Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation / (Record no. 45896)

000 -LEADER
fixed length control field 02963nma a2200265 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2006 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1098-5336
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Aurora Zuzuarregui.
245 10 - TITLE STATEMENT
Title Transcriptomic and Proteomic Approach for Understanding the Molecular Basis of Adaptation of Saccharomyces cerevisiae to Wine Fermentation /
Statement of responsibility, etc by Aurora Zuzuarregui; Lucía Monteoliva; Concha Gil; Marcel·lí del Olmo.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Microbiology,
Date of publication, distribution, etc 2006.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal Applied and Environmental Microbiology
520 ## - ABSTRACT
Abstract Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the organoleptic properties of the resulting wine. Commercial strains have been selected during the last decades for inoculation into the must to carry out the alcoholic fermentation on the basis of physiological traits, but little is known about the molecular basis of the fermentative behavior of these strains. In this work, we present the first transcriptomic and proteomic comparison between two commercial strains with different fermentative behaviors. Our results indicate that some physiological differences between the fermentative behaviors of these two strains could be related to differences in the mRNA and protein profiles. In this sense, at the level of gene expression, we have found differences related to carbohydrate metabolism, nitrogen catabolite repression, and response to stimuli, among other factors. In addition, we have detected a relative increase in the abundance of proteins involved in stress responses (the heat shock protein Hsp26p, for instance) and in fermentation (in particular, the major cytosolic aldehyde dehydrogenase Ald6p) in the strain with better behavior during vinification. Moreover, in the case of the other strain, higher levels of enzymes required for sulfur metabolism (Cys4p, Hom6p, and Met22p) are observed, which could be related to the production of particular organoleptic compounds or to detoxification processes.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Concha Gil.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Lucía Monteoliva.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Marcel·lí del Olmo.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de València, Valencia, Spain.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Departamento de Microbiología II, Facultad de Farmacia, Universidad Complutense, Madrid, Spain.
773 0# - SOURCE JOURNAL
Journal title Applied and Environmental Microbiology.
Related parts (Vol.) 72. (No.) 1. 2006. (Pages.) 836-847.
Page numbers 836-847
Volume number 72
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://aem.asm.org/content/72/1/836.abstract
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OAI set code AEM
OAI set name Applied and Environmental Microbiology
100 0# - MAIN ENTRY--PERSONAL NAME
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-- 331839
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-- 331840
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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