Functional analyses of 150 non-annotated genes in an industrial wine strain of saccharomyces cerevisiae

酿酒酵母通过一般和/或刺激特异性应答机制对胁迫进行转录应答。我们确定了62个未注释的基因，这些基因在葡萄酒发酵过程中表现出持续和显著的诱导（4至80倍），并将这些基因命名为发酵应激反应（FSR）基因。在过去的三年里，我们研究了这62个未注释的S。酿酒酵母FSR基因。我们使用了系统生物学方法，现在已经成功地阐明了三个未注释的FSR基因的功能，这将导致专利。 在这项资助提案中，我们将使用相同的方法，转录组学，蛋白质组学和代谢组学，研究霞多丽发酵过程中M2工业葡萄酒酵母菌株中另外150个未注释基因的功能;这些基因组成型表达，因此在葡萄酒发酵过程中发挥重要作用。我们的目标是确定尽可能多的150个未注释基因的功能，并建立代谢和调控网络，这些基因参与，功能和相互作用，使S。酿酒厂，以适应极端条件下经历的葡萄酒酿造。葡萄酒发酵过程中调节代谢的调节回路的鉴定和表征将为深入了解S。酿酒厂蓬勃发展和发酵葡萄必须生存的恶劣环境的葡萄酒数月。我们还将调查是否S。酿酒酵母含有一种信号转导途径，使酵母细胞能够适应和耐受更高浓度的乙醇，乙醇是酒精发酵过程的主要产物。如果存在这样的途径，则该信号转导途径的修饰可以导致酵母可能耐受更高浓度的乙醇，这将对乙醇的商业生产有用。

Saccharomyces cerevisiae responds transcriptionally to stress by general and/or stimuli-specific response mechanisms. We identified 62 non-annotated genes exhibiting sustained and dramatic induction (4 to 80-fold) during wine fermentation and named these genes the Fermentation Stress Response (FSR) genes. Over the past three years we have studied the biological functions of these 62 non-annotated S. cerevisiae FSR genes. We used a systems biology approach and have now successfully elucidated the functions of thee non-annotated FSR genes, which will lead to a patent. In this grant proposal we will use the same approach, transcriptomics, proteomics and metabolomics, to study the functions of an additional 150 non-annotated genes in the M2 industrial wine yeast strain during Chardonnay fermentations; these genes are constitutively expressed and thus play an important role during wine fermentations. Our objective is to determine the functions of as many as possible of the 150 non-annotated genes, and to establish how metabolic and regulatory networks where these genes are involved, function and interact to allow S. cerevisiae to adapt to the extreme conditions experienced during wine making. The identification and characterization of regulatory circuits that regulate metabolism during wine fermentations will provide an insight into the remarkable ability of S. cerevisiae to flourish and ferment grape must and then survive the hostile environment of wine for months. We will also investigate whether S. cerevisiae contains a signal transduction pathway enabling yeast cells to adapt and tolerate higher concentrations of ethanol, the primary product of the alcoholic fermentation process. If such a pathway exists, modification of this signal transduction pathway can lead to yeasts that might tolerate higher concentrations of ethanol, which will be useful for the commercial production of ethanol.