Next Generation Sequencing Facilitates Quantitative Analysis of two wine yeasts: Saccharomyces cerevisiae EC1118 and Kluyveromyces marxianus IWBT Y855

K.marxianus and S. cerevisiae differed by their consumption of some amino acids and the production of aroma compounds (especially higher alcohols). To complete this phenotypic observation, RNA sequencing experiment was performed. Two samples were realized: at 6h of fermentation corresponding to lag phase and at the time of half of the maximal population was reached (20h for S. cerevisiae and 36h for K. marxianus). Thanks to this analyse, we can understand what regulations explain the differences between these two strains. RNA profiles of two wine strains at two different points of alcoolic femrentation were generated by RNA sequencing, in triplicate, using Illumina HiSeq2500 instrument.