Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking

[Background]: Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new winemaking industry challenges. S. cerevisiae x S. kudriavzevii hybrids exhibit good fermentative capabilities at low temperatures, and produce wines with smaller alcohol quantities and larger glycerol quantities, which can be very useful to solve challenges in the winemaking industry such as the necessity to enhance the aroma profile.[Methods]: In this study, we performed a transcriptomic study of S. cerevisiae x S. kudriavzevii hybrids in low temperature winemaking conditions. [Results]: The results revealed that the hybrids have acquired both fermentative abilities and cold adaptation abilities, attributed to S. cerevisiae and S. kudriavzevii parental species, respectively, showcasing their industrially relevant characteristics. For several key genes, we also studied the contribution to gene expression of each of the alleles of S. cerevisiae and S. kudriavzevii in the S. cerevisiae x S. kudriavzevii hybrids. From the results, it is not clear how important the differential expression of the specific parental alleles is to the phenotype of the hybrids. [Conclusions]: This study shows that the fermentative abilities of S. cerevisiae x S. kudriavzevii hybrids at low temperatures do not seem to result from differential expression of specific parental alleles of the key genes involved in this phenotype.

Bibliographic Details

Main Authors:	Tronchoni, Jordi, García Ríos, Estéfani, Guillamón, José Manuel, Querol, Amparo, Pérez-Torrado, Roberto
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Language:	English
Published:	Faculty of 1000 2017-09-12
Subjects:	Saccharomyces cerevisiae, Saccharomyces kudriavzevii, Cold stress, Hybrids, Winemaking,
Online Access:	http://hdl.handle.net/10261/163196 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100000780
Tags:	Add Tag No Tags, Be the first to tag this record!