DOCSLIB.ORG

The Genetics of Non-Conventional Wine Yeasts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Genetics of Non-Conventional Wine Yeasts The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges Isabelle Masneuf-Pomarede, Isabelle Masneuf-Pomarède, Marina Bely, Philippe Marullo, Warren Albertin To cite this version: Isabelle Masneuf-Pomarede, Isabelle Masneuf-Pomarède, Marina Bely, Philippe Marullo, Warren Al- bertin. The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges. Frontiers in Microbiology, Frontiers Media, 2016, 6, 15 p. 10.3389/fmicb.2015.01563. hal-01900544 HAL Id: hal-01900544 https://hal.archives-ouvertes.fr/hal-01900544 Submitted on 27 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. MINI REVIEW published: 11 January 2016 doi: 10.3389/fmicb.2015.01563 The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges Isabelle Masneuf-Pomarede 1, 2, Marina Bely 1, Philippe Marullo 1, 3 and Warren Albertin 1, 4* 1 ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 Institut National de la Recherche Agronomique, Bordeaux INP, University Bordeaux, Villenave d’Ornon, France, 2 Bordeaux Sciences Agro, Gradignan, France, 3 Biolaffort, Bordeaux, France, 4 ENSCBP, Bordeaux INP, Pessac, France Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.) are now proposed as starters culture for winemakers in mixed fermentation with S. cerevisiae, and several others are the subject of various studies (Hanseniaspora uvarum, Starmerella bacillaris, etc.). Along with their biotechnological use, the knowledge of these non-conventional yeasts greatly increased these last 10 years. The aim of this review is to describe the last updates and the current state-of-art of Edited by: the genetics of non-conventional yeasts (including S. uvarum, T. delbrueckii, S. bacillaris, Gemma Beltran, Universitat Rovira i Virgili, Spain etc.). We describe how genomics and genetics tools provide new data into the population Reviewed by: structure and biodiversity of non-conventional yeasts in winemaking environments. Aspasia Nisiotou, Future challenges will lie on the development of selection programs and/or genetic Technological Educational Institute of improvement of these non-conventional species. We discuss how genetics, genomics Athens, Greece Pilar Morales, and the advances in next-generation sequencing will help the wine industry to develop the Consejo Superior de Investigaciones biotechnological use of non-conventional yeasts to improve the quality and differentiation Científicas, Spain of wines. *Correspondence: Warren Albertin Keywords: non-conventional yeast, non-Saccharomyces, wine, enology, oenology, microsatellite [email protected] Specialty section: INTRODUCTION This article was submitted to Food Microbiology, In oenology, alcoholic fermentation is generally performed by Saccharomyces cerevisiae yeast, a section of the journal the “conventional” wine yeast. Currently, the winemakers have the choice between hundreds Frontiers in Microbiology of S. cerevisiae starters that have been selected for various characteristics including their ability Received: 06 November 2015 to complete alcoholic fermentation in oenological conditions, their low release of off-flavor Accepted: 23 December 2015 compounds, their positive impact on wine aromas, etc., (Pretorius, 2000; Marullo and Dubourdieu, Published: 11 January 2016 2010). The growing demand for more diversified wines or for specific characteristics (low ethanol Citation: content, etc.) has led to the exploration of new species for winemaking. These non-conventional Masneuf-Pomarede I, Bely M, yeasts may contribute to the wine’s flavor and taste by producing a broad range of secondary Marullo P and Albertin W (2016) The Genetics of Non-conventional Wine metabolites and extracellular enzymes (Hong and Park, 2013; Ciani et al., 2014; Wang et al., Yeasts: Current Knowledge and Future 2015). Some species could be interesting for alcohol level reduction in wine (Masneuf-Pomarede Challenges. Front. Microbiol. 6:1563. et al., 2010; Bely et al., 2013) or for greater fermentative ability in harsh conditions due to doi: 10.3389/fmicb.2015.01563 enhanced fructophily (Sutterlin, 2010; Magyar and Tóth, 2011). It has to be noted that, as only Frontiers in Microbiology | www.frontiersin.org 1 January 2016 | Volume 6 | Article 1563 Masneuf-Pomarede et al. The Genetics of Non-conventional Wine Yeasts some Saccharomyces species (i.e., S. cerevisiae, S. uvarum, and sequences for other species (C. stellata, P. membranifaciens, etc.). some interspecific hybrids) are able to consume all the sugar Thus, although the genomic data of non-conventional wine yeast contained in grape must, non-Saccharomyces yeasts must be used greatly increased this last decade, there is still a lot of work to in co- or sequential-fermentation with a Saccharomyces spp. able achieve in this field. to secure AF completion (Jolly et al., 2006; Bely et al., 2013). The wine industry currently proposes starters of a few non- THE LIFE-CYCLE OF WINE YEASTS conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.), The life cycle of Saccharomyces wine species is well-known: while several other species (Hanseniaspora uvarum, Starmerella both S. cerevisiae and S. uvarum are diploid species that divide bacillaris, etc.) are the subject of various studies to assess both asexually by mitosis. They are able to enter meiosis and form positive contribution (Table 1) and negative impact (if any) asci containing generally four haploid spores (tetrads). While on wine quality (Bely et al., 2013; Maturano et al., 2015). haploid cells can undergo mitosis, the haploid level is generally These non-conventional yeasts are widely distributed amongst transient and crosses between haploid spores of opposite mating the Saccharomycetales (Figure 1). In order to evaluate the types are readily observed, leading to diploid zygote formation. oenological potential of a given species, several strains are usually Moreover, haploid cells are usually able to switch mating type at compared for phenotypes of interest like fermentation ability mitosis (homothallism). The physical proximity between mother (Renault et al., 2009) or glycerol production (Magyar and Tóth, and daughter haploid cells of opposite mating type usually 2011). However, in most cases, neither the relationships between results in high level of inbreeding (Ruderfer et al., 2006; Cubillos the tested strains are described, nor the genetic structuration of et al., 2009; Warringer et al., 2011). Variations in this breeding the species is known. This lack of genetic knowledge is clearly system were described for S. cerevisiae like near-dioecy or higher detrimental, since we are not able to determine whether the level of outcrossing, but seemed quite rare and associated with phenotypic diversity described is representative of the species or environmental specificities (Knop, 2006; Al Safadi et al., 2010; not. The recent advances in next-generation sequencing (NGS) Murphy and Zeyl, 2010). have triggered the development of genomic and genetic tools By comparison, the precise life-cycle of most non- for some of these non-conventional yeasts, but the field is still Saccharomyces yeasts is unknown yet. Sporulation was observed in its infancy. The objective of this paper is thus to review the for most non-conventional yeast, albeit forming non-tetrad current state-of-art of the genetics of non-conventional wine asci in many cases (T. delbrueckii, D. hansenii, H. vinae, etc., yeasts and to discuss the future prospects and challenges from Table 1). No evidence of sporulation ability was recorded an oenological viewpoint. to date for Starmerella/Candida species. Data regarding the occurrence of sexual reproduction is usually scarce for most non-Saccharomyces yeasts, so classical genetic manipulations are BASIC GENETIC KNOWLEDGE OF WINE impossible to date. To circumvent this limitation, both intra and YEASTS inter specific hybridizations by protoplast fusion can be achieved as demonstrated in the past (Ball, 1984; Pina et al., 1986). As a model organism, the genomic outline of S. cerevisiae The basic ploidy level is also usually unresolved (Table 1): is well-known: its genome size is around 12 Mb organized T. delbrueckii has been considered as a haploid species for a in 16 chromosomes, with a mitochondrial genome of 85 Kb long time, but the detection of several strains harboring several (Table 1). The genome sequences of several hundreds of strains loci with two alleles (26.4% of strains showing heterozygosity), of various origins are available, and much more sequences its ability to sporulate and the presence of mating type genes are produced easily using NGS technology and subsequently is more congruent with a diploid status
Load more

Recommended publications
  • Deep Microbial Community Profiling Along the Fermentation Process of Pulque, a Major Biocultural Resource of Mexico
    bioRxiv preprint doi: https://doi.org/10.1101/718999; this version posted July 31, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. Deep microbial community profiling along the fermentation process of pulque, a major biocultural resource of Mexico. 1 1 2 Carolina Rocha-Arriaga ,​ Annie Espinal-Centeno ,​ Shamayim Martinez-Sanchez ,​ Juan ​ ​ 1 2 ​ 1,3 ​ Caballero-Pérez ,​ Luis D. Alcaraz *​ & Alfredo Cruz-Ramirez *.​ ​ ​ ​ 1 Molecular​ & Developmental Complexity Group, Unit of Advanced Genomics, LANGEBIO-CINVESTAV, Irapuato, México. 2 Laboratorio​ de Genómica Ambiental, Departamento de Biología Celular, Facultad de Ciencias, Universidad Nacional Autónoma de México. Cd. Universitaria, 04510 Coyoacán, Mexico City, Mexico. 3 Escuela​ de Agronomía, Universidad de La Salle Bajío, León, Gto, Mexico. *Corresponding authors: [email protected], [email protected] ​ ​ ​ ● ​Our approach allowed the identification of a broader microbial diversity in Pulque ● We increased 4.4 times bacteria genera and 40 times fungal species detected in mead. ● Newly reported bacteria genera and fungal species associated to Pulque fermentation Abstract Some of the biggest non-three plants endemic to Mexico were called metl in the Nahua culture. ​ During colonial times they were renamed with the antillan word maguey. This was changed ​ ​ again by Carl von Linné who called them Agave (a greco-latin voice for admirable). For several ​ Mexican prehispanic cultures, Agave species were not only considered as crops, but also part ​ of their biocultural resources and cosmovision. Among the major products obtained from some Agave spp since pre-hispanic times is the alcoholic beverage called pulque or octli.
    [Show full text]
  • WINE YEAST: the CHALLENGE of LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013
    WINE YEAST: THE CHALLENGE OF LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral.
    [Show full text]
  • Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
    fermentation Article Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking Chun Tang Feng, Xue Du and Josephine Wee * Department of Food Science, The Pennsylvania State University, Rodney A. Erickson Food Science Building, State College, PA 16803, USA; [email protected] (C.T.F.); [email protected] (X.D.) * Correspondence: [email protected]; Tel.: +1-814-863-2956 Abstract: Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a Citation: Feng, C.T.; Du, X.; Wee, J. Microbial and Chemical Analysis of group of esters and acetals associated to fruity and herbaceous aroma.
    [Show full text]
  • Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma
    fermentation Article Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma Debora Mecca 1, Santiago Benito 2,* , Beata Beisert 1, Silvia Brezina 1, Stefanie Fritsch 1, Heike Semmler 1 and Doris Rauhut 1 1 Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany; [email protected] (D.M.); [email protected] (B.B.); [email protected] (S.B.); [email protected] (S.F.); [email protected] (H.S.); [email protected] (D.R.) 2 Department of Food Chemistry and Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain * Correspondence: [email protected]; Tel.: +34-913363710 or +34-913363984 Received: 15 February 2020; Accepted: 19 March 2020; Published: 22 March 2020 Abstract: This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds. Keywords: Torulaspora delbrueckii; volatile compounds; nutrients 1. Introduction In the last few decades, several researchers have focused on characterizing the oenological potential of non-Saccharomyces yeasts [1–3]. Non-Saccharomyces species can contribute substantially to the quality of wines.
    [Show full text]
  • Saccharomyces Paradoxus Transcriptional Alterations in Cells of Distinct Phenotype and Viral Dsrna Content
    microorganisms Article Saccharomyces paradoxus Transcriptional Alterations in Cells of Distinct Phenotype and Viral dsRNA Content Bazile˙ Ravoityte˙ 1,*, Juliana Lukša 1, Vyacheslav Yurchenko 2,3 , Saulius Serva 4,5 and Elena Serviene˙ 1,5,* 1 Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos str. 2, 08412 Vilnius, Lithuania; [email protected] 2 Life Science Research Centre, Faculty of Science, University of Ostrava, Chittussiho 10, 710 00 Ostrava, Czech Republic; [email protected] 3 Martsinovsky Institute of Medical Parasitology, Tropical and Vector Borne Diseases, Sechenov University, Malaya Pirogovskaya str. 20, 119435 Moscow, Russia 4 Department of Biochemistry and Molecular Biology, Institute of Biosciences, Vilnius University, Sauletekio˙ al. 7, 10257 Vilnius, Lithuania; [email protected] 5 Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Sauletekio˙ al. 11, 10223 Vilnius, Lithuania * Correspondence: [email protected] (B.R.); [email protected] (E.S.) Received: 18 November 2020; Accepted: 29 November 2020; Published: 30 November 2020 Abstract: Killer yeasts are attractive antifungal agents with great potential applications in the food industry. Natural Saccharomyces paradoxus isolates provide new dsRNA-based killer systems available for investigation. The presence of viral dsRNA may alter transcriptional profile of S. paradoxus. To test this possibility, a high-throughput RNA sequencing was employed to compare the transcriptomes of S. paradoxus AML 15-66 K66 killer strains after curing them of either M-66 alone or both M-66 and L-A-66 dsRNA viruses. The S. paradoxus cells cured of viral dsRNA(s) showed respiration deficient or altered sporulation patterns. We have identified numerous changes in the transcription profile of genes including those linked to ribosomes and amino acid biosynthesis, as well as mitochondrial function.
    [Show full text]
  • Interspecific Hybrids Reveal Increased Fermentation
    fermentation Article Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile Matthew J. Winans 1,2,* , Yuki Yamamoto 1, Yuki Fujimaru 1, Yuki Kusaba 1, Jennifer E. G. Gallagher 2 and Hiroshi Kitagaki 1 1 Graduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, Japan; [email protected] (Y.Y.); [email protected] (Y.F.); [email protected] (Y.K.); [email protected] (H.K.) 2 Biology Department, West Virginia University, 53 Campus Drive, Morgantown, WV 26506-6057, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-(304)-483-1786; Fax: +1-(304)-293-6363 Received: 4 December 2019; Accepted: 17 January 2020; Published: 20 January 2020 Abstract: The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered S. arboricola apart from the S.
    [Show full text]
  • Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
    FEMS Yeast Research 4 (2003) 233^245 www.fems-microbiology.org Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora Cletus P. Kurtzman à Microbial Genomics and Bioprocessing Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 N. University Street, Peoria, IL 61604, USA Received 22 April 2003; received in revised form 23 June 2003; accepted 25 June 2003 First published online Abstract Genera currently assigned to the Saccharomycetaceae have been defined from phenotype, but this classification does not fully correspond with species groupings determined from phylogenetic analysis of gene sequences. The multigene sequence analysis of Kurtzman and Robnett [FEMS Yeast Res. 3 (2003) 417^432] resolved the family Saccharomycetaceae into 11 well-supported clades. In the present study, the taxonomy of the Saccharomyctaceae is evaluated from the perspective of the multigene sequence analysis, which has resulted in reassignment of some species among currently accepted genera, and the proposal of the following five new genera: Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. ß 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved. Keywords: Saccharomyces; Kluyveromyces; New ascosporic yeast genera; Molecular systematics; Multigene phylogeny 1. Introduction support the maintenance of three distinct genera. Yarrow [8^10] revived the concept of three genera and separated The name Saccharomyces was proposed for bread and Torulaspora and Zygosaccharomyces from Saccharomyces, beer yeasts by Meyen in 1838 [1], but it was Reess in 1870 although species assignments were often di⁄cult.
    [Show full text]
  • Redalyc.Optimization of Killer Assays for Yeast Selection Protocols
    Revista Argentina de Microbiología ISSN: 0325-7541 [email protected] Asociación Argentina de Microbiología Argentina Lopes, C. A.; Sangorrín, M. P. Optimization of killer assays for yeast selection protocols Revista Argentina de Microbiología, vol. 42, núm. 4, octubre-diciembre, 2010, pp. 298-306 Asociación Argentina de Microbiología Buenos Aires, Argentina Available in: http://www.redalyc.org/articulo.oa?id=213016779011 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative 298 Revista Argentina de Microbiología (2010)ISSN 42: 0325-7541 298-306 ARTÍCULO ORIGINAL Revista Argentina de Microbiología (2010) 42: 298-306 Optimization of killer assays for yeast selection protocols C. A. LOPES, M. P. SANGORRÍN* Laboratorio de Microbiología y Biotecnología, Instituto Multidisciplinario de Investigación y Desarrollo de la Patagonia Norte (IDEPA), Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional del Comahue, Buenos Aires 1400, (8300) Neuquén, Neuquén, Argentina. *Correspondence. E-mail: [email protected] ABSTRACT A new optimized semiquantitative yeast killer assay is reported for the first time. The killer activity of 36 yeast iso- lates belonging to three species, namely, Metschnikowia pulcherrima, Wickerhamomyces anomala andTorulaspora delbrueckii, was tested with a view to potentially using these yeasts as biocontrol agents against the wine spoilage species Pichia guilliermondii and Pichia membranifaciens. The effectiveness of the classical streak-based (qualitative method) and the new semiquantitative techniques was compared. The percentage of yeasts showing killer activity was found to be higher by the semiquantitative technique (60%) than by the qualitative method (45%).
    [Show full text]
  • Thesis Contents
    Genome diversity in Torulaspora microellipsoides and its contribution to the evolution of the Saccharomyces genus 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 This thesis is presented for the PhD degree of the University of Valencia Thesis Director: Dr. Eladio Barrio Esparducer Thesis Supervisor: Dr. Mercedes Costell Roselló Adriana Mena Romero Valencia, June 2018 El Dr. Eladio Barrio Esparducer, Profesor Titular del Departamento de Genética de la Universitat de València, adscrito como investigador al Departamento de Biotecnología del Instituto de Agroquímica y Tecnología de los Alimentos, CSIC. CERTIFICA Que el presente trabajo titulado “Genome diversity in Torulaspora microellipsoides and its contribution to the evolution of the Saccharomyces genus”, que presenta Dª Adriana Mena Romero para optar al grado de doctor en Biotecnología por la Universitat de València, ha sido realizado bajo su dirección en el Departamento de Genética de la Universidad de Valencia y en el Departamento de Biotecnología del Instituto de Agroquímica y Tecnología de los Alimentos, CSIC. Y para que conste para los trámites de lectura y defensa de la tesis doctoral, en cumplimiento de la legislación vigente, firma el presente certificado en Valencia a 15 de Junio de 2018 Fdo. Eladio Barrio Esparducer Agradecimientos (Acknowledgements) Agradecimientos Todo este trabajo no tendría sentido sin la gente que lleva años apoyándome para sacarlo adelante.
    [Show full text]
  • Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources During Wine
    Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José Heras, José Guillamón, Carole Camarasa To cite this version: Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José Heras, et al.. Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains. Microorganisms, MDPI, 2020, 8 (6), 10.3390/microorganisms8060904. hal-02919767 HAL Id: hal-02919767 https://hal.inrae.fr/hal-02919767 Submitted on 24 Aug 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. microorganisms Article Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains Ying Su 1, Pauline Seguinot 2,3, Audrey Bloem 2, Anne Ortiz-Julien 3, José María Heras 4, José Manuel Guillamón 1 and Carole Camarasa 2,* 1 Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones
    [Show full text]
  • Genetic Variation and Phylogeography of the Wild Yeast Saccharomyces Paradoxus in Eurasia
    UNIVERSIDADE DE LISBOA FACULDADE DE CIÊNCIAS DEPARTAMENTO DE BIOLOGIA VEGETAL Genetic variation and phylogeography of the wild yeast Saccharomyces paradoxus in Eurasia Pedro Miguel Coelho de Almeida MESTRADO EM MICROBIOLOGIA APLICADA 2011 UNIVERSIDADE DE LISBOA FACULDADE DE CIÊNCIAS DEPARTAMENTO DE BIOLOGIA VEGETAL Genetic variation and phylogeography of the wild yeast Saccharomyces paradoxus in Eurasia Dissertação orientada por Prof. Doutor José Paulo Sampaio (CREM, FCT-UNL) e Prof.ª Doutora Margarida Barata (FCUL) Pedro Miguel Coelho de Almeida MESTRADO EM MICROBIOLOGIA APLICADA 2011 Genetic variation and phylogeography of the wild yeast Saccharomyces paradoxus in Eurasia Pedro Miguel Coelho de Almeida MASTER THESIS 2011 This thesis was fully performed at CREM (Centro de Recursos Microbiológicos) research center, Department of Life Sciences of the New University of Lisbon under the direct supervision of Prof. Dr. José Paulo Sampaio. Prof. Dr. Margarida Barata was the internal designated supervisor in the scope of the Master in Applied Microbiology of the Faculty of Sciences of the University of Lisbon. Genetic variation and phylogeography of the wild yeast Saccharomyces paradoxus in Eurasia ACKNOWLEDGEMENTS I have learned much during my MSc and the first person to whom I really want to express my sincere gratitude is Prof. Dr. José Paulo Sampaio for receiving me in his laboratory, allowing me to take the research of my thesis under his supervision, and always get time when I need it. I am very thankful for the guidance and suggestions that make this thesis possible. I will always keep in mind his open-mind and the useful teachings concerning microbiology, ecology, phylogenetics, evolution … and many others… I also would like to thank Prof.
    [Show full text]
  • Social Wasps Promote Social Behavior in Saccharomyces Spp
    COMMENTARY Social wasps promote social behavior in Saccharomyces spp. COMMENTARY Meredith Blackwella,b,1 and Cletus P. Kurtzmanc Production of fermented beverages and bread mak- ing represents a multibillion dollar worldwide industry (1) with its origins linked to the Middle East nearly 10,000 y ago (2). Despite this long history, the cause of fermentation was not discovered until the pioneer- ing work beginning in the middle of the 19th century when Louis Pasteur demonstrated that fermentation is yeast-mediated. The long-term questions have been which yeast and where did it come from? The name selected for the wine fermentation yeast was Saccha- romyces cerevisiae, but based on phenotype, it appeared that there were related fermentative spe- cies. Early studies from DNA reassociation (3) and from gene sequencing (4) verified this premise and demon- strated that additional species of Saccharomyces were involved in fermentation, such as Saccharomyces uva- rum for lager beers. DNA sequence evidence sup- ports the use of S. cerevisiae in wine making in Egypt 5,000 y ago (5). Unresolved has been an under- standing of the natural habitat of Saccharomyces spe- cies. It has been proposed that S. cerevisiae evolved into a domesticated species found only in wineries and associated vineyards, but the discovery of Saccha- romyces species on tree bark has raised the intriguing possibility that S. cerevisiae and related species have a Fig. 1. Several studies surveyed yeasts present in the gut or on the surface of natural habitat associated with forest trees (6). More various insects. The work of Stefanini et al.
    [Show full text]