Open AccessDynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response
Author(s) -
Marks Virginia D.,
Ho Sui Shannan J.,
Erasmus Daniel,
Van Der Merwe George K.,
Brumm Jochen,
Wasserman Wyeth W.,
Bryan Jennifer,
Van Vuuren Hennie J. J.
Publication year - 2008
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 - 10.1111/j.1567-1364.2007.00338.x
Subject(s) - biology , yeast in winemaking , yeast , fermentation , transcriptome , saccharomyces cerevisiae , fermentation in winemaking , gene , wine , gene expression , adaptation (eye) , ethanol fermentation , genetics , biochemistry , food science , neuroscience
In this study, genome‐wide expression analyses were used to study the response of Saccharomyces cerevisiae to stress throughout a 15‐day wine fermentation. Forty per cent of the yeast genome significantly changed expression levels to mediate long‐term adaptation to fermenting grape must. Among the genes that changed expression levels, a group of 223 genes was identified, which was designated as fermentation stress response (FSR) genes that were dramatically induced at various points during fermentation. FSR genes sustain high levels of induction up to the final time point and exhibited changes in expression levels ranging from four‐ to 80‐fold. The FSR is novel; 62% of the genes involved have not been implicated in global stress responses and 28% of the FSR genes have no functional annotation. Genes involved in respiratory metabolism and gluconeogenesis were expressed during fermentation despite the presence of high concentrations of glucose. Ethanol, rather than nutrient depletion, seems to be responsible for entry of yeast cells into the stationary phase.