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Cited by 46Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchFungal and yeast genetics research

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Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding

Dufour, Matthieu, Zimmer, Adrien, Thibon, Cécile, Marullo, Philippe·2013·Applied Microbiology and Biotechnology
DOI 10.1007/s00253-013-4739-7
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Abstract

Cysteine-conjugated volatile thiols are powerful aromatic compounds that contribute to the fruity notes of many white wines and especially Sauvignon Blanc. Genetic selection programs of wine yeast starters able to produce more volatile thiols constitute, therefore, an important goal for the wine industry. Recent investigations on yeast metabolism suggested that the ß-lyase Irc7p and the control of its gene expression by nitrogen catabolite repression constitute a rational way for yeast genetic improvement. This work demonstrates that the use of a natural ure2 mutation can be used to design wine starters with an enhanced capacity of volatile thiols production. By applying backcrosses driven by molecular markers, this allelic form was introduced in different starter backgrounds. Our investigations demonstrate that the ure2 inheritance is able to enhance the production of 4MMP (recently renamed 4MSP) and 3MH (recently renamed 3SH). For 4MMP, this effect depends of the presence of the allele IRC7LT encoding a long form of the Irc7 protein. Moreover, a correlation in between the expression level of this allelic form and 4MMP production was found within industrial starters. All together, these results emphasised the use of molecular breeding for improving quantitative traits of industrial strains without the use of genetically modifying strategies.

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  • The transcription factor Gln3 plays a crucial role in regulating nitrogen and carbon metabolisms during yeast fermentation; the nitrogen-induced TORC1 complex, along with regulation of carbon catabolite repression, activates the kinase Snf1 to ensure proper metabolic activity in yeast.

    “The transcription factor Gln3 plays a crucial role in regulating nitrogen and carbon metabolisms during yeast fermentation. The nitrogen-induced TORC1 complex, along with the regulation of carbon catabolite repression, activates the kinase Snf1 to ensure proper metabolic activity in yeast [51,52].”

    From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [51]

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Metadata

Authors
Dufour, M., Zimmer, A., Thibon, C., & Marullo, P.
Affiliations
Université de Bordeaux (FR)
Corresponding author
Marullo, Philippe
ORCID
Venue
Applied Microbiology and Biotechnology
Publisher
Springer Science and Business Media LLC
Published
2013-02-20
Volume
97
Issue
13
Pages
5893-5905
ISSN
  • 0175-7598 (ISSN-L)
  • 1432-0614
DOI
10.1007/s00253-013-4739-7
OpenAlex
W2085487863
Cited by
46
References
0
Citations by year
2026: 2 · 2025: 2 · 2024: 3 · 2023: 4 · 2022: 5 · 2021: 3 · 2020: 1 · 2019: 5 · 2018: 4 · 2017: 5 · 2016: 5 · 2015: 7
FWCI
5.97
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • Applied Microbiology and Biotechnology (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (submittedVersion)
Funders
Université Catholique de Louvain
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
Keywords
Saccharomyces cerevisiae, volatile thiols, 3-methylhistidine, nitrogen catabolite repression, molecular breeding, backcrossing, Sauvignon Blanc, white wine aroma
MeSH terms
Crosses, Genetic, Glutathione Peroxidase, Prions, Saccharomyces cerevisiae, Sulfhydryl Compounds, Saccharomyces cerevisiae Proteins, DNA Shuffling, Metabolic Networks and Pathways, Metabolic Engineering

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