Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains

Tofalo, Rosanna; Perpetuini, Giorgia; Gianvito, Paola Di; Schirone, Maria; Corsetti, Aldo; Suzzi, Giovanna

doi:10.1016/j.ijfoodmicro.2014.08.028

Cited by 27 publications

(28 citation statements)

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“…Flocculation has been restored by an overexpression of FLO11 in laboratory strain S288C, protecting inner cells from multiple stresses including high ethanol concentrations (Smukalla et al, 2008). Furthermore, flocculation strains showed high levels of FLO5 expression and significant resistance to ethanol stress (Tofalo et al, 2014). Cell–cell adhesions, which occur during the later biofilm formation stages, play important roles in ethanol resistance and cell-surface adhesion.…”

Section: Resultsmentioning

confidence: 99%

“…Reactions were performed according to manufacturer instructions, and three technical replicates with one negative control were performed for each sample. Gene transcription levels were determined according to the 2 −ΔΔCT method, using 18s rRNA and FBA1 as reference genes for normalizing gene expression levels (Tofalo et al, 2014; Li et al, 2015; Nadai et al, 2015). …”

Section: Methodsmentioning

confidence: 99%

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FLO Genes Family and Transcription Factor MIG1 Regulate Saccharomyces cerevisiae Biofilm Formation During Immobilized Fermentation

Zheng

Chen

et al. 2018

Front. Microbiol.

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Saccharomyces cerevisiae immobilization is commonly used for efficient ethanol fuel production in industry due to the relatively higher ethanol stress resistance of S. cerevisiae in biofilms relative to planktonic cells. The mechanisms of biofilm formation and stress resistance, however, remain ambiguous. By analyzing biofilm and planktonic cell transcriptomes, this study observed that MIG1 (encoding a transcription factor) expression in cells increases during the biofilm formation process. To identify the role of MIG1 in yeast biofilm formation and the ethanol resistance of these cells, MIG1 was deleted and complemented in S. cerevisiae 1308. Results showed the MIG1 deletion mutant strain demonstrated weaker biofilm formation ability both on fibers and plastic than the wild-type and these could be restored by expressing MIG1 in deletion mutant. To verify the ability of MIG1 to regulate the expression of FLO genes, which encode adhesions responsible for yeast biofilm formation, FLO gene transcription levels were measured via qRT-PCR. Relative to wild-type S. cerevisiae, the adhesion genes FLO1, 5, and 9 which also demonstrate increased expression in the transcriptome of yeast cells during biofilm formation, but not FLO11, were down-regulated in the MIG1 mutant strain. Additionally, the MIG1 mutant lost a majority of its flocculation ability, which depended on cell-cell adhesions and its slightly invasive growth ability, dependent on cell-substrate adhesion. Deleting FLO1, 5, and 9 decreased biofilm formation on plastics, suggesting these FLO genes contribute to the biofilm formation process alongside FLO11. Moreover, the ethanol tolerance of yeast decreased in the MIG1 deletion mutant as well as the FLO11 deletion mutant, resulting in reduced biofilm formation during fermentation. It remains possible that in the later period of fermentation, when ethanol has accumulated, an over-expression of the FLO1, 5, and 9 genes regulated by MIG1 would enhanced cell-cell adhesions and thus protect cells in the outer layer of biofilms from ethanol, a function primarily dependent on cell-cell adhesions. This work offers a possible explanation for how biofilm formation is regulated during the immobilized fermentation process, and can enhance environmental tolerance in industrial production.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

FLO Genes Family and Transcription Factor MIG1 Regulate Saccharomyces cerevisiae Biofilm Formation During Immobilized Fermentation

Zheng

Chen

et al. 2018

Front. Microbiol.

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“…Generally Flo1 phenotype strains are constitutively flocculent, whereas NewFlo phenotype strains grow and ferment as single cells showing a flocculent behaviour in the stationary phase of growth (Stratford and Carter ; Tofalo et al . ). Liu et al .…”

Section: Introductionmentioning

confidence: 97%

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation

et al. 2016

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“…In addition, the cellular aptitude to flock is a key point for the selection of strains to be used in traditional method, as it is useful to facilitate the separation process of yeast lees into the bottle by natural settling. The study of genes coding for the flocculent phenotype and their expression in S. cerevisiae have revealed the strain specific nature of this property (Tofalo et al, 2014, 2016), even if a high variability in behavior patterns has been observed depending on the environmental conditions and aging time.…”

Section: Introductionmentioning

confidence: 99%

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

et al. 2017

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The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout the re-fermentation step. A collection of 133 S. cerevisiae strains were screened on the basis of technological criteria (fermenting power and vigor, SO2 tolerance, alcohol tolerance, flocculence) and qualitative features (acetic acid, glycerol and H2S productions). These activities allowed the selection of yeasts capable of dominating the in-bottle fermentation in actual cellar conditions: in particular, the performances of FX and FY strains (isolated in Franciacorta area), and OX and OY strains (isolated in Oltrepò Pavese area), were compared to those of habitually used starter cultures (IOC18-2007, EC1118, Lalvin DV10), by involving nine wineries belonging to the two Consortia of Appellation of Origin. The microbiological analyses of samples have revealed that the indigenous strains showed an increased latency period and a higher cultivability along the aging time than the commercial starter cultures do. Results of chemical analyses and sensory evaluation of the samples after 18 months sur lies have shown that significant differences (p < 0.05) were present among the strains for alcoholic strength, carbon dioxide overpressure and pleasantness, whereas they were not observed for residual sugars content, titratable acidity or volatile acidity. Indigenous S. cerevisiae exhibited comparable values respect to the commercial starter cultures. The ANOVA has also proven that the base wine formulation is a key factor, by significantly affecting (p < 0.01) some oenological parameters of wine, like alcoholic strength, volatile acidity, carbon dioxide overpressure, titratable acidity and dry extract. The use of native yeast strains for the re-fermentation step can be considered a convenient way for introducing differentiation to the final product without modifying the traditional technology. In a perspective of “precision enology,” where the wine is designed on specific vine cultivars and microorganisms, this work underlines that exploring yeast biodiversity is a strategic activity to improve the production.

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Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains

Cited by 27 publications

References 50 publications

FLO Genes Family and Transcription Factor MIG1 Regulate Saccharomyces cerevisiae Biofilm Formation During Immobilized Fermentation

FLO Genes Family and Transcription Factor MIG1 Regulate Saccharomyces cerevisiae Biofilm Formation During Immobilized Fermentation

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

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