Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters

Serra, A. Dalla; Strehaiano, Pierre; Taillandier, Patricia

doi:10.1016/j.ijfoodmicro.2005.03.006

Cited by 65 publications

(60 citation statements)

References 12 publications

(8 reference statements)

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“…Although hybrids are generally less suited than the parents to specific environmental conditions, they can be better adapted to intermediate or fluctuating conditions that can be present in these peripheral areas. This is due to the acquisition of physiological properties of both parents, a good alcohol and glucose tolerance and a fast fermentation performance from S. cerevisiae and a better adaptation to low and intermediate temperatures from their non-S. cerevisiae parent, which provides a mechanism for the selection of hybrids (Belloch et al, 2008;Gangl et al, 2008;González et al, 2007;Kishimoto, 1994;Sato et al, 2002;Serra et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

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This study investigated the competition and potential hybrid generation between the species Saccharomyces cerevisiae and S. kudriavzevii in a wine-model environment. Our main goal was to understand why S. kudriavzevii has not been found in wine fermentations whilst their hybrids are present. Auxotrophic mutants (Ura − and Lys − ) were used to favour the selection of hybrids and to specifically differentiate the two species in mixed fermentations carried out at different temperatures (17• C, 24• C and 31 • C). Both yeasts showed a reduction in their maximum specific growth rates in mixed fermentations, indicating a clear antagonistic effect between the two microorganisms. Temperature played an important role in this competition. In this way, S. kudriavzevii was less affected at 17• C, but S. cerevisiae was clearly the best competitor at 31• C, preventing the growth of S. kudriavzevii. Population levels of S. kudriavzevii always significantly decreased in the presence of S. cerevisiae. Ethanol was measured throughout the fermentations and in all cases S. kudriavzevii growth was arrested when ethanol levels were <5 g/l, indicating that this compound did not influence the competitive exclusion of S. kudriavzevii. Killer factors were also discarded due to the K − R − phenotype of both strains. Finally, no prototrophic interspecific hybrids were isolated in small-scale fermentations at any temperature assayed. Our results show that the lack of competitiveness exhibited by S. kudriavzevii, especially at high temperatures, explains the absence of this species in wine fermentations, suggesting that natural S. cerevisiae × S. kudriavzevii hybrids most likely originated in wild environments rather than in industrial fermentations.

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Section: Discussionmentioning

confidence: 99%

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

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“…This method has been applied successfully to produce a variety of interspecific hybrids between Saccharomyces sensu stricto species (see Table S2 in the supplemental material) in order to study speciation, epistasis, genetic compatibility, and stability of hybrid genomes (70,192) or simply to produce new strains with novel physiological properties (5,13,99,193). Mass mating was also applied successfully to produce hybrids between more distantly related yeasts (131).…”

Section: Interspecific Matingmentioning

confidence: 99%

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Morales

Dujon

2012

Microbiol Mol Biol Rev

152

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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“…This might be due to the low fermentation temperature, between 12 and 15 °C, in the cellar of the investigated winery. S. bayanus is known to be more psychrotrophic than S. cerevisiae (Serra et al, 2005;Belloch et al, 2008;Salvadó et al, 2011). The dominant yeast strain in both casks with stuck fermentation sampled during the stuck was also S. bayanus.…”

Section: Discussionmentioning

confidence: 96%

An Exemplary Model Study for Overcoming Stuck Fermentation during Spontaneous Fermentation with the Aid of a Saccharomyces Triple Hybrid

Christ

Kowalczyk²,

Zuchowska³

et al. 2015

JAS

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Sluggish or stuck fermentations cause significant financial losses for winemakers each year. In order to investigate the reasons for problems during spontaneous fermentation of Riesling must in a well-known German vineyard of the lower Moselle, yeast strains involved in must fermentation were identified during winemaking in the two years 2011 and 2012. Identification of the yeast isolates was performed by applying analyses of the ITS-1-5.8-ITS2 region and restriction fragment analyses of different gene sequences. It revealed that Saccharomyces (S.) bayanus and not Saccharomyces cerevisiae was the main fermenting yeast. Either S. bayanus finished the fermentation or led to stuck fermentation. After about four weeks of stuck, fermentation continued spontaneously S. bayanus was replaced by the triple hybrid S. cerevisiae × S. kudriavzevii × S. bayanus. The triple hybrid strain HL 78 was able to utilize fructose more efficiently than S. bayanus strain HL 77. The fructophilic character of the triple hybrid strain correlated with an enhanced uptake of radiolabeled fructose compared to glucose.In contrast to the usual starter culture S. cerevisiae, both isolates, S. bayanus strain HL 77 and the triple hybrid strain HL 78, could grow in the absence of ammonium when amino acids were present. However, the triple hybrid was able to consume glucose and especially fructose at lower amino acid concentrations. Thus, the triple hybrid strain HL 78 was a suitable strain to overcome stuck fermentation without changing the fermentation conditions and the aroma profile desired by the selected winery. It has already been successfully used to restart stuck fermentation. The procedure described here could be a useful approach for wine makers facing problems during spontaneous fermentation. Since the application of genetically modified yeast strains is not allowed for starter culture, based on these studies we suggest the generation of hybrid strains with desired phenotypical features from mother yeasts strains/species of a certain winery and their application in case that during a spontaneous fermentations a sluggish or stuck fermentation is observed.

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Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters

Cited by 65 publications

References 12 publications

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

An Exemplary Model Study for Overcoming Stuck Fermentation during Spontaneous Fermentation with the Aid of a Saccharomyces Triple Hybrid

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