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Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi‐omic analysis
Author(s) -
Minebois Romain,
LairónPeris María,
Barrio Eladio,
PérezTorrado Roberto,
Querol Amparo
Publication year - 2021
Publication title -
environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.954
H-Index - 188
eISSN - 1462-2920
pISSN - 1462-2912
DOI - 10.1111/1462-2920.15523
Subject(s) - biology , saccharomyces cerevisiae , wine , winemaking , yeast in winemaking , metabolomics , fermentation in winemaking , transcriptome , yeast , fermentation , gene , genetics , biochemistry , food science , gene expression , bioinformatics
Summary Saccharomyces cerevisiae , a widespread yeast present both in the wild and in fermentative processes, like winemaking. During the colonization of these human‐associated fermentative environments, certain strains of S . cerevisiae acquired differential adaptive traits that enhanced their physiological properties to cope with the challenges imposed by these new ecological niches. The advent of omics technologies allowed unveiling some details of the molecular bases responsible for the peculiar traits of S . cerevisiae wine strains. However, the metabolic diversity within yeasts remained poorly explored, in particular that existing between wine and wild strains of S . cerevisiae . For this purpose, we performed a dual transcriptomic and metabolomic comparative analysis between a wild and a wine S . cerevisiae strains during wine fermentations performed at high and low temperatures. By using this approach, we could correlate the differential expression of genes involved in metabolic pathways, such as sulfur, arginine and thiamine metabolisms, with differences in the amounts of key metabolites that can explain some important differences in the fermentation performance between the wine and wild strains.