Use of a wine yeast deletion collection reveals genes that influence fermentation performance under low-nitrogen conditions
| Autor: | Josephine J Peter, Tommaso L. Watson, Jennifer M. Gardner, Michelle E. Walker, Tina Tran, Tom A Lang, Angus H. Forgan, Anthony R. Borneman, Vladimir Jiranek |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Saccharomyces cerevisiae Proteins Nitrogen Lipoproteins Genes Fungal Wine Saccharomyces cerevisiae Ethanol fermentation Biology Applied Microbiology and Biotechnology Microbiology Pheromones 03 medical and health sciences Vitis Food science Amino Acids Gene Winemaking Ubiquitination Wild type food and beverages General Medicine Metabolism Yeast Culture Media Yeast in winemaking 030104 developmental biology Fermentation Gene Deletion |
| Zdroj: | FEMS Yeast Research. 18 |
| ISSN: | 1567-1364 |
| DOI: | 10.1093/femsyr/foy009 |
| Popis: | A deficiency of nitrogenous nutrients in grape juice can cause stuck and sluggish alcoholic fermentation, which has long been a problem in winemaking. Nitrogen requirements vary between wine yeast strains, and the ability of yeast to assimilate nitrogen depends on the nature and concentration of nitrogen present in the medium. In this study, a wine yeast gene deletion collection (1844 deletants in the haploid AWRI1631 background) was screened to identify genes whose deletion resulted in a reduction in the time taken to utilise all sugars when grown in a chemically defined grape juice medium supplemented with limited nitrogen (75 mg L-1 as a free amino acid mixture). Through micro-scale and laboratory-scale fermentations, 15 deletants were identified that completed fermentation in a shorter time than the wildtype (c.a. 15%-59% time reduction). This group of genes was annotated to biological processes including protein modification, transport, metabolism and ubiquitination (UBC13, MMS2, UBP7, UBI4, BRO1, TPK2, EAR1, MRP17, MFA2 and MVB12), signalling (MFA2) and amino acid metabolism (AAT2). Deletion of MFA2, encoding mating factor-a, resulted in a 55% decrease in fermentation duration. Mfa2Δ was chosen for further investigation to understand how this gene deletion conferred fermentation efficiency in limited nitrogen conditions. |
| Databáze: | OpenAIRE |
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