Autor según el artículo: Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G, Mas A
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Beltran Casellas, Gemma / LLEIXA DAGA, JESSICA / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen
Palabras clave: Yeasts Yeast assimilable nitrogen Wine fermentation Synthetic grape Nutrients Non-saccharomyces Nitrogen consumption Nitrogen catabolite repression Impact Growth Gene-expression Flavor diversity Amino acids Alcoholic fermentation
Resumen: There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic properties. However, this yeast represents a concern in mixed culture fermentation because of its nutrient consumption, especially nitrogen, as its mechanisms of regulation and consumption are still unknown. In this study, we analyzed the nitrogen consumption, as well as the nitrogen catabolism repression (NCR) mechanism, in two genome-sequenced H. vineae strains, using synthetic must fermentations. The use of synthetic must with an established nitrogen content allowed us to study the NCR mechanism in H. vineae, following the amino acid and ammonia consumption, and the expression of genes known to be regulated by the NCR mechanism in S. cerevisiae, AGP1, GAP1, MEP2, and PUT2. H. vineae exhibited a similar amino acid consumption and gene expression profile to S. cerevisiae. However, the wine strain of S. cerevisiae QA23 consumed ammonia and valine more quickly and, in contrast, tyrosine and tryptophan more slowly, than the H. vineae strains. Our results showed a similar behavior of nitrogen regulation in H. vineae and S. cerevisiae, indicating the presence of the NCR mechanism in this Hanseniaspora yeast differentiated before the whole genome duplication event of the Saccharomyces complex. Future study will elucidate if the NCR mechanism is the only strategy used by H. vineae to optimize nitrogen consumption.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Odontología Molecular medicine Medicina veterinaria Medicina ii Medicina i Interdisciplinar Genetics (clinical) Genetics & heredity Genetics Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência da computação Biotecnología Biodiversidade
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: carmen.portillo@urv.cat albert.mas@urv.cat gemma.beltran@urv.cat
ISSN: 16648021
Identificador del autor: 0000-0002-4576-0244 0000-0002-0763-1679 0000-0002-7071-205X
Fecha de alta del registro: 2023-02-18
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.frontiersin.org/journals/genetics/articles/10.3389/fgene.2018.00747/full
Referencia al articulo segun fuente origial: Frontiers In Genetics. 9 (JAN): 747-747
Referencia de l'ítem segons les normes APA: Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G, Mas A (2019). Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking. Frontiers In Genetics, 9(JAN), 747-747. DOI: 10.3389/fgene.2018.00747
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.3389/fgene.2018.00747
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2019
Tipo de publicación: Journal Publications