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Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification.
J Appl Microbiol. 2005; 98(2):299-307.JA

Abstract

AIMS

During fermentation yeast cells should cope with stress conditions. We pursue a better understanding of the stress response in wine yeasts at the beginning of vinification.

METHODS AND RESULTS

We analyse by means of quantitative PCR the expression of several stress induced genes in 24 efficient commercial wine yeast strains at the beginning of vinifications performed under standard conditions or with small variations in pH and temperature. In all cases, high levels (with differences among strains) of GPD1 mRNA but quite low expression of other stress genes (TRX2, HSP104 and SSA3) were found. For all these genes, mRNA levels increase as temperature decreases or pH increases.

CONCLUSIONS

Important levels of expression of GPD1 (but not of other stress genes) are required during the first hours of vinification, because of the need for glycerol production to counteract the hyperosmotic stress at this point. The differences among strains suggest that certain level of expression is enough to ensure the continuity of the process. Variations in the pH and temperature of the vinification can affect gene expression.

SIGNIFICANCE AND IMPACT OF THE STUDY

A common pattern of stress response between efficient wine strains exists, which could be used as a criterion for selection. Studies of this kind can allow the establishment of connections between gene expression and physiological traits.

Authors+Show Affiliations

Zuzuarregui A
Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de València, Spain.
Carrasco P
No affiliation info available
Palacios A
No affiliation info available
Julien A
No affiliation info available
del Olmo M
No affiliation info available

MeSH

FermentationGene Expression Regulation, FungalGenes, FungalHydrogen-Ion ConcentrationIndustrial MicrobiologyRNASaccharomyces cerevisiaeSaccharomyces cerevisiae ProteinsStress, MechanicalTemperatureWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15659184

Citation

Zuzuarregui, A, et al. "Analysis of the Expression of some Stress Induced Genes in Several Commercial Wine Yeast Strains at the Beginning of Vinification." Journal of Applied Microbiology, vol. 98, no. 2, 2005, pp. 299-307.
Zuzuarregui A, Carrasco P, Palacios A, et al. Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification. J Appl Microbiol. 2005;98(2):299-307.
Zuzuarregui, A., Carrasco, P., Palacios, A., Julien, A., & del Olmo, M. (2005). Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification. Journal of Applied Microbiology, 98(2), 299-307.
Zuzuarregui A, et al. Analysis of the Expression of some Stress Induced Genes in Several Commercial Wine Yeast Strains at the Beginning of Vinification. J Appl Microbiol. 2005;98(2):299-307. PubMed PMID: 15659184.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification. AU - Zuzuarregui,A, AU - Carrasco,P, AU - Palacios,A, AU - Julien,A, AU - del Olmo,M, PY - 2005/1/22/pubmed PY - 2005/5/25/medline PY - 2005/1/22/entrez SP - 299 EP - 307 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 98 IS - 2 N2 - AIMS: During fermentation yeast cells should cope with stress conditions. We pursue a better understanding of the stress response in wine yeasts at the beginning of vinification. METHODS AND RESULTS: We analyse by means of quantitative PCR the expression of several stress induced genes in 24 efficient commercial wine yeast strains at the beginning of vinifications performed under standard conditions or with small variations in pH and temperature. In all cases, high levels (with differences among strains) of GPD1 mRNA but quite low expression of other stress genes (TRX2, HSP104 and SSA3) were found. For all these genes, mRNA levels increase as temperature decreases or pH increases. CONCLUSIONS: Important levels of expression of GPD1 (but not of other stress genes) are required during the first hours of vinification, because of the need for glycerol production to counteract the hyperosmotic stress at this point. The differences among strains suggest that certain level of expression is enough to ensure the continuity of the process. Variations in the pH and temperature of the vinification can affect gene expression. SIGNIFICANCE AND IMPACT OF THE STUDY: A common pattern of stress response between efficient wine strains exists, which could be used as a criterion for selection. Studies of this kind can allow the establishment of connections between gene expression and physiological traits. SN - 1364-5072 UR - https://www.unboundmedicine.com/medline/citation/15659184/Analysis_of_the_expression_of_some_stress_induced_genes_in_several_commercial_wine_yeast_strains_at_the_beginning_of_vinification_ DB - PRIME DP - Unbound Medicine ER -