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Regulation involved in difference in nitrogen requirements of Saccharomyces cerevisiae wine yeasts in alcoholic fermentation

ABSTRACT: The objective of this work is to identify, in enological condition, differences in transcriptomic regulation that may explain the differences in strains fermentation properties. For this, we compared the global expression patterns of 8 Saccharomyces cerevisiae strains with different nitrogen requirement (L2868, 4CAR1, Fermiflor, Zymasil, MTF1782, 7013, K1M, EC1118). The transcriptome was analyzed on cells fermenting in a nitrogen limited medium containing 100mg.l-1 assimilable nitrogen (SM100) and harvested at stationary phase (45g/L of CO2 produced and corresponding to 6% ethanol). At this stage the strains exhibited differences in fermentation rates. Moreover, the transcriptome was shown to be rather stable at this stage since growth was stopped for all cells and nutrients have been depleted (Rossignol et al. 2003).

ORGANISM(S): Saccharomyces cerevisiae

PROVIDER: GSE50626 | GEO | 2013/12/31

SECONDARY ACCESSION(S): PRJNA218531

REPOSITORIES: GEO

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Regulation involved in difference in nitrogen requirements of Saccharomyces cerevisiae wine yeasts in alcoholic fermentation

Project description:The objective of this work is to identify, in enological condition, differences in transcriptomic regulation that may explain the differences in strains fermentation properties. For this, we compared the global expression patterns of 8 Saccharomyces cerevisiae strains with different nitrogen requirement (L2868, 4CAR1, Fermiflor, Zymasil, MTF1782, 7013, K1M, EC1118). The transcriptome was analyzed on cells fermenting in a nitrogen limited medium containing 100mg.l-1 assimilable nitrogen (SM100) and harvested at stationary phase (45g/L of CO2 produced and corresponding to 6% ethanol). At this stage the strains exhibited differences in fermentation rates. Moreover, the transcriptome was shown to be rather stable at this stage since growth was stopped for all cells and nutrients have been depleted (Rossignol et al. 2003). Eight strains with different nitrogen requirement were analyzed (L2868, 4CAR1, Fermiflor, Zymasil, MTF1782, 7013, K1M, EC1118). This analysis includes two biological replicates for each strain.

2013-12-31 | E-GEOD-50626 | biostudies-arrayexpress

eQTL linkages in wine yeasts to decipher regulatory networks in wine fermentation

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eQTL linkages in wine yeasts to decipher regulatory networks in wine fermentation

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A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling.

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Transcriptomic response of the yeast Saccharomyces cerevisiae EC1118® during wine alcoholic fermentation under unusual nutrient starvations.

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Project description:Laboratory strains of Saccharmoyces cerevisiae have been widely used as a model for studying eukaryotic cells and mapping the molecular mechanisms of many different human diseases. Industrial wine yeasts, on the other hand, have been selected over hundreds of years on the basis of their adaptation to stringent environmental conditions and the organoleptic properties they confer to wine. Here, we applied a two-factor design to study the response of a standard laboratory strain, CEN.PK.113-7D, and an industrial wine yeast-strain, EC1118, to growth temperature at 15°C and 30°C under 12 nitrogen-limited, anaerobic steady-state chemostat cultures. Physiological characterization revealed that growth temperature strongly impacted biomass yields in both strains. Moreover, we observed that the wine yeast is better adapted to mobilizing resources for biomass and that the laboratory yeast exhibited higher fermentation rates. To elucidate mechanistic differences controlling the growth temperature response and underlying adaptive mechanisms between strains, DNA microarrays and targeted metabolome analysis were used. We identified 1007 temperature dependent genes and 473 strain dependent genes. The transcriptional response was used to identify highly correlated subnetworks of significantly changing genes in metabolism. We show that temperature differences most strongly affect nitrogen metabolism and the heat shock response. Lack of STRE mediated gene induction, coupled with reduced trehalose levels, indicates a decreased general stress response at 15°C relative to 30°C. Between strains, differential responses are centred around sugar uptake, nitrogen metabolism and expression of genes related to organoleptic properties. Our study provides global insight into how growth temperature exerts a differential physiological and transcriptional response in laboratory and wine strains of S. cerevisiae.

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2017-06-01 | GSE59504 | GEO

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2015-05-14 | GSE55083 | GEO

Transcriptomic analyses of three wine yeast strains duting their response to nitrogen availability

Project description:A time-course transcriptomic experiment was performed in three geographically different wine yeast strains in order to test differences in gene expression as response to different nitrogen availability mRNA amounts for different wine yeast strains at different nitrogen availability was determined along the fermentation of a syntethic must. mRNA determinations were made at different fermentation stages (12, 24, 36 and 96 h after innoculation) Please note that there are two replicates per each stage (i.e. two raw data files per each sample; R1.txt and R2.txt) and the data were combined to generate the normalized data for each stage (i.e. sample).

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