Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in<i>Saccharomyces cerevisiae</i>

Martí-Raga, M.; Peltier, Emilien; Mas, Albert; Beltran, Gemma; Marullo, Philippe

doi:10.1534/g3.116.037283

Cited by 28 publications

(45 citation statements)

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“…Phenotypes were linked to segregating genetic markers identified by whole genome sequencing ((Roncoroni 2014) and this work). The high marker density (0.3 and 0.6 markers/kb for M2xF15 and SBxGN, respectively) ensure a precise localization of QTLs (Bloom et al 2013; Wilkening et al 2014; Martí-Raga et al 2017). Interval mapping was carried out by applying a Haley-Knott regression model.…”

Section: Resultsmentioning

confidence: 99%

“…Bhatia et al 2014; Aatish Bhatia et al 2014; Wei et Zhang 2017). Although, many QTLs interacting with environment are often detected, the identification of the genetic basis of GxE at a gene level is far from being trivial and little molecular evidence has been reported in plants (Chiang et al 2011; Campitelli, Des Marais, et Juenger 2016) and yeast (Gerke et al 2010; Martí-Raga et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore dissecting the phenotypic plasticity at the molecular level is of great importance for selecting individuals with favorable reaction norm able to ensure successful fermentation in a wide range of conditions. Recently the dissection of second fermentation kinetics QTLs offered the opportunity to find out allelic variations in two genes involved in pH homeostasis explaining why wine strains are differently adapted according to wine pH (Martí-Raga et al 2017). In the present work, we applied a QTL mapping program aiming to identify QTLs interacting with environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

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A study of phenotypic plasticity ofSaccharomyces cerevisiaein natural grape juices shed light on allelic variation under balanced selection

Peltier

Sharma

Raga

et al. 2018

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The ability of a genotype to produce different phenotypes according to its surrounding environment is known as phenotypic plasticity. Within different individuals of the same species, phenotypic plasticity can vary greatly. This contrasted response is due to allelic variations and is caused by gene-by-environment interactions (GxE). Finding the genes and the cellular functions that interact with the environment is a current challenge for better understanding the genetic bases of phenotypic plasticity. In order to study the impact of natural allelic variations having a contrasted but relevant effect in a changing environment, we investigated the phenotypic response of the wine yeast Saccharomyces cerevisiae fermented in various grape juices. In this study we implemented a QTL mapping program using two independent offspring (~100 progeny) in order to investigate the molecular basis of yeast phenotypic response in a wine fermentation context. Thanks to high throughput sequencing approaches, both populations were genotyped, providing saturated genetic maps of thousands of markers. Linkage analyses allowed the detection of 78 QTLs including 21 with significant interaction with the nature of the fermented juice or fermentation conditions. Molecular dissection of a major QTL showed that the sulfite pump Ssu1p has a pleiotropic effect and impacts the phenotypic plasticity of several traits. Both alleles have positive effect according to external condition in phenotypes related to yeast fitness suggesting an example of balanced selection. All together these results pave the way for exploiting and deciphering the genetic determinism of phenotypic plasticity.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A study of phenotypic plasticity ofSaccharomyces cerevisiaein natural grape juices shed light on allelic variation under balanced selection

Peltier

Sharma

Raga

et al. 2018

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“…Compare to the locus VIII_464, this genomic region is quite large (> 400 kb) (Table 3) and four markers spaced by 25 kb were positively linked to the phenotype. Previous studies in S. cerevisiae [7, 25] already described these particularly large QTLs, which could be due to the presence of several causative genes brought by both parental strains. This could be the case here since other genes having a close phenotypic relation with temperature ( HSP48 ) or acid pH ( RKR4 ) resistances are located in the same region.…”

Section: Discussionmentioning

confidence: 98%

Natural allelic variations ofSaccharomyces cerevisiaeimpact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Marullo

Durrens

Peltier

et al. 2019

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1 fermentation due to the combined effect of ethanol and temperature; a QTL-2 mapping study. Abstract 6 5Background: Fermentation completion is a major prerequisite in many industrial processes 6 6 involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the 6 7 combination of many environmental stresses. Among them high temperature and ethanol content 6 8 are particularly deleterious especially in bioethanol and red wine production. Although the genetic 6 9 causes of temperature and/or ethanol tolerance were widely investigated in laboratory conditions, 7 0 few studies investigated natural genetic variations related to stuck fermentations in high gravity 7 1 matrixes. 2Results: In this study, three QTLs linked to stuck fermentation in winemaking conditions were 7 3 identified by using a selective genotyping strategy carried out on a backcrossed population. The 7 4 precision of mapping allows the identification of two causative genes VHS1 and OYE2 characterized 7 5 by stop-codon insertion. The phenotypic effect of these allelic variations was validated by Reciprocal 7 6Hemyzygous Assay in high gravity fermentations (>240 g/L of sugar) carried out at high 7 7temperatures (>28°C). Phenotypes impacted were related to the late stage of alcoholic fermentation 7 8 during the stationary growth phase of yeast. 7 9 Conclusions: The genes identified are related to molecular functions such as Programed Cell 8 0 Death, ROS metabolism and respire-fermentative switch and were never related to fermentation 8 1 efficiency. Our findings open new avenues for better understanding yeast resistance mechanisms 8 2 involved in high gravity fermentations. 8 3 8 4 8 5 3

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“…Actually, more common is pseudo-overdominance, which is due to dominance at two loci linked in repulsion, e.g. in maize (Graham et al 1997;Lariepe et al 2012) or yeast (Martì-Raga et al 2017). Lastly, the epistasis model postulates favorable intergenic interactions created in the hybrids (Powers 1944).…”

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Decoupling the variances of heterosis and inbreeding effects is evidenced in yeast’s life-history and proteomic traits

Petrizzelli

Vienne

Dillmann

2018

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Heterosis (hybrid vigor) and inbreeding depression, commonly considered as corollary phenomena, could nevertheless be decoupled under certain assumptions according to theoretical population genetics works. In order to explore this issue on real data, we analyzed the components of genetic variation in a population derived from a half-diallel cross between strains from Saccharomyces cerevisiae and S. uvarum, two related yeast species involved in alcoholic fermentation. A large number of phenotypic traits, either molecular (coming from quantitative proteomics) or related to fermentation and life-history, were measured during alcoholic fermentation. Because the parental strains were included in the design, we were able to distinguish between inbreeding effects, which measures phenotypic differences between inbred and hybrids, and heterosis, which measures phenotypic differences between a specific hybrid and the other hybrids sharing a common parent. The sources of phenotypic variation differed depending on the temperature, indicating the predominance of genotype by environment interactions. Decomposing the total genetic variance into variances of additive (intra-and inter-specific) effects, of inbreeding effects and of heterosis (intra-and inter-specific) effects, we showed that the distribution of variance components defined clear-cut groups of proteins and traits. Moreover, it was possible to cluster fermentation and life-history traits into most proteomic groups. Within groups, we observed positive, negative or null correlations between the variances of heterosis and inbreeding effects. To our knowledge, such a decoupling had never been experimentally demonstrated. This result suggests that, despite a common evolutionary history of individuals within a species, the different types of traits have been subject to different selective pressures. KEYWORDS Hybrid vigor; inbreeding depression; diallel crossing; mixed effect genetic modelHeterosis, or hybrid vigor, refers to the common superiority of hybrids over their parents for quantitative traits. This phenomenon has been observed for virtually any quantitative trait, from mRNA abundances to fitness, and in a large diversity of species, including microorganisms. For decades it has been extensively studied and exploited for plant and animal breeding, since it affects traits of high economical interest such as biomass, fertility, growth rate, disease resistance etc. (Gowen 1952;Schnable and Springer 2013).

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Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines inSaccharomyces cerevisiae

Cited by 28 publications

References 89 publications

A study of phenotypic plasticity ofSaccharomyces cerevisiaein natural grape juices shed light on allelic variation under balanced selection

A study of phenotypic plasticity ofSaccharomyces cerevisiaein natural grape juices shed light on allelic variation under balanced selection

Natural allelic variations ofSaccharomyces cerevisiaeimpact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Decoupling the variances of heterosis and inbreeding effects is evidenced in yeast’s life-history and proteomic traits

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