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

AuthorsSalvadó, Zoel ; Ramos Alonso, Lucía ; Tronchoni, Jordi ; Penacho, Vanessa ; García Ríos, Estéfani ; Morales, Pilar ; González García, Ramón ; Guillamón, José Manuel
KeywordsS. cerevisiae
Genome-wide screening
Industrial yeasts
Ribosome biosynthesis
Issue Date11-Jul-2016
CitationInternational Journal of Food Microbiology 236: 38-46 (2016)
AbstractFermentation 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.
Publisher version (URL)http://dx.doi.org/10.1016/j.ijfoodmicro.2016.07.010
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