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Applied and Environmental Microbiology, April 2007, p. 2432-2439, Vol. 73, No. 8
0099-2240/07/$08.00+0     doi:10.1128/AEM.02269-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation{triangledown}

Carole Guillaume, Pierre Delobel, Jean-Marie Sablayrolles, and Bruno Blondin*

Equipe de Microbiologie, UMR Sciences pour l'Oenologie, INRA-ENSAM-UMI, 2 place Viala, F-34060 Montpellier cedex 1, France

Received 26 September 2006/ Accepted 2 February 2007

Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7{Delta} strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

* Corresponding author. Mailing address: Equipe de Microbiologie, UMR Sciences pour l'Oenologie, INRA-ENSAM-UMI, 2 place Viala, F-34060 Montpellier cedex 1, France. Phone: 33 4 99 61 25 42. Fax: 33 4 99 61 28 57. E-mail: blondin{at}ensam.inra.fr

{triangledown} Published ahead of print on 16 February 2007.

Applied and Environmental Microbiology, April 2007, p. 2432-2439, Vol. 73, No. 8
0099-2240/07/$08.00+0     doi:10.1128/AEM.02269-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Karpel, J. E., Place, W. R., Bisson, L. F. (2008). Analysis of the Major Hexose Transporter Genes in Wine Strains of Saccharomyces cerevisiae. Am. J. Enol. Vitic. 59: 265-275 [Abstract] [Full Text]  
  • Santos, J., Sousa, M. J., Cardoso, H., Inacio, J., Silva, S., Spencer-Martins, I., Leao, C. (2008). Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations. Microbiology 154: 422-430 [Abstract] [Full Text]  


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