Articles producció científica> Bioquímica i Biotecnologia

Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

  • Datos identificativos

    Identificador: imarina:9182613
    Autores:
    Garcia-Rios, EstefaniLairon-Peris, MariaMuniz-Calvo, SaraMaria Heras, JoseOrtiz-Julien, AnnePoirot, PierreRozes, NicolasQuerol, AmparoManuel Guillamon, Jose
    Resumen:
    Cocoa pulp fermentation is a consequence of the succession of indigenous yeasts, lactic acid bacteria and acetic acid bacteria that not only produce a diversity of metabolites, but also cause the production of flavour precursors. However, as such spontaneous fermentations are less reproducible and contribute to produce variability, interest in a microbial starter culture is growing that could be used to inoculate cocoa pulp fermentations. This study aimed to generate robust S. cerevisiae strains by thermo-adaptive evolution that could be used in cocoa fermentation. We evolved a cocoa strain in a sugary defined medium at high temperature to improve both fermentation and growth capacity. Moreover, adaptive evolution at high temperature (40 degrees C) also enabled us to unveil the molecular basis underlying the improved phenotype by analysing the whole genome sequence of the evolved strain. Adaptation to high-temperature conditions occurred at different genomic levels, and promoted aneuploidies, segmental duplication, and SNVs in the evolved strain. The lipid profile analysis of the evolved strain also evidenced changes in the membrane composition that contribute to maintain an appropriate cell membrane state at high temperature. Our work demonstrates that experimental evolution is an effective approach to generate better-adapted yeast strains at high temperature for industrial processes.
  • Otros:

    Autor según el artículo: Garcia-Rios, Estefani; Lairon-Peris, Maria; Muniz-Calvo, Sara; Maria Heras, Jose; Ortiz-Julien, Anne; Poirot, Pierre; Rozes, Nicolas; Querol, Amparo; Manuel Guillamon, Jose;
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Rozès, Nicolas Andre Louis
    Palabras clave: Thermotolerance Single nucleotide polymorphism Segmental duplication Saccharomyces cerevisiae Pilot-scale trial Physiology Phenotype Nonhuman Microbiology Metabolism Lipid profile Lipid fingerprinting Hot temperature High temperature Heat tolerance Heat shock Heat Growth, development and aging Genome, fungal Genetics Genetic improvement Fungal genome Fermentation Directed molecular evolution Culture medium Culture media Chocolate Chemistry Cell membrane Cacao Article Aneuploidies Adaptive laboratory evolution (ale) Adaptation, physiological Adaptation
    Resumen: Cocoa pulp fermentation is a consequence of the succession of indigenous yeasts, lactic acid bacteria and acetic acid bacteria that not only produce a diversity of metabolites, but also cause the production of flavour precursors. However, as such spontaneous fermentations are less reproducible and contribute to produce variability, interest in a microbial starter culture is growing that could be used to inoculate cocoa pulp fermentations. This study aimed to generate robust S. cerevisiae strains by thermo-adaptive evolution that could be used in cocoa fermentation. We evolved a cocoa strain in a sugary defined medium at high temperature to improve both fermentation and growth capacity. Moreover, adaptive evolution at high temperature (40 degrees C) also enabled us to unveil the molecular basis underlying the improved phenotype by analysing the whole genome sequence of the evolved strain. Adaptation to high-temperature conditions occurred at different genomic levels, and promoted aneuploidies, segmental duplication, and SNVs in the evolved strain. The lipid profile analysis of the evolved strain also evidenced changes in the membrane composition that contribute to maintain an appropriate cell membrane state at high temperature. Our work demonstrates that experimental evolution is an effective approach to generate better-adapted yeast strains at high temperature for industrial processes.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: nicolasrozes@urv.cat
    Identificador del autor: 0000-0001-9718-3429
    Fecha de alta del registro: 2024-07-27
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0168160521000362?via%3Dihub
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: International Journal Of Food Microbiology. 342 (109077):
    Referencia de l'ítem segons les normes APA: Garcia-Rios, Estefani; Lairon-Peris, Maria; Muniz-Calvo, Sara; Maria Heras, Jose; Ortiz-Julien, Anne; Poirot, Pierre; Rozes, Nicolas; Querol, Amparo; (2021). Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations. International Journal Of Food Microbiology, 342(109077), -. DOI: 10.1016/j.ijfoodmicro.2021.109077
    DOI del artículo: 10.1016/j.ijfoodmicro.2021.109077
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Microbiology,Safety, Risk, Reliability and Quality
    Thermotolerance
    Single nucleotide polymorphism
    Segmental duplication
    Saccharomyces cerevisiae
    Pilot-scale trial
    Physiology
    Phenotype
    Nonhuman
    Microbiology
    Metabolism
    Lipid profile
    Lipid fingerprinting
    Hot temperature
    High temperature
    Heat tolerance
    Heat shock
    Heat
    Growth, development and aging
    Genome, fungal
    Genetics
    Genetic improvement
    Fungal genome
    Fermentation
    Directed molecular evolution
    Culture medium
    Culture media
    Chocolate
    Chemistry
    Cell membrane
    Cacao
    Article
    Aneuploidies
    Adaptive laboratory evolution (ale)
    Adaptation, physiological
    Adaptation
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Safety, risk, reliability and quality
    Química
    Odontología
    Nutrição
    Microbiology
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Geociências
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
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