Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking
[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck fermentation. In this work, we selected [GAR+] derivat...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2019-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2018.03311/full |
| _version_ | 1828402813820993536 |
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| author | Ramon Gonzalez Jordi Tronchoni Ana Mencher José Antonio Curiel Alda Joao Rodrigues Laura López-Berges Cristina Juez Kiran Raosaheb Patil Paula Jouhten Paula Jouhten Noelia Gallego Alejandra Omarini Mariana Fernández-Preisegger Pilar Morales |
| author_facet | Ramon Gonzalez Jordi Tronchoni Ana Mencher José Antonio Curiel Alda Joao Rodrigues Laura López-Berges Cristina Juez Kiran Raosaheb Patil Paula Jouhten Paula Jouhten Noelia Gallego Alejandra Omarini Mariana Fernández-Preisegger Pilar Morales |
| author_sort | Ramon Gonzalez |
| collection | DOAJ |
| description | [GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck fermentation. In this work, we selected [GAR+] derivatives from several genetic backgrounds. They were characterized for phenotypic penetrance, heritability and confirmed as prion-like through curing by desiccation. In terms of fermentation kinetics, the impact of the prion on anaerobic wine fermentation (natural grape juice) was either neutral or negative, depending on the genetic background. Likewise, residual sugars were higher or similar for [GAR+] as compared to the cognate [gar-] strains. The prions had little or no impact on glycerol and ethanol yields; while acetic acid yields experienced the highest variations between [GAR+] and [gar-] strains. Strains analyzed under aerobic conditions followed the same pattern, with either little or no impact on fermentation kinetics, ethanol or glycerol yield; and a clearer influence on volatile acidity. Although no clear winemaking advantages were found for [GAR+] strains in this work, they might eventually show interest for some combinations of genetic background or winemaking conditions, e.g., for reducing acetic acid yield under aerated fermentation. |
| first_indexed | 2024-12-10T10:07:40Z |
| format | Article |
| id | doaj.art-f66c309ce29c4725bde0ab7393b2e89d |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-10T10:07:40Z |
| publishDate | 2019-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-f66c309ce29c4725bde0ab7393b2e89d2022-12-22T01:53:12ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2019-01-01910.3389/fmicb.2018.03311435432Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on WinemakingRamon Gonzalez0Jordi Tronchoni1Ana Mencher2José Antonio Curiel3Alda Joao Rodrigues4Laura López-Berges5Cristina Juez6Kiran Raosaheb Patil7Paula Jouhten8Paula Jouhten9Noelia Gallego10Alejandra Omarini11Mariana Fernández-Preisegger12Pilar Morales13Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainStructural and Computational Biology Unit, European Molecular Biology Laboratory, Heidelberg, GermanyStructural and Computational Biology Unit, European Molecular Biology Laboratory, Heidelberg, GermanyIndustrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd., Espoo, FinlandInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, SpainINCITAP Consejo Nacional de Investigaciones Científicas y Técnicas – Universidad Nacional de La Pampa, Santa Rosa, ArgentinaConsejo Nacional de Investigaciones Científicas y Técnicas – UNER Universidad Nacional de Entre Ríos – Centro de Investigaciones Científicas y Transferencia de Tecnología a la Produccion, Diamante, ArgentinaInstituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck fermentation. In this work, we selected [GAR+] derivatives from several genetic backgrounds. They were characterized for phenotypic penetrance, heritability and confirmed as prion-like through curing by desiccation. In terms of fermentation kinetics, the impact of the prion on anaerobic wine fermentation (natural grape juice) was either neutral or negative, depending on the genetic background. Likewise, residual sugars were higher or similar for [GAR+] as compared to the cognate [gar-] strains. The prions had little or no impact on glycerol and ethanol yields; while acetic acid yields experienced the highest variations between [GAR+] and [gar-] strains. Strains analyzed under aerobic conditions followed the same pattern, with either little or no impact on fermentation kinetics, ethanol or glycerol yield; and a clearer influence on volatile acidity. Although no clear winemaking advantages were found for [GAR+] strains in this work, they might eventually show interest for some combinations of genetic background or winemaking conditions, e.g., for reducing acetic acid yield under aerated fermentation.https://www.frontiersin.org/article/10.3389/fmicb.2018.03311/fullwine yeastprion-likephenotypic penetranceethanol yieldvolatile acidityaerobic fermentation |
| spellingShingle | Ramon Gonzalez Jordi Tronchoni Ana Mencher José Antonio Curiel Alda Joao Rodrigues Laura López-Berges Cristina Juez Kiran Raosaheb Patil Paula Jouhten Paula Jouhten Noelia Gallego Alejandra Omarini Mariana Fernández-Preisegger Pilar Morales Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking Frontiers in Microbiology wine yeast prion-like phenotypic penetrance ethanol yield volatile acidity aerobic fermentation |
| title | Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking |
| title_full | Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking |
| title_fullStr | Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking |
| title_full_unstemmed | Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking |
| title_short | Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking |
| title_sort | low phenotypic penetrance and technological impact of yeast gar prion like elements on winemaking |
| topic | wine yeast prion-like phenotypic penetrance ethanol yield volatile acidity aerobic fermentation |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2018.03311/full |
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