Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model

Marullo, Philippe; Bely, Marina; Masneuf‐Pomarède, Isabelle; Pons, Monique; Aigle, Michel; Dubourdieu, Denis

doi:10.1111/j.1567-1364.2006.00034.x

Cited by 107 publications

(142 citation statements)

References 33 publications

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“…On the other hand, when Y397 segregants were crossed with Y141 or Y354 segregants, several hybrids showing a significant best-parent heterosis effect for IA production were identified (e.g., H44 showed a 45% increase of IA). Such best-parent heterosis has already been observed for other phenotypes in S. cerevisiae hybridization experiments (26,27), but it does not seem to occur for all traits (28). However, it was recently shown that best-parent heterosis occurs relatively frequently when genetically distant domesticated strains are crossed, while the incidence is lower in wild strains (29).…”

Section: Discussionmentioning

confidence: 92%

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Steensels

Meersman

Snoek

et al. 2014

Appl Environ Microbiol

115

130

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The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 different Saccharomyces cerevisiae, Saccharomyces paradoxus, and Saccharomyces pastorianus yeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use. During industrial fermentations, yeasts convert simple carbohydrates into ethanol and CO 2 . However, in addition to these primary metabolites, they also produce smaller quantities of several other metabolites that have a marked effect on the product's sensory quality. These secondary metabolites include higher alcohols, aldehydes, sulfur-containing compounds, esters, phenols, carbonyl compounds, and organic acids, all of which contribute to the product aroma. Volatile acetate esters, such as isoamyl acetate (IA) and ethyl acetate (EA), are considered one of the most important groups of aroma-active yeast metabolites.

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Section: Discussionmentioning

confidence: 92%

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Steensels

Meersman

Snoek

et al. 2014

Appl Environ Microbiol

115

130

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“…The enology medium was modified from the work of Marullo et al (37) and Bely et al (4,5) and contained glucose (220 g liter ) was also added in order to increase the osmotic pressure. Bakery medium was not supplemented with anaerobic growth factors.…”

Section: Methodsmentioning

confidence: 99%

“…The use of pure yeast culture to initiate alcoholic fermentation progressively came to dominate worldwide practices, and the utilization of starter strains adapted to each food process is now the rule rather than the exception in brewing, wine making, and baking. Thus, several efforts have been undertaken to improve yeast strains used in the food and beverage industry, using various approaches, such as phenotypic selection of natural isolates (22), mutagenesis (13), clone and meiospore selection (13,36,50), breeding programs assisted by technological tests (13,37,38,55) or quantitative trait locus (QTL) introgression (32,37,39), and genetic engineering (17,68). Yeast improvement aimed at enhancing the efficiency of the fermentation process as well as the quality of the products, implying specific biotechnological targets regarding the nature of the final products: freezing tolerance, flocculation, aromatic contribution, and ethanol tolerance, as exhaustively described in the literature (18,34,47).…”

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confidence: 99%

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Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

Albertin

Marullo

Aigle

et al. 2011

Appl Environ Microbiol

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Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO 2 production rate (V max ) was not related to the maximum CO 2 production rate per cell. Instead, a highly significant correlation between V max and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.

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“…The phenotypic variance for each F 1 cross and for F 12 outbred crosses was estimated as the sum of squares of deviations of single measurements from the mean. The number of transgressive segregants was calculated as previously described (Marullo et al 2006), considering the fittest and weakest founders as phenotypic value boundaries. …”

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High-Resolution Mapping of Complex Traits with a Four-Parent Advanced Intercross Yeast Population

et al. 2013

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A large fraction of human complex trait heritability is due to a high number of variants with small marginal effects and their interactions with genotype and environment. Such alleles are more easily studied in model organisms, where environment, genetic makeup, and allele frequencies can be controlled. Here, we examine the effect of natural genetic variation on heritable traits in a very large pool of baker's yeast from a multiparent 12th generation intercross. We selected four representative founder strains to produce the Saccharomyces Genome Resequencing Project (SGRP)-4X mapping population and sequenced 192 segregants to generate an accurate genetic map. Using these individuals, we mapped 25 loci linked to growth traits under heat stress, arsenite, and paraquat, the majority of which were best explained by a diverging phenotype caused by a single allele in one condition. By sequencing pooled DNA from millions of segregants grown under heat stress, we further identified 34 and 39 regions selected in haploid and diploid pools, respectively, with most of the selection against a single allele. While the most parsimonious model for the majority of loci mapped using either approach was the effect of an allele private to one founder, we could validate examples of pleiotropic effects and complex allelic series at a locus. SGRP-4X is a deeply characterized resource that provides a framework for powerful and high-resolution genetic analysis of yeast phenotypes and serves as a test bed for testing avenues to attack human complex traits.T HE strong tendency for progeny to closely resemble their parents has turned out to be difficult to understand in detail. Nearly all traits, including lifetime risk for many common diseases, have a complex genetic basis that is determined by multiple quantitative trait loci (QTL) (Donnelly 2008;Manolio et al. 2009). The first step toward accurate models of trait variability, and a prerequisite for predicting and modulating them, is characterization of the underlying genetic factors in the context of rest of the genome and their external environment. Research in model systems has led the way in this effort and produced powerful experimental and computational approaches for genetic mapping (Nordborg and Weigel 2008;Flint and Mackay 2009;Mackay et al. 2009).A traditional, well-controlled approach for finding the QTL underlying natural phenotypic variation is to analyze a large number of progenies from two-parent crosses (Brem et al. 2002;Simon et al. 2008). Studies using this design have improved our understanding of complex traits and provided concrete evidence of natural segregating variants ), but have been limited in their scope with regard to the extent of genetic variation between the two parents. Mapping populations of popular model organisms ranging from fruit flies (King et al. 2012) (Churchill et al. 2004;Durrant et al. 2011) to plants (Kover et al. 2009;Gan et al. 2011;Huang et al. 2011) has recently expanded the genetic and phenotypic diversity available to study by ...

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Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model

Cited by 107 publications

References 33 publications

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

High-Resolution Mapping of Complex Traits with a Four-Parent Advanced Intercross Yeast Population

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