Journal
G3-GENES GENOMES GENETICS
Volume 1, Issue 5, Pages 353-367Publisher
GENETICS SOCIETY AMERICA
DOI: 10.1534/g3.111.000836
Keywords
S. cerevisiae; fermentation; fitness profiling; environmental stress; autophagy
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Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- University of Toronto
- Royal Society
- Canadian Institutes of Health Research [MOP-84242]
- NSERC [RGPIN 326924-06]
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The ability of cells to respond to environmental changes and adapt their metabolism enables cell survival under stressful conditions. The budding yeast Saccharomyces cerevisiae ( S. cerevisiae) is particularly well adapted to the harsh conditions of anaerobic wine fermentation. However, S. cerevisiae gene function has not been previously systematically interrogated under conditions of industrial fermentation. We performed a genome-wide study of essential and nonessential S. cerevisiae gene requirements during grape juice fermentation to identify deletion strains that are either depleted or enriched within the viable fermentative population. Genes that function in autophagy and ubiquitin-proteasome degradation are required for optimal survival during fermentation, whereas genes that function in ribosome assembly and peroxisome biogenesis impair fitness during fermentation. We also uncover fermentation phenotypes for 139 uncharacterized genes with no previously known cellular function. We demonstrate that autophagy is induced early in wine fermentation in a nitrogen-replete environment, suggesting that autophagy may be triggered by other forms of stress that arise during fermentation. These results provide insights into the complex fermentation process and suggest possible means for improvement of industrial fermentation strains.
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