Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering

Abstract

Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of this study was to characterize the genetic and phenotypic variability within the H. uvarum species. One hundred and fifteen strains isolated from winemaking environments in different geographical origins were analyzed using 11 microsatellite markers and a subset of 47 strains were analyzed by AFLP. H. uvarum isolates clustered mainly on the basis of their geographical localization as revealed by microsatellites. In addition, a strong clustering based on year of isolation was evidenced, indicating that the genetic diversity of H. uvarum isolates was related to both spatial and temporal variations. Conversely, clustering analysis based on AFLP data provided a different picture with groups showing no particular characteristics, but provided higher strain discrimination. This result indicated that AFLP approaches are inadequate to establish the genetic relationship between individuals, but allowed good strain discrimination. At the phenotypic level, several extracellular enzymatic activities of enological relevance (pectinase, chitinase, protease, β-glucosidase) were measured but showed low diversity. The impact of environmental factors of enological interest (temperature, anaerobia, and copper addition) on growth was also assessed and showed poor variation. Altogether, this work provided both new analytical tool (microsatellites) and new insights into the genetic and phenotypic diversity of H. uvarum, a yeast species that has previously been identified as a potential candidate for co-inoculation in grape must, but whose intraspecific variability had never been fully assessed.

Production of Bioethanol from Spoilage Date Fruits by New Osmotolerant Yeasts

“…pH has a significant impact on the fermentation, because it effects on the growth of yeasts, the fermentation rates and the formation of byproducts. So, maintenance of pH constant during fermentation is very important for the processes (Albertin et al, 2016). In accordance with our results, Pramanik (2003) reported that the maximum ethanol concentration produced by S. cerevisiae was achieved at pH 4.…”

“…It seems that such yeast species will carry out much fermentation instead of S. cerevisiae in the future. Temperature is one of the most important factors affecting ethanol production is fermentation, which has a direct effect on the biochemical reactions of yeast (Albertin et al, 2014(Albertin et al, , 2016. Also, temperature is known to affect yeast metabolism and, as a result, the formation of some metabolites such as ethanol, glycerol, acetic acid (LafonLafourcade, 1983).…”

Grape berry surface bacterial microbiome: impact from the varieties and clones in the same vineyard from central China

“…Pseudomonas was found in aboveground grape plants and could influence plant health and productivity in previous studies (Albertin et al . ; Garofalo et al . ).…”

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

“…For all these species, at least two independent events of domestication were identified, indicating that anthropization drastically shapes the genetic diversity of these wine yeasts. Conversely, some wine yeast species like Hanseniaspora uvarum showed no impact of human processes (Albertin et al, ).…”

“…cerevisiae , where the vintage contributed less to the global genetic variation in close vintages (Börlin et al, ) but diverging from H . uvarum populations that show important genetic variation between vintages (Albertin et al, ). It is worth noting that the vintages analysed in this work (i.e., 2015 and 2017) had marked differences in climatic conditions.…”