Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response

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Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response

TitleDynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response
Publication TypeJournal Article
Year of Publication2008
AuthorsMarks, VD, Sui, SJHo, Erasmus, D, van der Merwe, GK, Brumm, J, Wasserman, WW, Bryan, J, van Vuuren, HJJ
JournalFEMS YEAST RESEARCH
Volume8
Pagination35-52
Date PublishedFEB
Type of ArticleArticle
ISSN1567-1356
Keywordsfermentation, gene expression, HXK2, stress response, wine
AbstractIn this study, genome-wide expression analyses were used to study the response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of the yeast genome significantly changed expression levels to mediate long-term adaptation to fermenting grape must. Among the genes that changed expression levels, a group of 223 genes was identified, which was designated as fermentation stress response (FSR) genes that were dramatically induced at various points during fermentation. FSR genes sustain high levels of induction up to the final time point and exhibited changes in expression levels ranging from four- to 80-fold. The FSR is novel; 62% of the genes involved have not been implicated in global stress responses and 28% of the FSR genes have no functional annotation. Genes involved in respiratory metabolism and gluconeogenesis were expressed during fermentation despite the presence of high concentrations of glucose. Ethanol, rather than nutrient depletion, seems to be responsible for entry of yeast cells into the stationary phase.
DOI10.1111/j.1567-1364.2007.00338.x