ArticleApplied and environmental microbiology2009
Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation.
Article in Applied and environmental microbiology, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 43 citations in OpenAlex.
- Investigating the transcriptional fingerprints of coculturedFrontiers in microbiology · 2025Article
- Effects of Active Dry Yeast Supplementation in In Vitro and In Vivo Nutrient Digestibility, Rumen Fermentation, and Bacterial Community.Animals : an open access journal from MDPI · 2024Article
- Comparative transcriptional analysis of flavour-biosynthetic genes of a nativeJournal of biological research (Thessalonike, Greece) · 2019Article
- Foldability of a Natural De Novo Evolved Protein.Structure (London, England : 1993) · 2017Article
- Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.BMC genomics · 2017Article
- Sex, Scavengers, and Chaperones: Transcriptome Secrets of Divergent Symbiodinium Thermal Tolerances.Molecular biology and evolution · 2016Article
- Identifying and assessing the impact of wine acid-related genes in yeast.Current genetics · 2016Article
- Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production.Frontiers in plant science · 2016Article
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- 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
- Nonlinear fitness consequences of variation in expression level of a eukaryotic gene.Molecular biology and evolution · 2013Article
- Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.PloS one · 2013Article
- Flavour-active wine yeasts.Applied microbiology and biotechnology · 2012Review
- Oxidative stress tolerance, adenylate cyclase, and autophagy are key players in the chronological life span of Saccharomyces cerevisiae during winemaking.Applied and environmental microbiology · 2012Article
- Transcriptional regulation and the diversification of metabolism in wine yeast strains.Genetics · 2012Article
- Comparative transcriptomic and proteomic profiling of industrial wine yeast strains.Applied and environmental microbiology · 2010Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic resource has been rather neglected by the scientific community because industrial strains are less easily manipulated than the limited number of laboratory strains that have been successfully employed to investigate fundamental aspects of cellular biology. However, laboratory strains are unsuitable for the study of many phenotypes that are of significant scientific and industrial interest. Here, we investigate whether a comparative transcriptomics and phenomics approach, based on the analysis of five phenotypically diverging industrial wine yeast strains, can provide insights into the molecular networks that are responsible for the expression of such phenotypes. For this purpose, some oenologically relevant phenotypes, including resistance to various stresses, cell wall properties, and metabolite production of these strains were evaluated and aligned with transcriptomic data collected during alcoholic fermentation. The data reveal significant differences in gene regulation between the five strains. While the genetic complexity underlying the various successive stress responses in a dynamic system such as wine fermentation reveals the limits of the approach, many of the relevant differences in gene expression can be linked to specific phenotypic differences between the strains. This is, in particular, the case for many aspects of metabolic regulation. The comparative approach therefore opens new possibilities to investigate complex phenotypic traits on a molecular level.
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