Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species

Supplementary data including the data set used for the" Phenotypic variations of primary metabolites yield during alcoholic fermentation in the Saccharomyces cerevisiae species" publication. Abstract: Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species performs alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Primary metabolites produced during fermentation stand for a great importance in wine where they significantly impact wine characteristics. Ethanol indeed does, but others too, which are found in lower concentrations: glycerol, succinate, acetate, ⍺-ketoglutarate… Their production, which can be characterised by a yield according to the amount of sugars consumed, is known to differ from one strain to another. S. cerevisiae is known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production. However, the range of metabolic diversity is variable and depends on the pathway considered. In the aim to improve wine quality, the selection, development and use of strains with dedicated metabolites production without genetic modifications can rely on the natural diversity that already exists. Here we detail a screening that aims to assess this diversity of primary metabolites production in a set of 51 S. cerevisiae strains from various genetic backgrounds (wine, flor, rum, West African, sake…). To approach winemaking conditions, we used a synthetic grape must as fermentation medium and measured by HPLC five main metabolites. Results obtained pointed out great yield differences between strains and that variability is dependent on the metabolite considered. Ethanol appears as the one with the smallest variation among our set of strains, despite it’s by far the most produced. A clear negative correlation between ethanol and glycerol yields has been observed, confirming glycerol synthesis as a good lever to impact ethanol yield. Genetic groups have been identified as linked to high production of specific metabolites, like succinate for rum strains or alpha-ketoglutarate for wine strains. This study thus helps to define the phenotypic diversity of S. cerevisiae in a wine-like context and supports the use of ways of development of new strains exploiting natural diversity. Finally, it provides a detailed data set usable to study diversity of primary metabolites production, including common commercial wine strains.

本补充数据集涵盖发表于《酿酒酵母酒精发酵过程中初级代谢产物产量的表型变异》一文所使用的全部数据集。
摘要：酿酒酵母（Saccharomyces cerevisiae）作为酒精发酵的核心功能菌株，是葡萄酒酿造的关键参与者。在此背景下，该酵母可通过酒精发酵将葡萄汁醪液中的糖类高效转化为乙醇与二氧化碳，平均转化率可达理论最大转化率的92%。发酵过程中产生的初级代谢产物对葡萄酒品质特征具有显著影响，其中乙醇的作用尤为突出，同时还存在诸多低浓度代谢产物，包括甘油、琥珀酸盐、乙酸盐、α-酮戊二酸等。这些代谢产物的产量可基于消耗的糖类量以转化率表征，且不同菌株间的产量差异显著。
酿酒酵母以其丰富的遗传多样性与可塑性著称，这一特性与其生存环境（自然环境或工业环境）直接相关，也与其驯化历程密不可分，进而造就了其代谢产物生产的丰富表型多样性。不过，代谢多样性的范围并非固定，而是取决于所关注的代谢途径。
为提升葡萄酒品质，无需进行基因改造即可定向调控代谢产物产量的菌株筛选、开发与应用，可依托酿酒酵母已有的自然遗传多样性。本研究详细介绍了一项筛选实验，旨在评估51株来自不同遗传背景（葡萄酒菌株、花膜菌株、朗姆酒菌株、西非来源菌株、清酒菌株等）的酿酒酵母菌株的初级代谢产物产量多样性。为模拟葡萄酒酿造的实际环境，本研究采用合成葡萄汁醪液作为发酵培养基，并通过高效液相色谱法（HPLC）检测了五种主要代谢产物的产量。
研究结果显示，不同菌株间的代谢产物转化率存在显著差异，且这种差异程度因代谢产物种类而异。尽管乙醇是产量最高的代谢产物，但其转化率在所有供试菌株中的变异程度却是最小的。研究观测到乙醇转化率与甘油转化率之间存在显著负相关关系，这证实了甘油合成可作为调控乙醇产量的有效靶点。此外，研究还发现特定遗传类群的菌株与特定代谢产物的高产特性相关，例如朗姆酒菌株倾向于高产琥珀酸盐，葡萄酒菌株则倾向于高产α-酮戊二酸。
本研究明确了酿酒酵母在模拟葡萄酒环境下的代谢产物表型多样性，为利用自然遗传多样性开发新型酿酒菌株提供了理论支撑。最终，本研究提供了一套详实的数据集，可用于研究初级代谢产物产量的多样性，其中包含常见的商用葡萄酒酿酒酵母菌株。