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