Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances

• Published in: Applied microbiology and biotechnology 2014-05, Vol.98 (9), p.4119-4135
• Main Authors: Treu, Laura, Campanaro, Stefano, Nadai, Chiara, Toniolo, Chiara, Nardi, Tiziana, Giacomini, Alessio, Valle, Giorgio, Blondin, Bruno, Corich, Viviana
• Format: Article
• Language: English
• Subjects: Adaptation; Amino acids; Analysis; Biomedical and Life Sciences; Biosynthesis; Biotechnology; Brewer's yeast; Efficiency; Ethanol; Fermentation; Food and Nutrition; Gene expression; Gene Expression Profiling; gene overexpression; genes; Genetic aspects; Genomes; Genomics; Glucose; Laboratories; Life Sciences; Metabolism; Microbial Genetics and Genomics; Microbiology; Microorganisms; Nitrogen; Nitrogen - metabolism; Nitrogen sources; Oxidative Stress; protective effect; Proteomics; Ribonucleic acid; RNA; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism; Saccharomyces cerevisiae - physiology; Sequence Analysis, RNA; stress response; Studies; Sulfur; sulfur amino acids; Transcription factors; Transcriptomics; Vineyards; Vitaceae; Wine - microbiology; Wine and wine making; wine yeasts; Wineries & vineyards; Wines; Yeast; Yeasts
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-014-5679-6

We used RNA-sequencing (RNA-seq) to analyze the expression profile of four vineyard strains of Saccharomyces cerevisiae having different fermentation performances. The expression profiles obtained in two steps of the fermentation process were compared with those obtained for the industrial wine strain EC1118 and for the laboratory strain S288c. The two strains with low fermentation efficiency, namely, S288c and the vineyard strain R103, exhibited markedly different expression profiles when compared to the other four strains. We also found that the vineyard strains P283 and P301 are characterized by a high expression of the transcription factor Met32p in the first step of the fermentation. Met32p, in coordination with the Hap4p transcription factor, determined the over-expression of the genes involved in the respiration processes, in the response to oxidative stress and in the sulfur amino acids biosynthesis. These combined actions are likely to increase the level of antioxidants whose protective effect could contribute to improve the fermentation process. Gene expression and phenotypic data revealed that the vineyard strain P301 has low nitrogen utilization in comparison to the other wine strains, combined with high fermentation efficiency. Analysis of the genes involved in fermentation stress response revealed a lower expression in strains characterized by low fermentation efficiency, particularly in the first fermentation phase. These findings evidenced the high variability of transcriptional profiles among different wine yeast strains and clarify their connection with complex phenotypic traits, such as the fermentation efficiency and the nitrogen sources utilization.