Temperature Adaptation Markedly Determines Evolution within the GenusSaccharomyces

Abstract

The present study uses a mathematical-empirical approach to estimate the cardinal growth temperature parameters (T min , the temperature below which growth is no longer observed; T opt , the temperature at which the max equals its optimal value; opt , the optimal value of max ; and T max , the temperature above which no growth occurs) of 27 yeast strains belonging to different Saccharomyces and non-Saccharomyces species. S. cerevisiae was the yeast best adapted to grow at high temperatures within the Saccharomyces genus, with the highest optimum (32.3°C) and maximum (45.4°C) growth temperatures. On the other hand, S. kudriavzevii and S. bayanus var. uvarum showed the lowest optimum (23.6 and 26.2°C) and maximum (36.8 and 38.4°C) growth temperatures, respectively, confirming that both species are more psychrophilic than S. cerevisiae. The remaining Saccharomyces species (S. paradoxus, S. mikatae, S. arboricolus, and S. cariocanus) showed intermediate responses. With respect to the minimum temperature which supported growth, this parameter ranged from 1.3 (S. cariocanus) to 4.3°C (S. kudriavzevii). We also tested whether these physiological traits were correlated with the phylogeny, which was accomplished by means of a statistical orthogram method. The analysis suggested that the most important shift in the adaptation to grow at higher temperatures occurred in the Saccharomyces genus after the divergence of the S. arboricolus, S. mikatae, S. cariocanus, S. paradoxus, and S. cerevisiae lineages from the S. kudriavzevii and S. bayanus var. uvarum lineages. Finally, our mathematical models suggest that temperature may also play an important role in the imposition of S. cerevisiae versus non-Saccharomyces species during wine fermentation.The estimation of the temperature range in which microorganisms are able to grow is very important for the food industry, to guarantee food safety or optimize fermentative conditions, for example, but also in ecological and taxonomic studies to classify and identify the different species of microorganisms. In this way, several works have shown the marked importance of temperature for the growth of industrial yeasts (1,4,22,24), as well as the influence of this environmental factor in determining the natural distribution of wild species (12,21,23,25). Specifically, there is an increasing interest in determining the influence of temperature in the adaptation of Saccharomyces species to both wild and fermentative environments (8,21,25).The Saccharomyces genus includes several species associated only with natural habitats (S. cariocanus, S. kudriavzevii, S. mikatae, S. paradoxus, and S. arboricolus) and others that are present in both fermentative and wild habitats (S. cerevisiae and S. bayanus). The ability of the latter to ferment a broad range of beverages (cider, beer, and wines) and foods (bread, vegetables, etc.) (19) has unconsciously favored their selection by humans for thousands of years. It is thought that temperature could play an important role in the imposition and presence ...

Saccharomyces cerevisiae KNU5377 Stress Response during High-Temperature Ethanol Fermentation

“…However, temperatures routinely used for yeast growth are 25°C to 30°C (Belloch et al, 2008). Temperature shifts affect a variety of cellular processes including protein translation rate, membrane fluidity, RNA stability, rescue enzyme activity, impacting cell growth (Lee et al, 2012) and eventually decreasing fermentation yield and byproduct quality (Salvado et al, 2011). Although the use of thermophilic bacteria in ethanol fermentation has been reported (Wiegel et al, 1980), the yeast S. cerevisiae is the most widely used microorganism in fuel ethanol production.…”

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

“…Bottles were filled with 1600 mL wort. Respective fermentation temperature was 25 • C, a temperature that suits most non-Saccharomyces species [21]. Fermentation was performed until no change in extract could be measured for 24 h. Yeast cells for pitching were washed by centrifugation at 5000 g for 5 min and resuspension in sterile water.…”

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

“…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.…”