Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Pérez‐Torrado, Roberto; Macías, Laura Graciela Chávez; Barrio, Eladio; Querol, Amparo

doi:10.1111/1751-7915.14071

Cited by 8 publications

(5 citation statements)

References 45 publications

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“…Alternatively, it is possible that decarboxylation of phenylpyruvate is preferentially catalysed by Aro10 rather than competing decarboxylases (Pdc1, Pdc5, and Pdc6) (Deed et al, 2019 ). The recent identification of a new ARO80 allele coding for a more efficient transcriptional activator of ARO9 and ARO10 in S. uvarum and S. kudriavzevii , could support this hypothesis (Tapia et al, 2022 ). It is also worth noting that Ehrlich volatiles can be synthesised from amino acid catabolism or from the CCM, since α-ketoacids are nodes in both processes.…”

Section: Discussionmentioning

confidence: 92%

The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation

Coral-Medina

Morrissey

Camarasa

2022

Journal of Industrial Microbiology and Biotechnology

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Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Traditionally, most commercial wine fermentations rely on Saccharomyces cerevisiae but the potential of alternative yeasts is increasingly recognised because of the possibility to deliver innovative products and process improvements. In this regard, Saccharomyces uvarum is an attractive non-traditional yeast that, while quite closely related to S. cerevisiae, displays a different fermentative and aromatic profile. Although S. uvarum is used in cider-making and in some winemaking, better knowledge of its physiology and metabolism is required if its full potential is to be realised. To address this gap, we performed a comparative analysis of the response of S. uvarum and S. cerevisiae to 13 different sources of nitrogen, assessing key parameters such as growth, fermentation performance, the production of central carbon metabolites and aroma volatile compounds. We observed that the two species differ in the production of acetate, succinate, medium-chain fatty acids, phenylethanol, phenylethyl acetate and fusel/branched acids in ways that reflect different distribution of fluxes in the metabolic network. The integrated analysis revealed different patterns of yeast performance and activity linked to whether growth was on amino acids metabolised via the Ehrlich pathway or on amino acids and compounds assimilated through the central nitrogen core. This study highlights differences between the two yeasts and the importance that nitrogen metabolism can play in modulating the sensory profile of wine when using S. uvarum as the fermentative yeast.

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Section: Discussionmentioning

confidence: 92%

The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation

Coral-Medina

Morrissey

Camarasa

2022

Journal of Industrial Microbiology and Biotechnology

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“…To generate strains, carrying the different ARO4 alleles was used the same approach as has been described by Tapia et al ( 2022 ) and summarized in Figure 2 . Briefly, the deletion of the ARO4 open reading frame (ORF) in strain AQ2775 was performed through PCR‐mediated gene disruption (Baudin et al, 1993 ) using the amplified KanMX cassette from the plasmid pUG6 (Güldener et al, 1996 ) as the selection marker.…”

Section: Methodsmentioning

confidence: 99%

Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols

Tapia

Pérez‐Torrado

Adam

et al. 2022

Microbial Biotechnology

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The use of unconventional yeast species in human-driven fermentations has attracted a lot of attention in the last few years. This tool allows the alcoholic beverage industries to solve problems related to climate change or the consumer demand for newer high-quality products. In this sense, one of the most attractive species is Saccharomyces kudriavzevii, which shows interesting fermentative traits such as the increased and diverse aroma compound production in wines. Specifically, it has been observed that different isolates of this species can produce higher amounts of higher alcohols such as phenylethanol compared with Saccharomyces cerevisiae. In this work, we have shed light on this feature relating it to the S. kudriavzevii aromatic amino acid anabolic pathway in which the enzyme Aro4p plays an essential role. Unexpectedly, we observed that the presence of the S. kudriavzevii ARO4 variant reduces phenylethanol production compared with the S. cerevisiae ARO4 allele. Our experiments suggest that this can be explained by increased feedback inhibition, which might be a consequence of the changes detected in the Aro4p amino end such as L 26 Q 24 that have been under positive selection in the S. kudriavzevii specie.

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“…However, the significant inhibition of ARO10, PDC, ADH1, and ADH2 genes under ethanol stress could be an important reason for the low production of isovaleraldehyde and isoamyl alcohol in W. anomalus NCU003. | 21 genes, which play a crucial role in the final process of phenylethyl alcohol and isoamyl alcohol synthesis, could be the main reason for the low production of phenylethyl alcohol and isoamyl alcohol by W. anomalus NCU003 under ethanol stress (Figure 8). This study provided a theoretical basis for the targeted regulation of higher alcohols using genetic engineering technology in W. anomalus in the future, thereby providing a possibility for the reasonable control of phenylethyl alcohol and isoamyl alcohol during the brewing process of alcoholic products.…”

Section: CMmentioning

confidence: 99%

“…19,20 A study has also shown that there might be significant differences in the types and yields of higher alcohols among different yeast strains. 21 However, the specific regulatory mechanism of ethanol stress on the synthesis of higher alcohols in W. anomalus during the brewing process of alcoholic products is still unclear.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, research on the production of phenylethyl alcohol and isoamyl alcohol by yeast mainly focuses on the construction of genetically engineered strains of S. cerevisiae to improve the content of higher alcohols in the alcoholic products 19,20 . A study has also shown that there might be significant differences in the types and yields of higher alcohols among different yeast strains 21 . However, the specific regulatory mechanism of ethanol stress on the synthesis of higher alcohols in W. anomalus during the brewing process of alcoholic products is still unclear.…”

Section: Introductionmentioning

confidence: 99%

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Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress

Chen,

Wan,

Cai

et al. 2023

Flavour & Fragrance J

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Higher alcohols (phenylethyl alcohol and isoamyl alcohol), as the crucial aroma compounds, have been found to associate with the sensory properties of various alcoholic products. The Ehrlich and Harris pathways are the main pathways for yeast to produce phenylethyl alcohol and isoamyl alcohol during the brewing process of alcoholic products, whereas the specific changes of the Ehrlich and Harris pathways in Wickerhamomyces anomalus under ethanol stress are still unclear. In this study, W. anomalus NCU003 with a high capacity for aroma compound production was treated with ethanol stress at different concentrations (3%, v/v, 6%, v/v and 9%, v/v) to study the effects on the expression levels of genes and metabolite content in the Ehrlich and Harris pathways. The results found that ethanol stress inhibited the production of phenylethyl alcohol and isoamyl alcohol, and the content decreased with the increase of ethanol concentrations. In the meantime, the up‐regulation of ARO1, CS, ARO8, Leu1, BAT2 and ilvs family genes in the Ehrlich and Harris pathways could lead to an increase in the synthesis of important precursor substances during the synthesis of phenylethyl alcohol and isoamyl alcohol. However, the significant down‐regulation of ARO10, PDC, ADH1 and AHD2 genes was the main reason for the low production of phenylethyl alcohol and isoamyl alcohol. These results could provide a theoretical reference for the construction of genetic engineering strains of W. anomalus in the future so as to reasonably control the content of higher alcohols during the brewing process of alcoholic products.

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Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Cited by 8 publications

References 45 publications

The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation

The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation

Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols

Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress

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