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Applied Microbiology and Biotechnology

, Volume 88, Issue 4, pp 925–937 | Cite as

Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression

  • Tiziana Nardi
  • Fabienne Remize
  • Hervé AlexandreEmail author
Genomics, Transcriptomics, Proteomics

Abstract

Brettanomyces is the major microbial cause for wine spoilage worldwide and causes significant economic losses. Like Saccharomyces cerevisiae, it is well adapted to winemaking, but molecular pathways involved in this acclimatization are still unknown. In this work, we report a time-scale comparison between the two yeasts coping with alcoholic fermentation. Orthologs of some well-characterized stress genes of S. cerevisiae were searched by sequence alignment in the Dekkera/Brettanomyces partial genome; nine genes were finally selected on the basis on their similarity and involvement in adaptation to wine. Transcript analysis during a model grape juice fermentation indicates that a subset of genes (i.e., ATP1, ERG6, VPS34) shows peculiar expression patterns in Brettanomyces bruxellensis but also that some common regulations of stress response exist between the two yeasts, although with different timing (i.e., for MSN4, SNF1, HSP82, NTH1). This suggests that B. bruxellensis efficient survival in such challenging conditions is due to mechanisms unique to it, together with a conserved yeast stress response. This study, although limited by the poor genetic data available on B. bruxellensis, provides first insights into its gene expression remodeling in winemaking and opens new frames for further investigations.

Keywords

Brettanomyces/Dekkera Gene expression Real-time PCR Wine spoilage Stress response Wine fermentation 

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Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Tiziana Nardi
    • 1
    • 2
  • Fabienne Remize
    • 1
    • 3
  • Hervé Alexandre
    • 1
    Email author
  1. 1.Institut Universitaire de la Vigne et du Vin Jules GuyotUniversité de BourgogneDijon CedexFrance
  2. 2.Dipartimento Biotecnologie AgrarieUniversità di PadovaLegnaroItaly
  3. 3.CTCPAAvignon CedexFrance

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