Nitrogen modulation of yeast fitness and viability during sparkling wine production

Food Microbiology

Volumn 54, Issue , 2016, Pages 106-114

  Marti Raga M ^a,b   Marullo, P ^b,c   Beltran, G ^a   Mas, A ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c BioLaffort Laffort Group   (France)

Author keywords

Acclimation; Cava; Saccharomyces cerevisiae; Second fermentation

Indexed keywords

EID: 84948960749     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.10.009     Document Type: Article

References (42)

1. Alexandre H., Guilloux-Benatier M. Yeast autolysis in sparkling wine - a review. Aust. J. Grape Wine Res. 2006, 12:119-127.
2. Alvers A.L., Fishwick L.K., Wood M.S., Hu D., Chung H.S., Dunn W.A., Aris J.P. Autophagy and amino acid homeostasis are required for chronological longevity in Saccharomyces cerevisiae. Aging Cell 2009, 8:353-369. 10.1111/j.1474-9726.2009.00469.x.
3. Bell S.J., Henschke P.A. Implications of nitrogen nutrition for grapes, fermentation and wine. Aust. J. Grape Wine Res. 2005, 11:242-295.
4. Beltran G., Novo M., Guillamón J.M., Mas A., Rozès N. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. Int. J. Food Microbiol. 2008, 121:169-177.
5. Beltran G., Novo M., Leberre V., Sokol S., Labourdette D., Guillamon J.M., Mas A., Francois J., Rozes N. Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations. FEMS Yeast Res. 2006, 6:1167-1183. 10.1111/j.1567-1364.2006.00106.x.
6. Beltran G., Novo M., Rozès N., Mas A., Guillamón J.M. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Res. 2004, 4:625-632. 10.1016/j.femsyr.2003.12.004.
7. Borrull A., Poblet M., Rozès N. New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection. Food Microbiol. 2015, 48:41-48. 10.1016/j.fm.2014.12.006.
8. Brice C., Sanchez I., Bigey F., Legras J.-L., Blondin B. A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling. BMC Genomics 2014, 15:495. 10.1186/1471-2164-15-495.
9. Brice C., Sanchez I., Tesnière C., Blondin B. Assessing the mechanisms responsible for differences between nitrogen requirements of Saccharomyces cerevisiae wine yeasts in alcoholic Fermentation. Appl. Environ. Microbiol. 2014, 80:1330-1339. 10.1128/AEM.03856-13.
10. Buxaderas S., López-Tamames E. WINES | production of sparkling wines. Encyclopedia of Food Sciences and Nutrition 2003, 6203-6209. Academic Press, Oxford. 10.1016/B0-12-227055-X/01297-9. B. Caballero (Ed.).
11. Carrascosa A.V., Muñoz R., González R. Molecular Wine Microbiology 2011, Academic Press, London; UK.
12. De Mendiburu F. Agricolae: Statistical Procedures for Agricultural Research 2014, http://cran.r-project.org/web/packages/agricolae/index.html.
13. Estruch F. Stress-controlled transcription factors, stress-induced genes and stress tolerance in budding yeast. FEMS Microbiol. Rev. 2000, 24:469-486. 10.1111/j.1574-6976.2000.tb00551.x.
14. Fleet G.H. Wine yeasts for the future. FEMS Yeast Res. 2008, 8:979-995. 10.1111/j.1567-1364.2008.00427.x.
15. Fox J. Effect displays in R for generalised linear models. J. Stat. Softw. 2003, 8:1-9.
16. Giordan M. A two-stage procedure for the removal of batch effects in microarray studies. Stat. Biosci. 2013, 6:73-84. 10.1007/s12561-013-9081-1.
17. Godard P., Urrestarazu A., Vissers S., Kontos K., Bontempi G., van Helden J., André B. Effect of 21 different nitrogen sources on global gene expression in the yeast Saccharomyces cerevisiae. Mol. Cell. Biol. 2007, 27:3065-3086. 10.1128/MCB.01084-06.
18. Gottschalk P.G., Dunn J.R. The five-parameter logistic: a characterization and comparison with the four-parameter logistic. Anal. Biochem. 2005, 343:54-65. 10.1016/j.ab.2005.04.035.
19. Gutiérrez A., Beltran G., Warringer J., Guillamón J.M. Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains. PLoS One 2013, 8:e67166. 10.1371/journal.pone.0067166.
20. Gutiérrez A., Chiva R., Sancho M., Beltran G., Arroyo-López F.N., Guillamon J.M. Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must. Food Microbiol. 2012, 31:25-32. 10.1016/j.fm.2012.02.012.
21. Ibstedt S., Stenberg S., Bagés S., Gjuvsland A.B., Salinas F., Kourtchenko O., Samy J.K.A., Blomberg A., Omholt S.W., Liti G., Beltran G., Warringer J. Concerted evolution of life stage performances signals recent selection on yeast nitrogen use. Mol. Biol. Evol. 2014, msu285-. 10.1093/molbev/msu285.
22. Jara M., Cubillos F.A., García V., Salinas F., Aguilera O., Liti G., Martínez C. Mapping genetic variants underlying differences in the central nitrogen metabolism in fermenter yeasts. PLoS One 2014, 9:e86533.
23. Juroszek J.-Ré., Feuillat M., Charpentier C. Effect of the champagne method of starter preparation on ethanol tolerance of yeast. Am. J. Enol. Vitic. 1987, 38:194-198.
24. Kontkanen D., Inglis D.L., Pickering G.J., Reynolds A. Effect of yeast inoculation rate, acclimatization, and autrient addition on icewine fermentation. Am. J. Enol. Vitic. 2004, 55:363-370.
25. Kunkee R.E., Ough C.S. Multiplication and fermentation of Saccharomyces cerevisiae under carbon dioxide pressure in wine. Appl. Environ. Microbiol. 1966, 14:643-648.
26. Laurent M., Valade M. La préparation du levain de tirage à partir de levures sèches actives. Vign. Champenoise 2007, 128:74-95.
27. Lord F.M. Applications of Item Response Theory to Practical Testing Problems 1980, Routledge, New York.
28. Lu C., Brauer M.J., Botstein D. Slow growth induces heat-shock resistance in normal and respiratory-deficient yeast. Mol. Biol. Cell 2009, 20:891-903. 10.1091/mbc.E08-08-0852.
29. Martí-Raga M., Sancho M., Guillamón J.M., Mas A., Beltran G. The effect of nitrogen addition on the fermentative performance during sparkling wine production. Food Res. Int. 2015, 67:126-135. 10.1016/j.foodres.2014.10.033.
30. Martínez-Moreno R., Morales P., Gonzalez R., Mas A., Beltran G. Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source. FEMS Yeast Res. 2012, 12:477-485. 10.1111/j.1567-1364.2012.00802.x.
31. Monk P.R., Storer R.J. The kinetics of yeast growth and sugar utilization in tirage: the influence of different methods of starter culture preparation and inoculation levels. Am. J. Enol. Vitic. 1986, 37:72-76.
32. Powers R.W., Kaeberlein M., Caldwell S.D., Kennedy B.K., Fields S. Extension of chronological life span in yeast by decreased TOR pathway signaling. Genes Dev. 2006, 20:174-184. 10.1101/gad.1381406.
33. Pretorius I.S. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 2000, 16:675-729. doi:10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B.
34. R Development Core Team, R R: a Language and Environment for Statistical Computing 2011, R Found. Stat. Comput., R Foundation for Statistical Computing. 10.1007/978-3-540-74686-7.
35. Revelle W. Psych: Procedures for Personality and Psychological Research 2015, R package version 1.5.1. http://personality-project.org/r/psych-manual.pdf.
36. Santos J., Leão C., Sousa M.J. Ammonium-dependent shortening of CLS in yeast cells starved for essential amino acids is determined by the specific amino acid deprived, through different signaling pathways. Oxidative Med. Cell. Longev. 2013, 2013. 161986. 10.1155/2013/161986.
37. Santos J., Sousa M.J., Leão C. Ammonium is toxic for aging yeast cells, inducing death and shortening of the chronological lifespan. PLoS One 2012, 7:e37090. 10.1371/journal.pone.0037090.
38. Torija M.J., Rozès N., Poblet M., Guillamón J.M., Mas A. Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. Int. J. Food Microbiol. 2003, 80:47-53.
39. Warringer J., Blomberg A. Automated screening in environmental arrays allows analysis of quantitative phenotypic profiles in Saccharomyces cerevisiae. Yeast 2003, 20:53-67. 10.1002/yea.931.
40. Zakrzewska A., van Eikenhorst G., Burggraaff J.E.C., Vis D.J., Hoefsloot H., Delneri D., Oliver S.G., Brul S., Smits G.J. Genome-wide analysis of yeast stress survival and tolerance acquisition to analyze the central trade-off between growth rate and cellular robustness. Mol. Biol. Cell 2011, 22:4435-4446. 10.1091/mbc.E10-08-0721.
41. Zamani J., Pournia P., Seirafi H.A. A novel feeding method in commercial Baker's yeast production. J. Appl. Microbiol. 2008, 105:674-680.
42. Zimmer A., Durand C., Loira N., Durrens P., Sherman D.J., Marullo P. QTL dissection of lag phase in wine fermentation reveals a new translocation responsible for Saccharomyces cerevisiae adaptation to sulfite. PLoS One 2014, 9:e86298. 10.1371/journal.pone.0086298.