Publicação
Dynamic genome-scale modelling of the Saccharomyces non-cerevisiae yeasts metabolism in wine fermentation
| Resumo: | The wine industry is facing challenging times due, mostly, to climate change and changing consumer demands. The urge to innovate stimulates R&D of new fermentation processes using non-conventional yeast species (e.g. non-cerevisiae Saccharomyces species). While recent research approached the physiology of diverse non-conventional yeast species, little is known about their metabolism in different environmental conditions. In this work, a previously developed dynamic genome-scale model was adapted to study the metabolism of Saccharomyces kudriavzevii in wine fermentation at two temperatures, 25ºC and 12ºC. Adjustments included the addition of metabolic pathways and dynamic constraints. Goodness-of-fit of the model to measurements of the extracellular compounds was satisfactory, i.e. the median values of R2 are 0.95 and 0.87 for 25ºC and 12ºC, respectively. The model was then used to explore the differences in the dynamics of metabolism between temperatures. The most significant differences appeared in the stationary phase: 1) the strain produces more mevalonate and succinate at 25ºC, probably due to a late response to stress and the maintenance of redox balance via the GABA shunt, respectively, 2) erythritol flux is higher at 12ºC, probably due to the conditions of formation lasting longer and 3) the production of higher alcohols, mostly de novo, is higher at 12ºC, due to the longer viability of the cells. The proposed model provided a comprehensive picture of the main steps occurring inside the cell during wine fermentation. Model predictions are consistent with experimental data and previous findings, but it also brought novel results, such as the role of the GABA shunt or the production of mevalonate in the metabolism of S. kudriavzevii, worth being explored further. |
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| Autores principais: | Santos, David Miguel Ferreira dos |
| Assunto: | Fermentation Metabolism Modelling S. kudriavzevii Fermentação Metabolismo Modelação |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | The wine industry is facing challenging times due, mostly, to climate change and changing consumer demands. The urge to innovate stimulates R&D of new fermentation processes using non-conventional yeast species (e.g. non-cerevisiae Saccharomyces species). While recent research approached the physiology of diverse non-conventional yeast species, little is known about their metabolism in different environmental conditions. In this work, a previously developed dynamic genome-scale model was adapted to study the metabolism of Saccharomyces kudriavzevii in wine fermentation at two temperatures, 25ºC and 12ºC. Adjustments included the addition of metabolic pathways and dynamic constraints. Goodness-of-fit of the model to measurements of the extracellular compounds was satisfactory, i.e. the median values of R2 are 0.95 and 0.87 for 25ºC and 12ºC, respectively. The model was then used to explore the differences in the dynamics of metabolism between temperatures. The most significant differences appeared in the stationary phase: 1) the strain produces more mevalonate and succinate at 25ºC, probably due to a late response to stress and the maintenance of redox balance via the GABA shunt, respectively, 2) erythritol flux is higher at 12ºC, probably due to the conditions of formation lasting longer and 3) the production of higher alcohols, mostly de novo, is higher at 12ºC, due to the longer viability of the cells. The proposed model provided a comprehensive picture of the main steps occurring inside the cell during wine fermentation. Model predictions are consistent with experimental data and previous findings, but it also brought novel results, such as the role of the GABA shunt or the production of mevalonate in the metabolism of S. kudriavzevii, worth being explored further. |
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