Early Neolithic wine of Georgia in the South Caucasus

McGovern, Patrick E.; Jalabadze, Mindia; Batiuk, Stephen; Callahan, Michael P.; Smith, Karen E.; Hall, Gretchen R.; Kvavadze, Eliso; Maghradze, D.; Rusishvili, Nana; Bouby, Laurent; Failla, O.; Cola, Gabriele; Mariani, Luigi; Boaretto, Elisabetta; Baciliéri, Roberto; This, Patrice; Wales, Nathan; Lordkipanidze, David

doi:10.1073/pnas.1714728114

Cited by 218 publications

(186 citation statements)

References 32 publications

Supporting

Mentioning

152

Contrasting

Unclassified

Order By: Relevance

“…The first beers were probably produced in China around 7000 BCE and in Mesopotamia and Egypt around 3500 –3100 BCE . However, there are strong indications that yeast was already used in 10 000 BCE to raise bread .…”

Section: Introductionmentioning

confidence: 99%

Yeast Systems Biology: Model Organism and Cell Factory

Nielsen

2019

Biotechnology Journal

196

109

View full text Add to dashboard Cite

For thousands of years, the yeast Saccharomyces cerevisiae (S. cerevisiae) has served as a cell factory for the production of bread, beer, and wine. In more recent years, this yeast has also served as a cell factory for producing many different fuels, chemicals, food ingredients, and pharmaceuticals. S. cerevisiae, however, has also served as a very important model organism for studying eukaryal biology, and even today many new discoveries, important for the treatment of human diseases, are made using this yeast as a model organism. Here a brief review of the use of S. cerevisiae as a model organism for studying eukaryal biology, its use as a cell factory, and how advances in systems biology underpin developments in both these areas, is provided.

show abstract

Section: Introductionmentioning

confidence: 99%

Yeast Systems Biology: Model Organism and Cell Factory

Nielsen

2019

Biotechnology Journal

196

109

View full text Add to dashboard Cite

show abstract

“…vinifera; hereafter Vv vinifera) are hermaphrodite (Pratt, 1971), a trait selected during the domestication of its dioecious wild ancestor, Vitis vinifera ssp. sylvestris (hereafter Vv sylvestris), nearly 8,000 years ago McGovern et al, 2017;Zhou et al, 2019a).…”

Section: Introductionmentioning

confidence: 99%

The genetic basis of sex determination in grapevines (Vitis spp.)

Massonnet

Cochetel

Minio

et al. 2019

Preprint

View full text Add to dashboard Cite

Sex determination in grapevine evolved through a complex succession of switches in sexual systems. Phased genomes built with single molecule real-time sequencing reads were assembled for eleven accessions of cultivated hermaphrodite grapevines and dioecious males and females, including the ancestor of domesticated grapevine and other related wild species. By comparing the phased sex haplotypes, we defined the sex locus of the Vitis genus and identified polymorphisms spanning regulatory and coding sequences that are in perfect association with each sex-type throughout the genus. These findings identified a novel male-fertility candidate gene, INP1, and significantly refined the model of sex determination in Vitis and its evolution.Whole-sequence alignments of male (M) (a), female (F) (b), and hermaphrodite (H) (c) sex haplotypes on Vv vinifera Cabernet Sauvignon chromosome 2 Alt1 (H). d, From top to bottom, schematic representations of the sex locus in hermaphrodite Vv vinifera Cabernet Sauvignon (HF), male Vv sylvestris DVIT3351.27 (MF) and female Vv sylvestris DVIT3603.07 (FF), male V. arizonica (MF), and male M. rotundifolia (MF). A triangle along chromosome 2 marks the position of VVIB23, the genetic marker closely linked to the sex locus (Riaz et al., 2006). Genes affected by nonsense mutations are indicated with an "X". Sex-linked polymorphisms affect protein sequencesComparison of the Vitis sex haplotypes also allowed the identification of SNPs and small INDELs (≤ 50 bp) perfectly associated with sex. All sex-related polymorphisms were on chromosome 2 of Cabernet Sauvignon from positions 4,801,876 to 5,061,548 ( Fig. 3a; Supplementary Table 2), further confirming and delimiting the sex locus (Fechter et al., 2012;Picq et al., 2014). In total, 1,275 SNPs were shared by all F haplotypes versus H and M haplotypes and 539 SNPs were shared by all M haplotypes versus F and H haplotypes. A small number of SNPs (127) were linked to the H haplotype. Interestingly, the highest density of M-associated SNPs was in the first 8 kbp of the sex locus (176 SNPs,4,801,876 to 4,809,592), and the first F-associated SNP was 40 kbp downstream (4,842,196). Sex-specific SNP distributions were also similar when including M. rotundifolia haplotypes in the comparison, but the number of clear sexassociated SNPs decreased because of the divergence of the two genera (Extended Data Fig. 2). Many of the sex-linked SNPs we identified impact predicted protein sequences (Fig. 3b). In total, 89 nonsynonymous F-specific SNPs were detected in ten genes. These included one in a gene encoding a trehalose-6-phosphate phosphatase (TPP), one in INAPERTURE POLLEN1 (INP1), seven in a exostosincoding gene, three in a 3-ketoacyl-acyl carrier protein synthase III gene (KASIII), seven in a PLATZ transcription factor-coding gene (PLATZ), eighteen in the first FMO, twenty six in the second FMO, eleven in the third FMO, eleven in the hypothetical protein (VviFSEX), and four in the adenine phosphoribosyltransferase 3 (APT3) (Supplementary Table 2). Three of t...

show abstract

“…Microbial fermentation is a ubiquitous form of metabolism that has been exploited by humans for thousands of years (1)(2)(3)(4). About one third of the world's food is fermented (5), which of course has massive effects on global and local economies.…”

Section: Introductionmentioning

confidence: 99%

A Wild Yeast Laboratory Activity: From Isolation to Brewing

Scholes

Pollock

Lewis

2019

Preprint

View full text Add to dashboard Cite

Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one third of the world's food is fermented, and the brewing of fermented beverages in particular has an ancient and storied history. Because fermentation is so intertwined with our daily lives, the topic is easily relatable to students interested in real-world applications for microbiology. Here, we describe the curriculum for an inquiry-based laboratory course that combines yeast molecular ecology and brewing. The rationale for the course is to compare commercial Saccharomyces cerevisiae yeast strains, which have been domesticated through thousands of generations of selection, with wild yeast, where there is growing interest in their potentially unique brewing characteristics. Because wild yeast are so easy to isolate, identify, and characterize, this is a great opportunity to present key concepts in molecular ecology and genetics in a way that is relevant and accessible to students. We organized the course around three main modules: isolation and identification of wild yeast, phenotypic characterization of wild and commercial ale yeast strains, and scientific design of a brewing recipe and head-to-head comparison of the performance of a commercial and wild yeast strain in the brewing process. Pre and post assessment showed that students made significant gains in the learning objectives for the course, and students enjoyed connecting microbiology to a real-world application.

show abstract

Early Neolithic wine of Georgia in the South Caucasus

Cited by 218 publications

References 32 publications

Yeast Systems Biology: Model Organism and Cell Factory

Yeast Systems Biology: Model Organism and Cell Factory

The genetic basis of sex determination in grapevines (Vitis spp.)

A Wild Yeast Laboratory Activity: From Isolation to Brewing

Contact Info

Product

Resources

About