Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production.

Svetlana Davydenko,Tatiana Meledina,Artyom Morozov,Maksim Vonsky,Alexey Mittenberg,Sergey Shabelnikov

doi:10.3390/bioengineering7040147

Svetlana Davydenko, Tatiana Meledina + Show 4 more

Open Access

https://doi.org/10.3390/bioengineering7040147

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Journal: Bioengineering	Publication Date: Nov 18, 2020
Citations: 6	License type: CC BY 4.0

Affiliation: ITMO University, Institute of Cytology

Abstract

Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production technologies. The present study reveals the differences among yeast strains used in various industries. To understand this, we performed a proteomic study of industrial Saccharomyces cerevisiae strains followed by a comparative analysis of available yeast genetic data. Individual protein expression levels in domesticated strains from different industries indicated modulation resulting from response to technological environments. The innovative nature of this research was the discovery of genes overexpressed in yeast strains adapted to brewing, baking, and ethanol production, typical genes for specific domestication were found. We discovered a gene set typical for brewer’s yeast strains. Baker’s yeast had a specific gene adapted to osmotic stress. Toxic stress was typical for yeast used for ethanol production. The data obtained can be applied for targeted improvement of industrial strains.

Highlights

Many applications of wild yeast species have been found for human needs
The present study reveals the differences among yeast strains used in various industries
The innovative nature of this research was the discovery of genes overexpressed in yeast strains adapted to brewing, baking, and ethanol production, typical genes for specific domestication were found

Summary

Introduction

Many applications of wild yeast species have been found for human needs. During the process of domestication, microbes have acquired the ability to efficiently assimilate certain nutrients, cope with a variety of industry-specific stress factors, and produce targeted compounds, resulting in the emergence of genetically and phenotypically different strains. For a comparative proteome study of yeast, adapted to different technological processes, we used brewer’s Y-3194, baker’s LV7, and ethanol-producing ER strains. In comparison with the baker’s strain LV7, the content of Rps19p (encoded by RPS19A gene) and Rps14p (encoded by RPS14A gene) 40S ribosomal subunit proteins in brewer’s yeast Y-3194 increased by 11.3- and 4.49-fold (Table 2).

Results

Conclusion