Johnston J R, Baccari C, Mortimer R K
Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK.
Res Microbiol. 2000 Sep;151(7):583-90. doi: 10.1016/s0923-2508(00)00228-x.
The objective of this work was to use tetrad analysis to define the genotypes of a number of commercially available wine yeasts for a range of characteristics related to wine making. The levels of sporulation and spore viability of 13 wine yeasts were determined. Sporulation was very low in one strain and varied from low to high in the other 12 strains. Spore viability of these 12 strains varied from 0-95% and this range was comparable to a large sample of naturally-occurring wine strains. Colonies from viable spores, predominantly from 4-spored asci, from 11 strains were characterized for the ten traits: homothallism/heterothallism, fermentation of sucrose, galactose, maltose; growth on glycerol (nonfermentable); slow growth on glucose and glycerol; level of sulfide production; copper resistance; putative presence of a recessive lethal mutation (inviability of at least two spores/tetrad); yellow pigment (in colonies) on sugar media. The number of heterozygosities for these ten characteristics varied from zero to seven in 11 strains, and eight strains were genetically distinct. Another three strains, distinct from these eight strains, were identical for the ten characteristics and also equivalent for the levels of sporulation and spore viability. Although these three strains are marketed under different designations, there is a strong probability that they were derived from a common ancestral strain. The genotypic characterization of these 11 strains constitutes an important foundation for their identification and their use in breeding programs.
这项工作的目的是利用四分子分析来确定一些市售葡萄酒酵母在一系列与酿酒相关特性方面的基因型。测定了13种葡萄酒酵母的产孢水平和孢子活力。有一个菌株的产孢率非常低，其他12个菌株的产孢率则从低到高不等。这12个菌株的孢子活力在0%-95%之间，这个范围与大量自然存在的葡萄酒菌株样本相当。对来自11个菌株的存活孢子（主要来自四孢子囊）形成的菌落进行了十个性状的表征：同宗配合/异宗配合、蔗糖、半乳糖、麦芽糖的发酵；在甘油（不可发酵）上的生长；在葡萄糖和甘油上的缓慢生长；硫化物产生水平；耐铜性；假定存在隐性致死突变（至少两个孢子/四分子无活力）；糖培养基上（菌落中的）黄色色素。这11个菌株在这十个特征上的杂合度数量从零到七个不等，并且有八个菌株在遗传上是不同的。另外三个菌株与这八个菌株不同，它们在这十个特征上是相同的，并且在产孢水平和孢子活力方面也相当。尽管这三个菌株以不同的名称销售，但它们很有可能源自一个共同的祖先菌株。这11个菌株的基因型表征为它们的鉴定及其在育种计划中的应用奠定了重要基础。
