Sulfur dioxide is generally used as an antimicrobial in wine to counteract the activity of spoilage yeasts, including Brettanomyces bruxellensis. However, this chemical does not exert the same effectiveness on different B. bruxellensis yeasts since some strains can proliferate in the final product leading to a negative sensory profile due to 4-ethylguaiacol and 4-ethylphenol. Thus, the capability of deciphering the general molecular mechanisms characterizing this yeast species’ response in presence of SO2 stress could be considered strategic for a better management of SO2 in winemaking. A RNA-Seq approach was used to investigate the gene expression of two strains of B. bruxellensis, AWRI 1499 and CBS 2499 having different genetic backgrounds, when exposed to a SO2 pulse. Results revealed that sulphites affected yeast culturability and metabolism, but not volatile phenol production suggesting that a phenotypical heterogeneity could be involved for the SO2 cell adaptation. The transcriptomics variation in response to SO2 stress confirmed the strain-related response in B. bruxellensis and the GO analysis of common differentially expressed genes showed that the detoxification process carried out by SSU1 gene can be considered as the principal specific adaptive response to counteract the SO2 presence. However, nonspecific mechanisms can be exploited by cells to assist the SO2 tolerance; namely, the metabolisms related to sugar alcohol (polyols) and oxidative stress, and structural compounds.
Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition / F. Valdetara, M. Skalic, D. Fracassetti, M. Louw, C. Compagno, M. du Toit, R. Foschino, U. Petrovic, B. Divol, I. Vigentini. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 90(2020 Sep), pp. 103483.1-103483.11.
|Titolo:||Transcriptomics unravels the adaptive molecular mechanisms of Brettanomyces bruxellensis under SO2 stress in wine condition|
VIGENTINI, ILEANA (Corresponding)
|Parole Chiave:||B. bruxellensis; RNA-Seq; SO; 2; stress; SSU1 gene|
|Settore Scientifico Disciplinare:||Settore AGR/16 - Microbiologia Agraria|
Settore AGR/15 - Scienze e Tecnologie Alimentari
|Progetto:||Yeasts for the Sustainability in Viticulture and Oenology Yeasts for the Sustainability in Viticulture and Oenology Yeasts for the Sustainability in Viticulture and Oenology Yeasts for the sustainability in viticulture and oenology|
|Data di pubblicazione:||set-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.fm.2020.103483|
|Appare nelle tipologie:||01 - Articolo su periodico|
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