title: Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii.
abstract: Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine.
authors.affiliation: University of La Rioja, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Av. Madre de Dios 51, 26006, Logroño, Spain; Lab. Technology and Quality of Alcoholic Beverages, University of São Paulo, College of Agriculture "Luiz de Queiroz", Av. Pádua Dias 11, 13418-900, Piracicaba, Brazil.
authors.forename: Cauré
authors.initials: C
authors.lastname: Portugal
authors.affiliation: Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
authors.forename: Luís
authors.initials: L
authors.lastname: Pinto
authors.affiliation: Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
authors.forename: Miguel
authors.initials: M
authors.lastname: Ribeiro
authors.affiliation: University of La Rioja, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Av. Madre de Dios 51, 26006, Logroño, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Tenorio
authors.affiliation: Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
authors.forename: Gilberto
authors.initials: G
authors.lastname: Igrejas
authors.affiliation: University of La Rioja, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Av. Madre de Dios 51, 26006, Logroño, Spain. Electronic address: fernanda.ruiz@unirioja.es.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Ruiz-Larrea
mesh_terms: D020543:Proteome; D040901:Proteomics; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*
chemical_list: D020543:Proteome
keywords: Ethanol resistance; Proteomic analysis; Trigonopsis cantarellii; Wine spoilage yeast