ArticlePloS one2013
Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.
Article in PloS one, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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35 citing papers in PubMed.
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- Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine YeastFoods (Basel, Switzerland) · 2024Article
- Mosaic Genome of a British Cider Yeast.International journal of molecular sciences · 2023Article
- A Dynamic Genome-Scale Model Identifies Metabolic Pathways Associated with Cold Tolerance in Saccharomyces kudriavzevii.Microbiology spectrum · 2023Article
- Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism.Microbial biotechnology · 2023Article
- The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation.Journal of industrial microbiology & biotechnology · 2023Article
- Different Wines from Different Yeasts? "Microorganisms · 2021Article
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- A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of themSystems · 2021Article
- Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.Applied and environmental microbiology · 2021Review
- Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must.G3 (Bethesda, Md.) · 2021Article
- Frequent Assembly of Chimeric Complexes in the Protein Interaction Network of an Interspecies Yeast Hybrid.Molecular biology and evolution · 2021Article
- Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer.Probiotics and antimicrobial proteins · 2021Article
- The Plasma Membrane at the Cornerstone Between Flexibility and Adaptability: Implications forFrontiers in microbiology · 2021Review
- Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition.Microorganisms · 2020Review
- Characterization of Sub-Regional Variation inFrontiers in genetics · 2020Article
- Comparative Genomics BetweenFrontiers in genetics · 2019Article
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3 authors.
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Abstract
Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effects of temperature on commercial wine yeast, we compared its metabolome growing at 12 °C and 28 °C in a synthetic must. Some species of the Saccharomyces genus have shown better adaptation at low temperature than Saccharomyces cerevisiae. This is the case of the cryotolerant yeasts Saccharomyces bayanus var. uvarum and Saccharomyces kudriavzevii. In an attempt to detect inter-specific metabolic differences, we characterized the metabolome of these species growing at 12°C, which we compared with the metabolome of S. cerevisiae (not well adapted at low temperature) at the same temperature. Our results show that the main differences between the metabolic profiling of S. cerevisiae growing at 12 °C and 28 °C were observed in lipid metabolism and redox homeostasis. Moreover, the global metabolic comparison among the three species revealed that the main differences between the two cryotolerant species and S. cerevisiae were in carbohydrate metabolism, mainly fructose metabolism. However, these two species have developed different strategies for cold resistance. S. bayanus var. uvarum presented elevated shikimate pathway activity, while S. kudriavzevii displayed increased NAD(+) synthesis.
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