Response to environmental stresses is a key factor for microbial organism growth. One of the major yeasts in fermentative environments ethanol. Saccharomyces cerevisiae most tolerant species its genus, but intraspecific ethanol-tolerance variation exists. Although, much effort has been done last years discover evolutionary paths improve ethanol tolerance, this phenotype still hardly understood. Here, we selected five strains with different tolerances, and used comparative genomics determine...

ABSTRACT Recently, a new type of hybrid resulting from the hybridization between Saccharomyces cerevisiae and kudriavzevii was described. These strains exhibit physiological properties potential biotechnological interest. A preliminary characterization these hybrids showed trend to reduce S. fraction genome. We characterized genomic constitution several wine × by using combined approach based on restriction fragment length polymorphism analysis gene regions, comparative genome hybridizations...

During the evolution of different species classified within Saccharomyces genus, each one has adapted to live in environments. One most important parameters that have influenced is temperature. Here we focused on study ability certain as kudriavzevii grow at low temperatures, contrast cerevisiae. We observed S. strains isolated from several regions are able synthesize higher amounts glycerol, a molecule been shown accumulate response freeze and cold stress. To explain this observation...

Abstract This study investigates the behaviour of Saccharomyces cerevisiae strains, in order to obtain insight into intraspecies competition taking place mixed populations this species. Two strains S. cerevisiae, one dominant and non-dominant, were labelled mixed, individual fermentations set up transcriptomes by means RNA-seq. The results obtained suggest that cell-to-cell contact aggregation, which are driven expression genes associated with cell surface, indispensable conditions for...

Ethanol is a valuable industrial product and common metabolite used by many cell types. However, this molecule produces high levels of cytotoxicity affecting cellular performance at several levels. In the presence ethanol, cells must adjust some their components, such as membrane lipids to maintain homeostasis. case microorganism Saccharomyces cerevisiae, ethanol one principal products metabolism main stress factor during fermentation. Although efforts have been made, mechanisms tolerance...

Grape must is a sugar-rich habitat for complex microbiota which replaced by Saccharomyces cerevisiae strains during the first fermentation stages. Interest on yeast competitive interactions has recently been propelled due to use of alternative yeasts in wine industry respond new market demands. The main issue resides persistence these specific activity S. cerevisiae. To gather deeper knowledge molecular mechanisms involved, we performed comparative transcriptomic analysis carried out strain...

Abstract Background Wine Saccharomyces cerevisiae strains, adapted to anaerobic must fermentations, suffer oxidative stress when they are grown under aerobic conditions for biomass propagation in the industrial process of active dry yeast production. Oxidative metabolism sugars favors high yields but also causes increased oxidation damage cell components. The overexpression TRX2 gene, coding a thioredoxin, enhances resistance wine strain model. thioredoxin and glutathione/glutaredoxin system...

Higher alcohols and acetate esters belong to the most important yeast secondary metabolites that significantly contribute overall flavour aroma profile of fermented products. In Saccharomyces cerevisiae, esterification higher is catalysed mainly by alcohol acetyltransferases encoded genes ATF1 ATF2. Previous investigation has shown other species, e.g. S. kudriavzevii uvarum, vary in aroma-active formation when compared cerevisiae. Here, we aimed analyse enzymes ATF2 from (SkATF1, SkATF2)...

The toxic effect of ethanol is one the most important handicaps for many biotechnological applications yeasts, such as bioethanol production. Elucidation stress response will help to improve yeast performance in processes. In Saccharomyces cerevisiae, has been recently described an activator unfolded protein (UPR), a conserved intracellular signalling pathway that regulates transcription ER homoeostasis-related genes. However, signal and activation mechanism not yet unravelled. Here, we...

Yeasts constitute over 1,500 species with great potential for biotechnology. Still, the yeast Saccharomyces cerevisiae dominates industrial applications, and many alternative physiological capabilities of lesser-known yeasts are not being fully exploited. While comparative genomics receives substantial attention, little is known about yeasts' metabolic specificity in batch cultures. Here, we propose a multiphase multiobjective dynamic genome-scale model cultures that describes uptake carbon...

ABSTRACT Physiological capabilities and fermentation performance of Saccharomyces cerevisiae strains to be employed during industrial wine fermentations are critical for the quality final product. During process biomass propagation, yeast cells dynamically exposed a mixed interrelated group known stresses such as osmotic, oxidative, thermic, and/or starvation. These stressing conditions can dramatically affect parameters technological abilities yeast, e.g., yield its fermentative capacity....

Comparative transcriptomics and functional studies of different Saccharomyces species have opened up the possibility studying understanding new yeast abilities. This is case adaptation to stress, in particular cold stress response, which especially relevant for food industry. Since kudriavzevii adapted grow at low temperatures, it has been suggested that contains physiological adaptations allow rapidly efficiently acclimatise after shock. In this work, we aimed provide insights into...

Production and balance of glycerol is essential for the survival yeast cells in certain stressful conditions as hyperosmotic or cold shock that occur during industrial processes winemaking. These stress responses are well-known S. cerevisiae, however, little known other phylogenetically close related Saccharomyces species associated with natural fermentation environments such uvarum, paradoxus kudriavzevii. In this work we have investigated expression four genes (GPD1, GPD2, STL1, FPS1)...

The increasing demand for more flavored and complex beers encourages the investigation of novel non-conventional yeasts with ability to provide a combination bioflavoring low ethanol yields. present study identified 22 isolated from different brewing sources, including fermentation by-products known as yeast sludges, characterized selection strains find suitable aforementioned aims. HPLC GC-FID analysis its products were performed. most promising results obtained Pichia kudriavzevii MBELGA61...