English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Background  The introduction of yeast starter cultures consisting in a blend of  Saccharomyces cerevisiae  and non- Saccharomyces  yeast strains is emerging for production of wines with improved complexity of flavor. The rational use of this approach is, however, dependent on knowing the impact that co-inoculation has in the physiology of  S. cerevisiae . In this work the transcriptome of  S.  cerevisiae  was monitored throughout a wine fermentation, carried out in single culture or in a consortium with  Hanseniaspora  guilliermondii , this being the first time that this relevant yeast–yeast interaction is examined at a genomic scale.    Results  Co-inoculation with  H. guilliermondii  reduced the overall genome-wide transcriptional response of  S. cerevisiae  throughout the fermentation, which was attributable to a lower fermentative activity of  S. cerevisiae  while in the mixed-fermentation. Approximately 350 genes  S. cerevisiae  genes were found to be differently expressed (FDR < 0.05) in response to the presence of  H. guilliermondii  in the fermentation medium. Genes involved in biosynthesis of vitamins were enriched among those up-regulated in the mixed-culture fermentation, while genes related with the uptake and biosynthesis of amino acids were enriched among those more expressed in the single-culture. The differences in the aromatic profiles of wines obtained in the single and in the mixed-fermentations correlated with the differential expression of  S. cerevisiae  genes encoding enzymes required for formation of aroma compounds.    Conclusions  By integrating results obtained in the transcriptomic analysis performed with physiological data our study provided, for the first time, an integrated view into the adaptive responses of  S. cerevisiae  to the challenging environment of mixed culture fermentation. The availability of nutrients, in particular, of nitrogen and vitamins, stands out as a factor that may determine population dynamics, fermentative activity and by-product formation.    Electronic supplementary material  The online version of this article (doi:10.1186/s12934-015-0318-1) contains supplementary material, which is available to authorized users.

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii