Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation

Tesnière, Catherine; Brice, Claire; Blondin, Bruno

doi:10.1007/s00253-015-6810-z

Cited by 73 publications

(65 citation statements)

References 90 publications

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“…It has been previously described that nitrogen concentration below 140 mg/L are limiting to growth and result in a decrease of the fermentation rate by S. cerevisiae , an increase the risk of sluggish and stuck fermentation as well as an increase in residual sugars (Bell and Henschcke, 2005; Martínez-Moreno et al, 2012; Tesnière et al, 2015). However, according to our results, both 100N control fermentations inoculated just with S. cerevisiae were able to be completed in 7–8 days (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

et al. 2016

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The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. However, the interactions between these yeasts are not well understood, especially those regarding the availability of nutrients. The aim of the present study was to analyze the effect of nitrogen and sugar concentration on the evolution of mixed yeast populations on controlled laboratory-scale fermentations monitored by density, plate culturing, PCR-DGGE and sugar and nitrogen consumption. Furthermore, the effect of the time of inoculation of Saccharomyces cerevisiae respect the initial co-inoculation of three non-Saccharomyces yeasts was evaluated over the evolution of fermentation. Our results have shown that S. cerevisiae inoculation during the first 48 h conferred a stabilizing effect over the fermentations with non-Saccharomyces strains tested and, generally, reduced yeast diversity at the end of the fermentation. On the other hand, nitrogen limitation increased the time of fermentation and also the proportion of non-Saccharomyces yeasts at mid and final fermentation. High sugar concentration resulted in different proportions of the inoculated yeast depending on the time of S. cerevisiae inoculation. This work emphasizes the importance of the concentration of nutrients on the evolution of mixed fermentations and points to the optimal conditions for a stable fermentation in which the inoculated yeasts survived until the end.

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Section: Resultsmentioning

confidence: 99%

Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

et al. 2016

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“…Most of the genes encoding for the aromatic amino acid biosynthetic enzymes are regulated by the transcriptional activator Gcn4p which is a key player of the TOR pathway. Gcn4p participates in the regulation of the metabolic pathway GAAC (Hinnebusch and Fink 1983) and is potentially involved in the regulation of the NCR pathway (Tesniere et al 2015). Besides its association with the TOR pathway, it was demonstrated that mutations within ARO1 can cause the accumulation of intermediate metabolites (Lucchini et al 1978) and disrupt the biosynthesis of certain amino acids.…”

Section: Discussionmentioning

confidence: 99%

“…We were also able to validate the role of ALP1 , encoding for an arginine transporter controlled by the NCR system. The nitrogen environment changes during fermentation, and yeast cells need to readapt their nitrogen metabolism (Tesniere et al 2015). To achieve this, the NCR system is regulated by TOR activity, and previous studies have demonstrated that strains can have differences in TOR that impact their capacity to ferment (Brice et al 2014a).…”

Section: Discussionmentioning

confidence: 99%

“…Expression of CPS1 is under the influence of NCR and more precisely the transcription factor Gln3p (Bordallo and Suarez-Rendueles 1993), which is in agreement with NCR being upregulated in the presence of arginine (Godard et al 2007). Changes in CPS1 activity can perturb the equilibrium of the nitrogen pool, impacting the TOR pathway and affecting NCR activity together with YAN consumption (Tesniere et al 2015). In connection with these results, the pyruvate decarboxylase activity of Pdc1 is regulated by the protein phosphatase, Sit4p, which is also an important component of the TOR pathway.…”

Section: Discussionmentioning

confidence: 99%

“…Two of these genes, GLT1 and GDH2 (a glutamate synthetase and a glutamate dehydrogenase, respectively), belong to the central nitrogen metabolism pathway. Nevertheless, this study only involved two different genetic backgrounds and omitted a larger number of strains derived from different origins that may have developed independent adaptive responses to nitrogen assimilation based on the availability of nitrogen compounds in the distinct environments (Cubillos et al 2011; Salinas et al 2012; Tesniere et al 2015). …”

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confidence: 99%

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Identification of Nitrogen Consumption Genetic Variants in Yeast Through QTL Mapping and Bulk Segregant RNA-Seq Analyses

Cubillos

Brice

Molinet

et al. 2017

G3 Genes|Genomes|Genetics

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Saccharomyces cerevisiae is responsible for wine must fermentation. In this process, nitrogen represents a limiting nutrient and its scarcity results in important economic losses for the wine industry. Yeast isolates use different strategies to grow in poor nitrogen environments and their genomic plasticity enables adaptation to multiple habitats through improvements in nitrogen consumption. Here, we used a highly recombinant S. cerevisiae multi-parent population (SGRP-4X) derived from the intercross of four parental strains of different origins to identify new genetic variants responsible for nitrogen consumption differences during wine fermentation. Analysis of 165 fully sequenced F12 segregants allowed us to map 26 QTL in narrow intervals for 14 amino acid sources and ammonium, the majority of which represent genomic regions previously unmapped for these traits. To complement this strategy, we performed Bulk segregant RNA-seq (BSR-seq) analysis in segregants exhibiting extremely high and low ammonium consumption levels. This identified several QTL overlapping differentially expressed genes and refined the gene candidate search. Based on these approaches, we were able to validate ARO1, PDC1, CPS1, ASI2, LYP1, and ALP1 allelic variants underlying nitrogen consumption differences between strains, providing evidence of many genes with small phenotypic effects. Altogether, these variants significantly shape yeast nitrogen consumption with important implications for evolution, ecological, and quantitative genomics.

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Dynamic genome‐scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation

Scott

Henriques

Smid

et al. 2023

Biotech & Bioengineering

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Fermentation employing Saccharomyces cerevisiae has produced alcoholic beverages and bread for millennia. More recently, S. cerevisiae has been used to manufacture specific metabolites for the food, pharmaceutical, and cosmetic industries. Among the most important of these metabolites are compounds associated with desirable aromas and flavors, including higher alcohols and esters. Although the physiology of yeast has been well‐studied, its metabolic modulation leading to aroma production in relevant industrial scenarios such as winemaking is still unclear. Here we ask what are the underlying metabolic mechanisms that explain the conserved and varying behavior of different yeasts regarding aroma formation under enological conditions? We employed dynamic flux balance analysis (dFBA) to answer this key question using the latest genome‐scale metabolic model (GEM) of S. cerevisiae. The model revealed several conserved mechanisms among wine yeasts, for example, acetate ester formation is dependent on intracellular metabolic acetyl‐CoA/CoA levels, and the formation of ethyl esters facilitates the removal of toxic fatty acids from cells using CoA. Species‐specific mechanisms were also found, such as a preference for the shikimate pathway leading to more 2‐phenylethanol production in the Opale strain as well as strain behavior varying notably during the carbohydrate accumulation phase and carbohydrate accumulation inducing redox restrictions during a later cell growth phase for strain Uvaferm. In conclusion, our new metabolic model of yeast under enological conditions revealed key metabolic mechanisms in wine yeasts, which will aid future research strategies to optimize their behavior in industrial settings.

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Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation

Cited by 73 publications

References 90 publications

Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

Identification of Nitrogen Consumption Genetic Variants in Yeast Through QTL Mapping and Bulk Segregant RNA-Seq Analyses

Dynamic genome‐scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation

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