Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae

  1. Salvadó, Z. 12
  2. Ramos-Alonso, L. 1
  3. Tronchoni, J. 2
  4. Penacho, V. 2
  5. García-Ríos, E. 1
  6. Morales, P. 2
  7. Gonzalez, R. 2
  8. Guillamón, J.M. 1
  1. 1 Instituto de Agroquímica y Tecnología de los Alimentos
    info

    Instituto de Agroquímica y Tecnología de los Alimentos

    Valencia, España

    ROR https://ror.org/018m1s709

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Año de publicación: 2016

Volumen: 236

Páginas: 38-46

Tipo: Artículo

DOI: 10.1016/J.IJFOODMICRO.2016.07.010 SCOPUS: 2-s2.0-84989833977 WoS: WOS:000384854800006 GOOGLE SCHOLAR

Otras publicaciones en: International Journal of Food Microbiology

Objetivos de desarrollo sostenible

Resumen

Fermentation at low temperatures is one of the most popular current winemaking practices because of its reported positive impact on the aromatic profile of wines. However, low temperature is an additional hurdle to develop Saccharomyces cerevisiae wine yeasts, which are already stressed by high osmotic pressure, low pH and poor availability of nitrogen sources in grape must. Understanding the mechanisms of adaptation of S. cerevisiae to fermentation at low temperature would help to design strategies for process management, and to select and improve wine yeast strains specifically adapted to this winemaking practice. The problem has been addressed by several approaches in recent years, including transcriptomic and other high-throughput strategies. In this work we used a genome-wide screening of S. cerevisiae diploid mutant strain collections to identify genes that potentially contribute to adaptation to low temperature fermentation conditions. Candidate genes, impaired for growth at low temperatures (12 °C and 18 °C), but not at a permissive temperature (28 °C), were deleted in an industrial homozygous genetic background, wine yeast strain FX10, in both heterozygosis and homozygosis. Some candidate genes were required for growth at low temperatures only in the laboratory yeast genetic background, but not in FX10 (namely the genes involved in aromatic amino acid biosynthesis). Other genes related to ribosome biosynthesis (SNU66 and PAP2) were required for low-temperature fermentation of synthetic must (SM) in the industrial genetic background. This result coincides with our previous findings about translation efficiency with the fitness of different wine yeast strains at low temperature. © 2016 Elsevier B.V.