Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality

Autores
Giorello, Facundo; Valera, Maria Jose; Martín, Valentina; Parada, Andres; Salzman, Valentina; Camesasca, Laura; Fariña, Laura; Boido, Eduardo; Medina, Karina; Dellacassa, Eduardo; Berna, Luisa; Aguilar, Pablo Sebastián; Mas, Albert; Gaggero, Carina; Carrau, Francisco
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Hanseniaspora is the main genus of the apiculate yeast group that represents approximately 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiae consistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic analysis of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcohols might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). Transcriptome and aroma profiles under fermentation conditions confirmed these genes were highly expressed at the beginning of stationary phase coupled to the production of their related compounds. The extremely high level of acetate esters produced by H. vineae compared to that by S. cerevisiae is consistent with the identification of six novel proteins with alcohol acetyltransferase (AATase) domains. The absence of the branched-chain amino acid transaminases (BAT2) and acyl coenzyme A (acyl-CoA)/ethanol O-acyltransferases (EEB1) genes correlates with H. vineae's reduced production of branched-chain higher alcohols, fatty acids, and ethyl esters, respectively. Our study provides sustenance for understanding and potentially utilizing genes that determine fermentation aromas.
Fil: Giorello, Facundo. Universidad de la Republica; Uruguay
Fil: Valera, Maria Jose. Universidad de la Republica; Uruguay
Fil: Martín, Valentina. Universidad de la Republica; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Parada, Andres. Universidad Austral de Chile; Chile
Fil: Salzman, Valentina. Instituto Pasteur de Montevideo; Uruguay
Fil: Camesasca, Laura. Instituto de Investigaciones Biológicas Clemente Estable; Uruguay
Fil: Fariña, Laura. Universidad de la República; Uruguay
Fil: Boido, Eduardo. Universidad de la República; Uruguay
Fil: Medina, Karina. Universidad de la República; Uruguay
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Fil: Berna, Luisa. Universidad de la República; Uruguay
Fil: Aguilar, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Mas, Albert. Universitat Rovira I Virgili; España
Fil: Gaggero, Carina. Instituto de Investigaciones Biológicas Clemente Estable; Uruguay
Fil: Carrau, Francisco. Universidad de la República; Uruguay
Materia
FLAVOR COMPOUNDS
GENOME
ILLUMINA
METABOLOME
TRANSCRIPTOME
WINE AROMA
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:11336/123456
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine qualityGiorello, FacundoValera, Maria JoseMartín, ValentinaParada, AndresSalzman, ValentinaCamesasca, LauraFariña, LauraBoido, EduardoMedina, KarinaDellacassa, EduardoBerna, LuisaAguilar, Pablo SebastiánMas, AlbertGaggero, CarinaCarrau, FranciscoFLAVOR COMPOUNDSGENOMEILLUMINAMETABOLOMETRANSCRIPTOMEWINE AROMAhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Hanseniaspora is the main genus of the apiculate yeast group that represents approximately 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiae consistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic analysis of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcohols might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). Transcriptome and aroma profiles under fermentation conditions confirmed these genes were highly expressed at the beginning of stationary phase coupled to the production of their related compounds. The extremely high level of acetate esters produced by H. vineae compared to that by S. cerevisiae is consistent with the identification of six novel proteins with alcohol acetyltransferase (AATase) domains. The absence of the branched-chain amino acid transaminases (BAT2) and acyl coenzyme A (acyl-CoA)/ethanol O-acyltransferases (EEB1) genes correlates with H. vineae's reduced production of branched-chain higher alcohols, fatty acids, and ethyl esters, respectively. Our study provides sustenance for understanding and potentially utilizing genes that determine fermentation aromas.Fil: Giorello, Facundo. Universidad de la Republica; UruguayFil: Valera, Maria Jose. Universidad de la Republica; UruguayFil: Martín, Valentina. Universidad de la Republica; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Parada, Andres. Universidad Austral de Chile; ChileFil: Salzman, Valentina. Instituto Pasteur de Montevideo; UruguayFil: Camesasca, Laura. Instituto de Investigaciones Biológicas Clemente Estable; UruguayFil: Fariña, Laura. Universidad de la República; UruguayFil: Boido, Eduardo. Universidad de la República; UruguayFil: Medina, Karina. Universidad de la República; UruguayFil: Dellacassa, Eduardo. Universidad de la República; UruguayFil: Berna, Luisa. Universidad de la República; UruguayFil: Aguilar, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaFil: Mas, Albert. Universitat Rovira I Virgili; EspañaFil: Gaggero, Carina. Instituto de Investigaciones Biológicas Clemente Estable; UruguayFil: Carrau, Francisco. Universidad de la República; UruguayAmerican Society for Microbiology2019-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/123456Giorello, Facundo; Valera, Maria Jose; Martín, Valentina; Parada, Andres; Salzman, Valentina; et al.; Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality; American Society for Microbiology; Applied and Environmental Microbiology; 85; 1; 1-20190099-2240CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1128/AEM.01959-18info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:05Zoai:ri.conicet.gov.ar:11336/123456instacron: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:34982025-09-29 09:38:05.733CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
title Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
spellingShingle Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
Giorello, Facundo
FLAVOR COMPOUNDS
GENOME
ILLUMINA
METABOLOME
TRANSCRIPTOME
WINE AROMA
title_short Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
title_full Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
title_fullStr Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
title_full_unstemmed Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
title_sort Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality
dc.creator.none.fl_str_mv Giorello, Facundo
Valera, Maria Jose
Martín, Valentina
Parada, Andres
Salzman, Valentina
Camesasca, Laura
Fariña, Laura
Boido, Eduardo
Medina, Karina
Dellacassa, Eduardo
Berna, Luisa
Aguilar, Pablo Sebastián
Mas, Albert
Gaggero, Carina
Carrau, Francisco
author Giorello, Facundo
author_facet Giorello, Facundo
Valera, Maria Jose
Martín, Valentina
Parada, Andres
Salzman, Valentina
Camesasca, Laura
Fariña, Laura
Boido, Eduardo
Medina, Karina
Dellacassa, Eduardo
Berna, Luisa
Aguilar, Pablo Sebastián
Mas, Albert
Gaggero, Carina
Carrau, Francisco
author_role author
author2 Valera, Maria Jose
Martín, Valentina
Parada, Andres
Salzman, Valentina
Camesasca, Laura
Fariña, Laura
Boido, Eduardo
Medina, Karina
Dellacassa, Eduardo
Berna, Luisa
Aguilar, Pablo Sebastián
Mas, Albert
Gaggero, Carina
Carrau, Francisco
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FLAVOR COMPOUNDS
GENOME
ILLUMINA
METABOLOME
TRANSCRIPTOME
WINE AROMA
topic FLAVOR COMPOUNDS
GENOME
ILLUMINA
METABOLOME
TRANSCRIPTOME
WINE AROMA
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Hanseniaspora is the main genus of the apiculate yeast group that represents approximately 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiae consistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic analysis of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcohols might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). Transcriptome and aroma profiles under fermentation conditions confirmed these genes were highly expressed at the beginning of stationary phase coupled to the production of their related compounds. The extremely high level of acetate esters produced by H. vineae compared to that by S. cerevisiae is consistent with the identification of six novel proteins with alcohol acetyltransferase (AATase) domains. The absence of the branched-chain amino acid transaminases (BAT2) and acyl coenzyme A (acyl-CoA)/ethanol O-acyltransferases (EEB1) genes correlates with H. vineae's reduced production of branched-chain higher alcohols, fatty acids, and ethyl esters, respectively. Our study provides sustenance for understanding and potentially utilizing genes that determine fermentation aromas.
Fil: Giorello, Facundo. Universidad de la Republica; Uruguay
Fil: Valera, Maria Jose. Universidad de la Republica; Uruguay
Fil: Martín, Valentina. Universidad de la Republica; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Parada, Andres. Universidad Austral de Chile; Chile
Fil: Salzman, Valentina. Instituto Pasteur de Montevideo; Uruguay
Fil: Camesasca, Laura. Instituto de Investigaciones Biológicas Clemente Estable; Uruguay
Fil: Fariña, Laura. Universidad de la República; Uruguay
Fil: Boido, Eduardo. Universidad de la República; Uruguay
Fil: Medina, Karina. Universidad de la República; Uruguay
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Fil: Berna, Luisa. Universidad de la República; Uruguay
Fil: Aguilar, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Mas, Albert. Universitat Rovira I Virgili; España
Fil: Gaggero, Carina. Instituto de Investigaciones Biológicas Clemente Estable; Uruguay
Fil: Carrau, Francisco. Universidad de la República; Uruguay
description Hanseniaspora is the main genus of the apiculate yeast group that represents approximately 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiae consistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic analysis of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcohols might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). Transcriptome and aroma profiles under fermentation conditions confirmed these genes were highly expressed at the beginning of stationary phase coupled to the production of their related compounds. The extremely high level of acetate esters produced by H. vineae compared to that by S. cerevisiae is consistent with the identification of six novel proteins with alcohol acetyltransferase (AATase) domains. The absence of the branched-chain amino acid transaminases (BAT2) and acyl coenzyme A (acyl-CoA)/ethanol O-acyltransferases (EEB1) genes correlates with H. vineae's reduced production of branched-chain higher alcohols, fatty acids, and ethyl esters, respectively. Our study provides sustenance for understanding and potentially utilizing genes that determine fermentation aromas.
publishDate 2019
dc.date.none.fl_str_mv 2019-01
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/11336/123456
Giorello, Facundo; Valera, Maria Jose; Martín, Valentina; Parada, Andres; Salzman, Valentina; et al.; Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality; American Society for Microbiology; Applied and Environmental Microbiology; 85; 1; 1-2019
0099-2240
CONICET Digital
CONICET
url http://hdl.handle.net/11336/123456
identifier_str_mv Giorello, Facundo; Valera, Maria Jose; Martín, Valentina; Parada, Andres; Salzman, Valentina; et al.; Genomic and transcriptomic basis of Hanseniaspora vineae's impact on flavor diversity and wine quality; American Society for Microbiology; Applied and Environmental Microbiology; 85; 1; 1-2019
0099-2240
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1128/AEM.01959-18
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 American Society for Microbiology
publisher.none.fl_str_mv American Society for Microbiology
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 13.070432

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