English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/173475
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Hypoxia and iron requirements are the main drivers in transcriptional adaptation of Kluyveromyces lactis during wine aerobic fermentation

AuthorsTronchoni, Jordi ; Rodrigues, Alda Joao; Curiel, José Antonio ; Morales, Pilar ; González García, Ramón
KeywordsK. lactis
RNAseq
Non-Saccharomyces
Aerobic fermentation
Oxidative stress
Issue Date4-Apr-2017
PublisherElsevier
CitationInternational journal of food microbiology 246: 40-49 (2017)
AbstractThe respiratory metabolism of yeast species alternative to Saccharomyces cerevisiae has been explored in recent years as a tool to reduce ethanol content in grape wine. The efficacy of this strategy has been previously proven for mixed cultures of non-Saccharomyces and S. cerevisiae strains. In this work, we perform a transcriptomic analysis of the Crabtree-negative yeast Kluyveromyces lactis under tightly controlled growth conditions in order to better understand physiology of non-Saccharomyces yeasts during the fermentation of grape must under aerated conditions. Transcriptional changes in K. lactis are mainly driven by oxygen limitation, iron requirement, and oxidative stress. Oxidative stress appears as a consequence of the hypoxic conditions achieved by K. lactis once oxygen supply is no longer sufficient to sustain fully respiratory metabolism. This species copes with low oxygen and iron availability by repressing iron consuming pathways and activating iron transport mechanisms. Most of the physiological and transcriptomic features of K. lactis in aerobic wine fermentation are not shared with the Crabtree-positive yeast S. cerevisiae.
Publisher version (URL)https://doi.org/10.1016/j.ijfoodmicro.2017.01.014
URIhttp://hdl.handle.net/10261/173475
ISSN0168-1605
ISMN10.1016/j.ijfoodmicro.2017.01.014
Appears in Collections:(ICVV) Artículos
Files in This Item:
File Description SizeFormat 
Tronchoni et al.pdfArticle187,62 kBAdobe PDFThumbnail
View/Open
Figure 1.pdfFigure 139,03 kBAdobe PDFThumbnail
View/Open
Figure 2.pdfFigure 251,55 kBAdobe PDFThumbnail
View/Open
Figure 3.pdfFigure 346,99 kBAdobe PDFThumbnail
View/Open
Figure 4.pdfFigure 4199,58 kBAdobe PDFThumbnail
View/Open
Figure 5.pdfFigure 556,72 kBAdobe PDFThumbnail
View/Open
Figure 6.pdfFigure 673,48 kBAdobe PDFThumbnail
View/Open
Supplementary File S1.pdfSuplementary file 1118 kBAdobe PDFThumbnail
View/Open
Supplementary File S2.pdfSuplementary file 255,79 kBAdobe PDFThumbnail
View/Open
Supplementary File S3.pdfSuplementary file 3106,14 kBAdobe PDFThumbnail
View/Open
Supplementary File S4.pdfSuplementary file 440,13 kBAdobe PDFThumbnail
View/Open
Supplementary File S5.pdfSuplementary file 545,58 kBAdobe PDFThumbnail
View/Open
Supplementary File S6.xlsxSuplementary file 650,97 kBMicrosoft Excel XMLView/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.