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Proteomic evolution of a wine yeast during the first hours of fermentation.
FEMS Yeast Res. 2008 Nov; 8(7):1137-46.FY

Abstract

The inoculation of active dry wine yeast (ADWY) is one of the most common practices in winemaking. This inoculation exposes the yeast cells to strong osmotic, acidic and thermal stresses, and adaptation to the new medium is crucial for successful fermentation. We have analysed the changes that occur in the ADWY protein profile in the first hours after inoculation under enological-like conditions at a low temperature. Protein changes mainly included enzymes of the nitrogen and carbon metabolism and proteins related to the cellular stress response. Most of the enzymes of the lower part of the glycolysis showed an increase in their concentration 4 and 24 h after inoculation, indicating an increase in glycolytic flux and in ATP production. However, the shift from respiration to fermentation was not immediate in the inoculation because some mitochondrial proteins involved in oxidative metabolism were induced in the first hours after inoculation. Inoculation in this fresh medium also reduced the cellular concentration of stress proteins produced during industrial production of the ADWY. The only exception was Cys3p, which might be involved in glutathione synthesis as a response to oxidative stress. A better understanding of the yeast stress response to rehydration and inoculation will lead to improvements in the handling efficiency of ADWY in winemaking and presumably to better control of fermentation startup.

Authors+Show Affiliations

Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat de Enologia, Universitat Rovira i Virgili, Tarragona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

18503542

Citation

Salvadó, Zoel, et al. "Proteomic Evolution of a Wine Yeast During the First Hours of Fermentation." FEMS Yeast Research, vol. 8, no. 7, 2008, pp. 1137-46.
Salvadó Z, Chiva R, Rodríguez-Vargas S, et al. Proteomic evolution of a wine yeast during the first hours of fermentation. FEMS Yeast Res. 2008;8(7):1137-46.
Salvadó, Z., Chiva, R., Rodríguez-Vargas, S., Rández-Gil, F., Mas, A., & Guillamón, J. M. (2008). Proteomic evolution of a wine yeast during the first hours of fermentation. FEMS Yeast Research, 8(7), 1137-46. https://doi.org/10.1111/j.1567-1364.2008.00389.x
Salvadó Z, et al. Proteomic Evolution of a Wine Yeast During the First Hours of Fermentation. FEMS Yeast Res. 2008;8(7):1137-46. PubMed PMID: 18503542.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Proteomic evolution of a wine yeast during the first hours of fermentation. AU - Salvadó,Zoel, AU - Chiva,Rosana, AU - Rodríguez-Vargas,Sonia, AU - Rández-Gil,Francisca, AU - Mas,Albert, AU - Guillamón,José Manuel, Y1 - 2008/05/22/ PY - 2008/5/28/pubmed PY - 2009/1/17/medline PY - 2008/5/28/entrez SP - 1137 EP - 46 JF - FEMS yeast research JO - FEMS Yeast Res VL - 8 IS - 7 N2 - The inoculation of active dry wine yeast (ADWY) is one of the most common practices in winemaking. This inoculation exposes the yeast cells to strong osmotic, acidic and thermal stresses, and adaptation to the new medium is crucial for successful fermentation. We have analysed the changes that occur in the ADWY protein profile in the first hours after inoculation under enological-like conditions at a low temperature. Protein changes mainly included enzymes of the nitrogen and carbon metabolism and proteins related to the cellular stress response. Most of the enzymes of the lower part of the glycolysis showed an increase in their concentration 4 and 24 h after inoculation, indicating an increase in glycolytic flux and in ATP production. However, the shift from respiration to fermentation was not immediate in the inoculation because some mitochondrial proteins involved in oxidative metabolism were induced in the first hours after inoculation. Inoculation in this fresh medium also reduced the cellular concentration of stress proteins produced during industrial production of the ADWY. The only exception was Cys3p, which might be involved in glutathione synthesis as a response to oxidative stress. A better understanding of the yeast stress response to rehydration and inoculation will lead to improvements in the handling efficiency of ADWY in winemaking and presumably to better control of fermentation startup. SN - 1567-1356 UR - https://www.unboundmedicine.com/medline/citation/18503542/Proteomic_evolution_of_a_wine_yeast_during_the_first_hours_of_fermentation_ L2 - https://academic.oup.com/femsyr/article-lookup/doi/10.1111/j.1567-1364.2008.00389.x DB - PRIME DP - Unbound Medicine ER -