ArticleFrontiers in microbiology2016
Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae.
Article in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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21 citing papers in PubMed, 59 citations in OpenAlex.
- Comparative assessment of food-grade osmolytes for enhancing yeast fermentation performance under salt stress.Microbiology spectrum · 2026Article
- Identification and isolation of spoilage microbes in conventional dark leafy green vegetable juice during cold storage.Frontiers in microbiology · 2026Article
- Strategies for enhancing the adaptive response to oxidative stress in microbial cell factories.World journal of microbiology & biotechnology · 2025Review
- Growth Phase-Dependent Changes in the Carbohydrate Metabolism of Penicillium Strains from Diverse Temperature Classes in Response to Cold Stress.International journal of molecular sciences · 2025Article
- The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials.Journal of food science · 2025Article
- Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine YeastFoods (Basel, Switzerland) · 2024Article
- Comprehensive Response ofMicroorganisms · 2023Article
- Hybrid histidine kinase HisK2301 modulates carotenoid production to counteract cold-induced oxidative stress in Rhodosporidium kratochvilovae YM25235 under low temperature.Antonie van Leeuwenhoek · 2022Article
- Genomic Adaptations ofMicroorganisms · 2022Review
- Article
- Glutaredoxin Interacts with GR and AhpC to Enhance Low-Temperature Tolerance of Antarctic PsychrophileInternational journal of molecular sciences · 2022Article
- Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must.G3 (Bethesda, Md.) · 2021Article
- Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions.Scientific reports · 2020Article
- Next Generation Winemakers: Genetic Engineering inBioengineering (Basel, Switzerland) · 2020Review
- Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation.Microorganisms · 2020Article
- Temperature preference can bias parental genome retention during hybrid evolution.PLoS genetics · 2019Article
- Modulation of lipid content and lipid profile by supplementation of iron, zinc, and molybdenum in indigenous microalgae.Environmental science and pollution research international · 2019Article
- The pleiotropic effects of the glutamate dehydrogenase (GDH) pathway in Saccharomyces cerevisiae.Microbial cell factories · 2018Review
- A novel bZIP protein, Gsb1, is required for oxidative stress response, mating, and virulence in the human pathogen Cryptococcus neoformans.Scientific reports · 2017Article
- The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae.BMC genomics · 2017Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Many factors, such as must composition, juice clarification, fermentation temperature, or inoculated yeast strain, strongly affect the alcoholic fermentation and aromatic profile of wine. As fermentation temperature is effectively controlled by the wine industry, low-temperature fermentation (10-15°C) is becoming more prevalent in order to produce white and "rosé" wines with more pronounced aromatic profiles. Elucidating the response to cold in Saccharomyces cerevisiae is of paramount importance for the selection or genetic improvement of wine strains. Previous research has shown the strong implication of oxidative stress response in adaptation to low temperature during the fermentation process. Here we aimed first to quantify the correlation between recovery after shock with different oxidants and cold, and then to detect the key genes involved in cold adaptation that belong to sulfur assimilation, peroxiredoxins, glutathione-glutaredoxins, and thioredoxins pathways. To do so, we analyzed the growth of knockouts from the EUROSCARF collection S. cerevisiae BY4743 strain at low and optimal temperatures. The growth rate of these knockouts, compared with the control, enabled us to identify the genes involved, which were also deleted and validated as key genes in the background of two commercial wine strains with a divergent phenotype in their low-temperature growth. We identified three genes, AHP1, MUP1, and URM1, whose deletion strongly impaired low-temperature growth.
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