Autor según el artículo: de Celis, Miguel; Ruiz, Javier; Benitez-Dominguez, Belen; Vicente, Javier; Tomasi, Sandra; Izquierdo-Gea, Sergio; Rozes, Nicolas; Ruiz-de-Villa, Candela; Gombau, Jordi; Zamora, Fernando; Barroso-delJesus, Alicia; Terron-Camero, Laura C; Andres-Leon, Eduardo; Santos, Antonio; Belda, Ignacio
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Gombau Roigé, Jordi / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Palabras clave: Strain Saccharomyces-cerevisiae Microbial terroir
Resumen: Background Connecting the composition and function of industrial microbiomes is a major aspiration in microbial biotechnology. Here, we address this question in wine fermentation, a model system where the diversity and functioning of fermenting yeast species are determinant of the flavor and quality of the resulting wines. Results First, we surveyed yeast communities associated with grape musts collected across wine appellations, revealing the importance of environmental (i.e., biogeography) and anthropic factors (i.e., farming system) in shaping community composition and structure. Then, we assayed the fermenting yeast communities in synthetic grape must under common winemaking conditions. The dominating yeast species defines the fermentation performance and metabolite profile of the resulting wines, and it is determined by the initial fungal community composition rather than the imposed fermentation conditions. Yeast dominance also had a more pronounced impact on wine meta-transcriptome than fermentation conditions. We unveiled yeast-specific transcriptomic profiles, leveraging different molecular functioning strategies in wine fermentation environments. We further studied the orthologs responsible for metabolite production, revealing modules associated with the dominance of specific yeast species. This emphasizes the unique contributions of yeast species to wine flavor, here summarized in an array of orthologs that defines the individual contribution of yeast species to wine ecosystem functioning. Conclusions Our study bridges the gap between yeast community composition and wine metabolite production, providing insights to harness diverse yeast functionalities with the final aim to producing tailored high-quality wines.
Áreas temáticas: Microbiology (medical) Microbiology Medicina i General medicine Ciências biológicas i
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat nicolasrozes@urv.cat fernando.zamora@urv.cat
Identificador del autor: 0000-0001-9718-3429 0000-0002-4213-3528
Fecha de alta del registro: 2024-12-21
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Microbiome. 12 (1): 203-
Referencia de l'ítem segons les normes APA: de Celis, Miguel; Ruiz, Javier; Benitez-Dominguez, Belen; Vicente, Javier; Tomasi, Sandra; Izquierdo-Gea, Sergio; Rozes, Nicolas; Ruiz-de-Villa, Cande (2024). Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations. Microbiome, 12(1), 203-. DOI: 10.1186/s40168-024-01930-w
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications