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Osmotic stress response in the wine yeast Dekkera bruxellensis

Galafassi, Silvia ; Toscano, Marco ; Vigentini, Ileana ; Piskur, Jure LU and Compagno, Concetta (2013) In Food Microbiology 36(2). p.316-319
Abstract
Dekkera bruxellensis is mainly associated with Iambic beer fermentation and wine production and may contribute in a positive or negative manner to the flavor development. This yeast is able to produce phenolic compounds, such as 4-ethylguaiacol and 4-ethylphenol which could spoil the wine, depending on their concentration. In this work we have investigated how this yeast responds when exposed to conditions causing osmotic stress, as high sorbitol or salt concentrations. We observed that osmotic stress determined the production and accumulation of intracellular glycerol, and the expression of NADH-dependent glycerol-3-phosphate dehydrogenase (GPO) activity was elevated. The involvement of the HOG MAPK pathway in response to this stress... (More)
Dekkera bruxellensis is mainly associated with Iambic beer fermentation and wine production and may contribute in a positive or negative manner to the flavor development. This yeast is able to produce phenolic compounds, such as 4-ethylguaiacol and 4-ethylphenol which could spoil the wine, depending on their concentration. In this work we have investigated how this yeast responds when exposed to conditions causing osmotic stress, as high sorbitol or salt concentrations. We observed that osmotic stress determined the production and accumulation of intracellular glycerol, and the expression of NADH-dependent glycerol-3-phosphate dehydrogenase (GPO) activity was elevated. The involvement of the HOG MAPK pathway in response to this stress condition was also investigated. We show that in D. bruxellensis Hog1 protein is activated by phosphorylation under hyperosmotic conditions, highlighting the conserved role of HOG MAP kinase signaling pathway in the osmotic stress response. Gene Accession numbers in GenBank: DbHOG1: JX65361, DbSTL1: JX965362. (C) 2013 Elsevier Ltd. All rights reserved. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Dekkera bruxellensis, Osmotic stress, Wine yeast, Glycerol, HOG MAPK
in
Food Microbiology
volume
36
issue
2
pages
316 - 319
publisher
Elsevier
external identifiers
  • wos:000325039700024
  • scopus:84880676538
ISSN
1095-9998
DOI
10.1016/j.fm.2013.06.011
language
English
LU publication?
yes
id
ee350f84-22ad-47bf-a568-3280e7668435 (old id 4171692)
date added to LUP
2016-04-01 13:55:23
date last changed
2022-04-22 00:21:49
@article{ee350f84-22ad-47bf-a568-3280e7668435,
  abstract     = {{Dekkera bruxellensis is mainly associated with Iambic beer fermentation and wine production and may contribute in a positive or negative manner to the flavor development. This yeast is able to produce phenolic compounds, such as 4-ethylguaiacol and 4-ethylphenol which could spoil the wine, depending on their concentration. In this work we have investigated how this yeast responds when exposed to conditions causing osmotic stress, as high sorbitol or salt concentrations. We observed that osmotic stress determined the production and accumulation of intracellular glycerol, and the expression of NADH-dependent glycerol-3-phosphate dehydrogenase (GPO) activity was elevated. The involvement of the HOG MAPK pathway in response to this stress condition was also investigated. We show that in D. bruxellensis Hog1 protein is activated by phosphorylation under hyperosmotic conditions, highlighting the conserved role of HOG MAP kinase signaling pathway in the osmotic stress response. Gene Accession numbers in GenBank: DbHOG1: JX65361, DbSTL1: JX965362. (C) 2013 Elsevier Ltd. All rights reserved.}},
  author       = {{Galafassi, Silvia and Toscano, Marco and Vigentini, Ileana and Piskur, Jure and Compagno, Concetta}},
  issn         = {{1095-9998}},
  keywords     = {{Dekkera bruxellensis; Osmotic stress; Wine yeast; Glycerol; HOG MAPK}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{316--319}},
  publisher    = {{Elsevier}},
  series       = {{Food Microbiology}},
  title        = {{Osmotic stress response in the wine yeast Dekkera bruxellensis}},
  url          = {{http://dx.doi.org/10.1016/j.fm.2013.06.011}},
  doi          = {{10.1016/j.fm.2013.06.011}},
  volume       = {{36}},
  year         = {{2013}},
}