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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4286
Ver los metadatos del registro completo
id |
INTADig_a977b99adf8cf6909615d4408be0e92c |
---|---|
oai_identifier_str |
oai:localhost:20.500.12123/4286 |
network_acronym_str |
INTADig |
repository_id_str |
l |
network_name_str |
INTA Digital (INTA) |
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/restrictedAccess2025-09-04T09:47:46Zoai: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:l2025-09-04 09:47:46.875INTA 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 |
_version_ |
1842341362614140928 |
score |
12.623145 |