A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling

Brice, Claire; Sanchez, Isabelle; Bigey, Frédéric; Legras, Jean Luc; Blondin, Bruno

doi:10.1186/1471-2164-15-495

Cited by 58 publications

(50 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…day 6) (data not shown). Even though the rapid consumption may suggest a positive effect of those specific N-sources on the given yeasts, we have not included any of the data from nitrogen-limited fermentations in our conclusions due to the fact that nitrogen limitation influences yeast physiology (Brice et al 2014;Parrou et al 1999), thereby rendering noncomparable results. Also, although the elemental nitrogen ranges from 176 to 673 mg N/l in our experiments (Supplementary Table S1), we believe that these values are in a range where the difference in N-concentrations will not by itself affect the growth and fermentation performance of the yeasts (Gutiérrez et al 2012).…”

Section: Discussionmentioning

confidence: 90%

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Kemsawasd

Viana

Ardö

et al. 2015

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations.

show abstract

Section: Discussionmentioning

confidence: 90%

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Kemsawasd

Viana

Ardö

et al. 2015

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…However, the amino acid consumption pattern during the fermentation differed quite widely between juices, which were collected over five harvesting seasons from different locations of New Zealand (Table S1). Saccharomyces cerevisiae uses three regulatory mechanisms to assimilate nitrogen sources: nitrogen catabolite repression (NCR), Ssy-Ptr3-Ssy5 (SPS) system and target of rapamycin (TOR) pathway (Cooper, 1982;Brice et al, 2014). Depending on the availability of amino acids and other nitrogen sources in the media, S. cerevisiae regulates the production of specific amino acid permeases.…”

Section: Global Metabolite Profiling Of Grape Juices and Wines By Gc-mentioning

confidence: 99%

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

et al. 2014

View full text Add to dashboard Cite

To investigate the assimilation and production of juice metabolites by Saccharomyces cerevisiae during winemaking, we compared the metabolite profiles of 63 Sauvignon blanc (SB) grape juices collected over five harvesting seasons from different locations of New Zealand before and after fermentation by the commercial wine yeast strain EC1118 at 15 °C. Metabolite profiles were obtained using gas chromatography-mass spectrometry and nuclear magnetic resonance and the oenological parameters were determined by Fourier transform infrared spectroscopy. Our results revealed that the amino acids threonine and serine were the most consumed organic nitrogen sources, while proline and gamma-aminobutyric acid were the least consumed amino acids during SB juice fermentation. Saccharomyces cerevisiae metabolised some uncommon nitrogen sources (e.g. norleucine, norvaline and pyroglutamic acid) and several organic acids, including some fatty acids, most likely after fermenting the main juice sugars (glucose, fructose and mannose). However, consumption showed large variation between juices and in some cases between seasons. Our study clearly shows that preferred nitrogen and carbon sources were consumed by S. cerevisiae EC1118 independent of the juice fine composition, whilst the consumption of other nutrient sources mainly depended on the concentration of other juice metabolites, which explains the uniqueness of each barrel of wine.

show abstract

“…In this scenario, an alternative to study the TORC1 pathway is the use of genetic approaches, such as those that have been used to shed light into the molecular bases that underlie the phenotypic variability in nitrogen consumption in yeasts (Brice, Sanchez, Bigey, Legras, & Blondin, ; Contreras et al, ; Cubillos et al, ; Gutierrez, Beltran, Warringer, & Guillamon, ; Ibstedt et al, ; Jara et al, ). However, linkage approaches require phenotyping of a larger number of strains, which is unaffordable for monitoring TORC1 activity using the abovementioned methodologies based on immunoblot detection.…”

Section: Introductionmentioning

confidence: 99%

“…In this scenario, an alternative to study the TORC1 pathway is the use of genetic approaches, such as those that have been used to shed light into the molecular bases that underlie the phenotypic variability in nitrogen consumption in yeasts (Brice, Sanchez, Bigey, Legras, & Blondin, 2014;Contreras et al, 2012;Cubillos et al, 2017;Gutierrez, Beltran, Warringer, & Guillamon, 2013;Ibstedt et al, 2015;Jara et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Indirect monitoring of TORC1 signalling pathway reveals molecular diversity among different yeast strains

Kessi-Pérez

Salinas

Molinet

et al. 2018

Yeast

View full text Add to dashboard Cite

Saccharomyces cerevisiae is the main species responsible for the alcoholic fermentation in wine production. One of the main problems in this process is the deficiency of nitrogen sources in the grape must, which can lead to stuck or sluggish fermentations. Currently, yeast nitrogen consumption and metabolism are under active inquiry, with emphasis on the study of the TORC1 signalling pathway, given its central role responding to nitrogen availability and influencing growth and cell metabolism. However, the mechanism by which different nitrogen sources activates TORC1 is not completely understood. Existing methods to evaluate TORC1 activation by nitrogen sources are time-consuming, making difficult the analyses of large numbers of strains. In this work, a new indirect method for monitoring TORC1 pathway was developed on the basis of the luciferase reporter gene controlled by the promoter region of RPL26A gene, a gene known to be expressed upon TORC1 activation. The method was tested in strains representative of the clean lineages described so far in S. cerevisiae. The activation of the TORC1 pathway by a proline-to-glutamine upshift was indirectly evaluated using our system and the traditional direct methods based on immunoblot (Sch9 and Rps6 phosphorylation). Regardless of the different molecular readouts obtained with both methodologies, the general results showed a wide phenotypic variation between the representative strains analysed. Altogether, this easy-to-use assay opens the possibility to study the molecular basis for the differential TORC1 pathway activation, allowing to interrogate a larger number of strains in the context of nitrogen metabolism phenotypic differences.

show abstract

A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling

Cited by 58 publications

References 66 publications

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

Indirect monitoring of TORC1 signalling pathway reveals molecular diversity among different yeast strains

Contact Info

Product

Resources

About