Articles producció científica> Bioquímica i Biotecnologia

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

  • Identification data

    Identifier: PC:2588
    Authors:
    Mas, A.Martí-Raga, M.Peltier, E.Beltran, G.Marullo, P.
    Abstract:
    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.
  • Others:

    Author, as appears in the article.: Mas, A.; Martí-Raga, M.; Peltier, E.; Beltran, G.; Marullo, P.
    Department: Bioquímica i Biotecnologia
    URV's Author/s: MAS BARON, ALBERTO; Martí-Raga, M.; Peltier, E.; BELTRAN CASELLAS, GEMMA; Marullo, P.
    Keywords: Heterosis Saccharomyces cerevisiae
    Abstract: 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.
    Research group: Biotecnologia Enològica
    Thematic Areas: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2160-1836
    Author identifier: n/a; n/a; n/a; 0000-0002-7071-205X; n/a
    Record's date: 2017-03-06
    Last page: 412
    Journal volume: 7
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: http://www.g3journal.org/content/7/2/399
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: https://doi.org/10.1534/g3.116.037283
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    First page: 399
    Publication Type: Article Artículo Article
  • Keywords:

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

  • Cerca a google

    Search to google scholar