Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies

International Journal of Food Microbiology
Clara IbáñezAmparo Querol

Abstract

Saccharomyces cerevisiae strains are the main responsible of most traditional alcohol fermentation processes performed around the world. The characteristics of the diverse traditional fermentations are very different according to their sugar composition, temperature, pH or nitrogen sources. During the adaptation of yeasts to these new environments provided by human activity, their different compositions likely imposed selective pressures that shaped the S. cerevisiae genome. In the present work we performed a comparative genomic hybridization analysis to explore the genome constitution of six S. cerevisiae strains isolated from different traditional fermentations (masato, mescal, cachaça, sake, wine, and sherry wine) and one natural strain. Our results indicate that gene copy numbers (GCN) are very variable among strains, and most of them were observed in subtelomeric and intrachromosomal gene families involved in metabolic functions related to cellular homeostasis, cell-to-cell interactions, and transport of solutes such as ions, sugars and metals. In many cases, these genes are not essential but they can play an important role in the adaptation to new environmental conditions. However, the most interesting result is the assoc...Continue Reading

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Citations

Sep 5, 2015·Current Opinion in Genetics & Development·John G Gibbons, David C Rinker
Mar 28, 2017·Applied and Environmental Microbiology·Arthur R Gorter de VriesJean-Marc G Daran
Mar 10, 2018·Frontiers in Microbiology·Jacob L Steenwyk, Antonis Rokas
Apr 4, 2017·Journal of Texture Studies·Hamid Reza TavakoliHassan Hamedi
Oct 13, 2018·AMB Express·Natália Manuela Strohmayer LourencettiAna Marisa Fusco-Almeida

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