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英国雪茄酵母的马赛克基因组

Beatrice Bernardi^1,2, Florian Michling^1,2, Jürgen Fröhlich³

¹Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.

International journal of molecular sciences

|July 14, 2023

概括

英国酵母 (E1) 的基因组分析揭示了与Saccharomyces eubayanus和Torulaspora microellipsoides DNA的混合起源. 这些内进会增强发酵,改善糖的消耗和果的生产.

科学领域:

*酵母基因组学和进化研究
* 发酵科学是发酵的科学.
* 造和酒学 * 造和酒学

背景情况:

* 混合化和内进化显著塑造了用于酒,酒和酒生产的发酵酵母.
*了解酵母化的遗传基础对于优化发酵过程至关重要.

研究的目的:

*对英国果酵母分离物 (E1) 进行比较基因组分析.
* 描述E1的发酵特性,并确定对其性能有贡献的遗传因素.
* 为了研究特定的DNA侵入对酵母新陈代谢和风味特征的影响.

主要方法:

*对E1果酵母菌株进行比较基因组分析.
*DNA测序以识别内进事件和捐赠物种.
*实验室规模发酵试验比较E1与使用葡萄末的葡萄酵母 (EC1118) 的葡萄酵母.

主要成果:

*E1具有Saccharomyces uvarum基因组,其中包括Saccharomyces eubayanus (~102 kb) 和Torulaspora微体 (~66 kb) 的内向变异.
*T. microellipsoides内向性含有寡转运体 (FOT1,FOT2),可以增强的吸收.
*与EC1118.18相比,E1表现出更快的糖消耗,更高的甘油产量,更低的酸,并产生了显著的水果 (乙烯和异乙酸).

结论:

* 涉及S. eubayanus和T. microellipsoides的杂交事件有助于E1酵母的独特特征.
* 鉴定到的内进作用赋予了有益的发酵特征,包括改善营养物质利用率和理想的风味化合物生产.
*这项研究提供了有关酵母进化和化的见解,有助于开发用于酒和其他发酵饮料的专门酵母菌株.

关键词:

这是一种Saccharomyces.化化化化发酵发酵发酵发酵混合动力混合动力混合动力混合动力这是下一代测序.挥发性芳香化合物挥发性芳香化合物

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