Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains
Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains
Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. cerevisiae to improve wine sensory profile, was investigated to understand the physiological differences between the two. Next generation sequencing was used to characterize the transcriptome of T. delbrueckii and highlight the different genomic response of these yeasts during growth under wine-like conditions. Of particular interest were the basic differences in the glucose fermentation pathway and the formation of aromatic and flavour compounds such as glycerol, esters and acetic acid. Paralog genes were missing in glycolysis and glycerol biosynthesis in T. delbrueckii. Results indicate the tendency of T. delbrueckii to produce less acetic acid relied on a higher expression of alcoholic fermentation related genes, whereas acetate esters were influenced by the absence of esterases, ATF1–2. Additionally, in the Δbap2 S. cerevisiae strain, the final concentration of short branched chain ethyl esters (SBCEEs) was related to branched chain amino acid (BCAA) uptake. In conclusion, different adaption strategies are apparent for T. delbrueckii and S. cerevisiae yeasts, an understanding of which will allow winemakers to make better use of such microbial tools to achieve a desired wine sensory outcome.
BAP2, Indigenous yeast, Transcripts profile, Wine isolates
42-49
Tondini, Federico
e7e2ea06-78a1-476c-8739-93bb267a3f19
Lang, Tom
483fd372-b7ce-45f4-9198-461ecf47907e
Chen, Liang
606e43d4-b979-4a80-8522-2774865a36de
Herderich, Markus
3fcb7f60-9998-494b-b563-c4b37667cbb9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
2 April 2019
Tondini, Federico
e7e2ea06-78a1-476c-8739-93bb267a3f19
Lang, Tom
483fd372-b7ce-45f4-9198-461ecf47907e
Chen, Liang
606e43d4-b979-4a80-8522-2774865a36de
Herderich, Markus
3fcb7f60-9998-494b-b563-c4b37667cbb9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Tondini, Federico, Lang, Tom, Chen, Liang, Herderich, Markus and Jiranek, Vladimir
(2019)
Linking gene expression and oenological traits: Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains.
International Journal of Food Microbiology, 294, .
(doi:10.1016/j.ijfoodmicro.2019.01.014).
Abstract
Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. cerevisiae to improve wine sensory profile, was investigated to understand the physiological differences between the two. Next generation sequencing was used to characterize the transcriptome of T. delbrueckii and highlight the different genomic response of these yeasts during growth under wine-like conditions. Of particular interest were the basic differences in the glucose fermentation pathway and the formation of aromatic and flavour compounds such as glycerol, esters and acetic acid. Paralog genes were missing in glycolysis and glycerol biosynthesis in T. delbrueckii. Results indicate the tendency of T. delbrueckii to produce less acetic acid relied on a higher expression of alcoholic fermentation related genes, whereas acetate esters were influenced by the absence of esterases, ATF1–2. Additionally, in the Δbap2 S. cerevisiae strain, the final concentration of short branched chain ethyl esters (SBCEEs) was related to branched chain amino acid (BCAA) uptake. In conclusion, different adaption strategies are apparent for T. delbrueckii and S. cerevisiae yeasts, an understanding of which will allow winemakers to make better use of such microbial tools to achieve a desired wine sensory outcome.
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Published date: 2 April 2019
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Funding Information:
This work was supported by the Australian Research Council Industrial Transformation Training Centre for Innovative Wine Production (Project No. IC130100005 ) and Australian Wine Research Institute (AWRI). University of Adelaide and AWRI are Wine Innovation Cluster (WIC) members. Metabolic Australia laboratory at AWRI is founded by Bioplatform Australia as part of the Commonwealth Government National Collaborative Research Infrastructure Strategy (NCRIS). The authors wish to thank the Yalumba Wine Company for providing the wine samples. Yeast AWRI 1631 was provided by AWRI Wine Microorganism Culture Collection (AWMCC).
Publisher Copyright:
© 2019
Keywords:
BAP2, Indigenous yeast, Transcripts profile, Wine isolates
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Local EPrints ID: 482682
URI: http://eprints.soton.ac.uk/id/eprint/482682
ISSN: 0168-1605
PURE UUID: 128ebeaf-52f5-4c1e-a750-088ff2845480
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Date deposited: 11 Oct 2023 16:52
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Federico Tondini
Author:
Tom Lang
Author:
Liang Chen
Author:
Markus Herderich
Author:
Vladimir Jiranek
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