Genome‐wide identification of genes required for growth of Saccharomyces cerevisiae under ethanol stress

Abstract

The Saccharomyces cerevisiae deletion collection was screened for impaired growth on glucose-based complex medium containing 6% ethanol. Forty-six mutants were found. Genes encoding proteins involved in vacuolar function, the cell integrity pathway, mitochondrial function, subunits of the co-chaperone complex GimC and components of the SAGA transcription factor complex were in this way found to be important for the growth of wild-type Saccharomyces yeast in the presence of ethanol. Several mutants were also sensitive to Calcofluor white (14 mutants), sorbic acid (9), increased temperature (5) and NaCl (3). The transcription factors Msn2p and Ars1p, tagged with green fluorescent protein, were translocated to the nucleus upon ethanol stress. Only one of the genes that contain STRE elements in the promoter was important under ethanol stress; this was TPS1, encoding trehalose 6-phosphate synthase. The map kinase of the cell integrity pathway, Slt2p, was phosphorylated when cells were treated with 6% ethanol. Two out of three mutants tested fermented 20% glucose more slowly than the wild-type.

Chronological and replicative life-span extension in Saccharomyces cerevisiae by increased dosage of alcohol dehydrogenase 1

“…In this context, it has been reported that translocation of Msn2 to the nucleus upon environmental ethanol stress triggers the expression of resistance genes (van Voorst et al, 2006). As shown in Fig.…”

Saccharomyces cerevisiae KNU5377 Stress Response during High-Temperature Ethanol Fermentation

“…Approximately 200 genes (e.g. PGK1, TDH, ADH, ZWF1, HSP104, HSP82, HSP42, HSP30, HSP26) are upregulated under ethanol stress (van Voorst et al, 2006), of which 58 are co-regulated by these transcription factors (Ma and Liu, 2010b). For example, inhibition of acid trehalase (ATH1) gene (Jung and Park, 2005) or overexprression of transcription factor MSN2 (Sasano et al, 2012) and Ras-cAMP pathway inhibitor 1 (RPI1) (Puria et al, 2009) promotes ethanol fermentation and tolerance in S. cerevisiae.…”

Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation

“…Technology is now available to determine the genome-wide transcriptional response of yeast to environmental changes and has been used to elucidate the transcriptional response to a number of brewery-relevant parameters, including, for example, availability of oxygen and anaerobiosis (Aguilera et al, 2005;Lai et al, 2005), ageing (Fabrizio et al, 2005;Laun et al, 2005), dehydration and hydration (Singh et al, 2005), ethanol toxicity (Alexandre et al, 2001;Caba et al, 2005;Fujita et al, 2006;van Voorst et al, 2006), glucose repression and diauxic shift (DeRisi et al, 1997;Griffin et al, 2002), nutrient limitation (Causton et al, 2001;Gasch et al, 2000), osmotic stress (Gasch et al, 2000), oxidative stress (Causton et al, 2001;Gasch et al, 2000;Koerkamp et al, 2002), pH (Causton et al, 2001), salt stress (Caba et al, 2005), sugar stress (Ando et al, 2006;Erasmus et al, 2003) and temperature change (Causton et al, 2001;Gasch et al, 2000;Homma et al, 2003;Sahara et al, 2002). However, very few studies have utilized production strains of yeast or have involved incubation in brewery wort (Smart, 2007).…”