Quantitative analysis of wine yeast gene expression profiles under winemaking conditions.

摘要: Wine fermentation is a dynamic and complex process in which the yeast cell subjected to multiple stress conditions. A successful adaptation involves changes gene expression profiles where large number of genes are up- or downregulated. Functional genomic approaches commonly used obtain global profiles, thereby providing comprehensive view physiology. We SAGE quantify an industrial strain Saccharomyces cerevisiae under winemaking The transcriptome wine was analysed at three stages during process, mid-exponential phase, early- late-stationary phases. Upon correlation with genome, we found classes transcripts: (a) sequences that corresponded ORFs; (b) expressed from intergenic regions; (c) messengers did not match published reference genome. In all phases studied, most highly related energy production response. For many pathways, including glycolysis, different transcript levels were observed each phase. Different isoenzymes, hexose transporters (HXT), differentially induced, depending on growth About 10% transcripts matched non-annotated ORF regions within genome could correspond small novel originally omitted first annotation effort. Up 22% transcripts, particularly any known location As available obtained laboratory strain, these represent only by strain. Further studies necessary identify role potential fermentation.