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Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation

dc.rights.licenseopenen_US
dc.contributor.authorGARRIGOS, Victor
dc.contributor.authorVALLEJO, Beatriz
dc.contributor.authorMOLLA-MARTI, Esperanza
dc.contributor.authorPICAZO, Cecilia
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPELTIER, Emilien
IDREF: inp
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.contributor.authorMATALLANA, Emilia
dc.contributor.authorARANDA, Agustín
dc.date.accessioned2024-07-12T13:16:51Z
dc.date.available2024-07-12T13:16:51Z
dc.date.issued2024-07-01
dc.identifier.issn0168-1656en_US
dc.identifier.urioai:crossref.org:10.1016/j.jbiotec.2024.05.007
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/200912
dc.description.abstractEnNutrient signaling pathways play a pivotal role in regulating the balance among metabolism, growth and stress response depending on the available food supply. They are key factors for the biotechnological success of the yeast Saccharomyces cerevisiae during food-producing fermentations. One such pathway is Retrograde Response, which controls the alpha-ketoglutarate supply required for the synthesis of amino acids like glutamate and lysine. Repressor MKS1 is linked with the TORC1 complex and negatively regulates this pathway. Deleting MKS1 from a variety of industrial strains causes glycerol to increase during winemaking, brewing and baking. This increase is accompanied by a reduction in ethanol production during grape juice fermentation in four commercial wine strains. Interestingly, this does not lead volatile acidity to increase because acetic acid levels actually lower. Aeration during winemaking usually increases acetic acid levels, but this effect reduces in the MKS1 mutant. Despite the improvement in the metabolites of oenological interest, it comes at a cost given that the mutant shows slower fermentation kinetics when grown in grape juice, malt and laboratory media and using glucose, sucrose and maltose as carbon sources. The deletion of RTG2, an activator of Retrograde Response that acts as an antagonist of MKS1, also results in a defect in wine fermentation speed. These findings suggest that the deregulation of this pathway causes a fitness defect. Therefore, manipulating repressor MKS1 is a promising approach to modulate yeast metabolism and to produce low-ethanol drinks.
dc.language.isoENen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.sourcecrossref
dc.subject.enSaccharomyces cerevisiae
dc.subject.enWine
dc.subject.enMKS1
dc.subject.enEthanol reduction
dc.subject.enGlycerol
dc.title.enUp-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.jbiotec.2024.05.007en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Biotechnologyen_US
bordeaux.page28-38en_US
bordeaux.volume390en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-04646598
hal.version1
hal.date.transferred2024-07-12T13:16:53Z
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exporttrue
workflow.import.sourcedissemin
dc.rights.ccCC BY-NC-NDen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Biotechnology&rft.date=2024-07-01&rft.volume=390&rft.spage=28-38&rft.epage=28-38&rft.eissn=0168-1656&rft.issn=0168-1656&rft.au=GARRIGOS,%20Victor&VALLEJO,%20Beatriz&MOLLA-MARTI,%20Esperanza&PICAZO,%20Cecilia&PELTIER,%20Emilien&rft.genre=article


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