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Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances

  • Genomics, transcriptomics, proteomics
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Abstract

We used RNA-sequencing (RNA-seq) to analyze the expression profile of four vineyard strains of Saccharomyces cerevisiae having different fermentation performances. The expression profiles obtained in two steps of the fermentation process were compared with those obtained for the industrial wine strain EC1118 and for the laboratory strain S288c. The two strains with low fermentation efficiency, namely, S288c and the vineyard strain R103, exhibited markedly different expression profiles when compared to the other four strains. We also found that the vineyard strains P283 and P301 are characterized by a high expression of the transcription factor Met32p in the first step of the fermentation. Met32p, in coordination with the Hap4p transcription factor, determined the over-expression of the genes involved in the respiration processes, in the response to oxidative stress and in the sulfur amino acids biosynthesis. These combined actions are likely to increase the level of antioxidants whose protective effect could contribute to improve the fermentation process. Gene expression and phenotypic data revealed that the vineyard strain P301 has low nitrogen utilization in comparison to the other wine strains, combined with high fermentation efficiency. Analysis of the genes involved in fermentation stress response revealed a lower expression in strains characterized by low fermentation efficiency, particularly in the first fermentation phase. These findings evidenced the high variability of transcriptional profiles among different wine yeast strains and clarify their connection with complex phenotypic traits, such as the fermentation efficiency and the nitrogen sources utilization.

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Acknowledgments

RNA-seq was performed at the CRIBI Biotechnology Centre (University of Padua) and we acknowledge the support of Michela D’Angelo in processing our samples. Fermentation curves and enological analysis were performed at the CIRVE laboratories of Conegliano (Treviso, Italy) and we acknowledge the support of Barbara Bovo and Milena Carlot. This work was supported by the University of Padua [CPDA082991] and by the Provincia di Treviso providing PhD fellowship. We express thanks to Georgine Faulkner of the Department of Biology (University of Padua) for her assistance in the manuscript revision.

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  1. Tiziana Nardi

    Present address: Lallemand Italia, via Rossini 14/B, Castel d’Azzano, VR, 37060, Italy

Authors and Affiliations

  1. Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padova, Viale dell’Università 16, Legnaro, PD, 35020, Italy

    Laura Treu, Chiara Nadai, Chiara Toniolo, Tiziana Nardi, Alessio Giacomini & Viviana Corich

  2. Department of Biology, University of Padova, Via U. Bassi 58/b, Padova, 35121, Italy

    Stefano Campanaro & Giorgio Valle

  3. Interdepartmental Viticulture and Enology Research Centre (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, TV, 31015, Italy

    Alessio Giacomini & Viviana Corich

  4. Montpellier SupAgro, UMR1083 Science pour l’Œnologie, 2 Place Viala, Montpellier, F-34060, France

    Bruno Blondin

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Correspondence to Stefano Campanaro.

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L. Treu and S. Campanaro contributed equally to this work.

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Treu, L., Campanaro, S., Nadai, C. et al. Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances. Appl Microbiol Biotechnol 98, 4119–4135 (2014). https://doi.org/10.1007/s00253-014-5679-6

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