Zara, Giacomo and Zara, Severino and Farris, Giovanni Antonio and Mannazzu, Ilaria Maria and Budroni, Marilena (2009) Proteomic analysis of Saccharomyces cerevisiae wine strains with different susceptibility to stuck fermentations. Annals of Microbiology, Vol. 59 (Special Issue), p. 84. ISSN 1590-4261. Article.
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The importance of lipid nutrition and lipid metabolism during must fermentation has been recently
recognized by some authors (Belviso et al., 2004; Mannazzu et al., 2008; Zara et al., 2008 and references therein). In particular it has been shown that during the first hours of fermentation in the absence of exogenous lipids, the induction of key genes in lipid metabolism is strongly correlated with the fermentative performances of Saccharomyces cerevisiae wine strains.
In this work we have analyzed the proteome of two Saccharomyces cerevisiae wine strains, with different susceptibility to stuck fermentation, during growth in the presence and absence of lipid supplements (ergosterol and oleic acid). The aim of the work was to further characterize at the proteome level, the molecular changes that industrial strains of Saccharomyces cerevisiae experiment during fermentation of lipid depleted musts. Total proteins extracted from yeast cells, collected 60h after the inoculum, were subjected to 2D Electrophoresis and the gels obtained were analyzed by means of the PDQuest software (Biorad). Results obtained showed that 50 proteins are differentially expressed in the two strains and that 2, in particular, are highly expressed in the strain resistant to stuck fermentation. Comparison of the 2DE maps obtained with those of Saccharomyces cerevisiae available on line (http://www.ibgc.ubordeaux2.fr/YPM/carte.htm) allowed us to identify the two proteins as two members of the HSP70 family, heat shock proteins that are involved in the general stress response of Saccharomyces cerevisiae. The attribution of the differentially expressed proteins to Gene Onthology categories will be carried out to better understand the molecular basis of yeast adaptation to the lack of lipid nutrients.
|Uncontrolled Keywords:||Lipid nutrition, stuck fermentations, proteomic analysis, 2-DE electrophoresis, Saccharomyces cerevisiae wine strains|
|Subjects:||Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria|
Area 07 - Scienze agrarie e veterinarie > AGR/12 Patologia vegetale
|Divisions:||001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari|
|Publisher:||University of Milan, Department of Food Science and Microbiology|
|Additional Information:||Poster presented at The role of Microbiology in Agricultural, Food and Environmental Fields: the 2nd National Conference SIMTREA, Sassari, Italy, June 10-12, 2009.|
|Deposited On:||06 May 2010 09:20|
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