Yeast proteomics: Advances and applications in alcoholic fermentation

Abstract

Yeast proteomics has become a crucial approach for elucidating molecular mechanisms underlying alcoholic fermentation, widely applied in winemaking, brewing, and bioethanol production. Advances in high-throughput techniques, such as two-dimensional electrophoresis and mass spectrometry, have enabled detailed characterization of protein expression dynamics in fermenting yeast strains. These studies have improved strain classification, optimized fermentation conditions, and identified protein biomarkers linked to flavor and aroma profiles. Key findings include the upregulation of enzymes involved in glycolysis, ethanol production, amino acid, and sulfur metabolism—crucial for yeast adaptation to environmental stress. Notable stress-related proteins, such as heat shock proteins (Hsp12p, Hsp26p, Hsp60p), superoxide dismutases (Sod1p, Sod2p), redox regulators (Tsa1p, Ahp1p, Trx1p, Gnd1p), and proteins related to membrane and cell wall integrity (Cwp1p, Erg11p, Erg6p), have been shown to play pivotal roles. Central carbon metabolism enzymes (e.g., Pyk1p, Adh1p, Tdh family) are also prominently expressed. This growing body of knowledge highlights the potential of proteomic engineering to improve yeast performance and sensory outcomes. However, challenges remain in scaling laboratory findings to industrial processes and in implementing real-time proteomic monitoring. The integration of multi-omics and evolving analytical tools promises to advance fermentation science and its biotechnological applications.