Transcriptomic response of the yeast Saccharomyces cerevisiae EC1118® during wine alcoholic fermentation under unusual nutrient starvations.

In order to asses yeast EC1118® strain expression changes during wine alcoholic fermentation triggered by various nutrient starvations, this experiment describes the gene expression under micronutrient starvations that lead to yeast cell death (oleic acid starvation, ergosterol starvation, pantothenic acid starvation and nicotinic starvation) or allow the maintenance of yeast viability (nitrogen starvation). For each fermentation condition (low nitrogen, low nitrogen/low ergosterol, high nitrogen/low oleic acid, high nitrogen/low ergosterol, high nitrogen/low pantothenic acid, high nitrogen/low nicotinic acid), three independent fermentations were carried out in parallel . Sampling was performed at 4 time-points of the fermentation (20 106 cells/mL, 12 g of CO2 produced, 40 g of CO2 produced and 75 g of CO2 produced) for each biological repetition of each fermentation condition, giving a total of 72 samples. The condition low nitrogen serves as reference as this condition is known to lead to set up of the environmental stress response.

为探究不同营养匮乏诱导的葡萄酒酒精发酵过程中酿酒酵母EC1118®菌株的基因表达变化，本实验针对两类营养匮乏条件下的基因表达特征进行了表征：一类为可引发酵母细胞死亡的微量营养匮乏，包括油酸匮乏、麦角固醇匮乏、泛酸匮乏与烟酸匮乏；另一类为可维持酵母活力的氮源匮乏。本实验共设置6种发酵条件：低氮、低氮/低麦角固醇、高氮/低油酸、高氮/低麦角固醇、高氮/低泛酸、高氮/低烟酸，每种条件均设置3组平行独立发酵实验。针对每种发酵条件的每一组生物学重复，分别在发酵进程的4个时间节点（细胞浓度达20×10^6个/mL、产生12g CO₂、产生40g CO₂以及产生75g CO₂）进行取样，最终共计获得72个样本。其中低氮条件作为参照组，因其已被证实可诱发环境胁迫响应。