Stress tolerance phenotype of industrial yeast: industrial cases, cellular changes, and improvement strategies

Qiu, Xueliang; Zhang, Juan; Zhou, Jingwen; Fang, Zhen; Zhu, Zhengming; Li, Jianghua; Du, Guocheng

doi:10.1007/s00253-019-09993-8

Cited by 27 publications

(17 citation statements)

References 130 publications

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“…Based on the facts that genotypic heterogeneity is widespread, especially in tetraploid and hybrid lineages, and that the relatively long (Large et al 2020) industrial yeast cultivations may already be considered a stressful selective environment (Qiu et al 2019), here we designed experiments to quantify and compare heterogeneity in industrial, commercially obtained yeasts. It must be noted that the PE-2 Bioethanol strain was obtained from a culture collection for the phenotyping tets (while its sequenced subclones originated from a commercial product) and thus did not go through extensive culturing before packaging in the form of a yeast product.…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, we aimed to investigate whether the wide-spread process of isolating single-cell colonies (subclones) from commercial yeast products and from strains in collections has a hitherto neglected effect on the observable geno-and phenotype of these strains. In particular, as industrial yeasts are propagated en masse (under relatively stressful conditions) by companies producing and packaging them for dozens of generations (Qiu et al 2019;Large et al 2020), we hyphothesized that standing genetic variation and clonal heterogeneity stemming from mutations and genome structure variations may already be present in commercial products and may have considerable effects on the phenotypes of industrial yeast. We also assumed that such a diversity in subclone lineages may confer plasticity to the industrial yeast population as a whole, manifesting in clonal phenotypic heterogeneity.…”

Section: Introductionmentioning

confidence: 99%

“…Finally, YPD colonies were washed under tap water to determine the frequency of invasivitiy into agar. At least 1,000 subclone colonies were counted for each strain and for each assay, raw data was uploaded to FigShare (doi: 10.6084/m9.figshare.12673256).Spot-plate assays.Tolerance to various stress factors with a focus on industrially relevant stresses(Gibson et al 2007;Qiu et al 2019) and growth on rich and minimal media were assessed using the spotplate method for all strains and all subclones of the strains. The following stress media based on SD (synthetic defined, 2% glucose, 0.67% yeast nitrogen base without amino acids) were In preliminary experiments, we determined the optimal concentrations of stressors that may enable differentiating between subclone lineages(Table S1.).…”

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confidence: 99%

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How to characterize a strain? The neglected influence of clonal heterogeneity on the phenotypes of industrialSaccharomyces

Rácz

Mukhtar

Imre

et al. 2020

Preprint

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Populations of microbes are constantly evolving heterogeneity that selection acts upon, yet heterogeneity is non-trivial to assess methodologically. The practice of isolating single cell colonies for establishing, transferring, and using a strain results in single-cell bottlenecks with a generally neglected effect on the characteristics of the strain. We used six industrial yeasts to assess the level of heterogeneity in clonal populations, especially in terms of stress tolerance. First, we uncovered the existence of genome structure variants in available sequenced genomes of clonal lineages of thes strains. Subsequent phenotyping of strains and their newly isolated subclones showed that single-cell bottlenecks during isolation can considerably influence the observable phenotype. Next, we decoupled fitness distributions on the level of individual cells from clonal interference by plating single cell colonies. We used the obtained data on colony area for statistical modeling of the heterogeneity in phenotypes. One strain was further used to show how individual subclonal lineages are remarkably different not just in phenotype, but also in the level of heterogeneity. Thereby we call attention to the fact that choosing an initial clonal lineage from an industrial yeast strain may vastly influence downstream performances and observations on geno- and phenotype, and also on heterogeneity.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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How to characterize a strain? The neglected influence of clonal heterogeneity on the phenotypes of industrialSaccharomyces

Rácz

Mukhtar

Imre

et al. 2020

Preprint

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“…As well as the fundamental mechanism of trehalose accumulation, S. cerevisiae yeast have the ability to assimilate various other compounds, such as proline, and heat-shock proteins responsible for cell maintenance. However, these mechanisms vary, depending on the physiological state of the cell before it is exposed to stress conditions [92]. The most important morphological change is in the structure of cell membranes.…”

Section: Hsp12 Hsp26mentioning

confidence: 99%

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Liszkowska

Berłowska

2021

Molecules

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

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“…In contrast, wild strains have relatively high extracellular levels of different secondary metabolites (such as aspropyl acetate, isoamyl acetate, and ethyl acetate), high fatty acid biosynthesis, and higher energy flux toward the TCA cycle (Kang et al, 2019). These features directly translate into greater production of fatty acids, which are associated with a more robust response to different stresses, such as high salt and ethanol concentrations, high temperatures, and oxidative stress (Qiu et al, 2019). Therefore, wild strains tend to exhibit higher ranges of resistance to multiple conditions, and accordingly, offer significant potential for utilization in a wide range of industrial applications (Kang et al, 2019).…”

Section: Wild S Cerevisiae Strains: Genetic Stocks For Novel Fermentmentioning

confidence: 99%

Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation

Molinet

Cubillos

2020

Front. Genet.

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The continuous usage of single Saccharomyces cerevisiae strains as starter cultures in fermentation led to the domestication and propagation of highly specialized strains in fermentation, resulting in the standardization of wines and beers. In this way, hundreds of commercial strains have been developed to satisfy producers' and consumers' demands, including beverages with high/low ethanol content, nutrient deprivation tolerance, diverse aromatic profiles, and fast fermentations. However, studies in the last 20 years have demonstrated that the genetic and phenotypic diversity in commercial S. cerevisiae strains is low. This lack of diversity limits alternative wines and beers, stressing the need to explore new genetic resources to differentiate each fermentation product. In this sense, wild strains harbor a higher than thought genetic and phenotypic diversity, representing a feasible option to generate new fermentative beverages. Numerous recent studies have identified alleles in wild strains that could favor phenotypes of interest, such as nitrogen consumption, tolerance to cold or high temperatures, and the production of metabolites, such as glycerol and aroma compounds. Here, we review the recent literature on the use of commercial and wild S. cerevisiae strains in wine and beer fermentation, providing molecular evidence of the advantages of using wild strains for the generation of improved genetic stocks for the industry according to the product style.

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Stress tolerance phenotype of industrial yeast: industrial cases, cellular changes, and improvement strategies

Cited by 27 publications

References 130 publications

How to characterize a strain? The neglected influence of clonal heterogeneity on the phenotypes of industrialSaccharomyces

How to characterize a strain? The neglected influence of clonal heterogeneity on the phenotypes of industrialSaccharomyces

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation

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