Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast
Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental im...
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creator | Betlej, Gabriela Bator, Ewelina Oklejewicz, Bernadetta Potocki, Leszek Górka, Anna Slowik-Borowiec, Magdalena Czarny, Wojciech Domka, Wojciech Kwiatkowska, Aleksandra |
description | Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts. |
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Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts.</description><identifier>ISSN: 2073-4425</identifier><identifier>EISSN: 2073-4425</identifier><identifier>DOI: 10.3390/genes11050576</identifier><identifier>PMID: 32443892</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Adaptability ; Adaptation ; Adaptation, Physiological - genetics ; Communication ; Deoxyribonucleic acid ; DNA ; Domestication ; Ethanol ; Ethanol - metabolism ; Evolution ; Fermentation ; Gene expression ; Genomes ; Glucose ; Glucose - metabolism ; Glycerol ; Glycogen ; Glycogen - metabolism ; Growth rate ; Humans ; Laboratories ; Microorganisms ; Nutrients ; Osmotic pressure ; Osmotic Pressure - physiology ; Osmotic stress ; Potassium chloride ; Researchers ; Resveratrol ; Saccharomyces cerevisiae - physiology ; Viability ; Vitis - physiology ; Wine ; Wine - microbiology ; Wines ; Yeast ; Yeast, Dried - genetics</subject><ispartof>Genes, 2020-05, Vol.11 (5), p.576</ispartof><rights>2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2020 by the authors. 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c481t-6a49395825821001688ee0010c125f1f87d5718c743293c3ddaaeeeceef5c3563</citedby><cites>FETCH-LOGICAL-c481t-6a49395825821001688ee0010c125f1f87d5718c743293c3ddaaeeeceef5c3563</cites><orcidid>0000-0001-9481-7609 ; 0000-0002-1460-840X ; 0000-0003-4159-977X ; 0000-0003-0620-7195</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288280/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288280/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32443892$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Betlej, Gabriela</creatorcontrib><creatorcontrib>Bator, Ewelina</creatorcontrib><creatorcontrib>Oklejewicz, Bernadetta</creatorcontrib><creatorcontrib>Potocki, Leszek</creatorcontrib><creatorcontrib>Górka, Anna</creatorcontrib><creatorcontrib>Slowik-Borowiec, Magdalena</creatorcontrib><creatorcontrib>Czarny, Wojciech</creatorcontrib><creatorcontrib>Domka, Wojciech</creatorcontrib><creatorcontrib>Kwiatkowska, Aleksandra</creatorcontrib><title>Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast</title><title>Genes</title><addtitle>Genes (Basel)</addtitle><description>Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. 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Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>32443892</pmid><doi>10.3390/genes11050576</doi><orcidid>https://orcid.org/0000-0001-9481-7609</orcidid><orcidid>https://orcid.org/0000-0002-1460-840X</orcidid><orcidid>https://orcid.org/0000-0003-4159-977X</orcidid><orcidid>https://orcid.org/0000-0003-0620-7195</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Adaptability Adaptation Adaptation, Physiological - genetics Communication Deoxyribonucleic acid DNA Domestication Ethanol Ethanol - metabolism Evolution Fermentation Gene expression Genomes Glucose Glucose - metabolism Glycerol Glycogen Glycogen - metabolism Growth rate Humans Laboratories Microorganisms Nutrients Osmotic pressure Osmotic Pressure - physiology Osmotic stress Potassium chloride Researchers Resveratrol Saccharomyces cerevisiae - physiology Viability Vitis - physiology Wine Wine - microbiology Wines Yeast Yeast, Dried - genetics |
title | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
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