ArticleApplied and environmental microbiology2012
Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.
Article in Applied and environmental microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Stress-induced remodeling of yeast amino acid pools occurs within conserved physicochemical constraints.Folia microbiologica · 2026Article
- Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties.Current research in food science · 2026Article
- Complex Kinetic Models Predict β-Carotene Production and Reveal Flux Limitations in RecombinantACS synthetic biology · 2025Article
- The advances in creating Crabtree-negative Saccharomyces cerevisiae and the application for chemicals biosynthesis.FEMS yeast research · 2025Review
- The Fungal Side of the Story: Saprotrophic- vs. Symbiotrophic-Predicted Ecological Roles of Fungal Communities in Two Meromictic Hypersaline Lakes from Romania.Microbial ecology · 2024Article
- The effect of DMSO on Saccharomyces cerevisiae yeast with different energy metabolism and antioxidant status.Scientific reports · 2024Article
- Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae.Applied and environmental microbiology · 2022Article
- Metabolic Modeling of Wine Fermentation at Genome Scale.Methods in molecular biology (Clifton, N.J.) · 2022Article
- Article
- Thiamine: a key nutrient for yeasts during wine alcoholic fermentation.Applied microbiology and biotechnology · 2021Review
- A common mechanism explains the induction of aerobic fermentation and adaptive antioxidant response in Phaffia rhodozyma.Microbial cell factories · 2018Article
- Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene.AMB Express · 2017Article
- Genome-Scale Reconstruction of the Metabolic Network inFrontiers in microbiology · 2017Article
- Non-conventional Yeast Species for Lowering Ethanol Content of Wines.Frontiers in microbiology · 2016Review
- The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Applied microbiology and biotechnology · 2015Article
- Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis.Microbial cell factories · 2014Article
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7 authors.
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Abstract
Discrete additions of oxygen play a critical role in alcoholic fermentation. However, few studies have quantitated the fate of dissolved oxygen and its impact on wine yeast cell physiology under enological conditions. We simulated the range of dissolved oxygen concentrations that occur after a pump-over during the winemaking process by sparging nitrogen-limited continuous cultures with oxygen-nitrogen gaseous mixtures. When the dissolved oxygen concentration increased from 1.2 to 2.7 μM, yeast cells changed from a fully fermentative to a mixed respirofermentative metabolism. This transition is characterized by a switch in the operation of the tricarboxylic acid cycle (TCA) and an activation of NADH shuttling from the cytosol to mitochondria. Nevertheless, fermentative ethanol production remained the major cytosolic NADH sink under all oxygen conditions, suggesting that the limitation of mitochondrial NADH reoxidation is the major cause of the Crabtree effect. This is reinforced by the induction of several key respiratory genes by oxygen, despite the high sugar concentration, indicating that oxygen overrides glucose repression. Genes associated with other processes, such as proline uptake, cell wall remodeling, and oxidative stress, were also significantly affected by oxygen. The results of this study indicate that respiration is responsible for a substantial part of the oxygen response in yeast cells during alcoholic fermentation. This information will facilitate the development of temporal oxygen addition strategies to optimize yeast performance in industrial fermentations.
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