viticola, is one of the most severe diseases of grapevine (Vitis vinifera L.). Genetic resistance is an effective and sustainable control strategy, but major resistance genes (encoding receptors for specific pathogen effectors) introgressed from wild Vitis species, although effective, may be non-durable because the pathogen can evolve to avoid specific recognition. Previous transcriptomic studies in the resistant species Vitis riparia highlighted the activation of signal transduction components during infection. The transfer of such components to V. vinifera might confer less specific and therefore more durable resistance. Here, we describe the generation of transgenic V. vinifera lines constitutively expressing the V. riparia E3 ubiquitin ligase gene VriATL156. Phenotypic and molecular analysis revealed that the transgenic plants were less susceptible to P. viticola than vector-only controls, confirming the role of this E3 ubiquitin ligase in the innate immune response. Two independent transgenic lines were selected for detailed analysis of the resistance phenotype by RNA-Seq and microscopy, revealing the profound reprogramming of transcription to achieve resistance that operates from the earliest stages of pathogen infection. The introduction of VriATL156 into elite grapevine cultivars could therefore provide an effective and sustainable control measure against downy mildew.

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Two-step fermentation of acidic grape musts: Interactions between Schizosaccharomyces pombe and Saccharomyces spp.

Bioprocess Engineering ◽

10.1007/bf00379654 ◽

1988 ◽

Vol 3 (4) ◽

pp. 177-180 ◽

Cited By ~ 1

Author(s):

T. Satyanarayana ◽

P. Strehaiano ◽

G. Goma

Keyword(s):

Schizosaccharomyces Pombe ◽

Grape Musts

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

Applied and Environmental Microbiology ◽

10.1128/aem.02269-06 ◽

2007 ◽

Vol 73 (8) ◽

pp. 2432-2439 ◽

Cited By ~ 67

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.

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Molecular Characterization and Phylogenetic Analysis of MADS-Box Gene VroAGL11 Associated with Stenospermocarpic Seedlessness in Muscadine Grapes

Genes ◽

10.3390/genes12020232 ◽

2021 ◽

Vol 12 (2) ◽

pp. 232

Author(s):

M Atikur Rahman ◽

Subramani P Balasubramani ◽

Sheikh M Basha

Keyword(s):

Phylogenetic Analysis ◽

Phosphorylation Site ◽

Orthologous Gene ◽

Mads Box ◽

Vitis Species ◽

Vitis Rotundifolia ◽

Seed Content ◽

Putative Phosphorylation Site ◽

Mads Box Gene ◽

Muscadine Grapes

Reduced expression of MADS-box gene AGAMOUS-LIKE11 (VviAGL11) is responsible for stenospermocarpic seedlessness in bunch grapes. This study is aimed to characterize the VviAGL11 orthologous gene (VroAGL11) in native muscadine grapes (Vitis rotundifolia) at the molecular level and analyze its divergence from other plants. The VroAGL11 transcripts were found in all muscadine cultivars tested and highly expressed in berries while barely detectable in leaves. RT-PCR and sequencing of predicted ORFs from diverse grape species showed that AGL11 transcripts were conservatively spliced. The encoded VroAGL11 protein contains highly conserved MADS-MEF2-like domain, MADS domain, K box, putative phosphorylation site and two sumoylation motifs. The muscadine VroAGL11 proteins are almost identical (99%) to that of seeded bunch cultivar, Chardonnay, except in one amino acid (A79G), but differs from mutant protein of seedless bunch grape, Sultanina, in two amino acids, R197L and T210A. Phylogenetic analysis showed that AGL11 gene of muscadine and other Vitis species formed a separate clade than that of other eudicots and monocots. Muscadine grape cultivar “Jane Bell” containing the highest percentage of seed content in berry (7.2% of berry weight) had the highest VroAGL11 expression, but almost none to nominal expression in seedless cultivars Fry Seedless (muscadine) and Reliance Seedless (bunch). These findings suggest that VroAGL11 gene controls the seed morphogenesis in muscadine grapes like in bunch grape and can be manipulated to induce stenospermocarpic seedlessness using gene editing technology.

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Mechanisms Involved in Interspecific Communication between Wine Yeasts

Foods ◽

10.3390/foods10081734 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1734

Author(s):

Ana Mencher ◽

Pilar Morales ◽

Jordi Tronchoni ◽

Ramon Gonzalez

Keyword(s):

Alcoholic Fermentation ◽

Yeast Species ◽

Interspecific Interactions ◽

Interference Competition ◽

Weighted Average ◽

Starter Cultures ◽

Simple Consequence ◽

Wine Yeasts ◽

Exploitation Competition ◽

Metabolic Intermediates

In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.

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