Open AccessTwo‐dimensional protein map of an “ale”‐brewing yeast strain: proteome dynamics during fermentation
Author(s) -
Kobi Dominique,
Zugmeyer Sandra,
Potier Serge,
JaquetGutfreund Laurence
Publication year - 2004
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1016/j.femsyr.2004.07.004
Subject(s) - brewing , yeast , fermentation , proteome , biology , saccharomyces cerevisiae , strain (injury) , free amino nitrogen , food science , biochemistry , anatomy
The first protein map of an ale‐fermenting yeast is presented in this paper: 205 spots corresponding to 133 different proteins were identified. Comparison of the proteome of this ale strain with a lager brewing yeast and the Saccharomyces cerevisiae strain S288c confirmed that this ale strain is much closer to S288c than the lager strain at the proteome level. The dynamics of the ale‐brewing yeast proteome during production‐scale fermentation was analysed at the beginning and end of the first and the third usage of the yeast (called generation in the brewing industry). During the first generation, most changes were related to the switch from aerobic propagation to anaerobic fermentation. Fewer changes were observed during the third generation but certain stress‐response proteins such as Hsp26p, Ssa4p and Pnc1p exhibited constitutive expression in subsequent generations. The ale brewing yeast strain appears to be quite well adapted to fermentation conditions and stresses.