Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with Saccharomyces cerevisiae and Oenococcus oeni
Contact us if these videos are not relevant.
Contact us if these videos are not relevant.
View abstract on PubMed
Summary
This summary is machine-generated.This study reveals how Oenococcus oeni influences Saccharomyces cerevisiae during wine fermentation, impacting flavor and microbial interactions. Understanding these dynamics aids in designing better wine fermentation processes for improved quality.
Area Of Science
- Microbiology
- Fermentation Science
- Metabolic Engineering
Background
- Wine flavor and fermentation involve complex microbial interactions, primarily between Saccharomyces cerevisiae and Oenococcus oeni.
- Previous research indicates O. oeni coinoculation affects wine's acid and aroma profiles, but the underlying molecular mechanisms and metabolic strategies are not fully understood.
Purpose Of The Study
- To elucidate the transcriptional and metabolic interplay between S. cerevisiae and O. oeni during mixed fermentation.
- To understand how O. oeni influences S. cerevisiae's growth kinetics and gene expression.
- To reveal the metabolic strategies and interactions governing mixed wine fermentation.
Main Methods
- Performed stage-specific mixed fermentation of S. cerevisiae and O. oeni.
- Utilized time-resolved transcriptomics to analyze gene expression dynamics.
- Integrated a community genome-scale metabolic model with transcriptomic data for flux analysis.
Main Results
- O. oeni altered wine's acid profile and aromatic complexity, influencing S. cerevisiae growth.
- O. oeni modulated S. cerevisiae's transcriptional responses, particularly in stress and sulfur metabolism genes.
- O. oeni utilized fructose via the phosphoketolase pathway, impacted acetate formation, and engaged in amino acid and mannitol exchange with S. cerevisiae.
Conclusions
- This study provides a comprehensive view of the S. cerevisiae-O. oeni interaction during mixed fermentation.
- Mechanistic insights into microbial cooperation and competition were gained.
- Findings offer strategies for rational design of wine fermentation to enhance flavor quality.
Contact us if these videos are not relevant.
Contact us if these videos are not relevant.
Related Concept Videos
Sporulation is a complex developmental process that allows certain Gram-positive bacteria, such as Bacillus subtilis and Clostridium species, to survive extreme environmental conditions. This process is tightly regulated by a series of signaling cascades and transcriptional controls, ensuring the formation of a highly resistant endospore.Sporulation is triggered by unfavorable conditions, such as nutrient depletion, and is governed by a phosphorelay system. One of the sensor kinases, such as...
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Riboswitches are RNA elements that regulate gene expression by altering their secondary structures in response to specific effector molecules. These elements, located in the leader regions of certain mRNAs, act as transcriptional regulators by toggling between alternative conformations to control downstream gene expression. Riboswitch-mediated regulation is a precise mechanism for modulating biosynthetic pathways, as exemplified by the riboflavin biosynthesis pathway in Bacillus...
Quorum sensing is a mechanism of bacterial communication that enables coordinated gene expression in response to changes in population density. This facilitates collective behaviors that enhance survival, resource acquisition, and ecological adaptation. This process relies on small signaling molecules called autoinducers that accumulate as bacterial populations grow. When a critical threshold concentration of autoinducers is reached, bacterial cells collectively modify gene expression,...
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
Cellular needs and conditions vary from cell to cell and change within individual cells over time. For example, the required enzymes and energetic demands of stomach cells are different from those of fat storage cells, skin cells, blood cells, and nerve cells. Furthermore, a digestive cell works much harder to process and break down nutrients during the time that closely follows a meal compared with many hours after a meal. As these cellular demands and conditions vary, so do the amounts and...