Comparing the transcriptomes of wine yeast strains: Toward understanding the interaction between environment and transcriptome during fermentation

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dc.contributor.authorRossouw, D.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.date.accessioned2011-05-15T15:56:35Z
dc.date.available2011-05-15T15:56:35Z
dc.date.issued2009
dc.description.abstractSystem-wide "omics" approaches have been widely applied to study a limited number of laboratory strains of Saccharomyces cerevisiae. More recently, industrial S. cerevisiae strains have become the target of such analyses, mainly to improve our understanding of biotechnologically relevant phenotypes that cannot be adequately studied in laboratory strains. Most of these studies have investigated single strains in a single medium. This experimental layout cannot differentiate between generally relevant molecular responses and strain- or media-specific features. Here we analyzed the transcriptomes of two phenotypically diverging wine yeast strains in two different fermentation media at three stages of wine fermentation. The data show that the intersection of transcriptome datasets from fermentations using either synthetic MS300 (simulated wine must) or real grape must (Colombard) can help to delineate relevant from "noisy" changes in gene expression in response to experimental factors such as fermentation stage and strain identity. The differences in the expression profiles of strains in the different environments also provide relevant insights into the transcriptional responses toward specific compositional features of the media. The data also suggest that MS300 is a representative environment for conducting research on wine fermentation and industrially relevant properties of wine yeast strains. © 2009 Springer-Verlag.
dc.description.versionArticle
dc.identifier.citationApplied Microbiology and Biotechnology
dc.identifier.citation84
dc.identifier.citation5
dc.identifier.issn1757598
dc.identifier.other10.1007/s00253-009-2204-4
dc.identifier.urihttp://hdl.handle.net/10019.1/9936
dc.subjectColombard
dc.subjectCompositional features
dc.subjectData sets
dc.subjectExperimental factors
dc.subjectExpression profile
dc.subjectFermentation media
dc.subjectMolecular response
dc.subjectMS300
dc.subjectS.cerevisiae
dc.subjectSaccharomyces cerevisiae
dc.subjectSingle medium
dc.subjectThree stages
dc.subjectTranscriptional response
dc.subjectTranscriptomes
dc.subjectTranscriptomics
dc.subjectWine fermentation
dc.subjectWine yeast
dc.subjectBiodegradation
dc.subjectFermentation
dc.subjectGene expression
dc.subjectWine
dc.subjectYeast
dc.subjectStrain
dc.subjectsulfur
dc.subjecttranscriptome
dc.subjectbiotechnology
dc.subjectcomparative study
dc.subjectfermentation
dc.subjectphenotype
dc.subjectyeast
dc.subjectarticle
dc.subjectcontrolled study
dc.subjectfermentation
dc.subjectfungal strain
dc.subjectgene expression
dc.subjectnitrogen metabolism
dc.subjectnonhuman
dc.subjectRNA analysis
dc.subjectSaccharomyces cerevisiae
dc.subjectCulture Media
dc.subjectFermentation
dc.subjectGene Expression Profiling
dc.subjectGene Expression Regulation, Fungal
dc.subjectIndustrial Microbiology
dc.subjectKinetics
dc.subjectSaccharomyces cerevisiae
dc.subjectVitis
dc.subjectWine
dc.subjectSaccharomyces cerevisiae
dc.subjectVitaceae
dc.titleComparing the transcriptomes of wine yeast strains: Toward understanding the interaction between environment and transcriptome during fermentation
dc.typeArticle
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