Osmotic stress response in the wine yeast Dekkera bruxellensis

Silvia Galafassi, Marco Toscano, Ileana Vigentini, Jure Piškur, Concetta Compagno

Research output: Contribution to journalArticlepeer-review

Abstract

Dekkera bruxellensis is mainly associated with lambic beer fermentation and wine production and may contribute in a positive or negative manner to the flavor development. This yeast is able to produce phenolic compounds, such as 4-ethylguaiacol and 4-ethylphenol which could spoil the wine, depending on their concentration. In this work we have investigated how this yeast responds when exposed to conditions causing osmotic stress, as high sorbitol or salt concentrations. We observed that osmotic stress determined the production and accumulation of intracellular glycerol, and the expression of NADH-dependent glycerol-3-phosphate dehydrogenase (GPD) activity was elevated. The involvement of the HOG MAPK pathway in response to this stress condition was also investigated. We show that in D.bruxellensis Hog1 protein is activated by phosphorylation under hyperosmotic conditions, highlighting the conserved role of HOG MAP kinase signaling pathway in the osmotic stress response.Gene Accession numbers in GenBank: DbHOG1: JX65361, DbSTL1: JX965362.

Original languageEnglish
Pages (from-to)316-319
Number of pages4
JournalFood Microbiology
Volume36
Issue number2
DOIs
Publication statusPublished - Dec 2013

Keywords

  • Dekkera bruxellensis
  • Glycerol
  • HOG MAPK
  • Osmotic stress
  • Wine yeast

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Fingerprint Dive into the research topics of 'Osmotic stress response in the wine yeast Dekkera bruxellensis'. Together they form a unique fingerprint.

Cite this