Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions

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dc.catalogadoraba
dc.contributor.authorOrellana, M.
dc.contributor.authorAceituno, F. F.
dc.contributor.authorSlater, A. W.
dc.contributor.authorAlmonacid, L. I.
dc.contributor.authorMelo Ledermann, Francisco Javier
dc.contributor.authorAgosin T., Eduardo
dc.date.accessioned2025-02-06T19:25:59Z
dc.date.available2025-02-06T19:25:59Z
dc.date.issued2014
dc.description.abstractDuring alcoholic fermentation, Saccharomyces cerevisiae is exposed to continuously changing environmental conditions, such as decreasing sugar and increasing ethanol concentrations. Oxygen, a critical nutrient to avoid stuck and sluggish fermentations, is only discretely available throughout the process after pump-over operation. In this work, we studied the physiological response of the wine yeast S. cerevisiae strain EC1118 to a sudden increase in dissolved oxygen, simulating pump-over operation. With this aim, an impulse of dissolved oxygen was added to carbon-sufficient, nitrogen-limited anaerobic continuous cultures. Results showed that genes related to mitochondrial respiration, ergosterol biosynthesis, and oxidative stress, among other metabolic pathways, were induced after the oxygen impulse. On the other hand, mannoprotein coding genes were repressed. The changes in the expression of these genes are coordinated responses that share common elements at the level of transcriptional regulation. Beneficial and detrimental effects of these physiological processes on wine quality highlight the dual role of oxygen in ‘making or breaking wines’. These findings will facilitate the development of oxygen addition strategies to optimize yeast performance in industrial fermentations.
dc.format.extent13 páginas
dc.fuente.origenSIPA
dc.identifier.doi10.1111/1567-1364.12135
dc.identifier.eissn1567-1364
dc.identifier.issn1567-1356
dc.identifier.scopusid2-s2.0-84899968949
dc.identifier.urihttps://doi.org/10.1111/1567-1364.12135
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/102181
dc.identifier.wosidWOS:000335121100004
dc.information.autorucFacultad de Ciencias Biológicas; Melo Ledermann, Francisco Javier; 0000-0002-0424-5991; 82342
dc.information.autorucEscuela de Ingeniería; Agosin T., Eduardo; 0000-0003-1656-150X; 99630
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final424
dc.pagina.inicio412
dc.revistaFEMS yeast research
dc.rightsacceso restringido
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleMetabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions
dc.typeartículo
dc.volumen14
sipa.codpersvinculados82342
sipa.codpersvinculados99630
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