Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast
Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundan...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-09-01
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| Series: | Fermentation |
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| Online Access: | http://www.mdpi.com/2311-5637/4/3/80 |
| _version_ | 1828841519047507968 |
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| author | Edward D. Kerr Duin C. McDiarmid James A. Fraser Benjamin L. Schulz |
| author_facet | Edward D. Kerr Duin C. McDiarmid James A. Fraser Benjamin L. Schulz |
| author_sort | Edward D. Kerr |
| collection | DOAJ |
| description | Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages. |
| first_indexed | 2024-12-12T20:06:22Z |
| format | Article |
| id | doaj.art-82ab31d946e84a918d30e87c799e9fca |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-12T20:06:22Z |
| publishDate | 2018-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-82ab31d946e84a918d30e87c799e9fca2022-12-22T00:13:38ZengMDPI AGFermentation2311-56372018-09-01438010.3390/fermentation4030080fermentation4030080Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of YeastEdward D. Kerr0Duin C. McDiarmid1James A. Fraser2Benjamin L. Schulz3School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, AustraliaSchool of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, AustraliaSchool of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, AustraliaSchool of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, AustraliaFlocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.http://www.mdpi.com/2311-5637/4/3/80flocculationcell wallproteomicsyeastbeerbrewingSWATH-MS |
| spellingShingle | Edward D. Kerr Duin C. McDiarmid James A. Fraser Benjamin L. Schulz Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast Fermentation flocculation cell wall proteomics yeast beer brewing SWATH-MS |
| title | Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast |
| title_full | Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast |
| title_fullStr | Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast |
| title_full_unstemmed | Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast |
| title_short | Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast |
| title_sort | cell wall and whole cell proteomes define flocculation and fermentation behavior of yeast |
| topic | flocculation cell wall proteomics yeast beer brewing SWATH-MS |
| url | http://www.mdpi.com/2311-5637/4/3/80 |
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