Step-Wise Ethanol Adaptation Drives Cell-Wall Remodeling and ROM2/KNR4 Activation in Brettanomyces bruxellensis

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dc.catalogadorjlo
dc.contributor.authorHernández-Cabello, Leslie
dc.contributor.authorRojas-Torres, Nachla
dc.contributor.authorGodoy Olivares, Liliana
dc.contributor.authorG-Poblete, Camila
dc.contributor.authorConcha, Yarabi
dc.contributor.authorPlaza, Verónica
dc.contributor.authorCastillo, Luis
dc.contributor.authorMora-Montes, Héctor M.
dc.contributor.authorGanga, María Angélica
dc.date.accessioned2025-07-02T15:18:13Z
dc.date.available2025-07-02T15:18:13Z
dc.date.issued2025
dc.description.abstractBrettanomyces bruxellensis has been described as the main spoilage microorganism in wines due to its ability to produce volatile phenols, which negatively impact the final product’s organoleptic properties. This yeast can grow and survive in environments that are too nutritionally poor and stressful for other microorganisms, and one of the stressful conditions it can endure is the high alcohol content in wine. In this study, cell wall morphology and the expression of some genes related to its composition were characterized under increasing ethanol concentrations to establish a possible ethanol resistance mechanism. B. bruxellensis LAMAP2480 showed greater resistance to β-1,3-glucanase activity when grown in media supplemented with 5% or 10% ethanol compared with the control assay (without ethanol). Transmission electron microscopy showed no significant differences in cell wall thickness during the different adaptation stages. However, the amount of wall polysaccharides and chitin briefly increased at 1% ethanol but returned to baseline at 5% and 10%. The amount of wall-associated protein increased progressively with each increment in ethanol concentration. In addition, overexpression of the ROM2 and KNR4/SMI1 genes was observed at 10% ethanol. These results suggest that the integrity of the cell wall might play an important role in the adaptation of B. bruxellensis to an ethanol-containing medium.
dc.fechaingreso.objetodigital2025-07-02
dc.format.extent14 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/microorganisms13071489
dc.identifier.urihttps://doi.org/10.3390/microorganisms13071489
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/104824
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Godoy Olivares, Liliana; 0000-0001-5110-5978; 1070717
dc.language.isoen
dc.nota.accesocontenido completo
dc.revistaMicroorganisms
dc.rightsacceso abierto
dc.rights.licenseCC BY 4.0 Attribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBrettanomyces bruxellensis
dc.subjectCell wall integrity
dc.subjectSpoilage wine yeast
dc.subjectEthanol adaptation
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.titleStep-Wise Ethanol Adaptation Drives Cell-Wall Remodeling and ROM2/KNR4 Activation in Brettanomyces bruxellensis
dc.typeartículo
dc.volumen13
sipa.codpersvinculados1070717
sipa.trazabilidadORCID;2025-06-30
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