Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast
Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental im...
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MDPI AG
2020-05-01
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| Series: | Genes |
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| Online Access: | https://www.mdpi.com/2073-4425/11/5/576 |
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| author | Gabriela Betlej Ewelina Bator Bernadetta Oklejewicz Leszek Potocki Anna Górka Magdalena Slowik-Borowiec Wojciech Czarny Wojciech Domka Aleksandra Kwiatkowska |
| author_facet | Gabriela Betlej Ewelina Bator Bernadetta Oklejewicz Leszek Potocki Anna Górka Magdalena Slowik-Borowiec Wojciech Czarny Wojciech Domka Aleksandra Kwiatkowska |
| author_sort | Gabriela Betlej |
| collection | DOAJ |
| description | Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts. |
| first_indexed | 2024-03-10T19:42:07Z |
| format | Article |
| id | doaj.art-aeb69bee9e0f45ec8fe71e0e199fa95b |
| institution | Directory Open Access Journal |
| issn | 2073-4425 |
| language | English |
| last_indexed | 2024-03-10T19:42:07Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Genes |
| spelling | doaj.art-aeb69bee9e0f45ec8fe71e0e199fa95b2023-11-20T01:08:58ZengMDPI AGGenes2073-44252020-05-0111557610.3390/genes11050576Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine YeastGabriela Betlej0Ewelina Bator1Bernadetta Oklejewicz2Leszek Potocki3Anna Górka4Magdalena Slowik-Borowiec5Wojciech Czarny6Wojciech Domka7Aleksandra Kwiatkowska8Institute of Physical Culture Studies, College of Medical Sciences, University of Rzeszów, ul. Towarnickiego 3, 35-959 Rzeszów, PolandInstitute of Physical Culture Studies, College of Medical Sciences, University of Rzeszów, ul. Towarnickiego 3, 35-959 Rzeszów, PolandDepartment of Biotechnology, College of Natural Sciences, University of Rzeszów, Pigonia 1, 35-310 Rzeszów, PolandDepartment of Biotechnology, College of Natural Sciences, University of Rzeszów, Pigonia 1, 35-310 Rzeszów, PolandDepartment of Biotechnology, College of Natural Sciences, University of Rzeszów, Pigonia 1, 35-310 Rzeszów, PolandDepartment of Biotechnology, College of Natural Sciences, University of Rzeszów, Pigonia 1, 35-310 Rzeszów, PolandInstitute of Physical Culture Studies, College of Medical Sciences, University of Rzeszów, ul. Towarnickiego 3, 35-959 Rzeszów, PolandMedical College, University of Rzeszów, al. Rejtana 16c, 35-959 Rzeszów, PolandInstitute of Physical Culture Studies, College of Medical Sciences, University of Rzeszów, ul. Towarnickiego 3, 35-959 Rzeszów, PolandIndustrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts.https://www.mdpi.com/2073-4425/11/5/576industrial wine yeastshigh osmotic stress tolerancelong-term adaptationadaptive laboratory evolutionresveratrolresveratrol-enriched wine |
| spellingShingle | Gabriela Betlej Ewelina Bator Bernadetta Oklejewicz Leszek Potocki Anna Górka Magdalena Slowik-Borowiec Wojciech Czarny Wojciech Domka Aleksandra Kwiatkowska Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast Genes industrial wine yeasts high osmotic stress tolerance long-term adaptation adaptive laboratory evolution resveratrol resveratrol-enriched wine |
| title | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
| title_full | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
| title_fullStr | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
| title_full_unstemmed | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
| title_short | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
| title_sort | long term adaption to high osmotic stress as a tool for improving enological characteristics in industrial wine yeast |
| topic | industrial wine yeasts high osmotic stress tolerance long-term adaptation adaptive laboratory evolution resveratrol resveratrol-enriched wine |
| url | https://www.mdpi.com/2073-4425/11/5/576 |
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