Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation

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dc.contributor.authorRossouw, D.en_ZA
dc.contributor.authorOlivares-Hernandes, R.en_ZA
dc.contributor.authorNielsen, J.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.date.accessioned2011-05-15T15:56:31Z
dc.date.available2011-05-15T15:56:31Z
dc.date.issued2009
dc.description.abstractCommercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic resource has been rather neglected by the scientific community because industrial strains are less easily manipulated than the limited number of laboratory strains that have been successfully employed to investigate fundamental aspects of cellular biology. However, laboratory strains are unsuitable for the study of many phenotypes that are of significant scientific and industrial interest. Here, we investigate whether a comparative transcriptomics and phenomics approach, based on the analysis of five phenotypically diverging industrial wine yeast strains, can provide insights into the molecular networks that are responsible for the expression of such phenotypes. For this purpose, some oenologically relevant phenotypes, including resistance to various stresses, cell wall properties, and metabolite production of these strains were evaluated and aligned with transcriptomic data collected during alcoholic fermentation. The data reveal significant differences in gene regulation between the five strains. While the genetic complexity underlying the various successive stress responses in a dynamic system such as wine fermentation reveals the limits of the approach, many of the relevant differences in gene expression can be linked to specific phenotypic differences between the strains. This is, in particular, the case for many aspects of metabolic regulation. The comparative approach therefore opens new possibilities to investigate complex phenotypic traits on a molecular level. Copyright © 2009, American Society for Microbiology. All Rights Reserved.
dc.description.versionArticle
dc.identifier.citationApplied and Environmental Microbiology
dc.identifier.citation75
dc.identifier.citation20
dc.identifier.issn992240
dc.identifier.other10.1128/AEM.01251-09
dc.identifier.urihttp://hdl.handle.net/10019.1/9894
dc.subjectAlcoholic fermentation
dc.subjectCell wall properties
dc.subjectCellular biology
dc.subjectComparative approach
dc.subjectDynamic Systems
dc.subjectGene regulations
dc.subjectGenetic complexity
dc.subjectGenetic resources
dc.subjectIndustrial strain
dc.subjectMetabolic regulations
dc.subjectMetabolite production
dc.subjectMolecular levels
dc.subjectMolecular networks
dc.subjectPhenotypic differences
dc.subjectPhenotypic traits
dc.subjectSaccharomyces cerevisiae
dc.subjectScientific community
dc.subjectStress response
dc.subjectTranscriptomics
dc.subjectWine fermentation
dc.subjectWine yeast
dc.subjectCell membranes
dc.subjectCytology
dc.subjectDynamical systems
dc.subjectFermentation
dc.subjectGene expression
dc.subjectMetabolism
dc.subjectPhysiology
dc.subjectWine
dc.subjectYeast
dc.subjectElasticity
dc.subjectalcohol
dc.subjectalcohol
dc.subjectcomparative study
dc.subjectdata acquisition
dc.subjectfermentation
dc.subjectgene expression
dc.subjectgenetic analysis
dc.subjectmetabolism
dc.subjectmetabolite
dc.subjectmolecular analysis
dc.subjectphenotype
dc.subjectspecies diversity
dc.subjectyeast
dc.subjectarticle
dc.subjectcell wall
dc.subjectcomparative study
dc.subjectfermentation
dc.subjectfungal metabolism
dc.subjectfungal strain
dc.subjectgene expression
dc.subjectheat shock
dc.subjectmetabolic regulation
dc.subjectmicrobial community
dc.subjectnonhuman
dc.subjectnucleotide sequence
dc.subjectosmotic stress
dc.subjectoxidative stress
dc.subjectphenotype
dc.subjectSaccharomyces cerevisiae
dc.subjecttranscriptomics
dc.subjectwine
dc.subjectSaccharomyces cerevisiae
dc.titleComparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation
dc.typeArticle
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