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RESEARCH PRODUCT

Genomic and Proteomic Analysis of Wine Yeasts

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Publisher Summary Saccharomyces cerevisiae is the main microorganism involved in wine fermentation. It has been used as a model organism in molecular biology for many years and is the only wine yeast species for which abundant genomic and proteomic information is available. Most of the techniques currently used in functional genomics and proteomics were initially developed in this yeast. The fact that S. cerevisiae was the first microorganism to be widely used in the development of genome technology allowed other phylogenetically related yeasts to be analyzed subsequently in global sequencing projects, and the use of comparative genomics has since led to important conclusions regarding gene functionality. S. cerevisiae has also been used in the development of the more recent field of proteomics. Proteomic studies have generated vast amounts of data on protein expression profiles and variability in laboratory strains of S. cerevisiae, and these have recently been extended to include wine strains. Important advances have also been made in metabolomics, a new field in which S. cerevisiae is practically the only eukaryote to have been studied to date. The integration of different types of omic data into predictive models has provided the basis for new research strategies in systems biology.