Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking

Ramon Gonzalez, Jordi Tronchoni, Ana Mencher, José Antonio Curiel, Alda Joao Rodrigues, Laura López-Berges, Cristina Juez, Kiran Raosaheb Patil, Paula Jouhten, Noelia Gallego, Alejandra Omarini, Mariana Fernández-Preisegger, Pilar Morales

Research output: Contribution to journalArticleScientificpeer-review

Abstract

[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck fermentation. In this work, we selected [GAR+] derivatives from several genetic backgrounds. They were characterized for phenotypic penetrance, heritability and confirmed as prion-like through curing by desiccation. In terms of fermentation kinetics, the impact of the prion on anaerobic wine fermentation (natural grape juice) was either neutral or negative, depending on the genetic background. Likewise, residual sugars were higher or similar for [GAR+] as compared to the cognate [gar-] strains. The prions had little or no impact on glycerol and ethanol yields; while acetic acid yields experienced the highest variations between [GAR+] and [gar-] strains. Strains analyzed under aerobic conditions followed the same pattern, with either little or no impact on fermentation kinetics, ethanol or glycerol yield; and a clearer influence on volatile acidity. Although no clear winemaking advantages were found for [GAR+] strains in this work, they might eventually show interest for some combinations of genetic background or winemaking conditions, e.g., for reducing acetic acid yield under aerated fermentation.

Original languageEnglish
Article number3311
JournalFrontiers in Microbiology
Volume9
DOIs
Publication statusPublished - 9 Jan 2019
MoE publication typeA1 Journal article-refereed

Fingerprint

Penetrance
Prions
Fermentation
Yeasts
Wine
Acetic Acid
Glycerol
Ethanol
Catabolite Repression
Desiccation
Vitis
Saccharomyces cerevisiae
Alcohols
Bacteria
Genetic Background

Keywords

  • Aerobic fermentation
  • Ethanol yield
  • Phenotypic penetrance
  • Prion-like
  • Volatile acidity
  • Wine yeast

Cite this

Gonzalez, R., Tronchoni, J., Mencher, A., Curiel, J. A., Rodrigues, A. J., López-Berges, L., ... Morales, P. (2019). Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking. Frontiers in Microbiology, 9, [3311]. https://doi.org/10.3389/fmicb.2018.03311
Gonzalez, Ramon ; Tronchoni, Jordi ; Mencher, Ana ; Curiel, José Antonio ; Rodrigues, Alda Joao ; López-Berges, Laura ; Juez, Cristina ; Patil, Kiran Raosaheb ; Jouhten, Paula ; Gallego, Noelia ; Omarini, Alejandra ; Fernández-Preisegger, Mariana ; Morales, Pilar. / Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking. In: Frontiers in Microbiology. 2019 ; Vol. 9.
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abstract = "[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck fermentation. In this work, we selected [GAR+] derivatives from several genetic backgrounds. They were characterized for phenotypic penetrance, heritability and confirmed as prion-like through curing by desiccation. In terms of fermentation kinetics, the impact of the prion on anaerobic wine fermentation (natural grape juice) was either neutral or negative, depending on the genetic background. Likewise, residual sugars were higher or similar for [GAR+] as compared to the cognate [gar-] strains. The prions had little or no impact on glycerol and ethanol yields; while acetic acid yields experienced the highest variations between [GAR+] and [gar-] strains. Strains analyzed under aerobic conditions followed the same pattern, with either little or no impact on fermentation kinetics, ethanol or glycerol yield; and a clearer influence on volatile acidity. Although no clear winemaking advantages were found for [GAR+] strains in this work, they might eventually show interest for some combinations of genetic background or winemaking conditions, e.g., for reducing acetic acid yield under aerated fermentation.",
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Gonzalez, R, Tronchoni, J, Mencher, A, Curiel, JA, Rodrigues, AJ, López-Berges, L, Juez, C, Patil, KR, Jouhten, P, Gallego, N, Omarini, A, Fernández-Preisegger, M & Morales, P 2019, 'Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking', Frontiers in Microbiology, vol. 9, 3311. https://doi.org/10.3389/fmicb.2018.03311

Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking. / Gonzalez, Ramon; Tronchoni, Jordi; Mencher, Ana; Curiel, José Antonio; Rodrigues, Alda Joao; López-Berges, Laura; Juez, Cristina; Patil, Kiran Raosaheb; Jouhten, Paula; Gallego, Noelia; Omarini, Alejandra; Fernández-Preisegger, Mariana; Morales, Pilar.

In: Frontiers in Microbiology, Vol. 9, 3311, 09.01.2019.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking

AU - Gonzalez, Ramon

AU - Tronchoni, Jordi

AU - Mencher, Ana

AU - Curiel, José Antonio

AU - Rodrigues, Alda Joao

AU - López-Berges, Laura

AU - Juez, Cristina

AU - Patil, Kiran Raosaheb

AU - Jouhten, Paula

AU - Gallego, Noelia

AU - Omarini, Alejandra

AU - Fernández-Preisegger, Mariana

AU - Morales, Pilar

PY - 2019/1/9

Y1 - 2019/1/9

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AB - [GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck fermentation. In this work, we selected [GAR+] derivatives from several genetic backgrounds. They were characterized for phenotypic penetrance, heritability and confirmed as prion-like through curing by desiccation. In terms of fermentation kinetics, the impact of the prion on anaerobic wine fermentation (natural grape juice) was either neutral or negative, depending on the genetic background. Likewise, residual sugars were higher or similar for [GAR+] as compared to the cognate [gar-] strains. The prions had little or no impact on glycerol and ethanol yields; while acetic acid yields experienced the highest variations between [GAR+] and [gar-] strains. Strains analyzed under aerobic conditions followed the same pattern, with either little or no impact on fermentation kinetics, ethanol or glycerol yield; and a clearer influence on volatile acidity. Although no clear winemaking advantages were found for [GAR+] strains in this work, they might eventually show interest for some combinations of genetic background or winemaking conditions, e.g., for reducing acetic acid yield under aerated fermentation.

KW - Aerobic fermentation

KW - Ethanol yield

KW - Phenotypic penetrance

KW - Prion-like

KW - Volatile acidity

KW - Wine yeast

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