Search results for "Saccharomyces uvarum"

showing 5 items of 5 documents

Human-associated migration of Holarctic Saccharomyces uvarum strains to Patagonia

2020

Our results show that the greatest S. uvarum population diversity worldwide is observed in Patagonia, where strains of this species can be isolated from industrial and traditional fermentations as well as from natural environments. This greater Patagonian diversity is due to the presence of strains belonging to two genetically differentiated populations, South America B (SA-B), and Holarctic/South America A (H/SA-A). The H/SA-A population of Patagonia is directly related to apple fermentation environments, mainly from cider fermentations but also, to a lesser extent, from traditional apple chicha. Our data suggest that strains from the Holarctic population colonized Patagonia. This is possi…

0106 biological sciencesPopulationBiodiversityZoologyApple treePlant ScienceBiology010603 evolutionary biology01 natural sciencesSaccharomyces uvarumDomesticationHolarcticPatagoniaColonizationDomesticationeducationEcology Evolution Behavior and SystematicsNatural habitat2. Zero hungerGenetic diversityeducation.field_of_studyEcologyEcological Modelingfungifood and beveragesBiodiversityDispersionequipment and suppliesFermentationbacteriaAdaptation010606 plant biology & botanyFungal Ecology
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Adaptive response to wine selective pressures shapes the genome of a Saccharomyces interspecies hybrid

2021

During industrial processes, yeasts are exposed to harsh conditions, which eventually lead to adaptation of the strains. In the laboratory, it is possible to use experimental evolution to link the evolutionary biology response to these adaptation pressures for the industrial improvement of a specific yeast strain. In this work, we aimed to study the adaptation of a wine industrial yeast in stress conditions of the high ethanol concentrations present in stopped fermentations and secondary fermentations in the processes of champagne production. We used a commercial Saccharomyces cerevisiae × S. uvarum hybrid and assessed its adaptation in a modified synthetic must (M-SM) containing high ethan…

GeneticsFermentation in winemakingWine0303 health sciencesExperimental evolutionStrain (chemistry)030306 microbiologySaccharomyces cerevisiaeGeneral MedicineSaccharomyces cerevisiaeBiologybiology.organism_classificationGenome sequencingSaccharomycesSaccharomyces uvarumYeast03 medical and health sciencesS. uvarumArtificial hybridAdaptationAdaptationRNA-seq030304 developmental biology
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Mitochondrial inheritance and fermentative : oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum.

2008

Breeding between Saccharomyces species is a useful tool for obtaining improved wine yeast strains, combining fermentative features of parental species. In this work, 25 artificial Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed by spore conjugation. A multi-locus PCR‐restriction fragment length polymorphism (PCR‐RFLP) analysis, targeting six nuclear gene markers and the ribosomal region including the 5.8S rRNA gene and the two internal transcribed spacers, showed that the hybrid genome is the result of two chromosome sets, one coming from S. cerevisiae and the other from S. uvarum. Mitochondrial DNA (mtDNA) typing showed uniparental inheritance in all hybrids. Furth…

Mitochondrial DNANuclear geneSaccharomyces cerevisiaeUniparental inheritanceBioengineeringSaccharomyces cerevisiaeBiologyApplied Microbiology and BiotechnologyBiochemistryGenomeDNA MitochondrialDNA RibosomalPolymerase Chain ReactionSaccharomyces cerevisiae; Saccharomyces uvarum; yeast hybrid; gene expression; mitochondrial DNAGeneticsMycological Typing TechniquesGeneHexose transportCrosses GeneticGeneticsRibosomal RNAbiology.organism_classificationRNA Ribosomal 5.8SGenes MitochondrialFermentationHybridization GeneticBiotechnologyYeast (Chichester, England)
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Data from: Population structure and reticulate evolution of Saccharomyces eubayanus and its lager-brewing hybrids

2014

Reticulate evolution can be a major driver of diversification into new niches, especially in disturbed habitats and at the edges of ranges. Industrial fermentation strains of yeast provide a window into these processes, but progress has been hampered by a limited understanding of the natural diversity and distribution of Saccharomyces species and populations. For example, lager beer is brewed with Saccharomyces pastorianus, an alloploid hybrid of S. cerevisiae and S. eubayanus, a species only recently discovered in Patagonia, Argentina. Here we report that genetically diverse strains of S. eubayanus are readily isolated from Patagonia, demonstrating that the species is well established ther…

SpeciationFungiPopulation Genetics - EmpiricalArgentinaLife SciencesMicrobial BiologySheboyganSaccharomyces bayanusSaccharomyces uvarummedicine and health carePhylogeographySaccharomycesWisconsinPatagoniaSaccharomyces eubayanusMedicineHybridizationhuman activitiesSaccharomyces pastorianus
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Genetic and molecular basis of the aroma production in S. kudriavzevii, S. uvarum and S. cerevisiae

2016

En la presente tesis nos hemos centrado en el estudio del papel de las especies S. uvarum y S. kudriavzevii en la síntesis de aromas y como principal aplicación en la elaboración de vinos. En estudios anteriores, estas dos especies, estrechamente relacionadas con S.cerevisiae, mostraron diferencias notables durante la producción de alcoholes superiores y ésteres cuando se comparaban con S. cerevisiae (Gamero et al., 2013; Pérez-Torrado et al., 2015). Los alcoholes superiores y ésteres formados por las levaduras, son componentes claves en el sabor y el aroma de los productos fermentados. Tal y como hemos mencionado previamente, S. kudriavzevii y S. uvarum presentan diferencias muy significat…

Yeast geneticsWine fermentationUNESCO::CIENCIAS DE LA VIDASaccharomyces cerevisiaeSaccharomyces kudriavzeviiSaccharomyces uvarum:CIENCIAS DE LA VIDA [UNESCO]
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