Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation

Autores
Lerena, María Cecilia; Vargas Trinidad, Andrea Susana; Alonso del Real, Javier; Rojo, Cecilia; Gonzalez, Magali Lucia Rosa; Mercado, Laura Analia; Lijavetzky, Diego Claudio; Querol, Amparo; Combina, Mariana
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. cerevisiae PDM was found to be thermotolerant. The aim of this study was to select genes with significantly upregulated expression to be later used as biomarkers for early detection of sluggish fermentation associated with heat shock. Candidate genes were selected from previously obtained RNA-seq data. Alcoholic fermentations were conducted with 4 S. cerevisiae strains SBB11, PDM, M2 and ICV D21. Heat shocks on day 3 of alcoholic fermentation were applied at 36 and 40 °C for 16 h. S. cerevisiae cells were collected at different times after heat shock onset for qPCR analysis of candidate gene expression over time. Three genes showed promising results; SSA1, MGA1 and OPI10 significantly increased expression with respect to the control. The selected genes showed increased expression during the first 9 h post heat shock and are proposed for early detection of sluggish fermentations associated with heat shock.
EEA Mendoza
Fil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Vargas Trinidad, Andrea Susana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Molecular y Celular de Rosario (IBR); Argentina
Fil: Vargas Trinidad, Andrea Susana. Universidad Nacional de Rosario (UNR). Instituto de Biología Molecular y Celular de Rosario (IBR); Argentina
Fil: Alonso del Real, Javier. Instituto de Agroquímica y Tecnología de los Alimentos. Departamento de Biotecnología de los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Rojo, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Rojo, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Gonzalez, Magali Lucia Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Gonzalez, Magali Lucia Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analía. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Lijavetzky, Diego Claudio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Lijavetzky, Diego Claudio. Universidad Nacional de Cuyo (UNCuyo). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos. Departamento de Biotecnología de los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fuente
Fermentation 9 (3): 313 (March 2023)
Materia
Genetic Markers
Heat Shock
Alcoholic Fermentation
Marcadores Genéticos
Shock Térmico
Fermentación Alcohólica
Molecular Markers
Sluggish Fermentation
Marcadores Moleculares
Fermentación Lenta
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/25858
Acceder
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oai_identifier_str oai:localhost:20.500.12123/25858
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic FermentationLerena, María CeciliaVargas Trinidad, Andrea SusanaAlonso del Real, JavierRojo, CeciliaGonzalez, Magali Lucia RosaMercado, Laura AnaliaLijavetzky, Diego ClaudioQuerol, AmparoCombina, MarianaGenetic MarkersHeat ShockAlcoholic FermentationMarcadores GenéticosShock TérmicoFermentación AlcohólicaMolecular MarkersSluggish FermentationMarcadores MolecularesFermentación LentaProblematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. cerevisiae PDM was found to be thermotolerant. The aim of this study was to select genes with significantly upregulated expression to be later used as biomarkers for early detection of sluggish fermentation associated with heat shock. Candidate genes were selected from previously obtained RNA-seq data. Alcoholic fermentations were conducted with 4 S. cerevisiae strains SBB11, PDM, M2 and ICV D21. Heat shocks on day 3 of alcoholic fermentation were applied at 36 and 40 °C for 16 h. S. cerevisiae cells were collected at different times after heat shock onset for qPCR analysis of candidate gene expression over time. Three genes showed promising results; SSA1, MGA1 and OPI10 significantly increased expression with respect to the control. The selected genes showed increased expression during the first 9 h post heat shock and are proposed for early detection of sluggish fermentations associated with heat shock.EEA MendozaFil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Vargas Trinidad, Andrea Susana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Molecular y Celular de Rosario (IBR); ArgentinaFil: Vargas Trinidad, Andrea Susana. Universidad Nacional de Rosario (UNR). Instituto de Biología Molecular y Celular de Rosario (IBR); ArgentinaFil: Alonso del Real, Javier. Instituto de Agroquímica y Tecnología de los Alimentos. Departamento de Biotecnología de los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Rojo, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Rojo, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Gonzalez, Magali Lucia Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Gonzalez, Magali Lucia Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mercado, Laura Analía. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Lijavetzky, Diego Claudio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Lijavetzky, Diego Claudio. Universidad Nacional de Cuyo (UNCuyo). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos. Departamento de Biotecnología de los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaMDPI2026-04-17T17:37:30Z2026-04-17T17:37:30Z2023-03-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25858https://www.mdpi.com/2311-5637/9/3/3132311-5637https://doi.org/10.3390/fermentation9030313Fermentation 9 (3): 313 (March 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E6-I116-001, Identificación y análisis funcional de genes o redes génicas de interés biotecnológico con fin agropecuario, forestal, agroalimentario y/o agroindustrialinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-05-07T11:53:18Zoai:localhost:20.500.12123/25858instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-05-07 11:53:18.708INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
title Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
spellingShingle Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
Lerena, María Cecilia
Genetic Markers
Heat Shock
Alcoholic Fermentation
Marcadores Genéticos
Shock Térmico
Fermentación Alcohólica
Molecular Markers
Sluggish Fermentation
Marcadores Moleculares
Fermentación Lenta
title_short Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
title_full Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
title_fullStr Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
title_full_unstemmed Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
title_sort Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation
dc.creator.none.fl_str_mv Lerena, María Cecilia
Vargas Trinidad, Andrea Susana
Alonso del Real, Javier
Rojo, Cecilia
Gonzalez, Magali Lucia Rosa
Mercado, Laura Analia
Lijavetzky, Diego Claudio
Querol, Amparo
Combina, Mariana
author Lerena, María Cecilia
author_facet Lerena, María Cecilia
Vargas Trinidad, Andrea Susana
Alonso del Real, Javier
Rojo, Cecilia
Gonzalez, Magali Lucia Rosa
Mercado, Laura Analia
Lijavetzky, Diego Claudio
Querol, Amparo
Combina, Mariana
author_role author
author2 Vargas Trinidad, Andrea Susana
Alonso del Real, Javier
Rojo, Cecilia
Gonzalez, Magali Lucia Rosa
Mercado, Laura Analia
Lijavetzky, Diego Claudio
Querol, Amparo
Combina, Mariana
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Genetic Markers
Heat Shock
Alcoholic Fermentation
Marcadores Genéticos
Shock Térmico
Fermentación Alcohólica
Molecular Markers
Sluggish Fermentation
Marcadores Moleculares
Fermentación Lenta
topic Genetic Markers
Heat Shock
Alcoholic Fermentation
Marcadores Genéticos
Shock Térmico
Fermentación Alcohólica
Molecular Markers
Sluggish Fermentation
Marcadores Moleculares
Fermentación Lenta
dc.description.none.fl_txt_mv Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. cerevisiae PDM was found to be thermotolerant. The aim of this study was to select genes with significantly upregulated expression to be later used as biomarkers for early detection of sluggish fermentation associated with heat shock. Candidate genes were selected from previously obtained RNA-seq data. Alcoholic fermentations were conducted with 4 S. cerevisiae strains SBB11, PDM, M2 and ICV D21. Heat shocks on day 3 of alcoholic fermentation were applied at 36 and 40 °C for 16 h. S. cerevisiae cells were collected at different times after heat shock onset for qPCR analysis of candidate gene expression over time. Three genes showed promising results; SSA1, MGA1 and OPI10 significantly increased expression with respect to the control. The selected genes showed increased expression during the first 9 h post heat shock and are proposed for early detection of sluggish fermentations associated with heat shock.
EEA Mendoza
Fil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Vargas Trinidad, Andrea Susana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Molecular y Celular de Rosario (IBR); Argentina
Fil: Vargas Trinidad, Andrea Susana. Universidad Nacional de Rosario (UNR). Instituto de Biología Molecular y Celular de Rosario (IBR); Argentina
Fil: Alonso del Real, Javier. Instituto de Agroquímica y Tecnología de los Alimentos. Departamento de Biotecnología de los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Rojo, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Rojo, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Gonzalez, Magali Lucia Rosa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Gonzalez, Magali Lucia Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analía. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Lijavetzky, Diego Claudio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Lijavetzky, Diego Claudio. Universidad Nacional de Cuyo (UNCuyo). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos. Departamento de Biotecnología de los Alimentos. Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
description Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further transcriptomic analysis. Saccharomyces cerevisiae SBB11 showed strong thermosensitivity towards heat shock, while S. cerevisiae PDM was found to be thermotolerant. The aim of this study was to select genes with significantly upregulated expression to be later used as biomarkers for early detection of sluggish fermentation associated with heat shock. Candidate genes were selected from previously obtained RNA-seq data. Alcoholic fermentations were conducted with 4 S. cerevisiae strains SBB11, PDM, M2 and ICV D21. Heat shocks on day 3 of alcoholic fermentation were applied at 36 and 40 °C for 16 h. S. cerevisiae cells were collected at different times after heat shock onset for qPCR analysis of candidate gene expression over time. Three genes showed promising results; SSA1, MGA1 and OPI10 significantly increased expression with respect to the control. The selected genes showed increased expression during the first 9 h post heat shock and are proposed for early detection of sluggish fermentations associated with heat shock.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-22
2026-04-17T17:37:30Z
2026-04-17T17:37:30Z
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/20.500.12123/25858
https://www.mdpi.com/2311-5637/9/3/313
2311-5637
https://doi.org/10.3390/fermentation9030313
url http://hdl.handle.net/20.500.12123/25858
https://www.mdpi.com/2311-5637/9/3/313
https://doi.org/10.3390/fermentation9030313
identifier_str_mv 2311-5637
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E6-I116-001, Identificación y análisis funcional de genes o redes génicas de interés biotecnológico con fin agropecuario, forestal, agroalimentario y/o agroindustrial
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Fermentation 9 (3): 313 (March 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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