Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

Peris, David; Lopes, Christian A.; Belloch, Carmela; Querol, Amparo; Barrio, Eladio

doi:10.1186/1471-2164-13-407

Cited by 76 publications

(102 citation statements)

References 43 publications

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“…Interestingly, a high level of genomic diversity was found among these hybrids, despite a general reduction of the S. kudriavzevii genome fraction in most of them. A subsequent analysis of other S. cerevisiae-S. kudriavzevii hybrids from wine and beer confirmed the multiple patterns of chromosomal composition, despite the conservation of a common set of S. kudriavzevii genes possibly associated with cold adaptation (165). From the chromosomal rearrangements observed in hybrid genomes, it was concluded that multiple hybridizations took place, involving haploid and diploid parental strains.…”

Section: Molecular Analysis Of Wine Yeast Genomesmentioning

confidence: 75%

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Morales

Dujon

2012

Microbiol Mol Biol Rev

153

158

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SUMMARYForced interspecific hybridization has been used in yeasts for many years to study speciation or to construct artificial strains with novel fermentative and metabolic properties. Recent genome analyses indicate that natural hybrids are also generated spontaneously between yeasts belonging to distinct species, creating lineages with novel phenotypes, varied genetic stability, or altered virulence in the case of pathogens. Large segmental introgressions from evolutionarily distant species are also visible in some yeast genomes, suggesting that interspecific genetic exchanges occur during evolution. The origin of this phenomenon remains unclear, but it is likely based on weak prezygotic barriers, limited Dobzhansky-Muller (DM) incompatibilities, and rapid clonal expansions. Newly formed interspecies hybrids suffer rapid changes in the genetic contribution of each parent, including chromosome loss or aneuploidy, translocations, and loss of heterozygosity, that, except in a few recently studied cases, remain to be characterized more precisely at the genomic level by use of modern technologies. We review here known cases of natural or artificially formed interspecies hybrids between yeasts and discuss their potential importance in terms of genome evolution. Problems of meiotic fertility, ploidy constraint, gene and gene product compatibility, and nucleomitochondrial interactions are discussed and placed in the context of other known mechanisms of yeast genome evolution as a model for eukaryotes.

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Section: Molecular Analysis Of Wine Yeast Genomesmentioning

confidence: 75%

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Morales

Dujon

2012

Microbiol Mol Biol Rev

153

158

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“…Also in Saccharomyces, interspecific hybrids that are allotriploid have been found. These hybrids have been isolated from cold winemaking and brewing environments, where it is suggested that the allotriploid hybrids have a selective advantage over their parents (67,68). So far, no other data on the ploidy level of B. bruxellensis strains isolated from other niches, such as beer, are available.…”

Section: Discussionmentioning

confidence: 99%

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

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e Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate of B. bruxellensis (VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminate Brettanomyces strains and provides a first glimpse at the genetic diversity and genome plasticity of B. bruxellensis.

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“…Several researchers have investigated the fermentation characteristics of hybrids of these two yeasts and compared them with those of their parents 20 . S. kudriavzevii is more cryotolerant than S. cerevisiae, growing well at temperatures below the range that supports growth of S. cerevisiae 21 .…”

Section: Key Themesmentioning

confidence: 99%

Yeast Hybrids in Winemaking

Bisson

2016

Catalyst: Discovery into Practice

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SummaryAim: There is significant variety in the choice of commercial yeast strains available for wine production. Yeast hybrids represent one class of commercial yeasts. The purpose of this review is to define what yeast hybrids are, to describe how they arise in nature and in the laboratory, and to discuss the features of these yeasts that differentiate them from non-hybrid strains. 1 . In addition to the formation of ethanol, yeast can directly produce both positive and negative aroma impact compounds, such as esters, higher alcohols, higher aldehydes, and sulfur-volatile compounds. Some yeast strains can produce factors that enhance mouthfeel, and many can modify varietal aroma through enzymatic and chemical mechanisms. Yeast mannoproteins and polysaccharides may also affect wine stability. Last, yeast end products can alter the wine matrix and therefore the sensory expression of wine characters. Yeast hybrids combine traits of Saccharomyces cerevisiae and other species in this genus, and thereby expand the metabolic repertoire of the strain. These yeasts can create novel characters in wine as well as conduct fermentation under nonstandard conditions. Key

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Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

Cited by 76 publications

References 43 publications

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Yeast Hybrids in Winemaking

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