ArticleApplied and environmental microbiology2014
Assessing the mechanisms responsible for differences between nitrogen requirements of saccharomyces cerevisiae wine yeasts in alcoholic fermentation.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Amino Acid Depletion Reveals Strain- and Nitrogen Source-Dependent Physiological Responses inJournal of fungi (Basel, Switzerland) · 2026Article
- Uncorking wine yeast genomics from grape to glass.FEMS yeast research · 2026Review
- Development of two devices for high-throughput screening of ethanol-producing microorganisms by real-time COBioprocess and biosystems engineering · 2023Article
- Different Wines from Different Yeasts? "Microorganisms · 2021Article
- Uncovering Divergence in Gene Expression Regulation in the Adaptation of Yeast to Nitrogen Scarcity.mSystems · 2021Article
- Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts.Microorganisms · 2020Article
- Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.Journal of food science and technology · 2020Article
- Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation.Biological research · 2020Review
- Differential Gene Expression and Allele Frequency Changes Favour Adaptation of a Heterogeneous Yeast Population to Nitrogen-Limited Fermentations.Frontiers in microbiology · 2020Article
- Article
- Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation.Frontiers in microbiology · 2020Article
- Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation.Frontiers in genetics · 2020Review
- Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation.Frontiers in microbiology · 2019Article
- Genetic variants of TORC1 signaling pathway affect nitrogen consumption in Saccharomyces cerevisiae during alcoholic fermentation.PloS one · 2019Article
- QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.BMC genomics · 2018Article
- Relief from nitrogen starvation triggers transient destabilization of glycolytic mRNAs inMolecular biology of the cell · 2018Article
- Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen.PloS one · 2018Article
- Identification of Nitrogen Consumption Genetic Variants in Yeast Through QTL Mapping and Bulk Segregant RNA-Seq Analyses.G3 (Bethesda, Md.) · 2017Article
- Article
- A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling.BMC genomics · 2014Article
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4 authors.
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Abstract
Nitrogen is an essential nutrient for Saccharomyces cerevisiae wine yeasts during alcoholic fermentation, and its abundance determines the fermentation rate and duration. The capacity to ferment under conditions of nitrogen deficiency differs between yeasts. A characterization of the nitrogen requirements of a set of 23 strains revealed large differences in their fermentative performances under nitrogen deficiency, and these differences reflect the nitrogen requirements of the strains. We selected and compared two groups of strains, one with low nitrogen requirements (LNRs) and the other with high nitrogen requirements (HNRs). A comparison of various physiological traits indicated that the differences are not related to the ability to store nitrogen or the protein content. No differences in protein synthesis activity were detected between strains with different nitrogen requirements. Transcriptomic analysis revealed expression patterns specific to each of the two groups of strains, with an overexpression of stress genes in HNR strains and a stronger expression of biosynthetic genes in LNR strains. Our data suggest that differences in glycolytic flux may originate from variations in nitrogen sensing and signaling under conditions of starvation.
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