Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. Issue 10 (18th August 2017)

• Record Type: Journal Article
• Authors: Zambuto, Marianna; Romaniello, Rossana; Guaragnella, Nicoletta; Romano, Patrizia; Votta, Sonia; Capece, Angela
• Is Part Of: Yeast. Volume 34:Issue 10(2017:Oct.)
• Page Start: 417
• Page End: 426
• Publication Date: 2017-08-18
• Subjects: desiccation tolerance -- stationary‐phase cells -- indigenous Saccharomyces cerevisiae strains -- spray‐drying -- gene expression; Yeast -- Periodicals; Yeasts -- Periodicals; Yeasts -- genetics -- Periodicals; Electronic journals; 547
• DOI: 10.1002/yea.3245
• Languages: English
• ISSNs: 0749-503X

Abstract

Abstract: During active dry yeast (ADY) production process, cells are exposed to multiple stresses, such as thermal, oxidative and hyperosmotic shock. Previously, by analysing cells in exponential growth phase, we selected an indigenous Saccharomyces cerevisiae wine strain, namely CD‐6Sc, for its higher tolerance to desiccation and higher expression of specific desiccation stress‐related genes in comparison to other yeast strains. In this study, we performed a desiccation treatment on stationary phase cells by comparing the efficacy of two different methods: a 'laboratory dry test' on a small scale (mild stress) and a treatment by spray‐drying (severe stress), one of the most appropriate preservation method for yeasts and other micro‐organisms. The expression of selected desiccation‐related genes has been also assessed in order to validate predictive markers for desiccation tolerance. Our data demonstrate that the 'mild' and the 'severe' desiccation treatments give similar results in terms of cell recovery, but the choice of marker genes strictly depends on the growth phase in which cells undergo desiccation. The indigenous CD‐6Sc was ultimately identified as a high dehydration stress‐tolerant indigenous strain suitable for ADY production. This study highlights the exploitation of natural yeast biodiversity as a source of hidden technological features and as an alternative approach to strain improvement by genetic modifications. Copyright © 2017 John Wiley & Sons, Ltd.