DOCSLIB.ORG

Diversity and Adaptive Evolution of Saccharomyces Wine Yeast: a Review Souhir Marsit, Sylvie Dequin

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Diversity and Adaptive Evolution of Saccharomyces Wine Yeast: a Review Souhir Marsit, Sylvie Dequin Diversity and adaptive evolution of Saccharomyces wine yeast: a review Souhir Marsit, Sylvie Dequin To cite this version: Souhir Marsit, Sylvie Dequin. Diversity and adaptive evolution of Saccharomyces wine yeast: a review. FEMS Yeast Research, Oxford University Press (OUP), 2015, 15 (7), 12 p. 10.1093/femsyr/fov067. hal-01837757 HAL Id: hal-01837757 https://hal.archives-ouvertes.fr/hal-01837757 Submitted on 28 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. FEMS Yeast Research, 15, 2015, fov067 doi: 10.1093/femsyr/fov067 Advance Access Publication Date: 23 July 2015 Minireview MINIREVIEW Diversity and adaptive evolution of Saccharomyces wine yeast: a review Souhir Marsit1,2,3 and Sylvie Dequin1,2,3,∗ 1INRA, UMR1083, SPO, F-34060 Montpellier, France, 2Montpellier SupAgro, UMR1083, SPO, F-34060 Montpellier, France and 3Montpellier University, UMR1083, SPO, F-34060 Montpellier, France ∗ Corresponding author: Institut national de la recherche agronomique, Unite´ mixte de recherche Sciences pour l’œnologie, 2 place Viala, Montpellier, 34060, France. Tel: +33-4-99-61-25-28; Fax: +33-4-99-61-28-57; E-mail: [email protected] One sentence summary: This review summarizes current knowledge and recent advances on the diversity and evolutionary history of Saccharomyces cerevisiae wine yeasts, focusing on the domestication fingerprints identified in these strains. Editor: Jens Nielsen ABSTRACT Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation, have been exposed to stressful conditions for millennia, potentially resulting in adaptive differentiation. As a result, wine yeasts have recently attracted considerable interest for studying the evolutionary effects of domestication. The widespread use of whole-genome sequencing during the last decade has provided new insights into the biodiversity, population structure, phylogeography and evolutionary history of wine yeasts. Comparisons between S. cerevisiae isolates from various origins have indicated that a variety of mechanisms, including heterozygosity, nucleotide and structural variations, introgressions, horizontal gene transfer and hybridization, contribute to the genetic and phenotypic diversity of S. cerevisiae. This review will summarize the current knowledge on the diversity and evolutionary history of wine yeasts, focusing on the domestication fingerprints identified in these strains. Keywords: evolutionary history; comparative genomics; wine fermentation; domestication; horizontal transfer; hybrids INTRODUCTION visiae wine yeasts have attracted considerable interest in recent years. Although Saccharomyces cerevisiae is a well-studied model that Wine has a long and rich history, dating back thousands of has aided our understanding of eukaryotic cellular processes years, closely associated with the history of agriculture. The ear- and was the first eukaryotic genome to be completely sequenced liest archaeological evidence for the production of a fermented (Goffeau et al. 1996), this yeast has only recently been established beverage made of a mixture of rice, honey and fruit is in China as a model for studies in ecological and evolutionary genetics dated to 7000 BC (McGovern et al. 2004). The first chemical ev- (Landry et al. 2006). Some authors have defended that its clos- idence of the presence of wine is dated to 5400–5000 BC, from est relative S. paradoxus is a better model for ecology and evo- the Neolithic period site called Hajji Firuz in Iran, where the lutionary biology because it is not associated with humans (Re- presence of combined calcium salt from tartaric acid and tere- plansky et al. 2008). However, S. cerevisiae is not domesticated as binth resin was identified in a pottery jar (McGovern, Donald a whole and population genetics analysis of both domesticated and Glusker 1996). Evidence that S. cerevisiae was probably re- and a growing number of wild isolates is continuously offering sponsible for wine fermentation in Egypt by at least 3150 BC was new insights into the ecological distribution, population struc- provided (Cavalieri et al. 2003). Wine fermentation technologies ture and biogeography of this species. In this context, S. cere- expanded from Mesopotamia towards Europe and subsequently Received: 10 May 2015; Accepted: 10 July 2015 C FEMS 2015. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited. 1 2 FEMS Yeast Research, 2015, Vol. 15, No. 7 spread to the New World (McGovern 2003). Alcoholic fermenta- piratory genes (Postma et al. 1989; Alexander and Jeffries 1990). tion is not only an efficient method for the preservation of the However, the immediate occurrence of alcoholic fermentation quality and safety of beverages and foods, but wine is also a after the addition of sugar to sugar-limited and respiratory cul- widespread drug and medicine of antiquity, reflecting the anal- tures, called the short-term Crabtree effect, has been attributed gesic, disinfectant and preservative properties of this alcoholic to an overflow in sugar metabolism (Pronk, Steensma and Van beverage. Over time, wine has influenced geography, economics, Dijken 1996; Vemuri et al. 2007). It has recently been suggested archeology, history, mythologies and religions, arts and tradi- that overflow metabolism is the fundamental mechanism be- tions, law and medicine. Today, this beverage has a unique place hind both long- and short-term Crabtree effect, which originated in most societies, with tremendous economic and cultural value. approximately 125–150 million years ago (Mya) in the Saccha- It was not until 1860 that Louis Pasteur discovered the ori- romyces lineage (Hagman and Piskurˇ 2015). Overflow metabolism gin of fermentation and the implication of yeast (Pasteur 1860). was first acquired, providing a general strategy to increase en- In the early 1880s, Emile Christian Hansen, from the Carlsberg ergy production rates and enabling rapid glucose consump- laboratory in Denmark, developed the first pure yeast culture tion. The glucose-mediated repression of respiration would have and wort inoculation was performed some years later. In 1890, been acquired as a second step to further increase overflow and Muller-Thurgau¨ performed the first inoculation of a grape must ethanol production, thereby inhibiting the growth of other mi- with a pure yeast culture. Surprisingly, this practice was effec- crobes. This characteristic is primarily confined among S. cere- tively used in oenology only in the 1970s, almost one century visiae and closely related species that diverged after whole- later. After the 1970s, these practices were generalized and cur- genome duplication, less than 100 Mya (Hagman and Piskurˇ rently most wine fermentations worldwide use selected starter 2015). yeasts primarily belonging to S. cerevisiae. These practices have Saccharomyces and Dekkera are characterized by a ‘make- improved the control and reliability of the fermentation process, accumulate-consume’ strategy, as these yeasts also efficiently limiting microbiological alterations and have largely contributed catabolize ethanol. This strategy could confer an advantage to increased wine quality in recent decades. Consistently, most to these species in nature, as these yeasts rapidly consume a pioneering research in the genetics, genomics, physiology and high quantity of sugars, transforming these carbohydrates into evolutionary biology of wine yeasts has been developed in S. cere- ethanol, which inhibits the growth of other species, and subse- visiae and to a lesser extent on other Saccharomyces species and quently consuming ethanol after establishing competitive dom- hybrids prominent in the wine industry. This review will focus inance within the ecological niche (Thomson et al. 2005;Piskurˇ on the most recent advances on the history, diversity and evo- et al. 2006; Rozpedowska et al. 2011;Dashkoet al. 2014). lution of Saccharomyces wine yeasts. The make-accumulate-consume strategy emerged after the split between the S. cerevisiae and Kluyveromyces lactis lineages approximately 100 Mya, suggesting that this process reflected SACCHAROMYCES AND THE the appearance of modern plants with fruits, which occurred MAKE-ACCUMULATE-CONSUME STRATEGY >125 Mya, far earlier than the human domestication of yeast (Thomson et al. 2005;reviewedinPiskurˇ et al. 2006). Comparative The fermentation of grape musts can spontaneously oc- genomics approaches revealed that at least two mechanisms cur through the activity of various microorganisms naturally might be involved in the acquisition of this capacity. Thomson present on grape berries. More than 40 yeast species have et al. (2005) reconstructed an ancestral Saccharomyces alcohol de- been identified from grape must (reviewed in Jolly, Varela and hydrogenase gene (ADH) and showed that the pre-duplication Pretorius 2014),
Load more

Recommended publications
  • Fungal Evolutionary Genomics Provides Insight Into The
    Fungal evolutionary genomics provides insight into the mechanisms of adaptive divergence in eukaryotes Pierre Gladieux, Jeanne Ropars, Helene Badouin, Antoine Branca, Gabriela Aguileta, Damien de Vienne, Ricardo C. Rodriguez de la Vega, Sara Branco, Tatiana Giraud To cite this version: Pierre Gladieux, Jeanne Ropars, Helene Badouin, Antoine Branca, Gabriela Aguileta, et al.. Fungal evolutionary genomics provides insight into the mechanisms of adaptive divergence in eukaryotes. Molecular Ecology, Wiley, 2014, 23 (4), pp.753-773. 10.1111/mec.12631. hal-01302695 HAL Id: hal-01302695 https://hal.archives-ouvertes.fr/hal-01302695 Submitted on 14 Apr 2016 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Molecular Ecology (2014) 23, 753–773 doi: 10.1111/mec.12631 INVITED REVIEWS AND SYNTHESES Fungal evolutionary genomics provides insight into the mechanisms of adaptive divergence in eukaryotes PIERRE GLADIEUX,*†‡ JEANNE ROPARS,*† HELENE BADOUIN,*† ANTOINE BRANCA,*† GABRIELA AGUILETA,§¶ DAMIEN M. DE VIENNE,§¶** RICARDO C. RODRIGUEZ DE LA VEGA,*† SARA BRANCO‡
    [Show full text]
  • Saccharomyces Eubayanus, the Missing Link to Lager Beer Yeasts
    MICROBE PROFILE Sampaio, Microbiology 2018;164:1069–1071 DOI 10.1099/mic.0.000677 Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts Jose Paulo Sampaio* Graphical abstract Ecology and phylogeny of Saccharomyces eubayanus. (a) The ecological niche of S. eubayanus in the Southern Hemisphere – Nothofagus spp. (southern beech) and sugar-rich fructifications (stromata) of its fungal biotrophic parasite Cyttaria spp., that can attain the size of golf balls. (b) Schematic representation of the phylogenetic position of S. eubayanus within the genus Saccharomyces based on whole-genome sequences. Occurrence in natural environments (wild) or participation in different human-driven fermentations is highlighted, together with the thermotolerant or cold-tolerant nature of each species and the origins of S. pastorianus, the lager beer hybrid. Abstract Saccharomyces eubayanus was described less than 10 years ago and its discovery settled the long-lasting debate on the origins of the cold-tolerant yeast responsible for lager beer fermentation. The largest share of the genetic diversity of S. eubayanus is located in South America, and strains of this species have not yet been found in Europe. One or more hybridization events between S. eubayanus and S. cerevisiae ale beer strains gave rise to S. pastorianus, the allopolyploid yeasts responsible for lager beer production worldwide. The identification of the missing progenitor of lager yeast opened new avenues for brewing yeast research. It allowed not only the selective breeding of new lager strains, but revealed also a wild yeast with interesting brewing abilities so that a beer solely fermented by S. eubayanus is currently on the market.
    [Show full text]
  • Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations
    Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations Sofia Dashko1, 2, Ping Liu3, Helena Volk2, Lorena Butinar2, Jure Piškur1, 2, Justin C. Fay3* 1Biology, Lund University, Sweden, 2Wine Research Center, University of Nova Gorica, Slovenia, 3Genetics, Washington University, USA Submitted to Journal: Frontiers in Microbiology Specialty Section: Food Microbiology ISSN: 1664-302X Article type: Original Research Article Received on: 10 Dec 2015 Accepted on: 09 Feb 2016 Provisional PDF published on: 09 Feb 2016 Frontiers website link: www.frontiersin.org ProvisionalCitation: Dashko S, Liu P, Volk H, Butinar L, Piškur J and Fay JC(2016) Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations. Front. Microbiol. 7:215. doi:10.3389/fmicb.2016.00215 Copyright statement: © 2016 Dashko, Liu, Volk, Butinar, Piškur and Fay. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution and reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. This Provisional PDF corresponds to the article as it appeared upon acceptance, after peer-review. Fully formatted PDF and full text (HTML) versions will be made available soon. Frontiers in Microbiology | www.frontiersin.org Provisional Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations Sofia Dashko1,2, Ping Liu3, Helena Volk1, Lorena Butinar1, Jure Piškur1,2 and Justin C.
    [Show full text]
  • A Single Gal4-Like Transcription Factor Activates the Crabtree Effect in Komagataella Phaffii
    ARTICLE DOI: 10.1038/s41467-018-07430-4 OPEN A single Gal4-like transcription factor activates the Crabtree effect in Komagataella phaffii Özge Ata1,2, Corinna Rebnegger1,3, Nadine E. Tatto1,4,5, Minoska Valli1,4, Teresa Mairinger4,6,8, Stephan Hann4,6, Matthias G. Steiger 1,4,Pınar Çalık 2,7 & Diethard Mattanovich 1,4 The Crabtree phenotype defines whether a yeast can perform simultaneous respiration and fermentation under aerobic conditions at high growth rates. It provides Crabtree positive 1234567890():,; yeasts an evolutionary advantage of consuming glucose faster and producing ethanol to outcompete other microorganisms in sugar rich environments. While a number of genetic events are associated with the emergence of the Crabtree effect, its evolution remains unresolved. Here we show that overexpression of a single Gal4-like transcription factor is sufficient to convert Crabtree-negative Komagataella phaffii (Pichia pastoris) into a Crabtree positive yeast. Upregulation of the glycolytic genes and a significant increase in glucose uptake rate due to the overexpression of the Gal4-like transcription factor leads to an overflow metabolism, triggering both short-term and long-term Crabtree phenotypes. This indicates that a single genetic perturbation leading to overexpression of one gene may have been sufficient as the first molecular event towards respiro-fermentative metabolism in the course of yeast evolution. 1 Department of Biotechnology, University of Natural Resources and Life Sciences, 1190 Vienna, Austria. 2 Department of Biotechnology, Graduate School of Natural and Applied Sciences, Middle East Technical University, 06800 Ankara, Turkey. 3 CD-Laboratory for Growth-Decoupled Protein Production in Yeast, Department of Biotechnology, University of Natural Resources and Life Sciences, 1190 Vienna, Austria.
    [Show full text]
  • Saccharomyces Uvarum Yeast Isolate Consumes Acetic Acid During Fermentation of High Sugar Juice and Juice with High Starting Volatile Acidity
    Received: 11 October 2019 y Accepted: 28 March 2020 y Published: 16 Avril 2020 DOI:10.20870/oeno-one.2020.54.2.2594 VINE AND WINE OPEN ACCESS JOURNAL Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity Jennifer M. Kelly 1, Stephanie A. van Dyk 3, Lisa K. Dowling 2, Gary J. Pickering 2,3 , Belinda Kemp 2,3 and Debra L. Inglis 1,2,3 * 1Centre for Biotechnology, Brock University, St. Catharines, ON L2S3A1, Canada 2Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S3A1, Canada 3Department of Biological Sciences, Brock University, St. Catharines, ON L2S3A1, Canada *Corresponding author: [email protected] ABSTRACT Aim: A Saccharomyces uvarum isolate was assessed for its ability to metabolize acetic acid present in juice and during the fermentation of partially dehydrated grapes. The impact on other yeast metabolites was also compared using an S. uvarum isolate and an S. cerevisiae wine yeast. The upper limit of fruit concentration that allowed the S. uvarum isolate to ferment wines to < 5 g/L residual sugar was defined. Methods and results: Cabernet franc grapes were partially dehydrated to three different post-harvest sugar targets (24.5 °Brix, 26.0 °Brix, and 27.5 °Brix) along with non-dehydrated grapes (21.5 °Brix control). Musts from all treatments were vinified with either the S. uvarum isolate CN1, formerly identified as S. bayanus , or S. cerevisiae EC1118. All wines were successfully vinified to less than 5 g/L residual sugar. Fermentation kinetics between the two yeasts were similar for all wines other than 27.5 °Brix, where CN1 took three days longer.
    [Show full text]
  • An Indigenous Saccharomyces Uvarum Population with High Genetic Diversity Dominates
    bioRxiv preprint doi: https://doi.org/10.1101/838268; this version posted November 11, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 1 An indigenous Saccharomyces uvarum population with high genetic diversity dominates 2 uninoculated Chardonnay fermentations at a Canadian winery 3 4 Garrett C. McCarthy1¶, Sydney C. Morgan1¶*, Jonathan T. Martiniuk2, Brianne L. 5 Newman1, Vivien Measday2, Daniel M. Durall1 6 7 1Irving K. Barber School of Arts and Sciences, Department of Biology, The University of 8 British Columbia, Kelowna, British Columbia, Canada 9 2Wine Research Centre, Faculty of Land and Food Systems, The University of British 10 Columbia, Vancouver, British Columbia, Canada 11 12 ¶ These authors contributed equally to this work 13 14 * Corresponding author 15 Email: [email protected] (SCM) 16 17 Short title: Genetic diversity of Saccharomyces uvarum 18 19 20 21 22 23 1 bioRxiv preprint doi: https://doi.org/10.1101/838268; this version posted November 11, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 24 Abstract 25 Saccharomyces cerevisiae is the primary yeast species responsible for most 26 fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, 27 have occasionally been found conducting commercial fermentations around the world.
    [Show full text]
  • Unique Volatile Chemical Profiles Produced by Indigenous And
    Received: 2 December 2020 y Accepted: 1st July 2021 y Published: 27 July 2021 DOI:10.20870/oeno-one.2021.55.3.4551 Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations. Sarah M. Lyons1, Sydney C. Morgan1,5, Stephanie McCann1, Samantha Sanderson1, Brianne L. Newman1, Tommaso Liccioli Watson2, Vladimir Jiranek2,3, Daniel M. Durall1 and Wesley F. Zandberg4*. 1 University of British Columbia Okanagan, Biology Department, 1177 Research Rd, Kelowna BC V1V 1V7, Canada 2 The University of Adelaide, Department of Wine Science, Urrbrae, Adelaide SA 5005, Australia 3 The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia 4 University of British Columbia Okanagan, Chemistry Department, 1177 Research Rd, Kelowna BC V1V 1V7, Canada 5 Sanford Consortium for Regenerative Medicine, University of California, San Diego, 2880 Torrey Pines Scenic Drive, La Jolla, CA, USA, 92037 *corresponding author: [email protected] Associate editor: Hervé Alexandre ABSTRACT Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile of wines. One of these species,Saccharomyces uvarum, is typically described as a cryotolerant yeast that produces relatively high levels of glycerol and rose-scented volatile compounds as compared with Saccharomyces cerevisiae, the main yeast in winemaking. Comparisons of fermentative and chemical properties between S. uvarum and S. cerevisiae at the species level are relatively common; however, a paucity of information has been collected on the potential variability present among S.
    [Show full text]
  • Complete Genome Sequence and the Expression Pattern of Plasmids Of
    Yang et al. Biotechnol Biofuels (2018) 11:125 https://doi.org/10.1186/s13068-018-1116-x Biotechnology for Biofuels RESEARCH Open Access Complete genome sequence and the expression pattern of plasmids of the model ethanologen Zymomonas mobilis ZM4 and its xylose‑utilizing derivatives 8b and 2032 Shihui Yang1,2*† , Jessica M. Vera3†, Jef Grass3, Giannis Savvakis4, Oleg V. Moskvin3, Yongfu Yang1, Sean J. McIlwain3, Yucai Lyu3,8, Irene Zinonos4, Alexander S. Hebert3, Joshua J. Coon3, Donna M. Bates3, Trey K. Sato3, Steven D. Brown5,6,9, Michael E. Himmel7, Min Zhang2, Robert Landick3, Katherine M. Pappas4* and Yaoping Zhang3*† Abstract Background: Zymomonas mobilis is a natural ethanologen being developed and deployed as an industrial biofuel producer. To date, eight Z. mobilis strains have been completely sequenced and found to contain 2–8 native plasmids. However, systematic verifcation of predicted Z. mobilis plasmid genes and their contribution to cell ftness has not been hitherto addressed. Moreover, the precise number and identities of plasmids in Z. mobilis model strain ZM4 have been unclear. The lack of functional information about plasmid genes in ZM4 impedes ongoing studies for this model biofuel-producing strain. Results: In this study, we determined the complete chromosome and plasmid sequences of ZM4 and its engineered xylose-utilizing derivatives 2032 and 8b. Compared to previously published and revised ZM4 chromosome sequences, the ZM4 chromosome sequence reported here contains 65 nucleotide sequence variations as well as a 2400-bp insertion. Four plasmids were identifed in all three strains, with 150 plasmid genes predicted in strain ZM4 and 2032, and 153 plasmid genes predicted in strain 8b due to the insertion of heterologous DNA for expanded substrate utilization.
    [Show full text]
  • Hybrids Saccharomyces Cerevisiae X Saccharomyces Bayanus Var
    HYBRIDS SACCHAROMYCES CEREVISIAE X SACCHAROMYCES BAYANUS VAR. UVARUM HAVING A HIGH LIBERATING ABILITY OF SOME SULFUR VARIETAL AROMAS OF VITIS VINIFERA SAUVIGNON BLANC WINES DES HYBRIDES SACCHAROMYCES CEREVISIAE X SACCHAROMYCES BAYANUS VAR. UVARUM PRÉSENTANT UNE FORTE APTITUDE À RÉVÈLER DES COMPOSÉS SOUFRÉS CARACTÉRISTIQUES DE L’ARÔME VARIÉTAL DES VINS BLANCS DE SAUVIGNON Isabelle MASNEUF1, Marie-Laure MURAT2, G.I. NAUMOV3, T. TOMINAGA2 and D. DUBOURDIEU2 1 : ENITA de Bordeaux, 1 cours du Général de Gaulle, BP 201, 33175 Gradignan cedex, France 2 : Faculté d'Œnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33400 Talence, France. 3 : State Institute for Genetics and Selection of Industrial Microorganisms, I-Dorozhnyi 1, Moscow 113545, Russia Summary : We measured ability of some indigenousSaccharomyces bayanus var. uvarum wine yeasts to release volatile thiols from their S-cysteine conjugate precursors, odorous compounds responsible for the characteristic aroma of Sauvignon blanc wines. We also made interspecific hybrids between Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum strains and verified their hybrid origin with karyotypes and MET2 PCR-RFLP analysis. As compared to the parents, some hybrids could release high amounts of volatile thiols from the S-cysteine conjugate precursor without producing excessive amounts of β-phenylethyl alcohol and its acetate. One hybrid was retained for industrial production under a dry form and successfully compared with Saccharomyces cerevisiae strains in experimental tests in different cellars. Résumé : L’aptitude de certaines souches de l’espèce Saccharomyces bayanus var. uvarum à libérer, au cours de la fermentation alcoolique, les thiols volatils de leurs précurseurs cystéinylés est étudiée dans ce travail.
    [Show full text]
  • Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations
    fermentation Review Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations James Bruner * and Glen Fox * Food Science and Technology, University of California, Davis, CA 95616, USA * Correspondence: [email protected] (J.B.); [email protected] (G.F.) Received: 28 October 2020; Accepted: 22 November 2020; Published: 24 November 2020 Abstract: A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein.
    [Show full text]
  • Aneuploidy and Ethanol Tolerance in Saccharomyces Cerevisiae
    fgene-10-00082 February 11, 2019 Time: 16:56 # 1 ORIGINAL RESEARCH published: 12 February 2019 doi: 10.3389/fgene.2019.00082 Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae Miguel Morard1,2, Laura G. Macías1,2, Ana C. Adam2, María Lairón-Peris2, Roberto Pérez-Torrado2, Christina Toft1,2† and Eladio Barrio1,2* 1 Departament de Genètica, Universitat de València, Valencia, Spain, 2 Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain Response to environmental stresses is a key factor for microbial organism growth. One of the major stresses for yeasts in fermentative environments is ethanol. Saccharomyces cerevisiae is the most tolerant species in its genus, but intraspecific ethanol-tolerance variation exists. Although, much effort has been done in the last years to discover evolutionary paths to improve ethanol tolerance, this phenotype is still hardly Edited by: Ed Louis, understood. Here, we selected five strains with different ethanol tolerances, and used University of Leicester, comparative genomics to determine the main factors that can explain these phenotypic United Kingdom differences. Surprisingly, the main genomic feature, shared only by the highest ethanol- Reviewed by: tolerant strains, was a polysomic chromosome III. Transcriptomic data point out that Alfredo Ghezzi, University of Puerto Rico, Río Piedras chromosome III is important for the ethanol stress response, and this aneuploidy can Campus, Puerto Rico be an advantage to respond rapidly to ethanol stress. We found that chromosome III Juan Lucas Argueso, Colorado State University, copy numbers also explain differences in other strains. We show that removing the United States extra chromosome III copy in an ethanol-tolerant strain, returning to euploidy, strongly *Correspondence: compromises its tolerance.
    [Show full text]
  • An Evolutionary Perspective on the Crabtree Effect
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Frontiers - Publisher Connector PERSPECTIVE ARTICLE published: 21 October 2014 MOLECULAR BIOSCIENCES doi: 10.3389/fmolb.2014.00017 An evolutionary perspective on the Crabtree effect Thomas Pfeiffer* and Annabel Morley New Zealand Institute for Advanced Study, Massey University, Auckland, New Zealand Edited by: The capability to ferment sugars into ethanol is a key metabolic trait of yeasts. Thomas Nägele, University of Crabtree-positive yeasts use fermentation even in the presence of oxygen, where they Vienna, Austria could, in principle, rely on the respiration pathway. This is surprising because fermentation Reviewed by: has a much lower ATP yield than respiration (2 ATP vs. approximately 18 ATP per Luciana Hannibal, Cleveland Clinic, USA glucose). While genetic events in the evolution of the Crabtree effect have been identified, Bas Teusink, VU University the selective advantages provided by this trait remain controversial. In this review we Amsterdam, Netherlands analyse explanations for the emergence of the Crabtree effect from an evolutionary and *Correspondence: game-theoretical perspective. We argue that an increased rate of ATP production is likely Thomas Pfeiffer, New Zealand the most important factor behind the emergence of the Crabtree effect. Institute for Advanced Study, Massey University, Private Bag Keywords: yeast energy metabolism, Crabtree effect, evolution of metabolism, respiro-fermentation, evolutionary 102904, North Shore Mail Centre, game theory Auckland 0745, New Zealand e-mail: [email protected] INTRODUCTION all organisms (Berg et al., 2002). In the initial reactions of Adenosine triphosphate (ATP) is a key compound in cellular glycolysis, 2 ATP are consumed per glucose, and the result- energy metabolism, where it drives free-energy dependent pro- ing fructose 1,6-bisphosphate is transformed into two 3-carbon cesses such as motion, transport, biosynthesis and growth.
    [Show full text]