Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.

ABSTRACT: This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the early stages of wine fermentation, and genes required for optimal growth under these conditions. The main experimental method was quantitative fitness analysis by means of competition experiments in continuous culture of whole genome barcoded yeast knockout collections. This methodology allowed the identification of haploinsufficient genes, and homozygous deletions resulting in growth impairment in synthetic must. However, genes identified as haploproficient, or homozygous deletions resulting in fitness advantage, were of little predictive power concerning optimal growth in this medium. The relevance of these functions for enological performance of yeast was asse

SUBMITTER: Novo M 

PROVIDER: S-EPMC3764036 | biostudies-literature | 2013

REPOSITORIES: biostudies-literature