New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking

Abstract

During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approaches to analyze pheno-metabolomic diversity of a S. cerevisiae strain collection with different origins. Phenotypic and genetic characterization together with individual must fermentations were performed, and metabolites relevant to aromatic profiles were determined. Experimental results were projected onto a common coordinates system, revealing 17 statistical-relevant multi-dimensional modules, combining sets of most-correlated features of noteworthy biological importance. The present method allowed, as a breakthrough, to combine genetic, phenotypic and metabolomic data, which has not been possible so far due to difficulties in comparing different types of data. Therefore, the proposed computational approach revealed as successful to shed light into the holistic characterization of S. cerevisiae pheno-metabolome in must fermentative conditions. This will allow the identification of combined relevant features with application in selection of good winemaking strains.

Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation

“…These authors concluded that commercial wine strains are characterized by high biomass concentration and good fermentative performance, low acetate production, and low ethyl butyrate synthesis. More recently, and similar to the work presented here for S. cerevisiae mezcal strains, Franco-Duarte et al [12] established that, for their 24 S. cerevisiae strains, ethanol and organic acids (in particular acetic acid) concentration explained most of the metabolic differences among strains. The S. cerevisiae strains studied in more detail here produce comparable amounts of ethanol as the commercial strain Fermichamp, and the selected strains also led to high glycerol levels and were able to almost completely consume glucose and fructose during fermentation.…”

“…In winemaking, the use of pure yeast cultures allows a better control of the fermentations; however, it can also reduce the production of some desired metabolites, both from the yeast's metabolism itself and from transformation of precursors present in the grape must. For this purpose, it is increasingly seen more convenient to use different yeast genera and species, which can contribute or influence the chemical composition and the flavor of wines [4,5,12,13,17,19,21]. The volatile compounds produced by the strains analyzed in this study are of great aromatic value, especially the production of ethyl hexanoate and ethyl octanoate (apple note), isoamyl acetate (banana note), and phenyl ethyl acetate (fruity, floral notes), compounds which could render (in the appropriate amounts) good organoleptic characteristics to a wine.…”

Hyperspectral selection based algorithm for plant classification

“…For instanace, a multi objective heuristic algorithm based on analytic hierarchy process has been introduced in clinical medicine to find a discriminatory subset of genes that help diagnose and treat cancer [28]. Another study adopts the existing algorithms to select significant features from combined multi scale and different origin data and use them in biotechnological applications such as strain selection in winemaking [29]. This paper focuses on classifying different crops using feature selection algorithms and comparing the results with that of using the existing spectral indices.…”

Population Analysis and Evolution of Saccharomyces cerevisiae Mitogenomes

“…These results were somewhat expected, since yeasts used in laboratory applications undergo several mutations according to years and years of laboratory use, which leads to some adaptation and evolution. This was shown previously by several authors, but they focused only on nuclear genomic data [69][70][71][72][73][74][75]. Another important result was the separation, to some extent, of wine strains, which could justify an already adaptive evolution to a very specific biotechnological niche.…”