{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:27:27Z","timestamp":1760059647999,"version":"build-2065373602"},"reference-count":51,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,6,26]],"date-time":"2025-06-26T00:00:00Z","timestamp":1750896000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Universidad de Santiago de Chile, USACH","award":["082371GM","1221209"],"award-info":[{"award-number":["082371GM","1221209"]}]},{"name":"Technological Faculty and Fondecyt Regular","award":["082371GM","1221209"],"award-info":[{"award-number":["082371GM","1221209"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Brettanomyces bruxellensis has been described as the main spoilage microorganism in wines due to its ability to produce volatile phenols, which negatively impact the final product\u2019s organoleptic properties. This yeast can grow and survive in environments that are too nutritionally poor and stressful for other microorganisms, and one of the stressful conditions it can endure is the high alcohol content in wine. In this study, cell wall morphology and the expression of some genes related to its composition were characterized under increasing ethanol concentrations to establish a possible ethanol resistance mechanism. B. bruxellensis LAMAP2480 showed greater resistance to \u03b2-1,3-glucanase activity when grown in media supplemented with 5% or 10% ethanol compared with the control assay (without ethanol). Transmission electron microscopy showed no significant differences in cell wall thickness during the different adaptation stages. However, the amount of wall polysaccharides and chitin briefly increased at 1% ethanol but returned to baseline at 5% and 10%. The amount of wall-associated protein increased progressively with each increment in ethanol concentration. In addition, overexpression of the ROM2 and KNR4\/SMI1 genes was observed at 10% ethanol. These results suggest that the integrity of the cell wall might play an important role in the adaptation of B. bruxellensis to an ethanol-containing medium.<\/jats:p>","DOI":"10.3390\/microorganisms13071489","type":"journal-article","created":{"date-parts":[[2025,6,26]],"date-time":"2025-06-26T06:55:13Z","timestamp":1750920913000},"page":"1489","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Step-Wise Ethanol Adaptation Drives Cell-Wall Remodeling and ROM2\/KNR4 Activation in Brettanomyces bruxellensis"],"prefix":"10.3390","volume":"13","author":[{"given":"Leslie","family":"Hernandez-Cabello","sequence":"first","affiliation":[{"name":"Departamento en Ciencia y Tecnolog\u00eda de los Alimentos, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nachla","family":"Rojas-Torres","sequence":"additional","affiliation":[{"name":"Departamento en Ciencia y Tecnolog\u00eda de los Alimentos, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5110-5978","authenticated-orcid":false,"given":"Liliana","family":"Godoy","sequence":"additional","affiliation":[{"name":"Departamento de Fruticultura y Enolog\u00eda, Facultad de Agronom\u00eda y Sistemas Naturales, Pontificia Universidad Cat\u00f3lica de Chile, Santiago 8320165, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3095-5505","authenticated-orcid":false,"given":"Camila","family":"G-Poblete","sequence":"additional","affiliation":[{"name":"Departamento en Ciencia y Tecnolog\u00eda de los Alimentos, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yarabi","family":"Concha","sequence":"additional","affiliation":[{"name":"Departamento en Ciencia y Tecnolog\u00eda de los Alimentos, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5002-8309","authenticated-orcid":false,"given":"Ver\u00f3nica","family":"Plaza","sequence":"additional","affiliation":[{"name":"Laboratorio de Biolog\u00eda Molecular y Bioqu\u00edmica, Departamento de Biolog\u00eda, Universidad de La Serena, La Serena 1700000, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1834-8390","authenticated-orcid":false,"given":"Luis","family":"Castillo","sequence":"additional","affiliation":[{"name":"Laboratorio de Biolog\u00eda Molecular y Bioqu\u00edmica, Departamento de Biolog\u00eda, Universidad de La Serena, La Serena 1700000, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6973-0595","authenticated-orcid":false,"given":"H\u00e9ctor M.","family":"Mora-Montes","sequence":"additional","affiliation":[{"name":"Departamento de Biolog\u00eda, Divisi\u00f3n de Ciencias Naturales y Exactas, Universidad de Guanajuato, Noria Alta s\/n, Col. Noria Alta, C.P., Guanajuato 36050, Mexico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mar\u00eda Ang\u00e9lica","family":"Ganga","sequence":"additional","affiliation":[{"name":"Departamento en Ciencia y Tecnolog\u00eda de los Alimentos, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1002\/j.2050-0416.1904.tb04656.x","article-title":"On a Method for the Application of Hansen\u2019s Pure Yeast System in the Manufacturing of Well-Conditioned English Stock Beers","volume":"10","author":"Claussen","year":"1904","journal-title":"J. Inst. 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