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The transcriptomic response of a wine strain of Lachancea thermotolerans to oxygen deprivation.

Authors
  • Shekhawat, Kirti1
  • Bauer, Florian F1
  • Setati, Mathabatha E1
  • 1 South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, P/Bag X1 Matieland, 7600, Western Cape, South Africa. , (South Africa)
Type
Published Article
Journal
FEMS Yeast Research
Publisher
Oxford University Press
Publication Date
Oct 15, 2020
Volume
20
Issue
7
Identifiers
DOI: 10.1093/femsyr/foaa054
PMID: 32960268
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The yeast Lachancea thermotolerans is of significant biotechnological interest, and selected strains of this species have become commonly used starter cultures in wine fermentation. However, the impact of this species on wine is frequently limited by the rapid dominance of Saccharomyces cerevisiae strains which are better adapted to wine alcoholic fermentation conditions. Previous studies have shown that the major limiting factor for L. thermotolerans competitive performance in the wine ecosystem is oxygen availability, and not ethanol levels as had been previously suggested. Here we investigated the transcriptional response of L. thermotolerans to anaerobiosis in wine fermentation conditions. The data show that L. thermotolerans broadly redirects gene expression towards genes involved in central carbon metabolism, lipid metabolism, remodeling of the cell wall as well as autophagy. Furthermore, the induction of genes that are likely involved in the generation of lactate indicates a redirection of metabolic flux towards this metabolite. The data provide the first insight into the oxygen-dependent response of L. thermotolerans and suggest potential genetic targets to improve lactate production and/or anaerobic fermentation performance of this yeast. © The Author(s) 2020. Published by Oxford University Press on behalf of FEMS.

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