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Article

Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

by
María José Valera
1,
Eduardo Boido
1,
Eduardo Dellacassa
2 and
Francisco Carrau
1,*
1
Área de Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, 11800 Montevideo, Uruguay
2
Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, 11800 Montevideo, Uruguay
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(3), 78; https://doi.org/10.3390/fermentation6030078
Submission received: 11 July 2020 / Revised: 27 July 2020 / Accepted: 29 July 2020 / Published: 3 August 2020
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 2.0)

Abstract

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.
Keywords: glycolysis; yeast; pyruvate kinase; non-Saccharomyces; fermentation evolution clade glycolysis; yeast; pyruvate kinase; non-Saccharomyces; fermentation evolution clade
Graphical Abstract

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MDPI and ACS Style

Valera, M.J.; Boido, E.; Dellacassa, E.; Carrau, F. Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts. Fermentation 2020, 6, 78. https://doi.org/10.3390/fermentation6030078

AMA Style

Valera MJ, Boido E, Dellacassa E, Carrau F. Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts. Fermentation. 2020; 6(3):78. https://doi.org/10.3390/fermentation6030078

Chicago/Turabian Style

Valera, María José, Eduardo Boido, Eduardo Dellacassa, and Francisco Carrau. 2020. "Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts" Fermentation 6, no. 3: 78. https://doi.org/10.3390/fermentation6030078

APA Style

Valera, M. J., Boido, E., Dellacassa, E., & Carrau, F. (2020). Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts. Fermentation, 6(3), 78. https://doi.org/10.3390/fermentation6030078

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