Abstract
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in terms of their nitrogen consumption capacities. In this work, we characterize this phenotype by the specific quantity of nitrogen consumed under oenological fermentation conditions using a new approach. Indeed, unlike previous studies, our experiments were conducted in an environment containing excess nitrogen, eliminating the nitrogen limitation/starvation factor that is generally observed in fermentation processes. Using these conditions, we evaluated differences in the nitrogen consumption capacities for a set of five strains from diverse origins. The strains presented extremely different phenotypes and variations in their capacities to take up nitrogen from a wine fermentation environment. These variations reflect the differences in the nitrogen uptake capacities between wine and non-wine strains. Finally, the strains differed in their ability to adapt to the nitrogen composition of the environment, leading to variations in the cellular stress states, fermentation performances and the activity of the nitrogen sensing signaling pathway.
Highlights
The budding yeast Saccharomyces cerevisiae is the most exploited microorganism in the food industry because of its ability to achieve complete fermentation of solutions with high sugar contents, and the sugars are converted into alcohol, carbon dioxide and secondary end-products
To investigate the variations in yeast assimilable nitrogen (YAN) consumption capacity between strains, we compared five S. cerevisiae isolates from distinct ecological backgrounds (Table 1); the North American (NA) and West African (WA) strains originated from natural habitats, while Wine/European strain (WE), FWI and SA were isolated from industrial environments
The second group, including threonine, serine, tryptophan, glutamic acid, methionine, arginine and aspartic acid, were the nitrogen compounds consumed to the same extend by the five strains, while tyrosine, leucine, isoleucine, glutamate, valine, phenylalanine and ammonium were more efficiently consumed by the WE and FWI strains
Summary
The budding yeast Saccharomyces cerevisiae is the most exploited microorganism in the food industry because of its ability to achieve complete fermentation of solutions with high sugar contents, and the sugars are converted into alcohol, carbon dioxide and secondary end-products. Different studies have demonstrated the wide genetic diversity of S. cerevisiae strains [1,2,3,4] that result from the combination of their natural genetic diversity (or non-domesticated yeasts) and different domestication processes. Variability in nitrogen consumption strategies between strains to FC. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript
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