Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii

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Ruiz Ruiz, Javier and Celis Rodríguez, Miguel de and Toro, María de and Mendes Ferreira, Ana and Rauhut, Doris and Santos de la Sen, Antonio and Belda Aguilar, Ignacio (2020) Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. Food Research International, 137 (109663). pp. 1-12. ISSN 0963-9969

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Official URL: https://doi.org/10.1016/j.foodres.2020.109663



Abstract

Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production. Here, we describe the effect of high ammonium doses in Saccharomyces cerevisiae fermentation performance and wine properties, and how it is affected by yeast co-inoculation in mixed (S. cerevisiae + Torulaspora delbrueckii) fermentations. In addition, an RNA-seq analysis allowed us to study the S. cerevisiae transcriptional response to ammonium nutrition and yeast interaction, demonstrating that T. delbrueckii presence affects the global S. cerevisiae transcriptional response, reducing ammonium effects at both phenotypic -fermentation kinetics and metabolite production- and transcriptional levels, under experimental conditions.


Item Type:Article
Uncontrolled Keywords:Saccharomyces cerevisiae; Torulaspora delbrueckii; Yeast-yeast interactions; Wine; Transcriptome; RNA-Seq; Nitrogen nutrition
Subjects:Medical sciences > Biology > Microbiology
ID Code:63667
Deposited On:20 Jan 2021 10:48
Last Modified:20 Apr 2021 08:00

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