Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains

Marullo, Philippe; Bely, Marina; Masneuf‐Pomarède, Isabelle; Aigle, Michel; Dubourdieu, Denis

doi:10.1016/j.femsyr.2004.01.006

Cited by 79 publications

(90 citation statements)

References 30 publications

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“…Therefore, even though significant plasticity was detected for these four traits, the genetic component of their variation was preeminent. From a biotechnological point of view, such traits are particularly interesting for traditional breeding programs (36). Altogether, these results revealed high plasticity (Fig.…”

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confidence: 70%

“…The use of pure yeast culture to initiate alcoholic fermentation progressively came to dominate worldwide practices, and the utilization of starter strains adapted to each food process is now the rule rather than the exception in brewing, wine making, and baking. Thus, several efforts have been undertaken to improve yeast strains used in the food and beverage industry, using various approaches, such as phenotypic selection of natural isolates (22), mutagenesis (13), clone and meiospore selection (13,36,50), breeding programs assisted by technological tests (13,37,38,55) or quantitative trait locus (QTL) introgression (32,37,39), and genetic engineering (17,68). Yeast improvement aimed at enhancing the efficiency of the fermentation process as well as the quality of the products, implying specific biotechnological targets regarding the nature of the final products: freezing tolerance, flocculation, aromatic contribution, and ethanol tolerance, as exhaustively described in the literature (18,34,47).…”

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confidence: 99%

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Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

Albertin

Marullo

Aigle

et al. 2011

Appl Environ Microbiol

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Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO 2 production rate (V max ) was not related to the maximum CO 2 production rate per cell. Instead, a highly significant correlation between V max and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.

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confidence: 70%

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confidence: 99%

Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

Albertin

Marullo

Aigle

et al. 2011

Appl Environ Microbiol

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“…Two media were used in this experiment. One was model synthetic medium (MSM) described by (Marullo et al 2004). This medium (pH 3.3) contained the following components (expressed in g/L): glucose (100 g), fructose (100 g), tartaric acid (3 g), citric acid (0.3 g), l-malic acid (0.3 g), MgSO 4 (0.2 g), and KH 2 PO 4 (2 g).…”

Section: Methodsmentioning

confidence: 99%

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Du¹,

Zhan²,

Li³

et al. 2011

Am. J. Enol. Vitic.

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Yeast strain BH8, which exhibited significant differences from nine other yeast strains studied for glycerol production, was selected to investigate the effect of fermentation temperature (13 and 25°C) and culture medium (synthetic medium and grape must) on fermentation kinetics, yeast growth, and glycerol and ethanol synthesis at three different stages of wine fermentation. Yeast viability was better at 13°C than at 25°C in both growth media, and the more complex grape must enabled yeast cells to reach a higher population density. The accumulation of glycerol, glycerol-3-phosphate dehydrogenase (GPD) activity, and the level of expression of the GPD1 gene were highest in the initial stages of fermentation, which potentially counteracted the hyperosmotic stress caused by the high concentration of sugar in the media. More glycerol was produced during fermentation at 25°C than at 13°C and in grape must compared to the synthetic medium at both temperatures. Ethanol production was mainly affected by fermentation temperature. More ethanol was produced at 13°C than at 25°C, with lower expression of the ADH1 gene and level of ADH activity. The expression of the HSP104 and ALD6 genes was induced by ethanol stress in the final stages of fermentation. The amount of glycerol produced was not correlated to the production of acetic or succinic acid.

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“…Various research methodologies have been applied in an attempt to understand crucial aspects of wine yeast physiology. However, many important questions remain unanswered regarding the genetic and molecular regulation of most of these traits, many of which are of a polygenic nature (32) and cannot be fully understood through traditional approaches.…”

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Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation

Rossouw

Olivares-Hernandes

Nielsen

et al. 2009

Appl Environ Microbiol

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Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic resource has been rather neglected by the scientific community because industrial strains are less easily manipulated than the limited number of laboratory strains that have been successfully employed to investigate fundamental aspects of cellular biology. However, laboratory strains are unsuitable for the study of many phenotypes that are of significant scientific and industrial interest. Here, we investigate whether a comparative transcriptomics and phenomics approach, based on the analysis of five phenotypically diverging industrial wine yeast strains, can provide insights into the molecular networks that are responsible for the expression of such phenotypes. For this purpose, some oenologically relevant phenotypes, including resistance to various stresses, cell wall properties, and metabolite production of these strains were evaluated and aligned with transcriptomic data collected during alcoholic fermentation. The data reveal significant differences in gene regulation between the five strains. While the genetic complexity underlying the various successive stress responses in a dynamic system such as wine fermentation reveals the limits of the approach, many of the relevant differences in gene expression can be linked to specific phenotypic differences between the strains. This is, in particular, the case for many aspects of metabolic regulation. The comparative approach therefore opens new possibilities to investigate complex phenotypic traits on a molecular level.Saccharomyces cerevisiae is a preferred model organism for studying eukaryotic cells. The haploid yeast genome is compact (12 to 13.5 megabases) and contains only around 6,000 proteinencoding genes (18). However, the functional analysis of the yeast genome remains a challenge, predominantly because many of the putative protein-encoding genes appear not to be amenable to classical genetic approaches. One possible reason is that most studies have been limited to a small number of laboratory strains. While these strains have been selected for their ease of use under laboratory conditions, they lack many of the characteristics that are prominent in industrial isolates of this species. These industrial strains are highly diverse since they have been selected for a large number of different and highly specific tasks. This geno-and phenotypic diversity represents a largely untouched genetic resource. Some of the challenges of large-scale functional genomics can therefore likely be met by including such strains in comparative transcriptomic studies (21, 25).In commercial wine fermentations, the yeast species S. cerevisiae is the major role player, and wine yeast strains have been isolated and selected for optimized performance in certain key areas of oeno...

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Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains

Cited by 79 publications

References 30 publications

Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during Fermentation

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