Two-dimensional protein map of an "ale"-brewing yeast strain: proteome dynamics during fermentation.
The first protein map of an ale-fermenting yeast is presented in this paper: 205 spots corresponding to 133 different proteins were identified. Comparison of the proteome of this ale strain with a lager brewing yeast and the Saccharomyces cerevisiae strain S288c confirmed that this ale strain is much closer to S288c than the lager strain at the proteome level. The dynamics of the ale-brewing yeast proteome during production-scale fermentation was analysed at the beginning and end of the first and the third usage of the yeast (called generation in the brewing industry). During the first generation, most changes were related to the switch from aerobic propagation to anaerobic fermentation. Fewer changes were observed during the third generation but certain stress-response proteins such as Hsp26p, Ssa4p and Pnc1p exhibited constitutive expression in subsequent generations. The ale brewing yeast strain appears to be quite well adapted to fermentation conditions and stresses.
Kobi
Dominique
D
TEPRAL, Centre de recherche des brasseries Kronenbourg, 68 route d'Oberhausbergen, F-67037 Strasbourg Cedex, France.
Zugmeyer
Sandra
S
Potier
Serge
S
Jaquet-Gutfreund
Laurence
L
D000434:Alcoholic Beverages; D015180:Electrophoresis, Gel, Two-Dimensional; D005285:Fermentation; D005656:Fungal Proteins / Q000032:analysis / Q000378:metabolism*; D007218:Industrial Microbiology / Q000379:methods; D020543:Proteome / Q000032:analysis / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D015003:Yeasts / Q000254:growth & development / Q000378:metabolism*
D005656:Fungal Proteins; D020543:Proteome