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