The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently associated with human activities. Despite recent insights into phylogeny of this species, much still unknown about how evolutionary processes related to anthropogenic niches have shaped genomes phenotypes S. cerevisiae. To address question, we performed population-level sequencing 82 strains from wine, flor, rum, dairy products, bakeries, natural environment (oak trees). These genomic data enabled us...

The efficiency of nitrogen use is a key determinant the completion alcoholic fermentation. We analyzed kinetics consumption 18 compounds by 14 Saccharomyces cerevisiae strains various origins in synthetic medium that mimicked grape must. kinetic profiles total were diverse, but order source was similar for all strains. could be classified into three groups, according to their use: prematurely consumed (Lys), early (Asp, Thr, Glu, Leu, His, Met, Ile, Ser, Gln, and Phe), late (ammonium, Val,...

The species Saccharomyces cerevisiae includes natural strains, clinical isolates, and a large number of strains used in human activities. aim this work was to investigate how the adaptation broad range ecological niches may have selectively shaped yeast metabolic network generate specific phenotypes. Using 72 S. collected from various sources, we provide, for first time, population-scale picture fermentative traits found under wine making conditions. Considerable phenotypic variation...

The genetic basis of the phenotypic diversity yeast is still poorly understood. Wine strains have specific abilities to grow and ferment under stressful conditions compared with other strains, but underlying these traits unknown. Understanding how sequence variation influences such phenotypes a major challenge address adaptation mechanisms wine yeast. We aimed identify fermentation gain insight into their relationships variations in gene expression among strains. combined trait QTL mapping...

ABSTRACT During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae must redistribute the available nitrogen from multiple exogenous sources to amino acids order suitably fulfill anabolic requirements. To exhaustively explore management of this complex resource, we developed an advanced strategy based on reconciliation data a set stable isotope tracer experiments with labeled sources. Thus, quantifying partitioning N compounds through metabolism network...

Abstract Background Redox homeostasis is essential to sustain metabolism and growth. We recently reported that yeast cells meet a gradual increase in imposed NADPH demand by progressively increasing flux through the pentose phosphate (PP) acetate pathways exchanging NADH for cytosol, via transhydrogenase-like cycle. Here, we studied mechanisms underlying this metabolic response, combination of gene expression profiling analyses extracellular intracellular metabolites 13 C-flux analysis....

The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality perception of fermented beverages, such as wine. Although metabolic pathways genes behind yeast fermentative aroma formation well described, little is known about genetic mechanisms underlying variations between strains production these compounds. To increase our knowledge links variation production, we...

Phenomic datasets need to be accessible the scientific community. Their reanalysis requires tracing relevant information on thousands of plants, sensors and events. The open-source Phenotyping Hybrid Information System (PHIS) is proposed for plant phenotyping experiments in various categories installations (field, glasshouse). It unambiguously identifies all objects traits an experiment establishes their relations via ontologies semantics that apply both field controlled conditions. For...

Wine aroma results from the combination of numerous volatile compounds, some produced by yeast and others in grapes further metabolized yeast. However, little is known about consequences genetic variation on production these metabolites, or metabolic pathways involved metabolism grape compounds. As a tool to decipher how wine develops, we analyzed, under two experimental conditions, 44 compounds population 30 segregants cross between laboratory strain an industrial genotyped at high...

In conditions of nitrogen limitation, Saccharomyces cerevisiae strains differ in their fermentation capacities, due to differences requirements. The mechanisms ensuring the maintenance glycolytic flux these are unknown. We investigated genetic basis differences, by studying quantitative trait loci (QTL) a population 133 individuals from F2 segregant generated cross between two with different requirements for efficient fermentation. By comparing bulks segregants low and high requirements, we...

Summary Nitrogen and lipids are key nutrients of grape must that influence the production fermentative aromas by wine yeast, we have previously shown a strong interaction exists between these two nutrients. However, more than 90% acids higher alcohols (and their acetate ester derivatives) were derived from intermediates produced carbon central metabolism ( CCM ). The objective this study was to determine how variations in nitrogen lipid resources can modulate contribution metabolisms for...

Redox homeostasis is a fundamental requirement for the maintenance of metabolism, energy generation, and growth in Saccharomyces cerevisiae. The redox cofactors NADH NADPH are among most highly connected metabolites metabolic networks. Changes their concentrations may induce widespread changes metabolism. imbalances were achieved with dedicated biological tool overexpressing native NADH-dependent or engineered NADPH-dependent 2,3-butanediol dehydrogenase, presence acetoin. We report that...

Wine yeasts can produce undesirable sulfur compounds during alcoholic fermentation, such as SO2 and H2S, in variable amounts depending mostly on the yeast strain but also conditions. However, although metabolism has been widely studied, some of genetic determinants differences sulfite and/or sulfide production between wine strains remain to be identified. In this study, we used an integrated approach decipher variation compounds. We examined kinetics by two parental strains, one high low...

Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This mainly occurs when grape musts processing reduces lipid availability, resulting in weaker resistance ethanol. However the mechanisms underlying these conditions remain unclear. We examined occurrence considering yeast cells ability elicit an appropriate response a given nutrient limitation and thus survive starvation. show here set of...

ABSTRACT Nitrogen is an essential nutrient for Saccharomyces cerevisiae wine yeasts during alcoholic fermentation, and its abundance determines the fermentation rate duration. The capacity to ferment under conditions of nitrogen deficiency differs between yeasts. A characterization requirements a set 23 strains revealed large differences in their fermentative performances deficiency, these reflect strains. We selected compared two groups strains, one with low (LNRs) other high (HNRs)....

Summary In the past decade, horizontal gene transfer ( HGT ) has emerged as a major evolutionary process that shaped genome of S accharomyces cerevisiae wine yeasts. We recently showed large T orulaspora microellipsoides genomic island carrying two oligopeptide transporters encoded by FOT genes increases fitness yeast during fermentation grape must. However, impact these on metabolic network . remained uncharacterized. Here we show Fot‐mediated peptide uptake substantially affects glutamate...

Under N-limiting conditions, Saccharomyces cerevisiae strains display a substantial variability in their biomass yield from consumed nitrogen -in particular wine yeasts exhibit high growth abilities- that is correlated with capacity to complete alcoholic fermentation, trait of interest for fermented beverages industries. The aim the present work was assess contribution availability strain-specific differences ability efficiently use N-resource and identify underlying mechanisms. We compared...

During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl being the main aromatic contributing to floral fruity aromas. The action yeast, in particular Saccharomyces cerevisiae, on components will build architecture wine flavour its bouquet. objective present work was better understand molecular metabolic bases production during a process. For such, comparative transcriptomic analysis performed at two time points (5 50 g/L CO2...

Fermentative aromas play a key role in the organoleptic profile of young wines. Their production depends both on yeast strain and fermentation conditions. A present-day trend wine industry consists developing new strains with aromatic properties using adaptive evolution approaches. An evolved strain, Affinity™ ECA5, overproducing esters, was recently obtained. In this study, dynamics nitrogen consumption fermentative aroma synthesis its ancestral were compared coupled transcriptomic analysis...

Among the different compounds present in must, nitrogen is an essential nutrient for management of fermentation kinetics but also plays important role synthesis fermentative aromas. To address problems related to deficiencies, additions during alcoholic have been implemented. The consequences such on main reaction are well known. However, their impact aromas still poorly understood. So, objective this study was determine addition stationary phase both and aroma synthesis. reach goal, we used...

Abstract There has been a growing interest in understanding the involvement of HIPPO tumor suppressor pathway and its downstream effector, Yes1-associated transcriptional regulator (YAP1), context cancer. The YAP1-TEAD complex plays pivotal role controlling transcription, influencing cell proliferation, survival, adaptability, migration. Abnormal activation YAP1 documented various cancer types, including Malignant Mesothelioma (MM). To assess proportion MM cases which YAP1/TEAD-dependent...