ArticlePloS one2018
Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen.
Article in PloS one, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 62 citations in OpenAlex.
- Horizontal gene transfer in Saccharomyces cerevisiae and other Saccharomycotina yeasts: a review.World journal of microbiology & biotechnology · 2026Review
- Uncorking wine yeast genomics from grape to glass.FEMS yeast research · 2026Review
- Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species.Microbial biotechnology · 2025Article
- Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast.Microbiology spectrum · 2025Article
- Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor.Frontiers in microbiology · 2025Review
- Subpopulation-specific gene expression inCurrent research in food science · 2025Article
- Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.Microbiome · 2024Article
- Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine YeastFoods (Basel, Switzerland) · 2024Article
- Exploring the impact of magnetic fields on biomass production efficiency under aerobic and anaerobic batch fermentation of Saccharomyces cerevisiae.Scientific reports · 2024Article
- Applicability ofFood technology and biotechnology · 2022Article
- Uncovering Divergence in Gene Expression Regulation in the Adaptation of Yeast to Nitrogen Scarcity.mSystems · 2021Article
- Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review.International journal of molecular sciences · 2021Review
- Influence of single nitrogen compounds on growth and fermentation performance ofApplied and environmental microbiology · 2021Article
- Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation.Microorganisms · 2020Article
- Evaluation ofG3 (Bethesda, Md.) · 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
- Diversity of Oligopeptide Transport in Yeast and Its Impact on Adaptation to Winemaking Conditions.Frontiers in genetics · 2020Review
- Article
- Comparison of Phylogenetic Tree Topologies for Nitrogen Associated Genes Partially Reconstruct the Evolutionary History ofMicroorganisms · 2019Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in terms of their nitrogen consumption capacities. In this work, we characterize this phenotype by the specific quantity of nitrogen consumed under oenological fermentation conditions using a new approach. Indeed, unlike previous studies, our experiments were conducted in an environment containing excess nitrogen, eliminating the nitrogen limitation/starvation factor that is generally observed in fermentation processes. Using these conditions, we evaluated differences in the nitrogen consumption capacities for a set of five strains from diverse origins. The strains presented extremely different phenotypes and variations in their capacities to take up nitrogen from a wine fermentation environment. These variations reflect the differences in the nitrogen uptake capacities between wine and non-wine strains. Finally, the strains differed in their ability to adapt to the nitrogen composition of the environment, leading to variations in the cellular stress states, fermentation performances and the activity of the nitrogen sensing signaling pathway.
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