The ecology and evolution of non-domesticated<i>Saccharomyces</i>species

Boynton, Primrose J.; Greig, Duncan

doi:10.1002/yea.3040

Cited by 103 publications

(128 citation statements)

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“…These strains contain multiple types of alleles, which is characteristic for hybrid strains. According to the latest findings the species S. bayanus, as well as S. pastorianus, is known as a hybrid (Boynton and Greig, 2014), which is consistent with the presence of multiple types of HIS4 alleles. In other yeast strains the digestion did nor occur and only a fragment of 2.1 kb remained after cleavage, which is typical for S. cerevisiae.…”

Section: ■ ■ 3 Results and Discussionmentioning

confidence: 70%

“…Tyto kmeny obsahují více typů alel, což je pro hybridní kmeny charakteristický znak. Dle nejnovějších poznatků je druh S. bayanus, stejně jako S. pastorianus, označován jako hybridní (Boynton a Greig, 2014), přítomnost více typů alel genu HIS4 tomuto tvrzení odpovídá. U ostatních kmenů kvasinek ke štěpení nedošlo a po štěpení zůstal pouze fragment o velikosti 2,1 kb, což je typické pro S. cerevisiae.…”

Section: ■ ■ 3 Results and Discussionunclassified

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Characterization of Technologically Utilized Saccharomyces Yeast

Krescanková¹,

Kopecká²,

Němec³

et al. 2015

Kvasny Prum

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Charakterizace technologicky využívaných kvasinek rodu SaccharomycesKlíčová slova: identifikace, pivovarské kvasinky, lihovarské kvasinky, pekařské kvasinky, Saccharomyces, vinařské kvasinky ■ ■ 1 ÚVOD Technologické kmeny kvasinek (zejména Saccharomyces cerevisiae) mají nezastupitelný význam -jsou využívány v potravinářském průmyslu (výroba kynutého pečiva, alkoholických nápojů, potravinářské a krmné biomasy), ve farmacii, v některých oblastech vědy a výzkumu (např. jako modelové systémy pro studium obecných regulací metabolismu a genetiky eukaryotických buněk), při produkci biologicky aktivních látek, organických kyselin, vitaminů) atd.Již v dávných dobách si lidé všimli, že při dlouhodobém skladování různých ovocných šťáv dochází k jejich změně na alkoholické nápoje. Jednalo o spontánní fermentace způsobené přirozeně se vyskytujícími bakteriemi a kvasinkami. Později bylo pozorováno, že Kvasinky rodu Saccharomyces se využívají v procesech výroby různých kvašených nápojů a potravin po několik tisíc let. Mnohé z technologických kmenů mají hybridní původ -jejich identifikace je pak často komplikovaná. Tento článek vychází z diplomové práce, která byla zaměřena na charakterizaci 40 vybraných komerčně dostupných technologických (pivovarských, vinařských, pekařských, lihovarských) a typových kmenů kvasinek pomocí molekulárně-biologických a fenotypových metod. Cílem této studie byl výběr metody pro druhovou identifikaci kvasinek a rozlišení kmenů na základě jejich technologického zařazení. Dvě ze zvolených genotypových metod umožnily identifikaci kvasinek do úrovně druhu. U jednoho vzorku sušených kvasinek určených pro výrobu piva typu ležák bylo prokázáno zařazení mezi kvasinky svrchně kvasící. U všech kmenů byla dále testována schopnost růstu při různých teplotách a využívání vybraných cukrů za aerobních a anaerobních podmínek. Schopnost růstu na vybraných cukrech potvrdila značnou variabilitu mezi druhy rodu Saccharomyces. Žádná z metod neumožnila rozřazení kmenů na základě jejich technologického využití. Saccharomyces yeasts have been used for several thousand years in production of various fermented beverages and foods. Many of the technological strains have a hybrid origin and their identification is often complicated. This article is based on a diploma thesis that focused on the characterization of 40 selected commercially available technological (brewer's, wine, baker's, distillery) and type yeast strains using molecular biological and phenotypic methods. The aim of this study was to select a method for species-specific identification of yeast and discrimination of yeast strains according to their technological classification. Two of the methods enabled the identification of yeast on the species-level. One sample of dried yeast intended for lager beer production was identified as top-fermenting yeast. All strains were further tested for the ability of grow at various temperatures and utilization of selected saccharides under aerobic and anaerobic conditions. The ability to grow on selected sugars confirmed the...

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Section: ■ ■ 3 Results and Discussionmentioning

confidence: 70%

Section: ■ ■ 3 Results and Discussionunclassified

Characterization of Technologically Utilized Saccharomyces Yeast

Krescanková¹,

Kopecká²,

Němec³

et al. 2015

Kvasny Prum

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show abstract

“…Hybridization is particularly common in yeast species used in the preparation of food and drink, such as Zygosaccharomyces and Saccharomyces [7–9]. Natural hybrids between many of the members of the Saccharomyces species complex have been identified [10, 11]. For example, Saccharomyces pastorianus formed at least twice from recent hybridizations between Saccharomyces cerevisiae and Saccharomyces eubayanus , and this event has been associated with the acquisition of cold tolerance in the lager yeast [12–14].…”

Section: Introductionmentioning

confidence: 99%

Multiple Origins of the Pathogenic Yeast Candida orthopsilosis by Separate Hybridizations between Two Parental Species

et al. 2016

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Mating between different species produces hybrids that are usually asexual and stuck as diploids, but can also lead to the formation of new species. Here, we report the genome sequences of 27 isolates of the pathogenic yeast Candida orthopsilosis. We find that most isolates are diploid hybrids, products of mating between two unknown parental species (A and B) that are 5% divergent in sequence. Isolates vary greatly in the extent of homogenization between A and B, making their genomes a mosaic of highly heterozygous regions interspersed with homozygous regions. Separate phylogenetic analyses of SNPs in the A- and B-derived portions of the genome produces almost identical trees of the isolates with four major clades. However, the presence of two mutually exclusive genotype combinations at the mating type locus, and recombinant mitochondrial genomes diagnostic of inter-clade mating, shows that the species C. orthopsilosis does not have a single evolutionary origin but was created at least four times by separate interspecies hybridizations between parents A and B. Older hybrids have lost more heterozygosity. We also identify two isolates with homozygous genomes derived exclusively from parent A, which are pure non-hybrid strains. The parallel emergence of the same hybrid species from multiple independent hybridization events is common in plant evolution, but is much less documented in pathogenic fungi.

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“…Increasing interest in the ecology and evolution in natural habitat of the budding yeast S. cerevisiae has prompted field surveys aimed at isolating natural strains (Hittinger 2013;Boynton and Greig 2014). A landmark study that focused on several areas of China allowed isolation of hundreds of S. cerevisiae isolates from many environments not previously probed (Wang et al 2012).…”

Section: Discussionmentioning

confidence: 99%

Isolation and Laboratory Domestication of Natural Yeast Strains

Liti

Warringer

Blomberg

2017

Cold Spring Harb Protoc

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The process from yeast isolation to their use in laboratory experiments is lengthy. Historically, Saccharomyces strains were easily obtained by sampling alcoholic fermentation processes or other substrates associated with human activity in which Saccharomyces was heavily enriched. In contrast, wild Saccharomyces yeasts are found in complex microbial communities and small population sizes, making isolation challenging. We have overcome this problem by enriching yeast on media favoring the growth of Saccharomyces over other microorganisms. The isolation process is usually followed by molecular characterization that allows the strain identification. Finally, yeast isolated from domestic or wild environments need to be genetically manipulated before they can be used in laboratory experiments. MATERIALSIt is essential that you consult the appropriate Material Safety Data Sheets and your institution's Environmental Health and Safety Office for proper handling of equipment and hazardous material used in this protocol.RECIPES: Please see the end of this protocol for recipes indicated by . Additional recipes can be found online at http://cshprotocols.cshlp.org/site/recipes. ReagentsPotassium acetate medium (liquid or solid) Reagents for the molecular analysis and genetic manipulation of new isolates (see Steps 9 and 10) Saccharomyces sensu stricto enrichment medium Yeast extract-peptone-dextrose (YPD) medium (liquid or solid) Equipment Dry incubator (temperature-controlled) Petri dishes Sample collection materials (e.g., gloves, sterile cotton balls, scalpels, tweezers, and smart phone) Shaking incubator (for 30-50 mL tubes; temperature-controlled) Tubes (sterile; 30-50 mL)

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The ecology and evolution of non-domesticatedSaccharomycesspecies

Cited by 103 publications

References 75 publications

Characterization of Technologically Utilized Saccharomyces Yeast

Characterization of Technologically Utilized Saccharomyces Yeast

Multiple Origins of the Pathogenic Yeast Candida orthopsilosis by Separate Hybridizations between Two Parental Species

Isolation and Laboratory Domestication of Natural Yeast Strains

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