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Cited by 6Fungal and yeast genetics researchFermentation and Sensory AnalysisMicrobial Metabolic Engineering and Bioproduction

The DOI matches its Crossref record; 41 of the 42 references it cites were found in a registry or an index.

Mechanisms of Metabolic Adaptation in Wine Yeasts: Role of Gln3 Transcription Factor

Open access
Ferrer-Pinós, Aroa, Garrigós, Víctor, Matallana, Emilia, Aranda, Agustín·2021·Fermentation
DOI 10.3390/fermentation7030181
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Abstract

Wine strains of Saccharomyces cerevisiae have to adapt their metabolism to the changing conditions during their biotechnological use, from the aerobic growth in sucrose-rich molasses for biomass propagation to the anaerobic fermentation of monosaccharides of grape juice during winemaking. Yeast have molecular mechanisms that favor the use of preferred carbon and nitrogen sources to achieve such adaptation. By using specific inhibitors, it was determined that commercial strains offer a wide variety of glucose repression profiles. Transcription factor Gln3 has been involved in glucose and nitrogen repression. Deletion of GLN3 in two commercial wine strains produced different mutant phenotypes and only one of them displayed higher glucose repression and was unable to grow using a respiratory carbon source. Therefore, the role of this transcription factor contributes to the variety of phenotypic behaviors seen in wine strains. This variability is also reflected in the impact of GLN3 deletion in fermentation, although the mutants are always more tolerant to inhibition of the nutrient signaling complex TORC1 by rapamycin, both in laboratory medium and in grape juice fermentation. Therefore, most aspects of nitrogen catabolite repression controlled by TORC1 are conserved in winemaking conditions.

Overview

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Crossref · 10.3390/fermentation7030181

Cites

41 of 41 references verified0 citation errors · 0 not checkable

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  • Yeast achieves preferential utilization of glucose through complex genetic programs, known as glucose repression; this facilitates the reduction of pyruvate to ethanol via fermentation, promoting rapid alcohol production, minimizing the lag phase, and inhibiting the growth of competing microorganisms.

    “Yeast achieves the preferential utilization of glucose through complex genetic programs, a phenomenon known as glucose repression. This process facilitates the reduction of pyruvate to ethanol via fermentation, promoting rapid alcohol production, minimizing the lag phase, and inhibiting the growth of competing microorganisms [48,49].”

    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 [48]

  • In most commercial fermentations, insufficient nitrogen sources often lead to fermentation metabolism and glycolysis becoming predominant factors.

    “In most commercial fermentations, insufficient nitrogen sources often lead to fermentation metabolism and glycolysis becoming predominant factors.”

    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 [48]

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1 of the 42 references couldn’t be matched to a known paper.

Research works printed but not linked: 1

  1. Adams, A., Kaiser, C., and Cold Spring Harbor Laboratory (1998). Methods in Yeast Genetics: A Cold Spring Harbor Laboratory Course Manual, Cold Spring Harbor Laboratory Press. [1997th ed.].

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Metadata

Authors
Ferrer-Pinós, A., Garrigós, V., Matallana, E., & Aranda, A.
Affiliations
  • Universitat de València (ES)
  • Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, 46980 Paterna, Spain
ORCID
Venue
Fermentation
Publisher
MDPI AG
Published
2021-09-05
Volume
7
Issue
3
Pages
181
ISSN
2311-5637 (ISSN-L)
DOI
10.3390/fermentation7030181
OpenAlex
W3197794217
Cited by
6
References
42
Citations by year
2026: 2 · 2025: 4
FWCI
0.00
Type
journal article
Language
en
Open access
Licence
Locations
  • Fermentation (publishedVersion, cc-by)
  • DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • Ministerio de Ciencia e Innovación (AGL2017-83254-R)
  • Generalitat Valenciana (ACIF/2020/122)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
Keywords
Saccharomyces cerevisiae, wine yeast, glucose repression, nitrogen catabolite repression, TORC1, metabolic adaptation, anaerobic fermentation, grape juice fermentation, respiratory growth, winemaking

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