Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions

"This is the peer reviewed version of the following article: Minebois, R.; Pérez Torrado, R.; Querol, A. Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions. Environmental Microbiology 22 (9):...

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Detalles Bibliográficos
Autores: Minebois, Romain, Pérez-Torrado, Roberto, Querol, Amparo
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/215322
Acceso en línea:http://hdl.handle.net/10261/215322
Access Level:acceso abierto
Palabra clave:Fermentation
Wine
Saccharomyces
Low temperatures
Metabolism
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spelling Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditionsMinebois, RomainPérez-Torrado, RobertoQuerol, AmparoFermentationWineSaccharomycesLow temperaturesMetabolism"This is the peer reviewed version of the following article: Minebois, R.; Pérez Torrado, R.; Querol, A. Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions. Environmental Microbiology 22 (9): 3700-372, 2020; DOI:10.1111/1462-2920.15135, which has been published in final form at https://doi.org/10.1111/1462-2920.15135. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions."The monitoring of fermentation at low temperatures (12‐15°C) is a current practice in the winery for retention and enhancement of the flavour volatile content of wines. Among Saccharomyces species, S. uvarum and S. kudriavzevii have revealed interesting industrial properties, including better adaptation at low temperatures. To gather deeper knowledge of the fermentative metabolism at a low temperature of these species together with S. cerevisiae , we performed a comparative metabolomic analysis using four representative strains. We used batch cultures to obtain an exhaustive and dynamic image of the metabolome of strains passing through the sequential stresses related to the winemaking environment. A great variety of intra‐ and extracellular metabolites (>500 compounds) were quantified across fermentation using distinct chromatographic methods. Besides a global decrease in the lipid composition of the four strains when they entered into the stationary phase, we reported some strain‐specific high magnitude changes. Examples of these differences included divergent patterns of production of short‐chain fatty acids and erythritol in the S. uvarum strain. Strains also differed in expression for aromatic amino acid biosynthesis and sulphur metabolism, including the glutathione pathway. These data will allow us to refine and obtain the most value of fermentations with this alternative Saccharomyces speciesRM was supported by a FPI grant from the Ministerio de Economía y Competitividad (ref. BES-2016-078202). This work was supported by the Spanish government projects RTI2018-093744-B-C31 awarded to AQ.Peer reviewedSociety for Applied MicrobiologyJohn Wiley & SonsMinisterio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/215322reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-093744-B-C31https://doi.org/10.1111/1462-2920.15135Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2153222026-05-22T06:33:51Z
dc.title.none.fl_str_mv Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
title Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
spellingShingle Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
Minebois, Romain
Fermentation
Wine
Saccharomyces
Low temperatures
Metabolism
title_short Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
title_full Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
title_fullStr Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
title_full_unstemmed Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
title_sort Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions
dc.creator.none.fl_str_mv Minebois, Romain
Pérez-Torrado, Roberto
Querol, Amparo
author Minebois, Romain
author_facet Minebois, Romain
Pérez-Torrado, Roberto
Querol, Amparo
author_role author
author2 Pérez-Torrado, Roberto
Querol, Amparo
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Fermentation
Wine
Saccharomyces
Low temperatures
Metabolism
topic Fermentation
Wine
Saccharomyces
Low temperatures
Metabolism
description "This is the peer reviewed version of the following article: Minebois, R.; Pérez Torrado, R.; Querol, A. Metabolome segregation of four strains of Saccharomyces cerevisiae , S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions. Environmental Microbiology 22 (9): 3700-372, 2020; DOI:10.1111/1462-2920.15135, which has been published in final form at https://doi.org/10.1111/1462-2920.15135. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions."
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/215322
url http://hdl.handle.net/10261/215322
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-093744-B-C31
https://doi.org/10.1111/1462-2920.15135
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Society for Applied Microbiology
John Wiley & Sons
publisher.none.fl_str_mv Society for Applied Microbiology
John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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