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Garrigós V, Picazo C, Dengler L, Ewald JC, Matallana E, Aranda A. Cytosolic Peroxiredoxin TSA1 Influences Acetic Acid Metabolism and pH Homeostasis in Wine Yeasts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2025; 73:8015-8025. [PMID: 40120136 DOI: 10.1021/acs.jafc.4c13199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/25/2025]
Abstract
Acetic acid is a key metabolite in yeast fermentation, influencing wine quality through its role in volatile acidity. In Saccharomyces cerevisiae, acetic acid production involves aldehyde dehydrogenases, primarily Ald6p during fermentation and Ald4p under respiratory conditions. However, the regulatory mechanisms of these enzymes throughout fermentation and how they differ in commonly used strains remain partially unclear. This study explores cytosolic peroxiredoxin Tsa1p as a novel regulator of acetic acid metabolism. TSA1 gene deletion revealed strain-dependent effects on acetic acid metabolism and tolerance, showing reduced production and enhanced consumption in the laboratory media. Under respiration, Ald4p-driven acetic acid production, which raises extracellular pH, was mitigated by the absence of Tsa1p. During wine fermentation, TSA1 deletion decreased the initial acetic acid surge by downregulating the ALD6 transcription and enzymatic activity. These findings establish Tsa1p as a metabolic regulator and a potential target for modulating acetic acid levels to manage volatile acidity and improve wine quality.
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Affiliation(s)
- Víctor Garrigós
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, C/Catedrático Agustín Escardino 9, 46980 Paterna, Valencia, Spain
| | - Cecilia Picazo
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, C/Catedrático Agustín Escardino 9, 46980 Paterna, Valencia, Spain
| | - Lisa Dengler
- Interfaculty Institute of Cell Biology (IZB), University of Tuebingen, Auf der Morgenstelle 15, 72076 Tuebingen, Germany
| | - Jennifer C Ewald
- Interfaculty Institute of Cell Biology (IZB), University of Tuebingen, Auf der Morgenstelle 15, 72076 Tuebingen, Germany
| | - Emilia Matallana
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, C/Catedrático Agustín Escardino 9, 46980 Paterna, Valencia, Spain
| | - Agustín Aranda
- Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, C/Catedrático Agustín Escardino 9, 46980 Paterna, Valencia, Spain
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My R, Gupte AP, Bizzotto E, Frizzarin M, Antoniali P, Campanaro S, Favaro L. Unveiling the fitness of Saccharomyces cerevisiae strains for lignocellulosic bioethanol: a genomic exploration through fermentation stress tests. N Biotechnol 2025; 85:63-74. [PMID: 39675422 DOI: 10.1016/j.nbt.2024.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 12/02/2024] [Accepted: 12/12/2024] [Indexed: 12/17/2024]
Abstract
Lignocellulosic biomass holds significant promise as a substrate for bioethanol production, yet the financial viability of lignocellulosic fermentation poses challenges. The pre-treatment step needed for lignocellulosic substrates generates inhibitors that impede Saccharomyces cerevisiae growth, affecting the fermentation process and overall yield. In modern sugarcane-to-ethanol plants, a rapid succession of yeast strains occurs, with dominant strains prevailing. Therefore, yeast strains with both dominance potential and inhibitor tolerance are crucial towards the development of superior strains with industrial fitness. This study adopted a hybrid approach combining biotechnology and bioinformatics to explore a cluster of 20 S. cerevisiae strains, including industrial and oenological strains exhibiting diverse phenotypic features. In-depth genomic analyses focusing on gene copy number variations (CNVs) and single nucleotide polymorphisms (SNPs) were conducted and compared with results from fermentation tests once inoculated in multiple strains kinetics under stressing conditions such as low nitrogen availability and high formic or acetic acid levels. Some strains showed high resistance to biotic stress and acetic acid. Moreover, four out of 20 strains - namely S. cerevisiae YI30, Fp89, Fp90 and CESPLG05 - displayed promising resistance also to formic acid, the most impactful weak acids in pre-treated lignocellulosic biomass. These strains have the potential to be used for the development of superior S. cerevisiae strains tailored for lignocellulosic bioethanol production.
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Affiliation(s)
- Rebecca My
- Department of Agronomy, Food, Natural resources, Animals and the Environment (DAFNAE), University of Padova, Agripolis, Legnaro 35020, Italy
| | - Ameya Pankaj Gupte
- Department of Agronomy, Food, Natural resources, Animals and the Environment (DAFNAE), University of Padova, Agripolis, Legnaro 35020, Italy
| | - Edoardo Bizzotto
- Department of Biology, University of Padova, Padova 35131, Italy
| | | | | | | | - Lorenzo Favaro
- Department of Agronomy, Food, Natural resources, Animals and the Environment (DAFNAE), University of Padova, Agripolis, Legnaro 35020, Italy; Department of Microbiology, Stellenbosch University, Private Bag X1, South Africa 7602, South Africa.
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Zhou Z, Ding H, Shi C, Peng S, Zhu B, An X, Li H. Enhanced butanol tolerance and production from puerariae slag hydrolysate by Clostridium beijerinckii through metabolic engineering and process regulation strategies. BIORESOURCE TECHNOLOGY 2025; 419:132035. [PMID: 39755159 DOI: 10.1016/j.biortech.2025.132035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2024] [Revised: 12/21/2024] [Accepted: 01/01/2025] [Indexed: 01/06/2025]
Abstract
Butanol is a more desirable second-generation biomass energy source. Acetone-butanol-ethanol (ABE) fermentation using Clostridium spp. is a promising method for butanol production. However, the toxicity of butanol to the producing strains leading to its low yield and the high cost of feedstock are the main obstacles limiting the ABE fermentation industry. In this study, to enhance the butanol tolerance and production in Clostridium beijerinckii D9, the strategies of metabolic engineering and process regulation were employed. With this effort, a recombinant strain D9/pykA was successfully developed. Furthermore, the effect of exogenous fermentation waste streams and their two-stage addition strategy on ABE fermentation was also investigated. Under the optimal condition, the highest butanol and total solvent production of 11.20 ± 0.58 g/L and 13.65 ± 0.51 g/L was achieved in C. beijerinckii D9/pykA, representing increases of 40.70 % and 37.05 %, respectively, compared to the original strain D9. Additionally, the results of the physiological mechanism revealed that the two-stage fermentation waste stream addition improved NADH synthesis and upregulated key genes involved in butanol biosynthesis, and thus enhancing the production. These insights could provide a foundation for further optimization of ABE fermentation processes and offer promising avenues for improving other similar research.
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Affiliation(s)
- Zhiyou Zhou
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Huanhuan Ding
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Chaoyue Shi
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Shuaiyin Peng
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Biao Zhu
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Xuejiao An
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Hanguang Li
- College of Bioscience and Bioengineering, Institute of Applied Microbiology, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
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Figueroa D, Ruiz D, Tellini N, De Chiara M, Kessi-Pérez EI, Martínez C, Liti G, Querol A, Guillamón JM, Salinas F. Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast. Microbiol Spectr 2025; 13:e0179424. [PMID: 39772912 PMCID: PMC11792454 DOI: 10.1128/spectrum.01794-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Accepted: 12/09/2024] [Indexed: 01/11/2025] Open
Abstract
Nitrogen limitations in the grape must be the main cause of stuck fermentations during the winemaking process. In Saccharomyces cerevisiae, a genetic segment known as region A, which harbors 12 protein-coding genes, was acquired horizontally from a phylogenetically distant yeast species. This region is mainly present in the genome of wine yeast strains, carrying genes that have been associated with nitrogen utilization. Despite the putative importance of region A in yeast fermentation, its contribution to the fermentative process is largely unknown. In this work, we used a wine yeast strain to evaluate the contribution of region A to the fermentation process. To do this, we first sequenced the genome of the wine yeast strain using long-read sequencing and determined that region A is present in a single copy. We then implemented an optogenetic system in this wine yeast strain to precisely regulate the expression of each gene, generating a collection of 12 strains that allow for light-activated gene expression. To evaluate the role of these genes during fermentation, we assayed this collection using microculture and fermentation experiments in synthetic must with varying amounts of nitrogen concentration. Our results show that changes in gene expression for genes within this region can impact growth parameters and fermentation rate. We additionally found that the expression of various genes in region A is necessary to complete the fermentation process and prevent stuck fermentations under low nitrogen conditions. Altogether, our optogenetics-based approach demonstrates the importance of region A in completing fermentation under nitrogen-limited conditions.IMPORTANCEStuck fermentations due to limited nitrogen availability in grape must represent one of the main problems in the winemaking industry. Nitrogen limitation in grape must reduces yeast biomass and fermentation rate, resulting in incomplete fermentations with high levels of residual sugar, undesired by-products, and microbiological instability. Here, we used an optogenetic approach to demonstrate that expression of genes within region A is necessary to complete fermentations under low nitrogen availability. Overall, our results suggest that region A is a genetic signature for adaptation to low nitrogen conditions.
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Affiliation(s)
- David Figueroa
- Laboratorio de Genómica Funcional, Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- ANID–Millennium Science Initiative–Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Diego Ruiz
- Laboratorio de Genómica Funcional, Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- ANID–Millennium Science Initiative–Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Nicolò Tellini
- Université Côte d'Azur, CNRS, INSERM, IRCAN, Nice, France
| | | | - Eduardo I. Kessi-Pérez
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Claudio Martínez
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Gianni Liti
- Université Côte d'Azur, CNRS, INSERM, IRCAN, Nice, France
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos – Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - José M. Guillamón
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos – Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Francisco Salinas
- Laboratorio de Genómica Funcional, Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- ANID–Millennium Science Initiative–Millennium Institute for Integrative Biology (iBio), Santiago, Chile
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Bai C, Fan B, Hao J, Yao Y, Ran S, Wang H, Li H, Wei R. Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines. Foods 2025; 14:235. [PMID: 39856901 PMCID: PMC11764576 DOI: 10.3390/foods14020235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2024] [Revised: 01/02/2025] [Accepted: 01/10/2025] [Indexed: 01/27/2025] Open
Abstract
The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation. Enrichment analysis indicated that metabolic pathways related to the synthesis, decomposition, transformation, and utilization of sugars, amino acids, and fatty acids were involved in the formation of key flavor compounds in wine. Metagenomic analysis revealed that Saccharomyces, Hanseniaspora, Zygosaccharomyces, Wickerhamiella, Lactobacillus, and Fructobacillus were the dominant taxa during spontaneous fermentation. They were significantly positively correlated with organic acids, fatty acids, esters, phenols, aldehydes, terpenes, and phenols. In conclusion, this research provides new insights into the metabolic pathways of key flavor compounds formed by indigenous microorganisms during wine fermentation.
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Affiliation(s)
- Chunyan Bai
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China; (C.B.); (B.F.); (J.H.); (Y.Y.); (S.R.)
- Beijing Hongxing Liuquxiang Co., Ltd., Liuquxiang Branch Company, Industrial Zone, Qixian, Jinzhong 030900, China
| | - Boyuan Fan
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China; (C.B.); (B.F.); (J.H.); (Y.Y.); (S.R.)
| | - Jinmei Hao
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China; (C.B.); (B.F.); (J.H.); (Y.Y.); (S.R.)
| | - Yuan Yao
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China; (C.B.); (B.F.); (J.H.); (Y.Y.); (S.R.)
| | - Shiming Ran
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China; (C.B.); (B.F.); (J.H.); (Y.Y.); (S.R.)
- Xinjiang Deyun Xingtai Agriculture Co., Ltd., No. 32, Dingxin Road, Fuhai, Altay 836400, China
| | - Hua Wang
- College of Enology, Northwest A&F University, No. 22, Xinong Road, Yangling, Xianyang 712100, China; (H.W.); (H.L.)
| | - Hua Li
- College of Enology, Northwest A&F University, No. 22, Xinong Road, Yangling, Xianyang 712100, China; (H.W.); (H.L.)
| | - Ruteng Wei
- College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China; (C.B.); (B.F.); (J.H.); (Y.Y.); (S.R.)
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López-Lira C, Valencia P, Urtubia A, Landaeta E, Tapia RA, Franco W. Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina. Foods 2024; 13:4166. [PMID: 39767108 PMCID: PMC11675325 DOI: 10.3390/foods13244166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2024] [Revised: 09/28/2024] [Accepted: 10/03/2024] [Indexed: 01/11/2025] Open
Abstract
In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (Candida zemplinina, Candida oleophila, and Candida boidinii) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.3-22.8 ppb, with a very marked odorant activity value (OAV). In addition, malic acid was detected due to its influence on yeast metabolism and, consequently, on aroma production. Using a Y15 enzymatic autoanalyzer, residues of 1.30 g/L in ONS and 1.35 g/L in INS were obtained on the last day of alcoholic fermentation. In summary, we obtained promising results concerning the production of wine with enhanced functionalities due to higher concentrations of some volatile and polyphenolic compounds.
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Affiliation(s)
- Claudia López-Lira
- Departamento de Química y Bioprocesos, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile;
| | - Pedro Valencia
- Centro de Investigación Daniel Alkalay Lowitt, Universidad Técnico Federico Santa María, Av. España 1680, Valparaíso 2390123, Chile;
| | - Alejandra Urtubia
- Departamento de Ingeniería Química Medio Ambiental, Universidad Técnico Federico Santa María, Av. España1680, Valparaíso 2390123, Chile;
| | - Esteban Landaeta
- Escuela de Ingeniería, Universidad Central, Av. Santa Isabel 1186, Santiago 8330563, Chile;
| | - Ricardo A. Tapia
- Facultad de Química y Farmacia, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 6094411, Chile;
| | - Wendy Franco
- Departamento de Química y Bioprocesos, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile;
- Departamento de Ciencias de la Salud, Nutrición y Dietética, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile
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Yu H, Li Z, Zheng D, Chen C, Ge C, Tian H. Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis. Food Res Int 2024; 196:115036. [PMID: 39614478 DOI: 10.1016/j.foodres.2024.115036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 08/17/2024] [Accepted: 09/01/2024] [Indexed: 12/01/2024]
Abstract
In the production of Huangjiu (Chinese rice wine), fermentation microbiota plays a crucial role in flavor formation. This study investigates the microbial dynamics and metabolic pathways that shape the flavor profiles of Huangjiu using different starters. Sensory evaluation and metabolite analysis of six starters revealed significant differences in ester, fruity, and sweet aromas. Saccharomyces, Aspergillus, and Rhizopus were identified as the dominant genera significantly impacting fermentation. Metagenomic species and functional gene annotations of Huangjiu starters elucidated the metabolic pathways for key flavor compounds synthesis pathways. Enzyme genes involved in these pathways were classified and annotated to microbial genera using the NR database, identifying 231 classes of relevant catalytic enzymes and 154 microbial genera. A metabolic relationship between flavor compound formation and different microbial genera was established using catalytic enzymes as a bridge. This study highlights the impact of starter composition on the final product and provides new insights for optimizing starters to enhance Huangjiu flavor quality.
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Affiliation(s)
- Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Ziqing Li
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Danwei Zheng
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Chang Ge
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
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8
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Bernardi B, Michling F, Fröhlich J, Wendland J. Mosaic Genome of a British Cider Yeast. Int J Mol Sci 2023; 24:11232. [PMID: 37446410 DOI: 10.3390/ijms241311232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has a Saccharomyces uvarum genome into which ~102 kb of S. eubayanus DNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV between YNL182C and YNL239W. Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentified S. eubayanus ancestor. Interestingly, a second introgression event added ~66 kb of DNA from Torulaspora microellipsoides to the left telomere of SuCHRX. This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this region FOT1 and FOT2 encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate.
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Affiliation(s)
- Beatrice Bernardi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | | | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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González-Jiménez MDC, Mauricio JC, Moreno-García J, Puig-Pujol A, Moreno J, García-Martínez T. Endogenous CO 2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production. Microorganisms 2023; 11:1630. [PMID: 37512803 PMCID: PMC10385240 DOI: 10.3390/microorganisms11071630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/30/2023] [Accepted: 06/19/2023] [Indexed: 07/30/2023] Open
Abstract
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome-proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines.
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Affiliation(s)
- María Del Carmen González-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Anna Puig-Pujol
- Department of Enological Research, Institute of Agrifood Research and Technology, Catalan Institute of Vine and Wine (IRTA, INCAVI), Plaça Àgora 2, 08720 Barcelona, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
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Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae. Food Microbiol 2023; 111:104193. [PMID: 36681397 DOI: 10.1016/j.fm.2022.104193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot was used to analyze 30 different fermentation conditions at two turbidity levels with several factors tested: (i) initial addition of nitrogen either organic (with a mixture of amino acids - MixAA) or inorganic with di-ammonium phosphate (DAP) at different concentrations, (ii) variation of the ratio of inorganic/organic nitrogen (MixAA and DAP) and (iii) addition of different single amino acids (alanine, arginine, aspartic acid and glutamic acid). A metabolomic analysis was carried out on all resulting wines to have a global vision of the impact of nitrogen on more than sixty aromatic molecules of various families. Then, at the end of the alcoholic fermentation, the wines were micro-distilled. A first interesting observation was that the aroma profiles of both wines and distillates were close, indicating that the concentration factor is rather similar for the different aromas studied. Secondly, the fermentation kinetics and aroma results have shown that the nitrogen concentration effect prevailed over the nature of nitrogen. Although the lipid concentration was in excess, an interaction between the assimilable nitrogen and lipid contents was still observed in wines or in micro-distillates. Alanine is involved in the synthesis of acetaldehyde, isobutanol, isoamyl alcohol and isoamyl acetate. Finally, it was demonstrated that modifying the ratio of assimilable nitrogen in musts is not an interesting technological response to improve the aromatic profile of wines and brandies. Indeed, unbalance the physiological ratio of the must by adding a single source of assimilable nitrogen (organic or inorganic) has been shown to deregulate the synthesis of most of the fermentation aromas produced by the yeast. Wine metabolomic analysis confirmed the results that had been observed in micro-distillates but also in the other aromatic families, especially on terpenes. The contribution of solid particles, but also yeast biosynthesis (via sterol management in must) to wine terpenes is discussed. Indeed, the synthesis of terpenes in this oenological context seems to be favored, especially since the concentration of assimilable nitrogen (in addition to the lipid content) favor their accumulation in the medium. A non-negligible vintage effect on the terpene profile was also demonstrated with variations in their distribution depending on the years. Thus, the present study focuses on the metabolism of wine yeasts under different environmental conditions (nitrogen and lipid content) and on the impact of distillation on the fate of flavor compounds. The results highlight once again the complexity of metabolic fluxes and of the impact of nitrogen source (nature and amount) and of lipids. Furthermore, this study demonstrates that beyond the varietal origin of terpenes, the part resulting from the de novo synthesis by the yeast during the fermentation cannot be neglected in the context of cognac winemaking with high levels of turbidity.
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Affiliation(s)
- Charlie Guittin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Faïza Maçna
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | | | | | | | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Vincent Farines
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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Lola D, Kalloniati C, Dimopoulou M, Kanapitsas A, Papadopoulos G, Dorignac É, Flemetakis E, Kotseridis Y. Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2952-2963. [PMID: 36719992 DOI: 10.1021/acs.jafc.2c07325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production, and gene expression patterns of the wine yeast Saccharomyces cerevisiae. Fermentations were performed under two different YAN concentrations of must. Acetate esters, linalool, and nerol appeared to be clearly affected by the different YAN levels. Real-time-PCR results revealed that the genes involved in ethyl and acetate esters production recorded, in general, higher transcript levels under high nitrogen supplementation. In addition, an up-regulation of the BGL2 and EXG1 genes, which are related to terpenes production, was observed in the case of high nitrogen content and it is well corresponded to the terpenol concentration found. Our study revealed the impact of nitrogen supplementation on yeast metabolism and its importance to adjust wine's aromatic composition and sensory profile.
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Affiliation(s)
- Despina Lola
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Chrysanthi Kalloniati
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo 12243, Greece
| | - Alexandros Kanapitsas
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Georgios Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | | | - Emmanouil Flemetakis
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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12
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Zou C, Chen DQ, He HF, Huang YB, Feng ZH, Chen JX, Wang F, Xu YQ, Yin JF. Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine. Front Nutr 2023; 10:1110803. [PMID: 36824171 PMCID: PMC9941558 DOI: 10.3389/fnut.2023.1110803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 01/13/2023] [Indexed: 02/09/2023] Open
Abstract
Introduction Tea is the main raw material for preparing tea wine. Methods In this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out. Results The dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines. The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. The analysis of volatile components indicated the number and concentration of esters and alcohols increased significantly after fermentation of tea wines. GTW presented the highest volatile concentration, while oolong tea wine (OTW) showed the highest number of volatile compounds. GTW had the highest total catechins concentration of 404 mg/L and the highest ABTS value (1.63 mmol TEAC/mL), while OTW showed the highest DPPH value (1.00 mmol TEAC/mL). Moreover, OTW showed the highest score of sensory properties. Discussion Therefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.
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Affiliation(s)
- Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hua-Feng He
- School of Pharmacy, Jining Medical University, Jining, China
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,College of Tea Science, Guizhou University, Guiyang, China
| | - Zhi-Hui Feng
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,*Correspondence: Yong-Quan Xu,
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,Jun-Feng Yin,
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13
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Chua JY, Huang A, Liu SQ. Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Impact of Calcium and Nitrogen Addition on Bioethanol Production by S. cerevisiae Fermentation from Date By-Products: Physicochemical Characterization and Technical Design. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Given crude oil prices and their environmental impacts, the use of sustainable renewable alternative energies such as biofuels is rapidly progressing in numerous countries. Among biofuels, bioethanol is a renewable and clean fuel that can be obtained from the fermentation of several raw agricultural materials, including date fruit. However, the low product yield, mainly due to the low-grade nutrient content, limits its use as a promising alternative biofuel. This current study investigated bioethanol production from date by-products in Saudi Arabia and examined the impact of calcium and nitrogen sources added at different concentrations (0 to 1 g/L) on the productivity and ethanol concentration using Saccharomyces cerevisiae. Yeast extracts and ammonium chloride (NH4Cl) were tested as nitrogen sources for bioethanol fermentation from date juice. Calcium chloride (CaCl2) and calcium carbonate (CaCO3) were evaluated as calcium sources for the same purpose mentioned above. The results showed that both calcium and nitrogen sources improved ethanol production efficiencies. The addition of calcium sources such as CaCl2 at 0.4 g/L resulted in maximum ethanol concentration (41.5 ± 0.85 g/L) and the highest productivity of 0.511 g/L/h. Thus, an increase of 31.3% compared to the control sample was acquired. Ammonium chloride was found to be the best nitrogen supplement among them. Indeed, supplementing the fermentation medium with 1 g/L NH4Cl gave an optimal ethanol concentration and productivity, reaching more than 65 g/L and 0.83 g/L/h, respectively. This is an increase of 106.6%. The functional group of ethanol (C2H5OH) for all the elaborated samples was confirmed by Fourier-transform infrared spectroscopy (FTIR) and NMR analyses. Moreover, the results confirmed the high quality and purity of the bioethanol products. Thus, the “Khodhari” date variety of low market value is a privileged substrate for industrial bioethanol production. For this reason, a proposed flow diagram of a designed plant for bioethanol industrialization is provided and detailed.
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15
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Chen X, Peng M, Wu D, Cai G, Yang H, Lu J. Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different
Saccharomyces cerevisiae. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuexue Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Mengdi Peng
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University Wuxi China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University Wuxi P. R. China
- School of Biotechnology, Jiangnan University Wuxi P. R. China
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16
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Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider. Food Res Int 2022; 161:111765. [DOI: 10.1016/j.foodres.2022.111765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/19/2022] [Accepted: 08/02/2022] [Indexed: 11/22/2022]
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17
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Godillot J, Sanchez I, Perez M, Picou C, Galeote V, Sablayrolles JM, Farines V, Mouret JR. The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation. Front Microbiol 2022; 13:829786. [PMID: 35273585 PMCID: PMC8902367 DOI: 10.3389/fmicb.2022.829786] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 01/31/2022] [Indexed: 11/23/2022] Open
Abstract
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics but also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been implemented. The consequences of such additions on the main reaction are well known. However, their impact on aromas synthesis is still poorly understood. So, the main objective of this study was to determine the impact of nitrogen addition during the stationary phase on both the fermentation kinetics and aroma synthesis. To reach this goal, we used a transdisciplinary approach combining statistical modeling (Box-Behnken design and response surface modeling) and gene expression study (transcriptomic analysis). Our results indicated that nitrogen metabolism, central carbon metabolism (CCM), fermentation kinetics and aroma production were significantly impacted by nitrogen addition. The most remarkable point was the different regulation of the bioconversion of higher alcohols into acetate esters on one hand and of fatty acids into ethyl esters on the other hand. We highlighted that the conversion of higher alcohols into acetate esters was maximum when nitrogen was added at the beginning of the stationary phase. Conversely, the highest conversion of acids into ethyl esters was reached when nitrogen was added close to the end of the stationary phase. Moreover, even if the key element in the production of these two ester families appeared to be the enzymatic activity responsible for their production, rather than the availability of the corresponding precursors, these enzymatic activities were differently regulated. For acetate esters, the regulation occurred at gene level: the ATF2 gene was overexpressed following nitrogen addition during the stationary phase. On the opposite, no induction of gene expression was noted for ethyl esters; it seemed that there was an allosteric regulation.
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Affiliation(s)
- Joséphine Godillot
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | | | - Marc Perez
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | - Christian Picou
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | - Virginie Galeote
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | | | - Vincent Farines
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | - Jean-Roch Mouret
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
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