Abstract
Flocculation is an important feature for yeast survival in adverse conditions. The natural diversity of flocculating genes in Saccharomyces cerevisiae can also be exploited in several biotechnological applications. Flocculation is mainly regulated by the expression of genes belonging to the FLO family. These genes have a similar function, but their specific contribution to flocculation ability is still unclear. In this study, the distribution of FLO1, FLO5 and FLO8 genes in four S. cerevisiae wine strains was investigated. Subsequently, both FLO1 and FLO5 genes were separately deleted in a flocculent S. cerevisiae wine strain. After gene disruption, flocculation ability and agar adhesion were evaluated. FLO1 and FLO5 genes inheritance was also monitored. All strains presented different lengths for FLO1 and FLO5 genes. Results confirm that in S. cerevisiae strain F6789, the FLO5 gene drives flocculation and influences adhesive properties. Flocculation ability monitoring after a cross with a non-flocculent strain revealed that FLO5 is the gene responsible for flocculation development.
Highlights
To cite this version: Paola Di Gianvito, Catherine Tesniere, Giovanna Suzzi, Bruno Blondin, Rosanna Tofalo
This study was first focused on FLO1, FLO5 and FLO8 genes in four S. cerevisiae wine strains
We focused our attention on three dominant flocculation genes, FLO1, FLO5 and FLO836, in four S. cerevisiae wine strains, i.e. three non-flocculent strains (RT73, F7101 and 59A) and one flocculent strain (F6789)
Summary
To cite this version: Paola Di Gianvito, Catherine Tesniere, Giovanna Suzzi, Bruno Blondin, Rosanna Tofalo. FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain. The distribution of FLO1, FLO5 and FLO8 genes in four S. cerevisiae wine strains was investigated. Results confirm that in S. cerevisiae strain F6789, the FLO5 gene drives flocculation and influences adhesive properties. Some wine strains have a specific adhesion phenotype called flocculation. This is an asexual, reversible, calcium-dependent process of yeast cells aggregation into flocs that rapidly sediment to the bottom of the liquid growth substrate[2]. Wine yeast cells are usually exposed to different stress conditions such as low pH and temperature, high sulphur dioxide level, high total acidity, lack of nutrients and high ethanol content[5]. As mating is a source of genetic variation, diploid cells can sporulate and increase the strain’s survival rate
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