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Applied and Environmental Microbiology, June 2006, p. 4121-4127, Vol. 72, No. 6
0099-2240/06/$08.00+0     doi:10.1128/AEM.02920-05
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

Induction of Autophagy by Second-Fermentation Yeasts during Elaboration of Sparkling Wines

Eduardo Cebollero and Ramon Gonzalez*

Department of Microbiology, Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain

Received 12 December 2005/ Accepted 23 March 2006

Autophagy is a transport system mediated by vesicles, ubiquitous in eukaryotic cells, by which bulk cytoplasm is targeted to a lysosome or vacuole for degradation. In the yeast Saccharomyces cerevisiae, autophagy is triggered by nutritional stress conditions (e.g., carbon- or nitrogen-depleted medium). In this study we showed that there is induction of autophagy in second-fermentation yeasts during sparkling wine making. Two methods were employed to detect autophagy: a biochemical approach based on depletion of the protein acetaldehyde dehydrogenase Ald6p and a morphological strategy consisting of visualization of autophagic bodies and autophagosomes, which are intermediate vesicles in the autophagic process, by transmission electron microscopy. This study provides the first demonstration of autophagy in second-fermentation yeasts under enological conditions. The correlation between autophagy and yeast autolysis during sparkling wine production is discussed, and genetic engineering of autophagy-related genes in order to accelerate the aging steps in wine making is proposed.

* Corresponding author. Mailing address: Department of Microbiology, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain. Phone: 34-915622900, ext. 359. Fax: 34-915644853. E-mail: rgonzalez{at}ifi.csic.es.

Applied and Environmental Microbiology, June 2006, p. 4121-4127, Vol. 72, No. 6
0099-2240/06/$08.00+0     doi:10.1128/AEM.02920-05
Copyright © 2006, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Gonzalez, R., Vian, A., Carrascosa, A.V. (2008). Note. Morphological Changes in Saccharomyces cerevisiae during the Second Fermentation of Sparkling Wines. Food Science and Technology International 14: 393-398 [Abstract]  


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