Polymorphism of the Iron Homeostasis Genes and Iron Sensitivity in Saccharomyces cerevisiae Flor and Wine Strains

Eldarov, M. A.; Avdanina, Darya; Shalamitskii, M. Yu.; Иванова, Е. В.; Tanashchuk, Tatiana N.; Kishkovskaya, Svetlana A.; Ravin, Nikolai V.; Mardanov, Andrey V.

doi:10.1134/s0026261719020036

Cited by 4 publications

(6 citation statements)

References 19 publications

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“…In Aft1p, the Q648X mutation, specific for flor strains, was found, leading to a truncated form of this protein, without 50 a.a. in the C-terminal domain, but not affecting the glutamine-rich domain. In addition, a 14 kb deletion was found in the right arm of chromosome XV of the studied sherry strains, leading to the elimination of the FRE-FIT cluster [82]. It is known that this cluster encodes the FRE3 and FRE5 iron reductase genes, as well as the FIT2 and FIT3 genes of GPI-anchored membrane proteins responsible for the retention of siderophore-bound iron in the cell wall during the absence of iron in the medium [105].…”

Section: Iron Uptake Markers For Screening S Cerevisiae Strainsmentioning

confidence: 96%

“…However, the use of only the ITS region as a marker for determining the "flor" strain is insufficient; therefore, at present, the range of selective markers has expanded significantly [17,41,82]. Currently, the FLO11 promoter polymorphism region is also used as a screening marker for sherry strains.…”

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

“…Another important genetic marker that can serve as a selection criterion for sherry strains of S. cerevisiae is the polymorphism of the AFT1 and FRE-FIT loci, which makes it possible to select yeast isolates for iron sensitivity [82]. It is known that iron is a vital trace element used in numerous life processes, necessary as a redox co-factor in the transfer of electrons, oxygen, DNA replication and repair, translation, photosynthesis, lipid biosynthesis, nitrogen fixation, etc.…”

Section: Iron Uptake Markers For Screening S Cerevisiae Strainsmentioning

confidence: 99%

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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Avdanina

Zhgun

2022

Fermentation

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The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.

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Section: Iron Uptake Markers For Screening S Cerevisiae Strainsmentioning

confidence: 96%

Section: Genetic Markers Of Flor Yeastmentioning

confidence: 99%

Section: Iron Uptake Markers For Screening S Cerevisiae Strainsmentioning

confidence: 99%

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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Avdanina

Zhgun

2022

Fermentation

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“…This three-gene deletion was identified en bloc among many yeast clades, such as Ale Beer, Wine European Subclass IV, French Guiana Human, African Beer, French Dairy, Alpechin, Mixed Origin, and some Mosaic groups (Supplementary Figure 5). The FIT/FRE deletion, together with a premature stop codon at position 1942 (C1942T) of the gene encoding the iron-responsive transcriptional factor Aft1, has been associated to flor yeasts and other S. cerevisiae strains that are proficient in iron uptake, and thus sensitive to iron when the metal ion is abundant in the environment (Eldarov et al, 2019). The same C1942T mutation in AFT1 is observed in H3 and in three other bioethanol strains, while the BVA isolate has a premature stop codon at position 1855 (C1855T) (Figure 3A).…”

Section: Possible Fingerprints Of Domestication In Bioethanol Strains: Aquaporins and Iron Homeostasis Related Genesmentioning

confidence: 99%

“…However, a similar deletion of the FIT2/FIT3/FRE5 region in the Chr. XV in flor yeasts was instead linked to an enhanced sensibility to iron (Eldarov et al, 2018(Eldarov et al, , 2019. Another contradiction is the FRE2 amplification in several bioethanol strains, suggesting that probably a more complex remodeling of the iron uptake system may be under selection.…”

Section: Genetic Signatures Of Bioethanol Yeasts and Adaptation To Industrial Fermentationmentioning

confidence: 99%

Comparative Genomics Supports That Brazilian Bioethanol Saccharomyces cerevisiae Comprise a Unified Group of Domesticated Strains Related to Cachaça Spirit Yeasts

et al. 2021

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Ethanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288C and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of a particular family of SAM-dependent methyl transferases, rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

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Comparative genomics supports that Brazilian bioethanolSaccharomyces cerevisiaecomprise a unified group of domesticated strains related to cachaça spirit yeasts

Jacobus

Stephens

Youssef

et al. 2020

Preprint

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Ethanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288c and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of SAM-dependent methyl transferases, a gene family rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

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Polymorphism of the Iron Homeostasis Genes and Iron Sensitivity in Saccharomyces cerevisiae Flor and Wine Strains

Cited by 4 publications

References 19 publications

Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

Comparative Genomics Supports That Brazilian Bioethanol Saccharomyces cerevisiae Comprise a Unified Group of Domesticated Strains Related to Cachaça Spirit Yeasts

Comparative genomics supports that Brazilian bioethanolSaccharomyces cerevisiaecomprise a unified group of domesticated strains related to cachaça spirit yeasts

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