Use of RAPD and killer toxin sensitivity in Saccharomyces cerevisiae strain typing

Corte, Laura Della; Lattanzi, Monia; Buzzini, Pietro; Bolano, Alessandro; Fatichenti, F.; Cardinali, Gianluigi

doi:10.1111/j.1365-2672.2005.02631.x

Cited by 19 publications

(20 citation statements)

References 27 publications

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“…Although RAPD PCR analysis is widely used method for discriminating among closely related organisms, Saccharomyces boulardii and Saccharomyces cerevisiae could not be differentiated through this technique as reported by Molnar et al (1995). With a few exceptions, most of the strains were able to cluster together in the dendrogram, according to their geographical origin, which strengthened the fact that RAPD variation is somehow related to geographical origin of the strains as reported by earlier workers in case of cactophilic yeasts (Ganter and Quarles 1997), pathogenic yeasts (Cardinali et al 2002) and brewing yeasts (Corte et al 2005). Majority of yeast isolates i.e.…”

Section: Genetic Variability Revealed By Combined Analysis For Differsupporting

confidence: 75%

Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas

Pathania

Kanwar

Jhang

et al. 2010

World J Microbiol Biotechnol

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Forty-three yeast isolates derived from various fermented foods, alcoholic beverages and traditional inocula of Western Himalayas were characterized by using traditional and molecular techniques. Traditional characterization identified these isolates as belonging to seven genera and eight species. Twenty-three yeast isolates were identified as Saccharomyces cerevisiae, six as Debaromyces hansenii, five as Issatchenkia orientalis, four as Saccharomyces fermentati, two as Schizosaccharomyces pombe and one each as Endomyces fibuliger, Brettanomyces bruxellensis and Candida tropicalis. The molecular characterization using four marker systems i.e. universal rice primers (URP), randomly amplified polymorphic DNA (RAPD), inter simple sequence repeat (ISSR) and delta typing was carried out, which revealed strainal level differences along with geographical origin clustering of various yeast isolates which otherwise could not be revealed through conventional characterization. URP markers were found to be best for revealing the genetic polymorphism hidden among forty-three yeast isolates followed by delta typing, RAPD and ISSR. In the above study, URP 6R and URP 9F were found to be species specific thereby producing specific banding pattern for a specific species.

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Section: Genetic Variability Revealed By Combined Analysis For Differsupporting

confidence: 75%

Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas

Pathania

Kanwar

Jhang

et al. 2010

World J Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…RAPD analysis. Random amplified polymorphic DNA (RAPD) analysis was carried out by using the R3 primer (5=-ATG CAG CCA C-3=), as described previously (29,37), using the following PCR protocol: 4 min at 94°C, 35 cycles of 25 s at 94°C, 30 s at 42°C, and 1.30 min at 72°C, followed by a final cycle of 5 min at 72°C and subsequent cooling to RT (see Fig. S1).…”

Section: Figmentioning

confidence: 99%

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

119

163

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Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. With an annual production exceeding 1.97 billion hectoliters a year, beer is the most-produced fermented beverage in the world (1). The vast majority of currently produced beer is classified as either ale or lager beer, each type being produced by a unique fermentation process (2). Specifically, ale beer production uses the common brewer's yeast Saccharomyces cerevisiae and relatively high fermentation temperatures (typically 18 to 25°C) (2-5).In contrast, lager beer (with Pilsner beer as the most popular and commonly known type of lager beer) is fermented at lower temperatures (5 to 15°C), followed by a period of cold storage (lagering), which is a traditional practice vital for the beer's characteristically clean flavor and aroma. Lagers are not fermented by S. cerevisiae but by the closely related species Saccharomyces pastorianus (formerly known as Saccharomyces carlsbergensis), which combines the desirable fermentation characteristics of S. cerevisiae with the cold tolerance of its other parent, S. eubayanus (6). Lager beer currently accounts for more than 90% of the global beer market but has a much more recent origin than ales. The lager beer production process was developed in the 16th century in Bavaria (Germany), where brewing was only allowed during wintertime to minimize the microbial spoilage of beer. Later, in the 19th century, the advent of refrigeration enabled lager brewing throughout the whole year (2, 3, 7).Several recent studies have focused on analyzi...

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“…For the interdelta analysis, primers delta12 (5=-TCAACA ATGGAATCCCAAC-3=) and delta21 (5=-CATCTTAACACCGTATATG A-3=) and the temperature profile described in Legras and Karst (14) were used. For RAPD-R3, primer R3 (5=-ATGCAGCCAC-3=) was used, with the temperature profile described in Corte et al (15). The PCR products were visualized using QIAxcel Advanced Systems (Qiagen, Venlo, Netherlands).…”

mentioning

confidence: 99%

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

Steensels

Meersman

Snoek

et al. 2014

Appl Environ Microbiol

117

130

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The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 different Saccharomyces cerevisiae, Saccharomyces paradoxus, and Saccharomyces pastorianus yeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use. During industrial fermentations, yeasts convert simple carbohydrates into ethanol and CO 2 . However, in addition to these primary metabolites, they also produce smaller quantities of several other metabolites that have a marked effect on the product's sensory quality. These secondary metabolites include higher alcohols, aldehydes, sulfur-containing compounds, esters, phenols, carbonyl compounds, and organic acids, all of which contribute to the product aroma. Volatile acetate esters, such as isoamyl acetate (IA) and ethyl acetate (EA), are considered one of the most important groups of aroma-active yeast metabolites.

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Use of RAPD and killer toxin sensitivity in Saccharomyces cerevisiae strain typing

Cited by 19 publications

References 27 publications

Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas

Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

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