Articles producció científica> Bioquímica i Biotecnologia

Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae

  • Dades identificatives

    Identificador: PC:2588
    Autors:
    Mas, A.Martí-Raga, M.Peltier, E.Beltran, G.Marullo, P.
    Resum:
    Hybridization is known to improve complex traits due to heterosis and phenotypic robustness. However, these phenomena have been rarely explained at the molecular level. Here, the genetic determinism of Saccharomyces cerevisiae fermentation performance was investigated using a QTL mapping approach on an F1-progeny population. Three main QTL were detected, with positive alleles coming from both parental strains. The heterosis effect found in the hybrid was partially explained by three loci showing pseudooverdominance and dominance effects. The molecular dissection of those QTL revealed that the adaptation to second fermentation is related to pH, lipid, or osmotic regulation. Our results suggest that the stressful conditions of second fermentation have driven the selection of rare genetic variants adapted to maintain yeast cell homeostasis and, in particular, to low pH conditions.
  • Altres:

    Autor segons l'article: Mas, A.; Martí-Raga, M.; Peltier, E.; Beltran, G.; Marullo, P.
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: MAS BARON, ALBERTO; Martí-Raga, M.; Peltier, E.; BELTRAN CASELLAS, GEMMA; Marullo, P.
    Paraules clau: Heterosis Saccharomyces cerevisiae
    Resum: Hybridization is known to improve complex traits due to heterosis and phenotypic robustness. However, these phenomena have been rarely explained at the molecular level. Here, the genetic determinism of Saccharomyces cerevisiae fermentation performance was investigated using a QTL mapping approach on an F1-progeny population. Three main QTL were detected, with positive alleles coming from both parental strains. The heterosis effect found in the hybrid was partially explained by three loci showing pseudooverdominance and dominance effects. The molecular dissection of those QTL revealed that the adaptation to second fermentation is related to pH, lipid, or osmotic regulation. Our results suggest that the stressful conditions of second fermentation have driven the selection of rare genetic variants adapted to maintain yeast cell homeostasis and, in particular, to low pH conditions.
    Grup de recerca: Biotecnologia Enològica
    Àrees temàtiques: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2160-1836
    Identificador de l'autor: n/a; n/a; n/a; 0000-0002-7071-205X; n/a
    Data d'alta del registre: 2017-03-06
    Pàgina final: 412
    Volum de revista: 7
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: http://www.g3journal.org/content/7/2/399
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: https://doi.org/10.1534/g3.116.037283
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2017
    Pàgina inicial: 399
    Tipus de publicació: Article Artículo Article
  • Paraules clau:

    Vins escumosos
    Saccharomyces cerevisiae
    Fermentació
    Heterosis
    Saccharomyces cerevisiae
    Bioquímica i biotecnologia
    Bioquímica y tecnología
    Biochemistry and technology
    2160-1836
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