Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

Abstract

BackgroundThe introduction of yeast starter cultures consisting in a blend of Saccharomyces cerevisiae and non-Saccharomyces yeast strains is emerging for production of wines with improved complexity of flavor. The rational use of this approach is, however, dependent on knowing the impact that co-inoculation has in the physiology of S. cerevisiae. In this work the transcriptome of S.cerevisiae was monitored throughout a wine fermentation, carried out in single culture or in a consortium with Hanseniasporaguilliermondii, this being the first time that this relevant yeast–yeast interaction is examined at a genomic scale.ResultsCo-inoculation with H. guilliermondii reduced the overall genome-wide transcriptional response of S. cerevisiae throughout the fermentation, which was attributable to a lower fermentative activity of S. cerevisiae while in the mixed-fermentation. Approximately 350 genes S. cerevisiae genes were found to be differently expressed (FDR < 0.05) in response to the presence of H. guilliermondii in the fermentation medium. Genes involved in biosynthesis of vitamins were enriched among those up-regulated in the mixed-culture fermentation, while genes related with the uptake and biosynthesis of amino acids were enriched among those more expressed in the single-culture. The differences in the aromatic profiles of wines obtained in the single and in the mixed-fermentations correlated with the differential expression of S. cerevisiae genes encoding enzymes required for formation of aroma compounds.ConclusionsBy integrating results obtained in the transcriptomic analysis performed with physiological data our study provided, for the first time, an integrated view into the adaptive responses of S. cerevisiae to the challenging environment of mixed culture fermentation. The availability of nutrients, in particular, of nitrogen and vitamins, stands out as a factor that may determine population dynamics, fermentative activity and by-product formation.Electronic supplementary materialThe online version of this article (doi:10.1186/s12934-015-0318-1) contains supplementary material, which is available to authorized users.

Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation

“…Gene RRI2 is a subunit of the COP9 signalosome complex, which plays a role in the mating pheromone response (Maytal-Kivity et al 2002, Wee et al 2002. Similar results were reported by Barbosa et al (2015), where yeast with a higher fermentative activity could result in the increased expression of genes related to fermentation stress response. Such induced ESR genes could be due to a higher activity of yeast in the fermentation with added BCAAs.…”

“…This is consistent with the results of this study. In addition, PDC5 encoding decarboxylases and AAD3, AAD4, AAD14, ADH2 encoding dehydrogenases were up-regulated in response to addition of BCAAs, which could facilitate yeast to metabolise BCAAs and produce more higher alcohols (Marks et al 2003, Barbosa et al 2015. The expression of GAP1 is controlled by nitrogen catabolite repression (NCR) (Magasanik and Kaiser 2002), which is strongly repressed when there is yeast-preferred N (such as ammonium and glutamine) in the medium, but is depressed in a medium containing only low N (such as proline) or when cells are starved for N (McCusker and Haber 1990).…”

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

“…Previously, Lage et al [22] have observed the same effect using a co-culture of H. guilliermondii and the same commercial strain of S. cerevisiae used herein. Later, Barbosa et al [79] showed that the presence of the non-Saccharomyces strain of H. guilliermondii had an evident regulatory control of S. cerevisiae genes that impact H 2 S liberation during wine fermentation [86][87][88]. In this line, we could only speculate that Mp39 could have a similar effect on the transcriptome of S. cerevisiae.…”

“…The isolate Mp39 was selected to conduct fermentations, either in single-or in mixed-culture with the commercial strain S. cerevisiae UCD522, based on the high tolerance to ethanol and SO 2 levels (up to 9% (v/v) and 2 mM, respectively), the good growth performance in GJM 267 , high β-glycosidase, β-lyase and protease activities, and low ability to produce H 2 S. Given the known effect of nitrogen availability on S. cerevisiae performance during alcoholic fermentation either in single [47,52,77,78] or in mixed-culture with non-Saccharomyces yeast [22,79], the fermentation trials were conducted under two different nitrogen regimes.…”

Rapid sensory-directed methodology for the selection of high-quality aroma wines

“…For ensuring complete alcoholic fermentation mixed inoculations of selected strains of these species with S. cerevisiae are usually employed . Hence, inoculating mixed cultures of yeasts generating quality aromas has been revealed as an interesting tool in the wine industry for limiting the potential uniformity of aromatic characteristics of final wine and gaining in sensory complexity …”