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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288280/ https://www.ncbi.nlm.nih.gov/pubmed/32443892 http://dx.doi.org/10.3390/genes11050576 |
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author | Betlej, Gabriela Bator, Ewelina Oklejewicz, Bernadetta Potocki, Leszek Górka, Anna Slowik-Borowiec, Magdalena Czarny, Wojciech Domka, Wojciech Kwiatkowska, Aleksandra |
author_facet | Betlej, Gabriela Bator, Ewelina Oklejewicz, Bernadetta Potocki, Leszek Górka, Anna Slowik-Borowiec, Magdalena Czarny, Wojciech Domka, Wojciech Kwiatkowska, Aleksandra |
author_sort | Betlej, Gabriela |
collection | PubMed |
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. |
format | Online Article Text |
id | pubmed-7288280 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72882802020-06-17 Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast Betlej, Gabriela Bator, Ewelina Oklejewicz, Bernadetta Potocki, Leszek Górka, Anna Slowik-Borowiec, Magdalena Czarny, Wojciech Domka, Wojciech Kwiatkowska, Aleksandra Genes (Basel) Communication 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. MDPI 2020-05-20 /pmc/articles/PMC7288280/ /pubmed/32443892 http://dx.doi.org/10.3390/genes11050576 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Communication Betlej, Gabriela Bator, Ewelina Oklejewicz, Bernadetta Potocki, Leszek Górka, Anna Slowik-Borowiec, Magdalena Czarny, Wojciech Domka, Wojciech Kwiatkowska, Aleksandra Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
title | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
title_full | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
title_fullStr | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
title_full_unstemmed | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
title_short | Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast |
title_sort | long-term adaption to high osmotic stress as a tool for improving enological characteristics in industrial wine yeast |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7288280/ https://www.ncbi.nlm.nih.gov/pubmed/32443892 http://dx.doi.org/10.3390/genes11050576 |
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