Hypoxia and iron requirements are the main drivers in transcriptional adaptation of Kluyveromyces lactis during wine aerobic fermentation

  1. Tronchoni, J. 1
  2. Rodrigues, A.J. 1
  3. Curiel, J.A. 1
  4. Morales, P. 1
  5. Gonzalez, R. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Año de publicación: 2017

Volumen: 246

Páginas: 40-49

Tipo: Artículo

DOI: 10.1016/J.IJFOODMICRO.2017.01.014 SCOPUS: 2-s2.0-85011796740 WoS: WOS:000397351200007 GOOGLE SCHOLAR

Otras publicaciones en: International Journal of Food Microbiology

Resumen

The respiratory metabolism of yeast species alternative to Saccharomyces cerevisiae has been explored in recent years as a tool to reduce ethanol content in grape wine. The efficacy of this strategy has been previously proven for mixed cultures of non-Saccharomyces and S. cerevisiae strains. In this work, we perform a transcriptomic analysis of the Crabtree-negative yeast Kluyveromyces lactis under tightly controlled growth conditions in order to better understand physiology of non-Saccharomyces yeasts during the fermentation of grape must under aerated conditions. Transcriptional changes in K. lactis are mainly driven by oxygen limitation, iron requirement, and oxidative stress. Oxidative stress appears as a consequence of the hypoxic conditions achieved by K. lactis once oxygen supply is no longer sufficient to sustain fully respiratory metabolism. This species copes with low oxygen and iron availability by repressing iron consuming pathways and activating iron transport mechanisms. Most of the physiological and transcriptomic features of K. lactis in aerobic wine fermentation are not shared with the Crabtree-positive yeast S. cerevisiae. © 2017