ArticleApplied and environmental microbiology2006
Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation.
Article in Applied and environmental microbiology, 2006. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed.
- Uncorking wine yeast genomics from grape to glass.FEMS yeast research · 2026Review
- Unravelling the Molecular Responses of the YeastInternational journal of molecular sciences · 2025Article
- A Saccharomyces cerevisiae knockout screen for genes critical for growth under sulfur- and nitrogen-limited conditions reveals intracellular sorting via vesicular transport systems.G3 (Bethesda, Md.) · 2025Article
- Strategies for the Development of Industrial Fungal Producing Strains.Journal of fungi (Basel, Switzerland) · 2023Review
- Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation.Microbiology spectrum · 2022Article
- Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality.Microorganisms · 2022Article
- Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale.Applied and environmental microbiology · 2021Article
- Proteome analysis ofBiochemistry and biophysics reports · 2020Article
- Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation.Biological research · 2020Review
- Differential Contribution of the Parental Genomes to aFrontiers in bioengineering and biotechnology · 2020Article
- Comparative transcriptional analysis of flavour-biosynthetic genes of a nativeJournal of biological research (Thessalonike, Greece) · 2019Article
- Proteomic profiling and integrated analysis with transcriptomic data bring new insights in the stress responses ofBiotechnology for biofuels · 2019Article
- Flor Yeast: New Perspectives Beyond Wine Aging.Frontiers in microbiology · 2016Review
- Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii.Microbial cell factories · 2015Article
- Article
- Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.Applied and environmental microbiology · 2013Article
- Identification of genes related to nitrogen uptake in wine strains of Saccharomyces cerevisiae.World journal of microbiology & biotechnology · 2012Article
- The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.PloS one · 2012Article
- Deciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approach.G3 (Bethesda, Md.) · 2011Article
- Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae.Applied and environmental microbiology · 2010Article
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4 authors.
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Abstract
Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the organoleptic properties of the resulting wine. Commercial strains have been selected during the last decades for inoculation into the must to carry out the alcoholic fermentation on the basis of physiological traits, but little is known about the molecular basis of the fermentative behavior of these strains. In this work, we present the first transcriptomic and proteomic comparison between two commercial strains with different fermentative behaviors. Our results indicate that some physiological differences between the fermentative behaviors of these two strains could be related to differences in the mRNA and protein profiles. In this sense, at the level of gene expression, we have found differences related to carbohydrate metabolism, nitrogen catabolite repression, and response to stimuli, among other factors. In addition, we have detected a relative increase in the abundance of proteins involved in stress responses (the heat shock protein Hsp26p, for instance) and in fermentation (in particular, the major cytosolic aldehyde dehydrogenase Ald6p) in the strain with better behavior during vinification. Moreover, in the case of the other strain, higher levels of enzymes required for sulfur metabolism (Cys4p, Hom6p, and Met22p) are observed, which could be related to the production of particular organoleptic compounds or to detoxification processes.
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