A comparison of the performance of natural hybrids Saccharomyces cerevisiae x Saccharomyces kudriavzevii at low temperatures reveals the crucial role of their S-kudriavzevii genomic contribution

作者：Ortiz Tovar Guadalupe; Perez Torrado Roberto; Adam Ana Cris; Barrio Eladio; Querol Amparo^*

来源：International Journal of Food Microbiology, 2018, 274: 12-19.

DOI：10.1016/j.ijfoodmicro.2018.03.002

• S. cerevisiae
• S. kudriavzevii
• Hybrids
• Cold stress
• Genomic contribution

Fermentation performance at low temperature is a common approach to obtain wines with better aroma, and is critical in industrial applications. Natural hybrids S. cerevisiae x S. kudriavzevii, isolated from fermentations in cold-climate European countries, have provided an understanding of the mechanisms of adaptation to grow at low temperature. In this work, we studied the performance of 23 S. cerevisiae x S. kudriavzevii hybrids at low temperature (8, 12 and 24 degrees C) to characterize their phenotypes. Kinetic parameters and spot tests revealed a different ability to grow at low temperature. Interestingly, the genome content of the S. kudriavzevii in hybrids was moderately correlated with a shorter lag phase, and the genetic origin of hybrids influenced their performance at low temperature (8 degrees C).
The parental expression of cold marker genes (NSR1, GUT2 and GPD1) showed that the relative expression of the S. kudriavzevii alleles was higher than the expression of the S. cerevisiae alleles in hybrids with a better growth at low-temperatures. These results suggest that the genomic contribution of S. kudriavzevii to hybrids is important for improving the fitness of these strains at low temperature.

• 出版日期2018-6-2