Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response.
In this study, genome-wide expression analyses were used to study the response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of the yeast genome significantly changed expression levels to mediate long-term adaptation to fermenting grape must. Among the genes that changed expression levels, a group of 223 genes was identified, which was designated as fermentation stress response (FSR) genes that were dramatically induced at various points during fermentation. FSR genes sustain high levels of induction up to the final time point and exhibited changes in expression levels ranging from four- to 80-fold. The FSR is novel; 62% of the genes involved have not been implicated in global stress responses and 28% of the FSR genes have no functional annotation. Genes involved in respiratory metabolism and gluconeogenesis were expressed during fermentation despite the presence of high concentrations of glucose. Ethanol, rather than nutrient depletion, seems to be responsible for entry of yeast cells into the stationary phase.
Marks
Virginia D
VD
Wine Research Centre, University of British Columbia, Vancouver, Canada.
Ho Sui
Shannan J
SJ
Erasmus
Daniel
D
van der Merwe
George K
GK
Brumm
Jochen
J
Wasserman
Wyeth W
WW
Bryan
Jennifer
J
van Vuuren
Hennie J J
HJ
D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation / Q000502:physiology*; D020869:Gene Expression Profiling; D015966:Gene Expression Regulation, Fungal; D016681:Genome, Fungal; D018869:Heat-Shock Response; D020411:Oligonucleotide Array Sequence Analysis; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism*; D029701:Saccharomyces cerevisiae Proteins; D014158:Transcription, Genetic; D014920:Wine / Q000382:microbiology*
D029701:Saccharomyces cerevisiae Proteins; D000431:Ethanol