Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition

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dc.contributor.authorValdetara, Federicaen_ZA
dc.contributor.authorSkalic, Mihaen_ZA
dc.contributor.authorFracassetti, Danielaen_ZA
dc.contributor.authorLouw, Marlien_ZA
dc.contributor.authorCompagno, Concettaen_ZA
dc.contributor.authorDu Toit, Mareten_ZA
dc.contributor.authorFoschino, Robertoen_ZA
dc.contributor.authorPetrovic, Urosen_ZA
dc.contributor.authorDivol, Benoiten_ZA
dc.contributor.authorVigentini, Ileanaen_ZA
dc.date.accessioned2022-07-27T09:09:40Z
dc.date.available2022-07-27T09:09:40Z
dc.date.issued2020-03-10
dc.descriptionCITATION: Valdetara, F. et al. 2020. Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition. Food Microbiology, 90. doi:10.1016/j.fm.2020.103483.en_ZA
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-microbiologyen_ZA
dc.description.abstractSulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage yeasts, including Brettanomyces bruxellensis. However, this chemical does not exert the same effectiveness on different B. bruxellensis yeasts since some strains can proliferate in the final product leading to a negative sensory profile due to 4-ethylguaiacol and 4-ethylphenol. Thus, the capability of deciphering the general molecular mechanisms characterizing this yeast species’ response in presence of SO2 stress could be considered strategic for a better management of SO2 in winemaking. A RNA-Seq approach was used to investigate the gene expression of two strains of B. bruxellensis, AWRI 1499 and CBS 2499 having different genetic backgrounds, when exposed to a SO2 pulse. Results revealed that sulphites affected yeast culturability and metabolism, but not volatile phenol production suggesting that a phenotypical heterogeneity could be involved for the SO2 cell adaptation. The transcriptomics variation in response to SO2 stress confirmed the strain-related response in B. bruxellensis and the GO analysis of common differentially expressed genes showed that the detoxification process carried out by SSU1 gene can be considered as the principal specific adaptive response to counteract the SO2 presence. However, nonspecific mechanisms can be exploited by cells to assist the SO2 tolerance; namely, the metabolisms related to sugar alcohol (polyols) and oxidative stress, and structural compounds.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0740002020300721?via%3Dihub
dc.description.versionPublishers versionen_ZA
dc.format.extent11 pages : illustrationsen_ZA
dc.identifier.citationValdetara, F. et al. 2020. Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition. Food Microbiology, 90. doi:10.1016/j.fm.2020.103483.en_ZA
dc.identifier.issn0740-0020 (print)
dc.identifier.otherdoi:10.1016/j.fm.2020.103483
dc.identifier.urihttp://hdl.handle.net/10019.1/125553
dc.language.isoen_ZAen_ZA
dc.publisherElsevieren_ZA
dc.rights.holderElsevieren_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectBrettanomyces bruxellensisen_ZA
dc.subjectWine -- Spoilage -- Preventionen_ZA
dc.subjectWine -- Flavor and odoren_ZA
dc.subjectBrettanomyces -- Controlen_ZA
dc.titleTranscriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine conditionen_ZA
dc.typeArticleen_ZA
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