Abstract
article i nfo Background: Saccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation. In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish and/or stuck fermentations generating large economic losses in the wine-making industry. In a previous work we compared the transcriptional profiles between genetically related strains with differences in nitrogen consumption, detecting genes with differential expression that could be associated to the differences in the levels of nitrogen consumed. One of the genes identified was ICY1. With the aim of confirming this observation, in the present work we evaluated the consumption of ammonium during the fermentation of strains that have deleted or overexpressed this gene. Results: Our results confirm the effect of ICY1 on nitrogen uptake by evaluating its expression in wine yeasts during the first stages of fermentation under low (MS60) and normal (MS300) assimilable nitrogen. Our results show that the mRNA levels of ICY1 diminish when the amount of assimilable nitrogen is low. Furthermore, we constructed strains derived from the industrial strain EC1118 as a null mutant in this gene as well as one that overexpressed it.
Highlights
Wine fermentation is a complex process involving numerous microorganisms, where the yeast Saccharomyces cerevisiae is one of the most important and responsible for alcoholic fermentation
To identify genes involved in the consumption of nitrogen during alcoholic fermentation, our laboratory compared the transcriptional profiles of the monosporic strains AC19 and AC114, which come from the same hybrid making them genetically related, but differing in their nitrogen consumption [15]
This shows that strain AC19, which consumes a greater amount of nitrogen from ammonium, has a higher expression of the gene ICY1 than strain AC114
Summary
Wine fermentation is a complex process involving numerous microorganisms, where the yeast Saccharomyces cerevisiae is one of the most important and responsible for alcoholic fermentation During this process, the amount of yeast nitrogen assimilable is limiting [1], which is, in many cases, the cause of sluggish or stuck fermentations producing large economic losses in the wine-making industry [2,3,4]. Saccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish and/or stuck fermentations generating large economic losses in the wine-making industry. Conclusions: Our results suggest that the expression of ICY1 is regulated by the amount of nitrogen available in the must and it is involved in the consumption of ammonium, given the increase in the consumption of this nitrogen source observed in the null mutant strain
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