Identifying and assessing the impact of wine acid-related genes in yeast
Identifying and assessing the impact of wine acid-related genes in yeast
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DOI：
10.1007/s00294-015-0498-6
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发表时间：
2016-02-01
期刊：
影响因子：
2.5
通讯作者：
Bauer, Florian F.
中科院分区：
文献类型：
--
作者：
Chidi, Boredi S.;Rossouw, Debra;Bauer, Florian F.
酿酒用酿酒酵母菌株表现出广泛的发酵表型，单个菌株的遗传背景对葡萄酒的感官特性有很大的影响。这种依赖于菌株的影响延伸到葡萄酒的有机酸组成，这是一个重要的质量参数。然而，人们对葡萄发酵过程中影响有机酸的基因知之甚少。为了对这一代谢网络的遗传调控产生新的见解，基于对不同酵母菌株的转录本和有机酸图谱的比较分析，确定了一个基因子集，这些酵母菌株显示了不同的有机酸生产水平。这些基因在发酵的一个或多个阶段表现出显著的菌株间转录水平差异，根据现有的功能注释也被认为可能影响有机酸代谢。用这种方法选择的基因是ADH3、AAD6、SER33、ICL1、GLY1、SFC1、SER1、KGD1、AGX1、OSM1和GPD2。携带这些基因缺失的酵母菌株被用来进行发酵，并在合成葡萄的酒精发酵的不同阶段测定有机酸水平。这些缺失对有机酸谱的影响被量化，导致了关于这些基因在发酵条件下葡萄酒酵母酸代谢中的作用的新的见解和假设的产生/S。总体而言，这些数据有助于我们理解选定的基因在酵母代谢中的作用，特别是有机酸代谢的作用。
Saccharomyces cerevisiae strains used for winemaking show a wide range of fermentation phenotypes, and the genetic background of individual strains contributes significantly to the organoleptic properties of wine. This strain-dependent impact extends to the organic acid composition of the wine, an important quality parameter. However, little is known about the genes which may impact on organic acids during grape must fermentation. To generate novel insights into the genetic regulation of this metabolic network, a subset of genes was identified based on a comparative analysis of the transcriptomes and organic acid profiles of different yeast strains showing different production levels of organic acids. These genes showed significant inter-strain differences in their transcription levels at one or more stages of fermentation and were also considered likely to influence organic acid metabolism based on existing functional annotations. Genes selected in this manner were ADH3, AAD6, SER33, ICL1, GLY1, SFC1, SER1, KGD1, AGX1, OSM1 and GPD2. Yeast strains carrying deletions for these genes were used to conduct fermentations and determine organic acid levels at various stages of alcoholic fermentation in synthetic grape must. The impact of these deletions on organic acid profiles was quantified, leading to novel insights and hypothesis generation regarding the role/s of these genes in wine yeast acid metabolism under fermentative conditions. Overall, the data contribute to our understanding of the roles of selected genes in yeast metabolism in general and of organic acid metabolism in particular.