Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

Autores
Pérez Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae× Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae× S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae× S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae× S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. cerevisiae x S. uvarum yeast maintain the genomes from both parents equally. uvarum than S. cerevisiae (genes involved in stress response, lipids and aminoacid metabolism). cerevisiae x S. uvarum hybrid strain S6U seems better adapted to low and intermediate temperature fermentative conditions.
Fil: Pérez Torrado, Roberto. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: González, Sara Susana. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Barrio, Eladio. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universidad de Valencia; España
Fil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos; España
Materia
Fermentation
Hybrids
Saccharomyces
Transcriptomics
Wine
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59296
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59296
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybridPérez Torrado, RobertoGonzález, Sara SusanaCombina, MarianaBarrio, EladioQuerol, AmparoFermentationHybridsSaccharomycesTranscriptomicsWinehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae× Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae× S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae× S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae× S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. cerevisiae x S. uvarum yeast maintain the genomes from both parents equally. uvarum than S. cerevisiae (genes involved in stress response, lipids and aminoacid metabolism). cerevisiae x S. uvarum hybrid strain S6U seems better adapted to low and intermediate temperature fermentative conditions.Fil: Pérez Torrado, Roberto. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: González, Sara Susana. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Barrio, Eladio. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universidad de Valencia; EspañaFil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaElsevier Science2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59296Pérez Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo; Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid; Elsevier Science; International Journal of Food Microbiology; 204; 7-2015; 101-1100168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2015.03.012info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160515001518info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:29Zoai:ri.conicet.gov.ar:11336/59296instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:30.391CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
spellingShingle Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
Pérez Torrado, Roberto
Fermentation
Hybrids
Saccharomyces
Transcriptomics
Wine
title_short Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_full Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_fullStr Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_full_unstemmed Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_sort Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
dc.creator.none.fl_str_mv Pérez Torrado, Roberto
González, Sara Susana
Combina, Mariana
Barrio, Eladio
Querol, Amparo
author Pérez Torrado, Roberto
author_facet Pérez Torrado, Roberto
González, Sara Susana
Combina, Mariana
Barrio, Eladio
Querol, Amparo
author_role author
author2 González, Sara Susana
Combina, Mariana
Barrio, Eladio
Querol, Amparo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Fermentation
Hybrids
Saccharomyces
Transcriptomics
Wine
topic Fermentation
Hybrids
Saccharomyces
Transcriptomics
Wine
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae× Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae× S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae× S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae× S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. cerevisiae x S. uvarum yeast maintain the genomes from both parents equally. uvarum than S. cerevisiae (genes involved in stress response, lipids and aminoacid metabolism). cerevisiae x S. uvarum hybrid strain S6U seems better adapted to low and intermediate temperature fermentative conditions.
Fil: Pérez Torrado, Roberto. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: González, Sara Susana. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Barrio, Eladio. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universidad de Valencia; España
Fil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos; España
description Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae× Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae× S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae× S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae× S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. cerevisiae x S. uvarum yeast maintain the genomes from both parents equally. uvarum than S. cerevisiae (genes involved in stress response, lipids and aminoacid metabolism). cerevisiae x S. uvarum hybrid strain S6U seems better adapted to low and intermediate temperature fermentative conditions.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59296
Pérez Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo; Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid; Elsevier Science; International Journal of Food Microbiology; 204; 7-2015; 101-110
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59296
identifier_str_mv Pérez Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo; Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid; Elsevier Science; International Journal of Food Microbiology; 204; 7-2015; 101-110
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2015.03.012
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160515001518
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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