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Development of Genetic Modification Tools for Hanseniasporauvarum. Int J Mol Sci 2021; 22:ijms22041943. [PMID: 33669299 PMCID: PMC7920042 DOI: 10.3390/ijms22041943] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/08/2021] [Accepted: 02/11/2021] [Indexed: 11/17/2022] Open
Abstract
Apiculate yeasts belonging to the genus Hanseniaspora are commonly isolated from viticultural settings and often dominate the initial stages of grape must fermentations. Although considered spoilage yeasts, they are now increasingly becoming the focus of research, with several whole-genome sequencing studies published in recent years. However, tools for their molecular genetic manipulation are still lacking. Here, we report the development of a tool for the genetic modification of Hanseniaspora uvarum. This was employed for the disruption of the HuATF1 gene, which encodes a putative alcohol acetyltransferase involved in acetate ester formation. We generated a synthetic marker gene consisting of the HuTEF1 promoter controlling a hygromycin resistance open reading frame (ORF). This new marker gene was used in disruption cassettes containing long-flanking (1000 bp) homology regions to the target locus. By increasing the antibiotic concentration, transformants were obtained in which both alleles of the putative HuATF1 gene were deleted in a diploid H. uvarum strain. Phenotypic characterisation including fermentation in Müller-Thurgau must showed that the null mutant produced significantly less acetate ester, particularly ethyl acetate. This study marks the first steps in the development of gene modification tools and paves the road for functional gene analyses of this yeast.
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Bučková M, Puškárová A, Ženišová K, Kraková L, Piknová Ľ, Kuchta T, Pangallo D. Novel insights into microbial community dynamics during the fermentation of Central European ice wine. Int J Food Microbiol 2018; 266:42-51. [DOI: 10.1016/j.ijfoodmicro.2017.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/06/2017] [Accepted: 11/14/2017] [Indexed: 11/28/2022]
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Albertin W, Setati ME, Miot-Sertier C, Mostert TT, Colonna-Ceccaldi B, Coulon J, Girard P, Moine V, Pillet M, Salin F, Bely M, Divol B, Masneuf-Pomarede I. Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering. Front Microbiol 2016; 6:1569. [PMID: 26834719 PMCID: PMC4718985 DOI: 10.3389/fmicb.2015.01569] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 12/27/2015] [Indexed: 11/16/2022] Open
Abstract
Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of this study was to characterize the genetic and phenotypic variability within the H. uvarum species. One hundred and fifteen strains isolated from winemaking environments in different geographical origins were analyzed using 11 microsatellite markers and a subset of 47 strains were analyzed by AFLP. H. uvarum isolates clustered mainly on the basis of their geographical localization as revealed by microsatellites. In addition, a strong clustering based on year of isolation was evidenced, indicating that the genetic diversity of H. uvarum isolates was related to both spatial and temporal variations. Conversely, clustering analysis based on AFLP data provided a different picture with groups showing no particular characteristics, but provided higher strain discrimination. This result indicated that AFLP approaches are inadequate to establish the genetic relationship between individuals, but allowed good strain discrimination. At the phenotypic level, several extracellular enzymatic activities of enological relevance (pectinase, chitinase, protease, β-glucosidase) were measured but showed low diversity. The impact of environmental factors of enological interest (temperature, anaerobia, and copper addition) on growth was also assessed and showed poor variation. Altogether, this work provided both new analytical tool (microsatellites) and new insights into the genetic and phenotypic diversity of H. uvarum, a yeast species that has previously been identified as a potential candidate for co-inoculation in grape must, but whose intraspecific variability had never been fully assessed.
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Affiliation(s)
- Warren Albertin
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University BordeauxVillenave d'Ornon, France; ENSCBP, Bordeaux INPPessac, France
| | - Mathabatha E Setati
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University Matieland, South Africa
| | - Cécile Miot-Sertier
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University BordeauxVillenave d'Ornon, France; Institut National de la Recherche Agronomique, Institut de la Science de la Vigne et du Vin, USC 1366 Institut National de la Recherche AgronomiqueVillenave d'Ornon, France
| | - Talitha T Mostert
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University Matieland, South Africa
| | | | | | | | | | - Myriam Pillet
- Institut National de la Recherche Agronomique, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique Cestas, France
| | - Franck Salin
- Institut National de la Recherche Agronomique, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique Cestas, France
| | - Marina Bely
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University Bordeaux Villenave d'Ornon, France
| | - Benoit Divol
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University Matieland, South Africa
| | - Isabelle Masneuf-Pomarede
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University BordeauxVillenave d'Ornon, France; Bordeaux Sciences AgroGradignan, France
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Duarte FL, Pimentel NH, Teixeira A, Fonseca A. Saccharomyces bacillaris is not a synonym of Candida stellata: reinstatement as Starmerella bacillaris comb. nov. Antonie van Leeuwenhoek 2012; 102:653-8. [PMID: 22733059 DOI: 10.1007/s10482-012-9762-7] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Accepted: 06/06/2012] [Indexed: 10/28/2022]
Abstract
Torulopsis bacillaris (Kroemer and Krumbholz) Lodder (basionym Saccharomyces bacillaris Kroemer and Krumbholz) was frequently detected in oenological works on yeast ecology conducted in the mid-1950s in different wine regions of the world, before its unification with Torulopsis stellata (Kroemer and Krumbholz) Lodder. Most of the phenotypic characteristics pointed out for T. bacillaris are currently attributed to Candida zemplinina Sipiczki. In the present work isoenzyme profiles and rDNA restriction profiles of the neotype of S. bacillaris from two yeast culture collections (CBS 843 and PYCC 3044) and of the type strain of C. zemplinina (CBS 9494) were determined and similar profiles were detected. Moreover, the sequences of the D1/D2 region of the 26S rRNA gene of the three strains were 100 % identical. Different profiles were observed for the type strain of C. stellata (CBS 157) both for isoenzyme and rDNA restriction analysis and only 91 % similarity was found between the D1/D2 sequence of this strain and that of the neotype of S. bacillaris. In view of the newly obtained data and the fact that all above-mentioned species belong to the Starmerella clade, only distantly related to Candida tropicalis (the type species of the genus), S. bacillaris is hereby reinstated as Starmerella bacillaris comb. nov., with C. zemplinina as an obligate synonym.
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Affiliation(s)
- F L Duarte
- Instituto Nacional de Recursos Biológicos, I.P./INIA-Dois Portos, Quinta da Almoínha, 2565-191, Dois Portos, Portugal.
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Barata A, González S, Malfeito-Ferreira M, Querol A, Loureiro V. Sour rot-damaged grapes are sources of wine spoilage yeasts. FEMS Yeast Res 2008; 8:1008-17. [PMID: 18554306 DOI: 10.1111/j.1567-1364.2008.00399.x] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
Yeast species of sound and sour rot-damaged grapes were analysed during fermentation and grape ripening in the vineyard, using general and selective culture media. During 2003 and 2004 vintages, microvinifications were carried out with sound grapes to which different amounts of grapes with sour rot were added. The wine spoilage species Zygosaccharomyces bailii was only recovered during fermentations with sour rot, reaching 5.00 log CFU mL(-1) (2003) and 2.48 log CFU mL(-1) (2004) at the end of fermentation. The study of yeast populations during the sour rot ripening process (2005 vintage) showed that the veraison-damaged grapes always exhibited higher total yeast counts and a much greater diversity of species. From a total of 22 ascomycetous species, 17 were present only in damaged grapes. The most frequent species were Issatchenkia occidentalis and Zygoascus hellenicus. The spoilage species Z. bailii and Zygosaccharomyces bisporus were consistently isolated exclusively from damaged grapes. This work demonstrates that one of the most dangerous wine spoilage species, Z. bailii, is strongly associated with sour rot grapes and survives during fermentation with Saccharomyces cerevisiae. The use of selective media provides a more accurate characterization of grape contamination species.
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Affiliation(s)
- André Barata
- Laboratório de Microbiologia, Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Technical University of Lisbon, Lisboa, Portugal.
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Barata A, Seborro F, Belloch C, Malfeito-Ferreira M, Loureiro V. Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot. J Appl Microbiol 2008; 104:1182-91. [DOI: 10.1111/j.1365-2672.2007.03631.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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RETRACTION. FEMS Yeast Res 2008; 8:509. [DOI: 10.1111/j.1567-1364.2007.00344.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Csoma H, Sipiczki M. Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res 2008; 8:328-36. [PMID: 18179579 DOI: 10.1111/j.1567-1364.2007.00339.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Yeasts identified as Candida stellata are frequently associated with overripe and botrytized grapes and can survive in the fermenting must until the completion of vinification. The molecular taxonomic examination of 41 strains deposited in six culture collections or described in the literature as C. stellata revealed that most of those isolated from grapes or wines belonged to Candida zemplinina and related species. This confusion around the taxonomic position of the strains may account for the rather controversial descriptions of the oenological properties of C. stellata in the literature. Because the authors did not find it among strains newly isolated from botrytized grapes and wines, it was proposed that it is usually C. zemplinina rather than C. stellata that occurs on grapes and in wine fermentation.
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Affiliation(s)
- Hajnalka Csoma
- Department of Genetics and Applied Microbiology, University of Debrecen, Debrecen, Hungary
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Subden R, Husnik J, van Twest R, van der Merwe G, van Vuuren H. Autochthonous microbial population in a Niagara Peninsula icewine must. Food Res Int 2003. [DOI: 10.1016/s0963-9969(03)00034-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chamberlain G, Husnik J, Subden R. Freeze—desiccation survival in wild yeasts in the bloom of icewine grapes. Food Res Int 1997. [DOI: 10.1016/s0963-9969(97)00070-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Selection of spontaneous strains ofSaccharomyces cerevisiae as starters in their viticultural area. ACTA ACUST UNITED AC 1995. [DOI: 10.1016/s0167-4501(06)80253-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Holloway P, Subden RE. The nucleotide sequence and initial characterization of pyruvate decarboxylase from the yeast Hanseniaspora uvarum. Yeast 1994; 10:1581-9. [PMID: 7725793 DOI: 10.1002/yea.320101207] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
We have isolated a pyruvate decarboxylase (PDC) gene from the yeast Hanseniaspora uvarum using the Saccharomyces cerevisiae PDC1 gene as a probe. The nucleotide sequence of this gene was determined and compared to PDC genes from yeast and other organisms. The H. uvarum PDC gene is more than 70% identical to the S. cerevisiae PDC isozymes and possesses a putative thiamine diphosphate binding site. The PDC enzyme was purified and partially characterized. The H. uvarum PDC was very similar to other known PDCs; the Km for pyruvate was 0.75 mM, and the enzyme is a homotetramer with subunits of M(r) = 57,000.
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Affiliation(s)
- P Holloway
- Department of Microbiology, University of Guelph, Ontario, Canada
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Holloway P, van Twest R, Subden R, Lachance MA. A strain of Candida stellata of special interest to oenologists. Food Res Int 1992. [DOI: 10.1016/0963-9969(92)90157-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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