Biology subjects

VICENTE, J.

Publications and source records attributed to VICENTE, J..

3 recordsLinked to original sources

bioRxiv2024

Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation

Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of Lachancea thermotolerans, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in L. thermotolerans, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of L. thermotolerans, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. GRAPHICAL ABSTRACT O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=120 SRC="FIGDIR/small/611386v1_ufig1.gif" ALT="Figure 1"> View larger version (34K): org.highwire.dtl.DTLVardef@9a7879org.highwire.dtl.DTLVardef@15b8282org.highwire.dtl.DTLVardef@d52aa1org.highwire.dtl.DTLVardef@e1c2eb_HPS_FORMAT_FIGEXP M_FIG C_FIG

microbiology↗

bioRxiv2024

Whole-genome sequencing and phenotyping reveal specific adaptations of Lachancea thermotolerans to the winemaking environment

Adaptation to the environment plays an essential role in yeast evolution as a consequence of selective pressures. Lachancea thermotolerans, a yeast related to the fermentative process and one of the current trends in wine technology research, has undergone an anthropization process that has led to a strong differentiation both from a genomic and phenomic perspective. Using whole-genome sequencing, we have investigated the genomic diversity of 145 L. thermotolerans strains, identifying six well-defined groups primarily delineated by their ecological origin and exhibiting high levels of genetic diversity. Anthropized strains showed lower genetic diversity due to the purifying selection imposed by the winemaking environment. Strong evidence of anthropization and adaptation to the wine environment through modification of gene content was also found. Differences in genes involved in the assimilation of alternative carbon and nitrogen sources, such as the MAL1 and DAL5 genes, which confer greater fitness in the winemaking environment, were observed. Additionally, we found that phenotypic traits considered domestication hallmarks are present in anthropized strains. Among these, increased fitness in the presence of ethanol and sulphites, assimilation of non-fermentable carbon sources such as glycerol, and lower levels of residual fructose under fermentative conditions highlight. We hypothesize that lactic acid production by wine-related strains is an anthropization signature consequence of the adaption of early Crabtree-positive yeasts to the fermentative environment. Overall, the results of this work provide valuable insight into the anthropization process in L. thermotolerans and demonstrate how fermentation environments give rise to similar adaptations in different yeast species.

microbiology↗

bioRxiv2022

Predictability of the community-function landscape in wine yeast ecosystems

Predictively linking taxonomic composition and quantitative ecosystem functions is a major aspiration in microbial ecology, which must be resolved if we wish to engineer microbial consortia. Here, we have addressed this open question for an ecological function of major biotechnological relevance: alcoholic fermentation in wine yeast communities. By exhaustively phenotyping an extensive collection of naturally occurring wine yeast strains, we find that most enologically-relevant traits exhibit a strong phylogenetic signal, indicating that the most relevant functions in wine yeast communities can be predicted from taxonomy. Further, we demonstrate that the quantitative contributions of individual wine yeast strains to the community function followed simple quantitative rules. These regularities can be integrated to quantitatively predict the function of newly assembled consortia. Besides addressing a fundamental open question in functional ecology, our results and methodologies provide a blueprint for rationally managing microbial processes of biotechnological relevance.

microbiology↗