The chromosomal constitution of wine strains of <i>Saccharomyces cerevisiae</i>

Bakalinsky, Alan T.; Snow, Richard

doi:10.1002/yea.320060503

Cited by 133 publications

(110 citation statements)

References 36 publications

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“…Saccharomyces cerevisiae is among the best studied species (de Jonge et al 1986;Johnston & Mortimer 1986;Bakalinsky & Snow 1990;Vezinhet et al 1990;Bidenne et al 1992;van der Westhuizen & Pretorius 1992). Fifteen of the sixteen genetically characterized chromosomes have been resolved.…”

Section: The Use Of Pulsed-field Techniques In the Systematics Of Yeamentioning

confidence: 99%

The use of karyotyping in the systematics of yeasts

Boekhout¹,

Renting

Scheffers

et al. 1993

Antonie van Leeuwenhoek

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The use of electrophoretic karyotyping in systematics of yeasts is discussed. New data are provided on the karyotypes of the medically important fungi Hortaea werneckii, Filobasidiella (= Cryptococcus) neoformans, and Malassezia species. Hortaea werneckii has twelve to eighteen bands of chromosomal DNA, ranging in size between 500 and 2300 kb. The karyotypes of Filobasidiella neoformans consist of seven to fourteen bands of chromosomal DNA. The varieties neoformans and bacillispora cannot be separated by their karyotypes, and no obvious correlation was found with serotypes, geography or habitat. All strains of Malasseziapachydermatis studied have similar karyotypes consisting of five bands, whereas in M. furfur, four different karyotypes are prevalent. However, each of these karyotypes is stable.

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Section: The Use Of Pulsed-field Techniques In the Systematics Of Yeamentioning

confidence: 99%

The use of karyotyping in the systematics of yeasts

Boekhout¹,

Renting

Scheffers

et al. 1993

Antonie van Leeuwenhoek

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“…Their exacerbated capacity to reorganize its genome by chromosome rearrangements such as Ty-promoted chromosomal translocations (Longo and Vézinhet 1993;Rachidi et al 1999), mitotic crossing-over (Aguilera et al 2000), and gene conversion (Puig et al 2000) promotes a faster adaptation to environmental changes than spontaneous mutations, which occur at comparatively very low rates. The ploidy of the wine yeasts may confer advantages in adapting to variable external environments or increasing the dosage of some genes important for fermentation (Bakalinsky and Snow 1990;Salmon 1997).In addition, the possibility of adaptive gross genomic changes occurring during laboratory growth conditions has been demonstrated with DNA chip technology by Hughes et al (2000). Those authors showed in multiple cases that the deletion of a gene strongly favors the acquisition of a second copy of a whole chromosome or a chromosomal segment containing a compensatory copy of a close homolog of the deleted gene.…”

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confidence: 99%

Molecular Characterization of a Chromosomal Rearrangement Involved in the Adaptive Evolution of Yeast Strains

Pérez‐Ortín

Querol²,

Puig³

et al. 2002

Genome Res.

246

273

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Wine yeast strains show a high level of chromosome length polymorphism. This polymorphism is mainly generated by illegitimate recombination mediated by Ty transposons or subtelomeric repeated sequences. We have found, however, that the SSU1-R allele, which confers sulfite resistance to yeast cells, is the product of a reciprocal translocation between chromosomes VIII and XVI due to unequal crossing-over mediated by microhomology between very short sequences on the 5Ј upstream regions of the SSU1 and ECM34 genes. We also show that this translocation is only present in wine yeast strains, suggesting that the use for millennia of sulfite as a preservative in wine production could have favored its selection. This is the first time that a gross chromosomal rearrangement is shown to be involved in the adaptive evolution of Saccharomyces cerevisiae.[The sequence data from this study have been submitted to EMBL under accession nos. AF239757, AF239758, and AJ458340-AJ458367. The following individual kindly provided reagents, samples, or unpublished information as indicated in the paper: N. Goto-Yamamoto.] The unaware use of yeast for winemaking by the first agricultural civilizations has been reported as far back as 7400 years ago. Until the middle of the last millennium, wines were mainly produced around the Mediterranean Sea and the Caucasus. Since then, winemaking has spread with the European colonizers throughout the temperate regions of the world (Pretorius 2000).Although different genera and species of yeasts are found in musts, the species Saccharomyces cerevisiae is mainly responsible for the transformation of musts into wines. The origin of S. cerevisiae is controversial. Some authors propose that this species is a "natural" organism present in plant fruits (Mortimer and Polsinelli 1999). Others argue that S. cerevisiae is a domesticated species originated from its closest relative S. paradoxus, a wild species found all around the world (Vaughan-Martini and Martini 1995). This debate is important in postulating the original genome of S. cerevisiae and how the strong selective pressure applied since its first unconscious use in controlled fermentation processes has reshaped it. Useful phenotypic traits such as fast growth in sugar-rich media, high alcohol production and tolerance, and good flavor production selected for billions of generations have had strong influences on the S. cerevisiae genome.In contrast to most S. cerevisiae strains used in the laboratory, which are either haploid or diploid and have a constant chromosome electrophoretic profile, wine yeast strains are mainly diploid, aneuploid, or polyploid, homothallic, and . Their exacerbated capacity to reorganize its genome by chromosome rearrangements such as Ty-promoted chromosomal translocations (Longo and Vézinhet 1993;Rachidi et al. 1999), mitotic crossing-over (Aguilera et al. 2000), and gene conversion (Puig et al. 2000) promotes a faster adaptation to environmental changes than spontaneous mutations, which occur at comparatively very low rat...

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“…Crosses and tetrad dissections were performed by standard procedures (Burke et al, 2000). Random spore analysis was performed essentially as described (Bakalinsky and Snow, 1990). Yeast transformations were performed as described (Gietz and Schiestl, 1995).…”

Section: Yeast Strains Media and Genetic Methodsmentioning

confidence: 99%

HSP12 is essential for biofilm formation by a Sardinian wine strain of S. cerevisiaeTechnical Paper No. 11 804 of the Oregon Agricultural Experiment Station.

Zara¹,

Farris²,

Budroni³

et al. 2002

Yeast

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Sardinian sherry strains of S. cerevisiae form a biofilm on the surface of wine at the end of the ethanolic fermentation, when grape sugar is depleted and when further growth becomes dependent on access to oxygen. A point mutation in HSP12 or deletion of the entire gene results in inability to form this film. HSP12 encodes a heat-shock protein previously found by others to be active during stationary phase, in cells depleted for glucose, and in cells metabolizing ethanol and fatty acids, all conditions associated with sherry biofilms. The DNA sequence of HSP12 allele of strain Ar5-H12 has GenBank Accession No. AY046957.

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The chromosomal constitution of wine strains of Saccharomyces cerevisiae

Cited by 133 publications

References 36 publications

The use of karyotyping in the systematics of yeasts

The use of karyotyping in the systematics of yeasts

Molecular Characterization of a Chromosomal Rearrangement Involved in the Adaptive Evolution of Yeast Strains

HSP12 is essential for biofilm formation by a Sardinian wine strain of S. cerevisiaeTechnical Paper No. 11 804 of the Oregon Agricultural Experiment Station.

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