Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions

Autores
Combina, Mariana; Perez Torrado, Roberto; Tronchoni, Jordi; Belloch, Carmela; Querol, Amparo
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) or Saccharomyces paradoxus. Recently, yeast hybrids of different Saccharomyces species have also been reported as responsible for wine production. Yeast hybrids between the species S. cerevisiae × S. kudriavzevii isolated in wine fermentations show enhanced performance in low temperature enological conditions and increased production of interesting aroma compounds. In this work, we have studied the transcriptomic response in enological conditions of a S. cerevisiae × S. kudriavzevii hybrid strain and compared it with the reference species of S. cerevisiae and S. kudriavzevii. The results show that the hybrid strain presents an up-regulation of genes belonging to functional group translation and amino-acid metabolism. Moreover, key genes related to cold stress and production of glycerol and aroma compounds were also up-regulated. While some genes inherited regulation patterns from one of the parents, most of the up-regulated genes presented a new gene expression pattern, probably generated during the hybridization and adaptation process.
EEA Mendoza
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.
Fil: Perez Torrado, Roberto. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.
Fil: Tronchoni, Jordi. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.
Fil: Belloch, Carmela. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España
Fuente
International Journal of Food Microbiology 157 (3) : 340-345 (July 2012)
Materia
Saccharomyces Cerevisiae
Expresión Génica
Levadura
Enología
Vinos
Fermentación
Gene Expression
Yeasts
Oenology
Wines
Fermentation
Saccharomyces kudriavzevii
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4286
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oai_identifier_str oai:localhost:20.500.12123/4286
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spelling Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditionsCombina, MarianaPerez Torrado, RobertoTronchoni, JordiBelloch, CarmelaQuerol, AmparoSaccharomyces CerevisiaeExpresión GénicaLevaduraEnologíaVinosFermentaciónGene ExpressionYeastsOenologyWinesFermentationSaccharomyces kudriavzeviiThe species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) or Saccharomyces paradoxus. Recently, yeast hybrids of different Saccharomyces species have also been reported as responsible for wine production. Yeast hybrids between the species S. cerevisiae × S. kudriavzevii isolated in wine fermentations show enhanced performance in low temperature enological conditions and increased production of interesting aroma compounds. In this work, we have studied the transcriptomic response in enological conditions of a S. cerevisiae × S. kudriavzevii hybrid strain and compared it with the reference species of S. cerevisiae and S. kudriavzevii. The results show that the hybrid strain presents an up-regulation of genes belonging to functional group translation and amino-acid metabolism. Moreover, key genes related to cold stress and production of glycerol and aroma compounds were also up-regulated. While some genes inherited regulation patterns from one of the parents, most of the up-regulated genes presented a new gene expression pattern, probably generated during the hybridization and adaptation process.EEA MendozaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.Fil: Perez Torrado, Roberto. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.Fil: Tronchoni, Jordi. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.Fil: Belloch, Carmela. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: Querol, Amparo. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; EspañaElsevier2019-01-17T15:14:32Z2019-01-17T15:14:32Z2012-07-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0168160512002838http://hdl.handle.net/20.500.12123/42860168-1605https://doi.org/10.1016/j.ijfoodmicro.2012.06.001International Journal of Food Microbiology 157 (3) : 340-345 (July 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:33Zoai:localhost:20.500.12123/4286instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:33.486INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
title Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
spellingShingle Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
Combina, Mariana
Saccharomyces Cerevisiae
Expresión Génica
Levadura
Enología
Vinos
Fermentación
Gene Expression
Yeasts
Oenology
Wines
Fermentation
Saccharomyces kudriavzevii
title_short Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
title_full Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
title_fullStr Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
title_full_unstemmed Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
title_sort Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
dc.creator.none.fl_str_mv Combina, Mariana
Perez Torrado, Roberto
Tronchoni, Jordi
Belloch, Carmela
Querol, Amparo
author Combina, Mariana
author_facet Combina, Mariana
Perez Torrado, Roberto
Tronchoni, Jordi
Belloch, Carmela
Querol, Amparo
author_role author
author2 Perez Torrado, Roberto
Tronchoni, Jordi
Belloch, Carmela
Querol, Amparo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Saccharomyces Cerevisiae
Expresión Génica
Levadura
Enología
Vinos
Fermentación
Gene Expression
Yeasts
Oenology
Wines
Fermentation
Saccharomyces kudriavzevii
topic Saccharomyces Cerevisiae
Expresión Génica
Levadura
Enología
Vinos
Fermentación
Gene Expression
Yeasts
Oenology
Wines
Fermentation
Saccharomyces kudriavzevii
dc.description.none.fl_txt_mv The species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) or Saccharomyces paradoxus. Recently, yeast hybrids of different Saccharomyces species have also been reported as responsible for wine production. Yeast hybrids between the species S. cerevisiae × S. kudriavzevii isolated in wine fermentations show enhanced performance in low temperature enological conditions and increased production of interesting aroma compounds. In this work, we have studied the transcriptomic response in enological conditions of a S. cerevisiae × S. kudriavzevii hybrid strain and compared it with the reference species of S. cerevisiae and S. kudriavzevii. The results show that the hybrid strain presents an up-regulation of genes belonging to functional group translation and amino-acid metabolism. Moreover, key genes related to cold stress and production of glycerol and aroma compounds were also up-regulated. While some genes inherited regulation patterns from one of the parents, most of the up-regulated genes presented a new gene expression pattern, probably generated during the hybridization and adaptation process.
EEA Mendoza
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.
Fil: Perez Torrado, Roberto. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.
Fil: Tronchoni, Jordi. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España.
Fil: Belloch, Carmela. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos; España
description The species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) or Saccharomyces paradoxus. Recently, yeast hybrids of different Saccharomyces species have also been reported as responsible for wine production. Yeast hybrids between the species S. cerevisiae × S. kudriavzevii isolated in wine fermentations show enhanced performance in low temperature enological conditions and increased production of interesting aroma compounds. In this work, we have studied the transcriptomic response in enological conditions of a S. cerevisiae × S. kudriavzevii hybrid strain and compared it with the reference species of S. cerevisiae and S. kudriavzevii. The results show that the hybrid strain presents an up-regulation of genes belonging to functional group translation and amino-acid metabolism. Moreover, key genes related to cold stress and production of glycerol and aroma compounds were also up-regulated. While some genes inherited regulation patterns from one of the parents, most of the up-regulated genes presented a new gene expression pattern, probably generated during the hybridization and adaptation process.
publishDate 2012
dc.date.none.fl_str_mv 2012-07-16
2019-01-17T15:14:32Z
2019-01-17T15:14:32Z
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 https://www.sciencedirect.com/science/article/pii/S0168160512002838
http://hdl.handle.net/20.500.12123/4286
0168-1605
https://doi.org/10.1016/j.ijfoodmicro.2012.06.001
url https://www.sciencedirect.com/science/article/pii/S0168160512002838
http://hdl.handle.net/20.500.12123/4286
https://doi.org/10.1016/j.ijfoodmicro.2012.06.001
identifier_str_mv 0168-1605
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International Journal of Food Microbiology 157 (3) : 340-345 (July 2012)
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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score 12.558318

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