Abstract
Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new winemaking industry challenges. S. cerevisiae x S. kudriavzevii hybrids exhibit good fermentative capabilities at low temperatures, and produce wines with smaller alcohol quantities and larger glycerol quantities, which can be very useful to solve challenges in the winemaking industry such as the necessity to enhance the aroma profile. In this study, we performed a transcriptomic study of S. cerevisiae x S. kudriavzevii hybrids in low temperature winemaking conditions. The results revealed that the hybrids have acquired both fermentative abilities and cold adaptation abilities, attributed to S. cerevisiae and S. kudriavzevii parental species, respectively, showcasing their industrially relevant characteristics. For several key genes, we also studied the contribution to gene expression of each of the alleles of S. cerevisiae and S. kudriavzevii in the S. cerevisiae x S. kudriavzevii hybrids. From the results, it is not clear how important the differential expression of the specific parental alleles is to the phenotype of the hybrids. This study shows that the fermentative abilities of S. cerevisiae x S. kudriavzevii hybrids at low temperatures do not seem to result from differential expression of specific parental alleles of the key genes involved in this phentoype.
Highlights
Wine yeasts are specialised organisms adapted to restrictive environmental conditions created by human technology
In a previous paper we analysed the transcriptomic behaviour of S. cerevisiae and S. kudriavzevii strains under low temperature fermentation conditions
Transcriptomic data showed the differences in gene expression between both species and highlighted that the translation efficiency under low stress temperatures was higher in S. kudriavzevii than in S. cerevisiae4
Summary
Wine yeasts are specialised organisms adapted to restrictive environmental conditions created by human technology. The most frequently isolated species in wine fermentations is Saccharomyces cerevisiae, but other species of the Saccharomyces genus and their interspecific hybrids are present in the final wine fermentations These species have attracted significant interest in the last years due to their potential in solving the main challenges the winemaking industry faces, such as the enhancement of aroma. Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new winemaking industry challenges. Conclusions: This study shows that the fermentative abilities of S. cerevisiae x S. kudriavzevii hybrids at low temperatures do not seem to result from differential expression of specific parental alleles of the key genes involved in this phentoype
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