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Impact of copper on H2S production during alcoholic fermentation

ABSTRACT: CUP1 and H2S production during alcoholic fermentation

PROVIDER: PRJEB65445 | ENA |

REPOSITORIES: ENA

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			Action	DRS
		Other
	ERR12013023_1.fastq.gz	Fastqsanger.gz
	ERR12013023_2.fastq.gz	Fastqsanger.gz
	ERR12013025_1.fastq.gz	Fastqsanger.gz
	ERR12013025_2.fastq.gz	Fastqsanger.gz

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QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae

Project description:Saccharomyces cerevisiae’s requirement of reduced sulfur to synthesise methionine and cysteine during alcoholic fermentation, is mainly fulfilled through the sulfur assimilation pathway. S. cerevisiae reduces sulfate into sulfur dioxide (SO2) and sulfide (H2S), whose overproduction is a major issue in winemaking, due to its negative impact on wine aroma. The amount of H2S produced is highly strain-specific and depends as well on the SO2 concentration, often added to the grape must. Applying a Bulk Segregant Analysis to a 96 strain-progeny derived from two strains with different ability to produce H2S, and comparing the allelic frequencies along the genome of pools of segregants producing opposite H2S quantities, we identified two causative regions involved in H2S production in the presence of SO2. A functional genetic analysis allowed the identification of variants in four genes: ZWF1, ZRT2, SNR2 and YLR125W, able to impact H2S formation, involved in functions and pathways until now not associated with sulfur metabolism. This data points that redox status and zinc homeostasis are linked to H2S formation in wine fermentation conditions and provides new insights into the regulation of H2S production during wine fermentation, giving a new vision of the interplay between the sulfur assimilation pathway and cell metabolism. This archive contains the transcriptome data of the result of allelic swp for three genes : ZWF1, ZRT2, YLR125w under fermentation.

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QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae

Project description:QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae

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QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae

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Differential gene expression in high and low sulfide-producing yeast strains during wine fermentation

Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation.

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Impact of nutrient unbalances on wine alcoholic fermentation: nitrogen excess enhances yeast cell death in lipid-limited must

Project description:In this work we evaluated the impact of nutritional unbalances, as lipids/nitrogen unbalances, on wine yeast survival during alcoholic fermentation. We showed that lipids limitations (actually ergosterol limitation) lead to a rapid loss of viability during the stationary phase of fermentation but that cell death rate is strongly modulated by the amount of nitrogen sources. Yeast survival is reduced when an excess of nitrogen is available in lipid-limited fermentations. Such rapid dying yeast cells fermenting with high nitrogen level and lipids-limited amounts displayed a low storage of carbohydrate trehalose and glycogen compared to nitrogen limited cells. Consistently, examination of the cells stress response using an HSP12 promoter-driven GFP expression showed that lipids limitation triggered a weaker stress response than nitrogen limitation. We examined the involvement of nitrogen signalling pathway in the triggering of cell death using a sch9-deleted strain. We showed that deletion of SCH9 restored a high yeast viability indicating that the signaling pathway acting through Sch9p is involved in the enhanced cell death triggered by nitrogen excess. In addition we showed that various nitrogen sources provoked cell death but that histidine and proline did not trigger a similar effect. As a whole our data indicate that lipids limitation does not elicit a transcriptional program leading to a stress response which protects yeast cells and that nitrogen excess triggers cell death through a modulation of this stress response, but not by HSP12. These results point a potential negative role of nitrogen in fermentation which has until now never been described and taken into account in the management of alcoholic fermentations. 2 conditions with 2 biological replicates compared: 59A and 59A-Sch9

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