Detalle de: Systems biology in yeast of biotechnological interest

Industrial yeasts, which play a key role in biotechnological processes, are highly specialized organisms that have evolved under restrictive environmental conditions in various human-controlled environments. Our group is interested in understanding the mechanisms involved in their adaptation, which have shaped the yeast genome, conferring properties of biotechnological interest. We use various “omics” approaches and evolutionary analysis to understand the mechanisms by which yeasts of industrial interest adapt to environmental and nutritional changes (temperature, nitrogen and iron availability, etc.). This research is applicable to the selection and genetic improvement of new yeast strains of interest for industrial fermentations (wine, beer, cider, etc.) and the production of dietary supplements (iron-enriched yeast) through various techniques such as adaptive evolution, hybridization, or the development of GMOs.

Description of Research Areas

Our research group is interested in understanding the molecular mechanisms involved in the adaptive processes that have shaped the yeast genome, endowing it with unique properties of biotechnological interest. Our specific objectives are:

• Metabolic and gene expression regulation studies related to the molecular mechanisms of stress response in wine yeasts using global analysis (omics) and modeling (systems biology) techniques.
• The role of spontaneous interspecific hybridization in the generation of yeasts better adapted to fermentation conditions.
• Use of omics-based analysis techniques (genomics, transcriptomics, proteomics, metabolomics, etc.) to understand the interaction of the parental genomes present in hybrids, which confer new properties of biotechnological interest.
• Study of interactions among yeasts during industrial fermentations using omics techniques.
• Genetic bases (QTLs) responsible for phenotypic traits of industrial interest in yeasts.
• Characterization of the oenological properties of strains involved in wine fermentation, using methods from predictive microbiology and systems biology.
• Characterization of the mechanisms of response to iron deficiency using the yeast S. cerevisiae as a model eukaryotic organism.
• Evolution and molecular systematics of yeasts of biotechnological interest.
• Acquisition of new gene functions with adaptive value through gene or genomic duplication or horizontal gene transfer.
• Study of yeasts present in food as potential emerging pathogens: molecular bases of pathogenicity, comparative genomics and proteomics of pathogenic and non-pathogenic strains.

The results of this research are applicable to the following topics of interest to industry:

• Application of molecular techniques for the identification and characterization of yeasts in fermentation processes (primarily in winemaking and brewing).
• Selection of starter cultures for use in alcoholic fermentations.
• Genetic improvement of yeasts using non-GMO techniques such as directed evolution, intra- and inter-specific hybridization, as well as genetic improvement through genetic engineering (GMOs). These techniques are being applied to the improvement of wine and beer yeasts to increase glycerol production, reduce ethanol yield, improve tolerance to low temperatures, enhance growth under nitrogen-limiting conditions, and improve the production of fermentation-derived aromas and the release of varietal aromas.
• Use of iron homeostasis analysis and the diversity of S. cerevisiae strains to obtain yeasts with increased iron levels that can be used as a nutritional supplement.