Piggott N~Nislow C, 2011

Pubmed ID 22384346
Title Genome-wide Fitness Profiles Reveal a Requirement for Autophagy During Yeast Fermentation.
Authors Nina Piggott, Michael A Cook, Mike Tyers, Vivien Measday
Abstract The ability of cells to respond to environmental changes and adapt their metabolism enables cell survival under stressful conditions. The budding yeast Saccharomyces cerevisiae (S. cerevisiae) is particularly well adapted to the harsh conditions of anaerobic wine fermentation. However, S. cerevisiae gene function has not been previously systematically interrogated under conditions of industrial fermentation. We performed a genome-wide study of essential and nonessential S. cerevisiae gene requirements during grape juice fermentation to identify deletion strains that are either depleted or enriched within the viable fermentative population. Genes that function in autophagy and ubiquitin-proteasome degradation are required for optimal survival during fermentation, whereas genes that function in ribosome assembly and peroxisome biogenesis impair fitness during fermentation. We also uncover fermentation phenotypes for 139 uncharacterized genes with no previously known cellular function. We demonstrate that autophagy is induced early in wine fermentation in a nitrogen-replete environment, suggesting that autophagy may be triggered by other forms of stress that arise during fermentation. These results provide insights into the complex fermentation process and suggest possible means for improvement of industrial fermentation strains.
Citation G3 (Bethesda) 2011; 1:353-67

Datasets

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Papers Phenotype Conditions Collection Tested mutants Data Details
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [2 d] hom 3,697 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [2 d] het 5,417 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [4 d] hom 3,616 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [6 d] hom 3,674 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [8 d] hom 3,563 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) time [10 d], synthetic grape juice [standard] hom 3,687 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [14 d] hom 3,536 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [4 d] het 5,403 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [6 d] het 5,407 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [8 d] het 5,435 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) time [10 d], synthetic grape juice [standard] het 5,424 Quantitative
Piggott N~Nislow C, 2011 growth (relative abundance in pooled culture) synthetic grape juice [standard], time [14 d] het 5,426 Quantitative

Curation history

June 19, 2017 Tested strains to load.
June 19, 2017 Data to load.
June 23, 2017 Tested strains loaded.
June 23, 2017 Data loaded.