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Cantoral JM, Florido-Barba A, Lopez-Molina MF, Cordero-Bueso G. Adaptación y desarrollo del velo de flor en vinos “sobretablas” de la D.O. Jerez-Xèrés-Sherry fortificados con alcoholes no vínicos. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
The EC 2019/187 shows the rules for the usage of ethyl alcohols to fortify wines. These must be obtained from products derived from agriculture and the use of alcohols of mineral or chemical origin is not authorized. The ethyl alcohols authorized for the fortification in the D.O. Sherry have wine origin. But, there are other alcohols that could be equally productive and at a lower economic cost, such as beet or sugar cane alcohol. The effect that different types of ethyl alcohols may have on the yeasts of flor remains unknown. Our goal was to analyze the effects of other alcohols (beet, sugar cane, etc.) on the development of the veil of flor. In this way, the yeasts that constitute the veil of flor of Fino wines were isolated and identified by microbiological techniques and characterized by molecular tools and by biochemical and microbiological tests such as cellular hydrophobicity, flocculation, acetic acid production, etc. Then, base wines were fortified with different distilled alcohols, such as malt brandy, tequila, among others. Biological aging under the veil of flor was monitored to later determine the volatile fractions. Alcohol from sugar cane could be a promising alternative to fortify Fino wines.
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2
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García-Ríos E, Guillamón JM. Genomic Adaptations of Saccharomyces Genus to Wine Niche. Microorganisms 2022; 10:microorganisms10091811. [PMID: 36144411 PMCID: PMC9500811 DOI: 10.3390/microorganisms10091811] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/05/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from Saccharomyces genus are considered an interesting and highly valuable model to study human-drive domestication processes. The rise of whole-genome sequencing technologies together with new long reads platforms has provided new understanding about the population structure and the evolution of wine yeasts. Population genomics studies have indicated domestication fingerprints in wine yeast, including nucleotide variations, chromosomal rearrangements, horizontal gene transfer or hybridization, among others. These genetic changes contribute to genetically and phenotypically distinct strains. This review will summarize and discuss recent research on evolutionary trajectories of wine yeasts, highlighting the domestication hallmarks identified in this group of yeast.
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Affiliation(s)
- Estéfani García-Ríos
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain
- Department of Science, Universidad Internacional de Valencia-VIU, Pintor Sorolla 21, 46002 Valencia, Spain
- Correspondence:
| | - José Manuel Guillamón
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain
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3
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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.
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4
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Morata A, Arroyo T, Bañuelos MA, Blanco P, Briones A, Cantoral JM, Castrillo D, Cordero-Bueso G, Del Fresno JM, Escott C, Escribano-Viana R, Fernández-González M, Ferrer S, García M, González C, Gutiérrez AR, Loira I, Malfeito-Ferreira M, Martínez A, Pardo I, Ramírez M, Ruiz-Muñoz M, Santamaría P, Suárez-Lepe JA, Vilela A, Capozzi V. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non- Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries. Crit Rev Food Sci Nutr 2022; 63:10899-10927. [PMID: 35687346 DOI: 10.1080/10408398.2022.2083574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas.
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Affiliation(s)
- A Morata
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - T Arroyo
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - M A Bañuelos
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - P Blanco
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - A Briones
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - J M Cantoral
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - D Castrillo
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - G Cordero-Bueso
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - J M Del Fresno
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - C Escott
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - R Escribano-Viana
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - M Fernández-González
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - S Ferrer
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M García
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - C González
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A R Gutiérrez
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - I Loira
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - M Malfeito-Ferreira
- Departamento Recursos Naturais Ambiente e Território (DRAT), Linking Landscape Environment Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomía, Tapada da Ajuda, Lisboa, Portugal
| | - A Martínez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - I Pardo
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M Ramírez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - M Ruiz-Muñoz
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - P Santamaría
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - J A Suárez-Lepe
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A Vilela
- CQ-VR, Chemistry Research Centre, School of Life and Environmental Sciences (ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
| | - V Capozzi
- National Research Council (CNR) of Italy, c/o CS-DAT, Institute of Sciences of Food Production, Foggia, Italy
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5
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Tinsley CR, Jacques N, Lucas M, Grondin C, Legras JL, Casaregola S. Molecular Genetic Analysis with Microsatellite-like Loci Reveals Specific Dairy-Associated and Environmental Populations of the Yeast Geotrichum candidum. Microorganisms 2022; 10:103. [PMID: 35056553 PMCID: PMC8780849 DOI: 10.3390/microorganisms10010103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 02/01/2023] Open
Abstract
Geotrichum candidum is an environmental yeast, also found as part of the cheese surface microbiota, where it is important in the ripening of many traditional cheeses, such as Camembert. We have previously developed a Multi Locus Sequence Typing (MLST) scheme, which differentiated five clades, of which one contained only environmental isolates, two were composed almost entirely of dairy isolates, and two others contained a mixture of dairy, environmental, and miscellaneous food isolates. In order to provide a simple method to uniquely type G. candidum strains, and in addition to permit investigation of the population structure at a fine level, we describe here a molecular analysis using a set of twelve highly discriminating microsatellite-like markers. The present study consolidates the previously suggested division between dairy and environmental strains, and in addition distinguishes a specifically European group of environmental strains. This analysis permitted the discrimination of 72 genotypes from the collection of 80 isolates, while retaining the underlying meaningful phylogenetic relation between groups of strains.
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Affiliation(s)
- Colin R. Tinsley
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; (C.R.T.); (N.J.); (M.L.); (C.G.); (S.C.)
- Unité Microbiologie et Génétique Moléculaire, Department des Sciences de la Vie et Santé, AgroParisTech, 16 Rue Claude Bernard, 75005 Paris, France
| | - Noémie Jacques
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; (C.R.T.); (N.J.); (M.L.); (C.G.); (S.C.)
| | - Marine Lucas
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; (C.R.T.); (N.J.); (M.L.); (C.G.); (S.C.)
| | - Cécile Grondin
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; (C.R.T.); (N.J.); (M.L.); (C.G.); (S.C.)
- SPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, France
| | - Jean-Luc Legras
- SPO, Université de Montpellier, INRAE, Institut Agro, 34000 Montpellier, France
| | - Serge Casaregola
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; (C.R.T.); (N.J.); (M.L.); (C.G.); (S.C.)
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6
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Aydın F, Özer G, Alkan M, Çakır İ. Genetic diversity and population structure of Saccharomyces cerevisiae isolated from Turkish sourdough by iPBS-retrotransposons markers. Arch Microbiol 2022; 204:693. [PMCID: PMC9640837 DOI: 10.1007/s00203-022-03313-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/29/2022] [Indexed: 11/10/2022]
Abstract
Molecular DNA markers are valuable tools for analyzing genetic variation among yeast from different populations to reveal the genetically different autochthonous strains. In this study, we employed inter-primer binding site (iPBS) retrotransposon polymorphism to assess the genetic variation and population structure of 96 Saccharomyces cerevisiae isolates from four different regions in Turkey. The nine selected iPBS primers amplified 102 reproducible and scorable bands, of which 95.10% were polymorphic with an average of 10.78 polymorphic fragments per primer. The average polymorphism information content and the resolving power were 0.26–3.58, respectively. Analysis of molecular variance (AMOVA) revealed significant (P < 0.001) genetic differences within populations (88%) and between populations (12%). The unweighted pair group mean with arithmetic (UPGMA) dendrogram grouped 96 S. cerevisiae strains into two main clusters, where the highest probability of the data elucidating the population structure was obtained at ΔK = 2. There was not an obvious genetic discrimination of the populations according to geographical regions on UPGMA, supported by principal coordinate analysis. However, the individuals of the closer provinces in each population were more likely to group together or closely. The results indicate that iPBS polymorphism is a useful tool to reveal the genetically diverse autochthonous S. cerevisiae strains that may be important for the production of sourdough or baked goods.
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Affiliation(s)
- Furkan Aydın
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100 Aksaray, Turkey
| | - Göksel Özer
- Department of Plant Protection, Faculty of Agriculture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
| | - Mehtap Alkan
- Department of Plant Protection, Faculty of Agriculture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
| | - İbrahim Çakır
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
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7
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Pontes A, Hutzler M, Brito PH, Sampaio JP. Revisiting the Taxonomic Synonyms and Populations of Saccharomyces cerevisiae-Phylogeny, Phenotypes, Ecology and Domestication. Microorganisms 2020; 8:E903. [PMID: 32549402 PMCID: PMC7356373 DOI: 10.3390/microorganisms8060903] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 06/07/2020] [Accepted: 06/09/2020] [Indexed: 12/02/2022] Open
Abstract
Saccharomyces cerevisiae-the most emblematic and industrially relevant yeast-has a long list of taxonomical synonyms. Formerly considered as distinct species, some of the synonyms represent variants with important industrial implications, like Saccharomyces boulardii or Saccharomyces diastaticus, but with an unclear status, especially among the fermentation industry, the biotechnology community and biologists not informed on taxonomic matters. Here, we use genomics to investigate a group of 45 reference strains (type strains) of former Saccharomyces species that are currently regarded as conspecific with S. cerevisiae. We show that these variants are distributed across the phylogenetic spectrum of domesticated lineages of S. cerevisiae, with emphasis on the most relevant technological groups, but absent in wild lineages. We analyzed the phylogeny of a representative and well-balanced dataset of S. cerevisiae genomes that deepened our current ecological and biogeographic assessment of wild populations and allowed the distinction, among wild populations, of those associated with low- or high-sugar natural environments. Some wild lineages from China were merged with wild lineages from other regions in Asia and in the New World, thus giving more resolution to the current model of expansion from Asia to the rest of the world. We reassessed several key domestication markers among the different domesticated populations. In some cases, we could trace their origin to wild reservoirs, while in other cases gene inactivation associated with domestication was also found in wild populations, thus suggesting that natural adaptation to sugar-rich environments predated domestication.
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Affiliation(s)
- Ana Pontes
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.P.); (P.H.B.)
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, TU München, D-85354 Freising, Germany;
| | - Patrícia H. Brito
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.P.); (P.H.B.)
| | - José Paulo Sampaio
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.P.); (P.H.B.)
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8
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Ruiz-Muñoz M, Cordero-Bueso G, Benítez-Trujillo F, Martínez S, Pérez F, Cantoral JM. Rethinking about flor yeast diversity and its dynamic in the "criaderas and soleras" biological aging system. Food Microbiol 2020; 92:103553. [PMID: 32950147 DOI: 10.1016/j.fm.2020.103553] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 04/26/2020] [Accepted: 05/25/2020] [Indexed: 10/24/2022]
Abstract
Fino wine is one of the most important Sherry wines and it is obtained through a complex and dynamic biological aging system. In this study, wine and veil of flor samples from fifty-two barrels with different aging levels and distributed in three different wineries from the Jerez-Xèrés-Sherry winemaking area have been analyzed during two years. Some of the wine compounds most deeply involved in flor yeast metabolism were analyzed to take into account the blending effect of this system. On the other hand, veil of flor was analyzed by molecular methods, finding five different species: S. cerevisiae, W. anomalus, P. membranaefaciens, P. kudriavzevii and P. manshurica, being the first time that the three last species have been reported in this biological aging system. Since S. cerevisiae was the vast majority of the isolates, its intraspecies variability was also analyzed by the simultaneous amplification of three microsatellite loci, obtaining nine different S. cerevisiae genotypes, also differentiated according to their physiological properties. Biodiversity analysis showed there were significant differences between the three wineries in the three aging scales, although the overall diversity was relatively low. Moreover, variations in the relative frequency of the different S. cerevisiae genotypes were found to be seasonal-dependent.
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Affiliation(s)
- Marina Ruiz-Muñoz
- Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain
| | - Gustavo Cordero-Bueso
- Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain.
| | | | | | - Fernando Pérez
- Luis Caballero S.A., El Puerto de Santa María, Cádiz, Spain
| | - Jesús Manuel Cantoral
- Laboratory of Microbiology, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, Spain
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9
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Mardanov AV, Eldarov MA, Beletsky AV, Tanashchuk TN, Kishkovskaya SA, Ravin NV. Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development. Front Microbiol 2020; 11:538. [PMID: 32308650 PMCID: PMC7145950 DOI: 10.3389/fmicb.2020.00538] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 03/12/2020] [Indexed: 01/08/2023] Open
Abstract
Flor strains of Saccharomyces cerevisiae are principal microbial agents responsible for biological wine aging used for production of sherry-like wines. The flor yeast velum formed on the surface of fortified fermented must is a major adaptive and technological characteristic of flor yeasts that helps them to withstanding stressful winemaking conditions and ensures specific biochemical and sensory oxidative alterations typical for sherry wines. We have applied RNAseq technology for transcriptome analysis of an industrial flor yeast strain at different steps of velum development over 71 days under experimental winemaking conditions. Velum growth and maturation was accompanied by accumulation of aldehydes and acetales. We have identified 1490 differentially expressed genes including 816 genes upregulated and 674 downregulated more than 2-fold at mature biofilm stage as compared to the early biofilm. Distinct expression patterns of genes involved in carbon and nitrogen metabolism, respiration, cell cycle, DNA repair, cell adhesion, response to various stresses were observed. Many genes involved in response to different stresses, oxidative carbon metabolism, high affinity transport of sugars, glycerol utilization, sulfur metabolism, protein quality control and recycling, cell wall biogenesis, apoptosis were induced at the mature biofilm stage. Strong upregulation was observed for FLO11 flocculin while expression of other flocculins remained unaltered or moderately downregulated. Downregulated genes included those for proteins involved in glycolysis, transportation of ions, metals, aminoacids, sugars, indicating repression of some major transport and metabolic process at the mature biofilm stage. Presented results are important for in-depth understanding of cell response elicited by velum formation and sherry wine manufacturing conditions, and for the comprehension of relevant regulatory mechanisms. Such knowledge may help to better understand the molecular mechanisms that flor yeasts use to adapt to winemaking environments, establish the functions of previously uncharacterized genes, improve the technology of sherry- wine production, and find target genes for strain improvement.
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Affiliation(s)
- Andrey V Mardanov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Mikhail A Eldarov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Alexey V Beletsky
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Tatiana N Tanashchuk
- Research Institute of Viticulture and Winemaking "Magarach" of the Russian Academy of Sciences, Yalta, Russia
| | - Svetlana A Kishkovskaya
- Research Institute of Viticulture and Winemaking "Magarach" of the Russian Academy of Sciences, Yalta, Russia
| | - Nikolai V Ravin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
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10
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Legras JL, Galeote V, Bigey F, Camarasa C, Marsit S, Nidelet T, Sanchez I, Couloux A, Guy J, Franco-Duarte R, Marcet-Houben M, Gabaldon T, Schuller D, Sampaio JP, Dequin S. Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication. Mol Biol Evol 2019; 35:1712-1727. [PMID: 29746697 PMCID: PMC5995190 DOI: 10.1093/molbev/msy066] [Citation(s) in RCA: 139] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently associated with human activities. Despite recent insights into the phylogeny of this species, much is still unknown about how evolutionary processes related to anthropogenic niches have shaped the genomes and phenotypes of S. cerevisiae. To address this question, we performed population-level sequencing of 82 S. cerevisiae strains from wine, flor, rum, dairy products, bakeries, and the natural environment (oak trees). These genomic data enabled us to delineate specific genetic groups corresponding to the different ecological niches and revealed high genome content variation across the groups. Most of these strains, compared with the reference genome, possessed additional genetic elements acquired by introgression or horizontal transfer, several of which were population-specific. In addition, several genomic regions in each population showed evidence of nonneutral evolution, as shown by high differentiation, or of selective sweeps including genes with key functions in these environments (e.g., amino acid transport for wine yeast). Linking genetics to lifestyle differences and metabolite traits has enabled us to elucidate the genetic basis of several niche-specific population traits, such as growth on galactose for cheese strains. These data indicate that yeast has been subjected to various divergent selective pressures depending on its niche, requiring the development of customized genomes for better survival in these environments. These striking genome dynamics associated with local adaptation and domestication reveal the remarkable plasticity of the S. cerevisiae genome, revealing this species to be an amazing complex of specialized populations.
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Affiliation(s)
- Jean-Luc Legras
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Virginie Galeote
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Frédéric Bigey
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Carole Camarasa
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Souhir Marsit
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | | | - Arnaud Couloux
- Centre National de Séquençage, Institut de Genomique, Genoscope, Evry Cedex, France
| | - Julie Guy
- Centre National de Séquençage, Institut de Genomique, Genoscope, Evry Cedex, France
| | - Ricardo Franco-Duarte
- CBMA, Department of Biology, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - Marina Marcet-Houben
- Centre for Genomic Regulation (CRG), The Barcelona Institute of Science and Technology, Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain
| | - Toni Gabaldon
- Centre for Genomic Regulation (CRG), The Barcelona Institute of Science and Technology, Barcelona, Spain.,Universitat Pompeu Fabra (UPF), Barcelona, Spain.,ICREA, Pg. Lluís Companys 23, Barcelona, Spain
| | - Dorit Schuller
- CBMA, Department of Biology, Universidade do Minho, Campus de Gualtar, Braga, Portugal
| | - José Paulo Sampaio
- UCIBIO-REQUIMTE, Departamento de Ciencias da Vida, Faculdade de Ciencias e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Sylvie Dequin
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
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11
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Eldarov MA, Beletsky AV, Ravin NV, Mardanov AV. Mitochondrial Genomes of Flor Yeast Strains Are Characterized by Low Genetic Variability. RUSS J GENET+ 2019. [DOI: 10.1134/s1022795419050065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Fay JC, Liu P, Ong GT, Dunham MJ, Cromie GA, Jeffery EW, Ludlow CL, Dudley AM. A polyploid admixed origin of beer yeasts derived from European and Asian wine populations. PLoS Biol 2019; 17:e3000147. [PMID: 30835725 PMCID: PMC6400334 DOI: 10.1371/journal.pbio.3000147] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 01/30/2019] [Indexed: 11/18/2022] Open
Abstract
Strains of Saccharomyces cerevisiae used to make beer, bread, and wine are genetically and phenotypically distinct from wild populations associated with trees. The origins of these domesticated populations are not always clear; human-associated migration and admixture with wild populations have had a strong impact on S. cerevisiae population structure. We examined the population genetic history of beer strains and found that ale strains and the S. cerevisiae portion of allotetraploid lager strains were derived from admixture between populations closely related to European grape wine strains and Asian rice wine strains. Similar to both lager and baking strains, ale strains are polyploid, providing them with a passive means of remaining isolated from other populations and providing us with a living relic of their ancestral hybridization. To reconstruct their polyploid origin, we phased the genomes of two ale strains and found ale haplotypes to both be recombinants between European and Asian alleles and to also contain novel alleles derived from extinct or as yet uncharacterized populations. We conclude that modern beer strains are the product of a historical melting pot of fermentation technology.
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Affiliation(s)
- Justin C. Fay
- Department of Biology, University of Rochester, Rochester, New York, United States of America
- Department of Genetics, Washington University, St. Louis, Missouri, United States of America
- * E-mail:
| | - Ping Liu
- Department of Genetics, Washington University, St. Louis, Missouri, United States of America
| | - Giang T. Ong
- Department of Genome Sciences, Seattle, Washington, United States of America
| | - Maitreya J. Dunham
- Department of Genome Sciences, Seattle, Washington, United States of America
| | - Gareth A. Cromie
- Pacific Northwest Research Institute, Seattle, Washington, United States of America
| | - Eric W. Jeffery
- Pacific Northwest Research Institute, Seattle, Washington, United States of America
| | - Catherine L. Ludlow
- Pacific Northwest Research Institute, Seattle, Washington, United States of America
| | - Aimée M. Dudley
- Pacific Northwest Research Institute, Seattle, Washington, United States of America
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13
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El’darov MA, Avdanina DA, Shalamitskii MY, Ivanova EV, Tanashchuk TN, Kishkovskaya SA, Ravin NV, Mardanov AV. Polymorphism of the Iron Homeostasis Genes and Iron Sensitivity in Saccharomyces cerevisiae Flor and Wine Strains. Microbiology (Reading) 2019. [DOI: 10.1134/s0026261719020036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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14
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Kállai Z, Pfliegler WP, Mitercsák J, Szendei G, Sipiczki M. Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Morard M, Macías LG, Adam AC, Lairón-Peris M, Pérez-Torrado R, Toft C, Barrio E. Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae. Front Genet 2019; 10:82. [PMID: 30809248 PMCID: PMC6379819 DOI: 10.3389/fgene.2019.00082] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 01/28/2019] [Indexed: 12/31/2022] Open
Abstract
Response to environmental stresses is a key factor for microbial organism growth. One of the major stresses for yeasts in fermentative environments is ethanol. Saccharomyces cerevisiae is the most tolerant species in its genus, but intraspecific ethanol-tolerance variation exists. Although, much effort has been done in the last years to discover evolutionary paths to improve ethanol tolerance, this phenotype is still hardly understood. Here, we selected five strains with different ethanol tolerances, and used comparative genomics to determine the main factors that can explain these phenotypic differences. Surprisingly, the main genomic feature, shared only by the highest ethanol-tolerant strains, was a polysomic chromosome III. Transcriptomic data point out that chromosome III is important for the ethanol stress response, and this aneuploidy can be an advantage to respond rapidly to ethanol stress. We found that chromosome III copy numbers also explain differences in other strains. We show that removing the extra chromosome III copy in an ethanol-tolerant strain, returning to euploidy, strongly compromises its tolerance. Chromosome III aneuploidy appears frequently in ethanol-tolerance evolution experiments, and here, we show that aneuploidy is also used by natural strains to enhance their ethanol tolerance.
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Affiliation(s)
- Miguel Morard
- Departament de Genètica, Universitat de València, Valencia, Spain.,Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Laura G Macías
- Departament de Genètica, Universitat de València, Valencia, Spain.,Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Ana C Adam
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - María Lairón-Peris
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Roberto Pérez-Torrado
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Christina Toft
- Departament de Genètica, Universitat de València, Valencia, Spain.,Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Eladio Barrio
- Departament de Genètica, Universitat de València, Valencia, Spain.,Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
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16
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David-Vaizant V, Alexandre H. Flor Yeast Diversity and Dynamics in Biologically Aged Wines. Front Microbiol 2018; 9:2235. [PMID: 30319565 PMCID: PMC6167421 DOI: 10.3389/fmicb.2018.02235] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Accepted: 09/03/2018] [Indexed: 11/29/2022] Open
Abstract
Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species. Our results highlight that different strains of Saccharomyces are present in these velums. Unexpectedly, in the same velum, flor yeast strain succession occurred during aging, supporting the assumption that environmental changes are responsible for these shifts. Despite numerous sample wine analyses, very few flor yeasts could be isolated from wine following alcoholic fermentation, suggesting that flor yeast development results from the colonization of yeast present in the aging cellar. We analyzed the FLO11 and ICR1 sequence of different S. cerevisiae strains in order to understand how the same strain of S. cerevisiae could form various types of biofilm. Among the strains analyzed, some were heterozygote at the FLO11 locus, while others presented two different alleles of ICR1 (wild type and a 111 bp deletion). We could not find a strong link between strain genotypes and velum characteristics. The same strain in different wines could form a velum having very different characteristics, highlighting a matrix effect.
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Affiliation(s)
- Vanessa David-Vaizant
- AgroSup Dijon, PAM UMR A 02.102, Université Bourgogne Franche-Comté, Dijon, France.,Equipe VAlMiS, Institut Universitaire de la Vigne et du Vin, Dijon, France
| | - Hervé Alexandre
- AgroSup Dijon, PAM UMR A 02.102, Université Bourgogne Franche-Comté, Dijon, France.,Equipe VAlMiS, Institut Universitaire de la Vigne et du Vin, Dijon, France
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17
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Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from "Vale dos Vinhedos" vineyards reflect agricultural practices and history of this Brazilian wet subtropical area. World J Microbiol Biotechnol 2018; 34:105. [PMID: 29971504 DOI: 10.1007/s11274-018-2490-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Accepted: 06/22/2018] [Indexed: 10/28/2022]
Abstract
Vale dos Vinhedos appellation of origin has a very recent history as industrial wine making region. In this study we investigated the genetic and phenotypic variability of Saccharomyces cerevisiae strains isolated from South-Brazilian vineyards in order to evaluate strain fermentation aptitude and copper and sulphites tolerance. Merlot grape bunches were collected from three vineyards and yeast isolation was performed after single bunch fermentation. High genotypic variability was found and most of the genotypes revealed to be vine-specific. No industrial strain dissemination was present in the sampled vineyards, although it has been wildly reported in traditional winemaking countries. From the phenotypic traits analysis these Brazilian native strains showed good fermentation performances, good tolerance to sulphites and, in particular, a high copper tolerance level. Copper is the most important metal in the formulation of fungicides against downy mildew (Plasmopara viticola), one of the most harmful disease of the vines, and other fungal pests. The high tolerance to copper suggests an environmental adaptation to the strong use of copper-based fungicides, requested by the wet subtropical climate.
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18
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Rating of the industrial application potential of yeast strains by molecular characterization. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3088-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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19
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Eldarov MA, Beletsky AV, Tanashchuk TN, Kishkovskaya SA, Ravin NV, Mardanov AV. Whole-Genome Analysis of Three Yeast Strains Used for Production of Sherry-Like Wines Revealed Genetic Traits Specific to Flor Yeasts. Front Microbiol 2018; 9:965. [PMID: 29867869 PMCID: PMC5962777 DOI: 10.3389/fmicb.2018.00965] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Accepted: 04/25/2018] [Indexed: 12/31/2022] Open
Abstract
Flor yeast strains represent a specialized group of Saccharomyces cerevisiae yeasts used for biological wine aging. We have sequenced the genomes of three flor strains originated from different geographic regions and used for production of sherry-like wines in Russia. According to the obtained phylogeny of 118 yeast strains, flor strains form very tight cluster adjacent to the main wine clade. SNP analysis versus available genomes of wine and flor strains revealed 2,270 genetic variants in 1,337 loci specific to flor strains. Gene ontology analysis in combination with gene content evaluation revealed a complex landscape of possibly adaptive genetic changes in flor yeast, related to genes associated with cell morphology, mitotic cell cycle, ion homeostasis, DNA repair, carbohydrate metabolism, lipid metabolism, and cell wall biogenesis. Pangenomic analysis discovered the presence of several well-known "non-reference" loci of potential industrial importance. Events of gene loss included deletions of asparaginase genes, maltose utilization locus, and FRE-FIT locus involved in iron transport. The latter in combination with a flor-yeast-specific mutation in the Aft1 transcription factor gene is likely to be responsible for the discovered phenotype of increased iron sensitivity and improved iron uptake of analyzed strains. Expansion of the coding region of the FLO11 flocullin gene and alteration of the balance between members of the FLO gene family are likely to positively affect the well-known propensity of flor strains for velum formation. Our study provides new insights in the nature of genetic variation in flor yeast strains and demonstrates that different adaptive properties of flor yeast strains could have evolved through different mechanisms of genetic variation.
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Affiliation(s)
- Mikhail A. Eldarov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Alexey V. Beletsky
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Tatiana N. Tanashchuk
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, Yalta, Russia
| | - Svetlana A. Kishkovskaya
- All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the Russian Academy of Sciences, Yalta, Russia
| | - Nikolai V. Ravin
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Andrey V. Mardanov
- Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
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20
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Schlafer S, Kamp A, Garcia JE. A confocal microscopy based method to monitor extracellular pH in fungal biofilms. FEMS Yeast Res 2018; 18:4978430. [DOI: 10.1093/femsyr/foy049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 04/17/2018] [Indexed: 12/15/2022] Open
Affiliation(s)
- Sebastian Schlafer
- Department of Dentistry and Oral Health, Aarhus University, Vennelyst Boulevard 9, 8000 Aarhus, Denmark
- Section for Microbiology, Department of Bioscience, Aarhus University, Ny Munkegade 116, 8000 Aarhus, Denmark
| | - Anja Kamp
- AIAS, Aarhus Institute of Advanced Studies, Aarhus University, Høegh-Guldbergs Gade 6B, 8000 Aarhus, Denmark
| | - Javier E Garcia
- Department of Dentistry and Oral Health, Aarhus University, Vennelyst Boulevard 9, 8000 Aarhus, Denmark
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21
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Abstract
The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v), known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts’ genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.
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22
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Tavakoli HR, Jonaidi Jafari N, Hamedi H. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. J Texture Stud 2017; 48:124-130. [PMID: 28370115 DOI: 10.1111/jtxs.12223] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/28/2016] [Accepted: 08/08/2016] [Indexed: 12/21/2022]
Abstract
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. PRACTICAL APPLICATIONS Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Hassan Hamedi
- Department of Food Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
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23
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Coi AL, Bigey F, Mallet S, Marsit S, Zara G, Gladieux P, Galeote V, Budroni M, Dequin S, Legras JL. Genomic signatures of adaptation to wine biological ageing conditions in biofilm-forming flor yeasts. Mol Ecol 2017; 26:2150-2166. [PMID: 28192619 DOI: 10.1111/mec.14053] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Accepted: 01/31/2017] [Indexed: 12/16/2022]
Abstract
The molecular and evolutionary processes underlying fungal domestication remain largely unknown despite the importance of fungi to bioindustry and for comparative adaptation genomics in eukaryotes. Wine fermentation and biological ageing are performed by strains of S. cerevisiae with, respectively, pelagic fermentative growth on glucose and biofilm aerobic growth utilizing ethanol. Here, we use environmental samples of wine and flor yeasts to investigate the genomic basis of yeast adaptation to contrasted anthropogenic environments. Phylogenetic inference and population structure analysis based on single nucleotide polymorphisms revealed a group of flor yeasts separated from wine yeasts. A combination of methods revealed several highly differentiated regions between wine and flor yeasts, and analyses using codon-substitution models for detecting molecular adaptation identified sites under positive selection in the high-affinity transporter gene ZRT1. The cross-population composite likelihood ratio revealed selective sweeps at three regions, including in the hexose transporter gene HXT7, the yapsin gene YPS6 and the membrane protein coding gene MTS27. Our analyses also revealed that the biological ageing environment has led to the accumulation of numerous mutations in proteins from several networks, including Flo11 regulation and divalent metal transport. Together, our findings suggest that the tuning of FLO11 expression and zinc transport networks are a distinctive feature of the genetic changes underlying the domestication of flor yeasts. Our study highlights the multiplicity of genomic changes underlying yeast adaptation to man-made habitats and reveals that flor/wine yeast lineage can serve as a useful model for studying the genomics of adaptive divergence.
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Affiliation(s)
- A L Coi
- Dipartimento di Agraria, Università di Sassari, 07100, Sassari, Italy
| | - F Bigey
- SPO, INRA, SupAgro, Université de Montpellier, 34060, Montpellier, France
| | - S Mallet
- SPO, INRA, SupAgro, Université de Montpellier, 34060, Montpellier, France
| | - S Marsit
- SPO, INRA, SupAgro, Université de Montpellier, 34060, Montpellier, France
| | - G Zara
- Dipartimento di Agraria, Università di Sassari, 07100, Sassari, Italy
| | - P Gladieux
- INRA, UMR BGPI, 34398, Montpellier, France
| | - V Galeote
- SPO, INRA, SupAgro, Université de Montpellier, 34060, Montpellier, France
| | - M Budroni
- Dipartimento di Agraria, Università di Sassari, 07100, Sassari, Italy
| | - S Dequin
- SPO, INRA, SupAgro, Université de Montpellier, 34060, Montpellier, France
| | - J L Legras
- SPO, INRA, SupAgro, Université de Montpellier, 34060, Montpellier, France
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24
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Eldarov MA, Kishkovskaia SA, Tanaschuk TN, Mardanov AV. Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains. BIOCHEMISTRY (MOSCOW) 2017; 81:1650-1668. [DOI: 10.1134/s0006297916130046] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Marin-Menguiano M, Romero-Sanchez S, Barrales RR, Ibeas JI. Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region. Int J Food Microbiol 2016; 244:67-73. [PMID: 28068590 DOI: 10.1016/j.ijfoodmicro.2016.12.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 12/23/2016] [Accepted: 12/26/2016] [Indexed: 10/20/2022]
Abstract
Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly studied. In this work, we analyse the flor yeast population in five different wineries from the Montilla-Moriles D.O. (Denominación de Origen) in southern Spain. Yeasts present in wines of different ages were identified using two different culture-dependent molecular techniques. From 2000 individual yeast isolates, five different strains were identified with one of them dominating in four out of the five wineries analysed, and representing 76% of all the yeast isolates collected. Surprisingly, this strain is similar to the predominant strain isolated twenty years ago in Jerez D.O. wines, suggesting that this yeast is particularly able to adapt to such a stressful environment. Fino wine produced with pure cultures of three of the isolated strains resulted in different levels of acetaldehyde. Because acetaldehyde levels are a distinctive characteristic of fino wines and an indicator of fino aging, the use of molecular techniques for yeast identification and management of yeast populations may be of interest for fino wine producers looking to control one of the main features of this wine.
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Affiliation(s)
- Miriam Marin-Menguiano
- Centro Andaluz de Biología del Desarrollo, Universidad Pablo de Olavide, de Sevilla-CSIC-Junta de Andalucía, Sevilla, Spain
| | - Sandra Romero-Sanchez
- Centro Andaluz de Biología del Desarrollo, Universidad Pablo de Olavide, de Sevilla-CSIC-Junta de Andalucía, Sevilla, Spain
| | - Ramón R Barrales
- Centro Andaluz de Biología del Desarrollo, Universidad Pablo de Olavide, de Sevilla-CSIC-Junta de Andalucía, Sevilla, Spain
| | - Jose I Ibeas
- Centro Andaluz de Biología del Desarrollo, Universidad Pablo de Olavide, de Sevilla-CSIC-Junta de Andalucía, Sevilla, Spain.
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26
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Nakagawa Y, Arai Y, Toda Y, Yamamura H, Okuda T, Hayakawa M, Iimura Y. Glucose repression of FLO11 gene expression regulates pellicle formation by a wild pellicle-forming yeast strain isolated from contaminated wine. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2016.1246203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Affiliation(s)
- Youji Nakagawa
- Division of Life and Agricultural Sciences, Faculty of Life and Environmental Sciences, Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Japan
| | - Yukari Arai
- Division of Biotechnology, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, Kofu, Japan
| | - Yasuhiro Toda
- Department of Biotechnology, Faculty of Engineering, University of Yamanashi, Kofu, Japan
| | - Hideki Yamamura
- Division of Life and Agricultural Sciences, Faculty of Life and Environmental Sciences, Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Japan
| | - Tohru Okuda
- The Institute of Enology and Viticulture, University of Yamanashi, Kofu, Japan
| | - Masayuki Hayakawa
- Division of Life and Agricultural Sciences, Faculty of Life and Environmental Sciences, Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Japan
| | - Yuzuru Iimura
- Division of Biotechnology, Interdisciplinary Graduate School of Medicine and Engineering, University of Yamanashi, Kofu, Japan
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27
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Coi AL, Legras JL, Zara G, Dequin S, Budroni M. A set of haploid strains available for genetic studies ofSaccharomyces cerevisiaeflor yeasts. FEMS Yeast Res 2016; 16:fow066. [DOI: 10.1093/femsyr/fow066] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/08/2016] [Indexed: 12/20/2022] Open
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28
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Legras JL, Moreno-Garcia J, Zara S, Zara G, Garcia-Martinez T, Mauricio JC, Mannazzu I, Coi AL, Bou Zeidan M, Dequin S, Moreno J, Budroni M. Flor Yeast: New Perspectives Beyond Wine Aging. Front Microbiol 2016; 7:503. [PMID: 27148192 PMCID: PMC4830823 DOI: 10.3389/fmicb.2016.00503] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Accepted: 03/29/2016] [Indexed: 11/24/2022] Open
Abstract
The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed.
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Affiliation(s)
- Jean-Luc Legras
- SPO, Institut National de la Recherche Agronomique - SupAgro, Université de Montpellier Montpellier, France
| | - Jaime Moreno-Garcia
- Department of Microbiology, Agrifood Campus of International Excellence ceiA3, University of Cordoba Cordoba, Spain
| | - Severino Zara
- Department of Agricultural Sciences, University of Sassari Sassari, Italy
| | - Giacomo Zara
- Department of Agricultural Sciences, University of Sassari Sassari, Italy
| | - Teresa Garcia-Martinez
- Department of Microbiology, Agrifood Campus of International Excellence ceiA3, University of Cordoba Cordoba, Spain
| | - Juan C Mauricio
- Department of Microbiology, Agrifood Campus of International Excellence ceiA3, University of Cordoba Cordoba, Spain
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari Sassari, Italy
| | - Anna L Coi
- Department of Agricultural Sciences, University of Sassari Sassari, Italy
| | - Marc Bou Zeidan
- Department of Agri-Food Sciences, Holy Spirit University of Kaslik Jounieh, Lebanon
| | - Sylvie Dequin
- SPO, Institut National de la Recherche Agronomique - SupAgro, Université de Montpellier Montpellier, France
| | - Juan Moreno
- Department of Agricultural Chemistry, Agrifood Campus of International Excellence ceiA3, University of Cordoba Cordoba, Spain
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari Sassari, Italy
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Abstract
Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation, have been exposed to stressful conditions for millennia, potentially resulting in adaptive differentiation. As a result, wine yeasts have recently attracted considerable interest for studying the evolutionary effects of domestication. The widespread use of whole-genome sequencing during the last decade has provided new insights into the biodiversity, population structure, phylogeography and evolutionary history of wine yeasts. Comparisons between S. cerevisiae isolates from various origins have indicated that a variety of mechanisms, including heterozygosity, nucleotide and structural variations, introgressions, horizontal gene transfer and hybridization, contribute to the genetic and phenotypic diversity of S. cerevisiae. This review will summarize the current knowledge on the diversity and evolutionary history of wine yeasts, focusing on the domestication fingerprints identified in these strains. This review summarizes current knowledge and recent advances on the diversity and evolutionary history of Saccharomyces cerevisiae wine yeasts, focusing on the domestication fingerprints identified in these strains.
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Affiliation(s)
- Souhir Marsit
- INRA, UMR1083, SPO, F-34060 Montpellier, France Montpellier SupAgro, UMR1083, SPO, F-34060 Montpellier, France Montpellier University, UMR1083, SPO, F-34060 Montpellier, France
| | - Sylvie Dequin
- INRA, UMR1083, SPO, F-34060 Montpellier, France Montpellier SupAgro, UMR1083, SPO, F-34060 Montpellier, France Montpellier University, UMR1083, SPO, F-34060 Montpellier, France
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