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吉尼斯固形酵母的起源吉尼斯固形酵母的起源

Daniel W M Kerruish¹, Paul Cormican², Elaine M Kenny²

¹Diageo Ireland, St James's Gate, The Liberties, Dublin, Ireland. daniel.kerruish@diageo.com.

Communications biology

|January 12, 2024

概括

吉尼斯硬质酵母,Saccharomyces cerevisiae,有一个独特的遗传血统可追溯到1903年. 全基因组测序揭示了不同的SNP,证实了它与其他历史爱尔兰酵母的独立进化路径.

科学领域:

* 微生物学微生物学
* 基因组学是一个学科.
* 食品科学食品科学

背景情况:

*酒的生产依赖于Saccharomyces cerevisiae发酵的过程.
* 独特的酵母菌株对于不同的酒品牌至关重要.
* 吉尼斯固体酵母的起源可以追溯到1903年,具有历史意义,但未知.

研究的目的:

* 确定吉尼斯造酵母的起源和遗传特征.
* 分析历史上的吉尼斯酵母菌株与其他爱尔兰造酵母菌之间的遗传关系.
* 调查酵母储存对遗传学分析的影响.

主要方法:

*使用Illumina和纳米孔技术进行全基因组测序.
*分析了22个Saccharomyces cerevisiae菌株 (16个吉尼斯,6个历史爱尔兰).
*基于单核酸多态 (SNP) 的分析和对染色体变异的评估.

主要成果:

* 吉尼斯酵母菌株形成了一个与其他历史爱尔兰酵母分开的独特遗传组.
* 在没有显著的染色体放大的情况下识别吉尼斯酵母特定的SNP.
* 酵母储存对遗传遗传重建的影响的证明.

结论:

*目前的吉尼斯酵母与1903年沃特林实验室的吉尼斯酵母有遗传关系.
* 这项研究阐明了吉尼斯造酵母的独特进化历史.
*基因组分析为酵母菌株的保存和造过程中的演变提供了洞察力.

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