Effect of Light and -Coumaric Acid on the Growth and Expression of Genes Related to Oxidative Stress in LAMAP2480.

is considered the most significant contaminant yeast in the wine industry since it causes a deterioration in the organoleptic properties of the wine and significant economic losses. This deterioration is due to the production of volatile phenols from hydroxycinnamic acids. These compounds possess antimicrobial properties; however, can resist this effect because it metabolizes them into less toxic ones. Recent studies have reported that grows under different stress conditions, including -coumaric acid (CA) but effective methods for its control have not been found yet. Since that in other yeasts, such as , it has been described that light affects its growth, and we evaluated whether the light would have a similar effect on . The results show that at light intensities of 2,500 and 4,000 lux in the absence of CA, LAMAP2480 does not grow in the culture medium; however, when the medium contains this acid, the yeast adapts to both factors of stress managing to grow. The expression of genes related to oxidative stress in LAMAP2480, such as , , and , showed a higher relative expression when the yeast was exposed to 2,500 lux compared to 4,000 lux, agreeing with the growth curves. This suggests that a higher expression of the genes studied would be related to stress-protective effects by CA.