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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Veröffentlicht in:Genes 2020-05, Vol.11 (5), p.576
Hauptverfasser: Betlej, Gabriela, Bator, Ewelina, Oklejewicz, Bernadetta, Potocki, Leszek, Górka, Anna, Slowik-Borowiec, Magdalena, Czarny, Wojciech, Domka, Wojciech, Kwiatkowska, Aleksandra
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container_issue 5
container_start_page 576
container_title Genes
container_volume 11
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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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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source MDPI - Multidisciplinary Digital Publishing Institute; MEDLINE; EZB-FREE-00999 freely available EZB journals; PubMed Central; PubMed Central Open Access
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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