Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon‐sufficient, nitrogen‐limited fermentative conditions

• Published in: FEMS yeast research 2014-05, Vol.14 (3), p.412-424
• Main Authors: Orellana, Marcelo, Aceituno, Felipe F, Slater, Alex W, Almonacid, Leonardo I, Melo, Francisco, Agosin, Eduardo
• Format: Article
• Language: English
• Subjects: alcoholic fermentation; Anaerobiosis; biochemical pathways; biosynthesis; Carbon - metabolism; Dissolved oxygen; Environmental conditions; environmental factors; Ergosterol; Ethanol; Fermentation; gene expression; Gene regulation; genes; Metabolic Networks and Pathways; Metabolic pathways; Metabolism; Metabolome; Mitochondria; Nitrogen - metabolism; Oxidative Stress; oxygen; Oxygen - metabolism; oxygen impulse; physiological response; Physiology; Saccharomyces cerevisiae; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - genetics; sugars; Transcription; transcription (genetics); Transcriptome; transcriptomics; Vitaceae; Wine; Wine - microbiology; wine quality; wine yeast; wine yeasts; Wines; Yeast
• ISSN: 1567-1356; 1567-1364
• DOI: 10.1111/1567-1364.12135

During alcoholic fermentation, Saccharomyces cerevisiae is exposed to continuously changing environmental conditions, such as decreasing sugar and increasing ethanol concentrations. Oxygen, a critical nutrient to avoid stuck and sluggish fermentations, is only discretely available throughout the process after pump‐over operation. In this work, we studied the physiological response of the wine yeast S. cerevisiae strain EC1118 to a sudden increase in dissolved oxygen, simulating pump‐over operation. With this aim, an impulse of dissolved oxygen was added to carbon‐sufficient, nitrogen‐limited anaerobic continuous cultures. Results showed that genes related to mitochondrial respiration, ergosterol biosynthesis, and oxidative stress, among other metabolic pathways, were induced after the oxygen impulse. On the other hand, mannoprotein coding genes were repressed. The changes in the expression of these genes are coordinated responses that share common elements at the level of transcriptional regulation. Beneficial and detrimental effects of these physiological processes on wine quality highlight the dual role of oxygen in ‘making or breaking wines’. These findings will facilitate the development of oxygen addition strategies to optimize yeast performance in industrial fermentations.