Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
Vol. 23, No. 1, 2016, pp. 37-43
Bioline Code: ej16047
Full paper language: English
Document type: Research Article
Document available free of charge
Electronic Journal of Biotechnology, Vol. 23, No. 1, 2016, pp. 37-43
© Copyright 2016 - Pontificia Universidad Católica de Valparaíso
Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth|
Carmona, Lourdes; Varela, Javier; Godoy, Liliana & Ganga, María Angélica
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of
this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry.
Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid was determined by 2D gel
electrophoresis, gel image analysis and differential spot selection. A set of 41 proteins showed a differential
accumulation of ±2 and a p-value ≤0.0001. The homology sequence analysis was performed using the
databases available. Differential proteins belonged to the categories of ‘energy production and conversion’ and
‘amino acid transport and metabolism’.
Conclusions: The proteomic profile of B. bruxellensis cultivated in the presence of p-coumaric acid in synthetic wine,
agrees with the hypothesis of metabolic flux regulation, allowing a better conditioning to an adverse environment.
This study involved the translational level of B. bruxellensis in the production of ethylphenols and corroborated
that this yeast presented an advantage in these stress conditions. Thus, this work will allow an understanding
of the regulation and processes involved in the production of ethyl-derivate compounds by B. bruxellensis.
Furthermore, it allows the development of newer and better techniques for spoilage yeast control.
Ethylphenols; Metabolic flux regulation; Proteomics; Spoilage yeast; Wine alterations; Wine industry
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