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Fermentative capacity of dry active wine yeast requires a specific oxidative stress response during industrial biomass growth

  • Applied Microbial and Cell Physiology
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Abstract

Induction of the oxidative stress response has been described under many physiological conditions in Saccharomyces cerevisiae, including industrial fermentation for wine yeast biomass production where cells are grown through several batch and fed-batch cultures on molasses. Here, we investigate the influence of aeration on the expression changes of different gene markers for oxidative stress and compare the induction profiles to the accumulation of several intracellular metabolites in order to correlate the molecular response to physiological and metabolic changes. We also demonstrate that this specific oxidative response is relevant for wine yeast performance by construction of a genetically engineered wine yeast strain overexpressing the TRX2 gene that codifies a thioredoxin, one of the most important cellular defenses against oxidative damage. This modified strain displays an improved fermentative capacity and lower levels of oxidative cellular damages than its parental strain after dry biomass production.

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Acknowledgments

This work was supported by grants AGL2002-01109, AGL 2005-00508 from the “Ministerio de Educación y Ciencia” (MEC), and GRUPOS03/012 and GVACOMP2007-157 from the “Generalitat Valenciana”. R.P.-T. was supported by a predoctoral fellowship from “Generalitat Valenciana” and R.G.-P. is a predoctoral fellow of the I3P program of “Consejo Superior de Investigaciones Científicas” (Spain). We thank Dr. E. Garre for critical reading of the manuscript.

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Authors and Affiliations

  1. Departamento de Bioquímica y Biología Molecular, Universitat de València, Apartado de Correos, 73. Burjassot, Valencia, 46100, Spain

    Emilia Matallana

  2. Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado de Correos, 73. Burjassot, Valencia, 46100, Spain

    Roberto Pérez-Torrado, Rocío Gómez-Pastor & Emilia Matallana

  3. Molecular Biotechnology, Department of Chemical and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden

    Christer Larsson

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  1. Roberto Pérez-Torrado
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  4. Emilia Matallana
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Correspondence to Emilia Matallana.

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Pérez-Torrado, R., Gómez-Pastor, R., Larsson, C. et al. Fermentative capacity of dry active wine yeast requires a specific oxidative stress response during industrial biomass growth. Appl Microbiol Biotechnol 81, 951–960 (2009). https://doi.org/10.1007/s00253-008-1722-9

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  • DOI: https://doi.org/10.1007/s00253-008-1722-9

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