The Genetic Architecture of Low-temperature Adaptation in the Wine Yeast Saccharomyces Cerevisiae

Overview

Journal BMC Genomics

Publisher Biomed Central

Specialty Genetics

Date 2017 Feb 16

PMID 28196526

Citations 24

Authors

Estefani Garcia-Rios

Miguel Morard

Leopold Parts

Gianni Liti

Jose M Guillamon

Affiliations

Soon will be listed here.

Abstract

Background: Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating response to cold in Saccharomyces cerevisiae is, therefore, of paramount importance to select or genetically improve new wine strains. As most enological traits of industrial importance in yeasts, adaptation to low temperature is a polygenic trait regulated by many interacting loci.

Results: In order to unravel the genetic determinants of low-temperature fermentation, we mapped quantitative trait loci (QTLs) by bulk segregant analyses in the F13 offspring of two Saccharomyces cerevisiae industrial strains with divergent performance at low temperature. We detected four genomic regions involved in the adaptation at low temperature, three of them located in the subtelomeric regions (chromosomes XIII, XV and XVI) and one in the chromosome XIV. The QTL analysis revealed that subtelomeric regions play a key role in defining individual variation, which emphasizes the importance of these regions' adaptive nature.

Conclusions: The reciprocal hemizygosity analysis (RHA), run to validate the genes involved in low-temperature fermentation, showed that genetic variation in mitochondrial proteins, maintenance of correct asymmetry and distribution of phospholipid in the plasma membrane are key determinants of low-temperature adaptation.

Citing Articles

Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.

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Investigation of cold-resistance mechanisms in cryophylactic yeast based on comparative transcriptome analysis.

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Garcia-Rios E, Pardo J, Su Y, Guillamon J Foods. 2024; 13(16).

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Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation.

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