Experimental evolution and hybridization enhance the fermentative capacity of wild Saccharomyces eubayanus strains.

IF 2.4 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Franco Vega-Macaya, Pablo Villarreal, Tomas A Peña, Valentina Abarca, Agustín A Cofré, Christian I Oporto, Wladimir Mardones, Roberto F Nespolo, Francisco A Cubillos
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Abstract

Lager beer is traditionally fermented using Saccharomyces pastorianus. However, the limited availability of lager yeast strains restricts the potential range of beer profiles. Recently, Saccharomyces eubayanus strains showed the potential to impart novel aromas to beer, with slower fermentation rates than commercial strains. Here, we applied experimental evolution to nine S. eubayanus strains using three different selective conditions to generate improved strains to fermentative environments. We observed environment-dependent fitness changes across strains, with ethanol-enriched media resulting in the greatest fitness improvement. We identified subtelomeric genomic changes in a deficient fermentative strain underlying the greatest fitness improvement. Gene expression analysis and genome sequencing identified genes associated with oxidative stress, amino acid metabolism, sterol biosynthesis, and vacuole morphology underlying differences between evolved and the ancestral strain, revealing the cellular processes underlying fermentation improvement. A hybridization strategy between two evolved strains allowed us to expand the phenotypic space of the F2 segregants, obtaining strains with a 13.7% greater fermentative capacity relative to the best evolved parental strains. Our study highlights the potential of integrating experimental evolution and hybridization to enhance the fermentation capacity of wild yeast strains, offering strengthened solutions for industrial applications and highlighting the potential of Patagonian S. eubayanus in brewing.

实验进化和杂交提高真芽酵母菌野生菌株的发酵能力。
传统上,窖藏啤酒是用酵母发酵的。然而,有限的啤酒酵母菌株的可用性限制了啤酒的潜在范围。最近,真巴酵母菌菌株显示出给啤酒带来新香气的潜力,其发酵速度比商业菌株慢。本研究利用3种不同的选择条件,对9株真bayanus菌株进行了实验进化,以产生适合发酵环境的改良菌株。我们观察到不同菌株的环境依赖性适应度变化,其中富含乙醇的培养基导致适应度改善最大。我们确定了亚端粒基因组的变化,在一个缺陷的发酵菌株下最大的适应性改善。基因表达分析和基因组测序鉴定了与氧化应激、氨基酸代谢、甾醇生物合成和液泡形态相关的基因,揭示了进化菌株与祖先菌株之间差异的细胞过程。两种进化菌株之间的杂交策略使我们能够扩大F2分离株的表型空间,获得的菌株与最佳进化亲本菌株相比发酵能力提高13.7%。我们的研究强调了将实验进化和杂交结合起来提高野生酵母菌的发酵能力的潜力,为工业应用提供了强化的解决方案,并突出了巴塔哥尼亚酵母在酿造中的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
FEMS yeast research
FEMS yeast research 生物-生物工程与应用微生物
CiteScore
5.70
自引率
6.20%
发文量
54
审稿时长
1 months
期刊介绍: FEMS Yeast Research offers efficient publication of high-quality original Research Articles, Mini-reviews, Letters to the Editor, Perspectives and Commentaries that express current opinions. The journal will select for publication only those manuscripts deemed to be of major relevance to the field and generally will not consider articles that are largely descriptive without insights on underlying mechanism or biology. Submissions on any yeast species are welcome provided they report results within the scope outlined below and are of significance to the yeast field.
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