Analysis of the stress resistance of commercial wine yeast strains

Citation
P. Carrasco et al., Analysis of the stress resistance of commercial wine yeast strains, ARCH MICROB, 175(6), 2001, pp. 450-457
Citations number
30
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Microbiology
Journal title
ARCHIVES OF MICROBIOLOGY
ISSN journal
0302-8933 → ACNP
Volume
175
Issue
6
Year of publication
2001
Pages
450 - 457
Database
ISI
SICI code
0302-8933(200106)175:6<450:AOTSRO>2.0.ZU;2-Q
Abstract
Alcoholic fermentation is an essential step in wine production that is usua lly conducted by yeasts belonging to the species Saccharomyces cerevisiae. The ability to carry out vinification is largely influenced by the response of yeast cells to the stress conditions that affect them during this proce ss. In this work, we present a systematic analysis of the resistance of 14 commercial S. cerevisiae wine yeast strains to heat shock, ethanol, oxidati ve, osmotic and glucose starvation stresses. Significant differences were f ound between these yeast strains under certain severe conditions, Vitilevur e Pris Mouse and Lalvin T73 being the most resistant strains, while Fermi-b lanc arom SM102 and UCLM S235 were the most sensitive ones. Induction of th e expression of the HSP12 and HSP104 genes was analyzed. These genes are re ported to be involved in the tolerance to several stress conditions in labo ratory yeast strains. Our results indicate that each commercial strain show s a unique pattern of gene expression, and no clear correlation between the induction levels of either gene and stress resistance under the conditions tested was found. However, the increase in mRNA levels in both genes under heat shock indicates that the molecular mechanisms involved in the regulat ion of their expression by stress function in all of the strains.