多组学框架揭示葡萄酒酵母发酵性能的分子决定因素。

IF 13.8 1区 生物学 Q1 MICROBIOLOGY Microbiome Pub Date : 2024-10-15 DOI:10.1186/s40168-024-01930-w
Miguel de Celis, Javier Ruiz, Belen Benitez-Dominguez, Javier Vicente, Sandra Tomasi, Sergio Izquierdo-Gea, Nicolás Rozés, Candela Ruiz-de-Villa, Jordi Gombau, Fernando Zamora, Alicia Barroso-delJesus, Laura C Terron-Camero, Eduardo Andres-Leon, Antonio Santos, Ignacio Belda
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引用次数: 0

摘要

背景:连接工业微生物组的组成和功能是微生物生物技术的一个主要愿望。在葡萄酒发酵中,发酵酵酵母物种的多样性和功能决定了葡萄酒的风味和质量:首先,我们调查了与各产区收集的葡萄汁相关的酵母群落,揭示了环境(即生物地理学)和人类因素(即耕作制度)在塑造群落组成和结构方面的重要性。然后,我们检测了常见酿酒条件下合成葡萄汁中的发酵酵母群落。酵母的优势种类决定了葡萄酒的发酵性能和代谢物特征,它是由最初的真菌群落组成而不是发酵条件决定的。酵母优势对葡萄酒元转录组的影响也比发酵条件更明显。我们利用葡萄酒发酵环境中不同的分子功能策略,揭示了酵母菌特有的转录组特征。我们进一步研究了负责代谢物生产的直向同源物,揭示了与特定酵母物种优势相关的模块。这强调了酵母菌种对葡萄酒风味的独特贡献,在此总结了一系列的直向同源物,这些直向同源物定义了酵母菌种对葡萄酒生态系统功能的各自贡献:我们的研究填补了酵母群落组成与葡萄酒代谢物生产之间的空白,为利用酵母的多种功能提供了见解,最终目的是生产出量身定制的优质葡萄酒。视频摘要
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Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.

Background: Connecting the composition and function of industrial microbiomes is a major aspiration in microbial biotechnology. Here, we address this question in wine fermentation, a model system where the diversity and functioning of fermenting yeast species are determinant of the flavor and quality of the resulting wines.

Results: First, we surveyed yeast communities associated with grape musts collected across wine appellations, revealing the importance of environmental (i.e., biogeography) and anthropic factors (i.e., farming system) in shaping community composition and structure. Then, we assayed the fermenting yeast communities in synthetic grape must under common winemaking conditions. The dominating yeast species defines the fermentation performance and metabolite profile of the resulting wines, and it is determined by the initial fungal community composition rather than the imposed fermentation conditions. Yeast dominance also had a more pronounced impact on wine meta-transcriptome than fermentation conditions. We unveiled yeast-specific transcriptomic profiles, leveraging different molecular functioning strategies in wine fermentation environments. We further studied the orthologs responsible for metabolite production, revealing modules associated with the dominance of specific yeast species. This emphasizes the unique contributions of yeast species to wine flavor, here summarized in an array of orthologs that defines the individual contribution of yeast species to wine ecosystem functioning.

Conclusions: Our study bridges the gap between yeast community composition and wine metabolite production, providing insights to harness diverse yeast functionalities with the final aim to producing tailored high-quality wines. Video Abstract.

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来源期刊
Microbiome
Microbiome MICROBIOLOGY-
CiteScore
21.90
自引率
2.60%
发文量
198
审稿时长
4 weeks
期刊介绍: Microbiome is a journal that focuses on studies of microbiomes in humans, animals, plants, and the environment. It covers both natural and manipulated microbiomes, such as those in agriculture. The journal is interested in research that uses meta-omics approaches or novel bioinformatics tools and emphasizes the community/host interaction and structure-function relationship within the microbiome. Studies that go beyond descriptive omics surveys and include experimental or theoretical approaches will be considered for publication. The journal also encourages research that establishes cause and effect relationships and supports proposed microbiome functions. However, studies of individual microbial isolates/species without exploring their impact on the host or the complex microbiome structures and functions will not be considered for publication. Microbiome is indexed in BIOSIS, Current Contents, DOAJ, Embase, MEDLINE, PubMed, PubMed Central, and Science Citations Index Expanded.
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