Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

Pataro, Carla; Guerra, Juliana Becattini; Petrillo-Peixoto, M.L.; Mendonça-Hagler, Lêda C.; Linardi, Valter R.; Rosa, Carlos A.

doi:10.1046/j.1365-2672.2000.01092.x

Cited by 87 publications

(98 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Most of strains isolated from artisan fermentative processes, including S. cerevisiae, are physiologically adapted to extremely conditions as growth at 37 o C, at 500 g/L glucose and 80 ml/l ethanol Pataro et al, 2000). Using strains that are not adapted to stress conditions could be a mistake that could compromise an entire fermentative process.…”

Section: Resultsmentioning

confidence: 99%

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Guimaraes¹,

Moriel²,

Machado³

et al. 2006

Rev. Bras. Cienc. Farm.

View full text Add to dashboard Cite

Despite the availability of several Saccharomyces cerevisiae commercial strains intended for wine production, strains isolated from winery regions are usually more adapted to their own climatic conditions, grapes and also partially responsible for particular characteristics that frequently identify specific wines and regions. Thus the microbiota of an important winery region (Colombo) was studied in order to isolate and characterize S. cerevisiae strains that could be used on wine production. From 61 yeasts isolated, 14 were identified as S. cerevisiae. Some of them showed fermentative characteristics even better than commercial strains indicating that they could be applied on wine production in order to increase the quality and assure the particular wine characteristics of that region.

show abstract

Section: Resultsmentioning

confidence: 99%

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Guimaraes¹,

Moriel²,

Machado³

et al. 2006

Rev. Bras. Cienc. Farm.

View full text Add to dashboard Cite

show abstract

“…Candida species frequently co-occur in natural and controlled fermentation environments (34,35), providing a feasible ecological route via which the HGT event could have occurred. In C. albicans, expression of GAL1, GAL7, and GAL10 is likely regulated by Cph1p and Mig1p (28,36,37).…”

Section: Gal Gene Cluster In Schizosaccharomyces Originated By Hgt Frommentioning

confidence: 99%

Multiple GAL pathway gene clusters evolved independently and by different mechanisms in fungi

Slot

Rokas

2010

Proc. Natl. Acad. Sci. U.S.A.

144

154

View full text Add to dashboard Cite

A notable characteristic of fungal genomes is that genes involved in successive steps of a metabolic pathway are often physically linked or clustered. To investigate how such clusters of functionally related genes are assembled and maintained, we examined the evolution of gene sequences and order in the galactose utilization (GAL) pathway in whole-genome data from 80 diverse fungi. We found that GAL gene clusters originated independently and by different mechanisms in three unrelated yeast lineages. Specifically, the GAL cluster found in Saccharomyces and Candida yeasts originated through the relocation of native unclustered genes, whereas the GAL cluster of Schizosaccharomyces yeasts was acquired through horizontal gene transfer from a Candida yeast. In contrast, the GAL cluster of Cryptococcus yeasts was assembled independently from the Saccharomyces/Candida and Schizosaccharomyces GAL clusters and coexists in the Cryptococcus genome with unclustered GAL paralogs. These independently evolved GAL clusters represent a striking example of analogy at the genomic level. We also found that species with GAL clusters exhibited significantly higher rates of GAL pathway loss than species with unclustered GAL genes. These results suggest that clustering of metabolic genes might facilitate fungal adaptation to changing environments both through the acquisition and loss of metabolic capacities. F ungal genes involved in successive steps of a pathway are frequently physically clustered (1-12). Evolutionary analysis of several different fungal gene clusters has shown that they have originated through different mechanisms (13-16). For example, the DAL cluster for allantoin utilization in Saccharomyces cerevisiae and close relatives originated through adaptive gene relocation (13), whereas a nitrate assimilation cluster in Trichoderma originated through horizontal gene transfer (14). However, it is unclear how these mechanisms shape the assembly of gene clusters, or how the evolutionary trajectories differ between species containing clusters and species in which the genes in a pathway are scattered across the genome.To better understand the origins and maintenance of gene clusters over a large evolutionary timescale and a range of ecological conditions, we investigated the evolution of the Leloir galactose utilization (GAL) pathway in fungi. The detailed knowledge on GAL pathway function in S. cerevisiae (15, 16), and the abundance of genomic data from a wide diversity of fungal species (17), make it an excellent model pathway to address these questions. Furthermore, the relative galactose content varies substantially among different plant substrata (from hundreds of mg/g legume seeds and algal mats to less than 1 mg/g in some fruits) (18-21), suggesting that the natural substrates of fungi have likely provided ample opportunity for populations to evolve niche-dependent adaptations for galactose utilization.The protein products of three GAL genes (GAL1, GAL7, and GAL10) are involved in four enzymatic steps (22). In the first s...

show abstract

“…The yeast communities present in such fermentations are in constant succession, and the species present in the fresh sugar cane juice are constantly introduced in the microenvironment of the fermentation. Saccharomyces cerevisiae is the predominant species at the end of starter preparation and during the fermentative cycle (14,18).…”

Section: Introductionmentioning

confidence: 99%

Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça

Pataro¹,

Guerra²,

Gomes³

et al. 2002

Braz. J. Microbiol.

View full text Add to dashboard Cite

Trehalose accumulation, invertase activity and physiological characteristics of 86 yeast isolates from short fermentative cycles during the production of cachaça in three artisanal distilleries of the State of Minas Gerais were studied. Among these isolates, 70% were able to grow at temperatures between 40 and 42ºC. Only Saccharomyces cerevisiae isolates were able to grow over 40ºC. Lower temperatures (<40ºC) favoured the growth of yeasts such as Candida parapsilosis-like, C. maltosa-like, Kloeckera japonica, S. exiguus and C. bombicola-like. The isolates from all three distilleries were ethanol tolerant, produced invertase, and accumulate trehalose in the presence of glucose. The strains isolated from distillery A presented more resistance to ethanol (around 84.2% of the strains were able to grow in the presence of 12% ethanol) when compared to the ones from distilleries C and B (9.5% and no strain, respectively). The strains of S. cerevisiae isolated from the three distilleries presented a higher capacity to produce invertase and accumulate trehalose in the presence of glucose. Based on the results of thermal and ethanol stress experiments, it was possible to identify strong relationship between intracellular trehalose accumulation and cell viability. The increase in cell viability was even more pronounced when the strains were subjected to a pre-treatment at sublethal temperatures.

show abstract

Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

Cited by 87 publications

References 23 publications

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Multiple GAL pathway gene clusters evolved independently and by different mechanisms in fungi

Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça

Contact Info

Product

Resources

About