角念珠菌酵母对发酵食物的不同适应性

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Frédéric Bigey , Xavière Menatong Tene , Marc Wessner , Martine Pradal , Jean-Marc Aury , Corinne Cruaud , Cécile Neuvéglise
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引用次数: 0

摘要

从苹果酒中分离出的一株白色念珠菌(Candida anglica)可在国际酵母菌集中找到。我们在此介绍从法国 PDO 奶酪中分离出的 7 株新菌株。对于其中一株奶酪菌株,我们完成了 13.7 Mb 的高质量基因组组装,其中有 8 条近乎完整的端粒到端粒染色体。我们还对另外两个奶酪菌株和苹果酒菌株的基因组进行了组装和注释,从而得到了一个包含 5966 个编码序列的核心基因组。系统发育分析表明,七个奶酪菌株聚在一起,与苹果酒菌株分开。交配型基因座分析表明,苹果酒菌株存在一个 MATa 基因座,而所有奶酪菌株都存在一个 MATalpha 基因座。在干酪菌株的相同基因组位置存在 LINE 反转座子,并观察到染色体重排导致的两种不同的核型特征。这些发现与干酪菌株的克隆繁殖一致。在应激条件下,奶酪菌株群体内部出现了表型性状差异,而苹果酒菌株在所有测试条件下都具有更强的生长能力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Differential adaptation of the yeast Candida anglica to fermented food

A single strain of Candida anglica, isolated from cider, is available in international yeast collections. We present here seven new strains isolated from French PDO cheeses. For one of the cheese strains, we achieved a high-quality genome assembly of 13.7 Mb with eight near-complete telomere-to-telomere chromosomes. The genomes of two additional cheese strains and of the cider strain were also assembled and annotated, resulting in a core genome of 5966 coding sequences. Phylogenetic analysis showed that the seven cheese strains clustered together, away from the cider strain. Mating-type locus analysis revealed the presence of a MATa locus in the cider strain but a MATalpha locus in all cheese strains. The presence of LINE retrotransposons at identical genome position in the cheese strains, and two different karyotypic profiles resulting from chromosomal rearrangements were observed. Together, these findings are consistent with clonal propagation of the cheese strains. Phenotypic trait variations were observed within the cheese population under stress conditions whereas the cider strain was found to have a much greater capacity for growth in all conditions tested.

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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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