Bradbury John E, Richards Keith D, Niederer Heather A, Lee Soon A, Rod Dunbar P, Gardner Richard C
School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand.
Antonie Van Leeuwenhoek. 2006 Jan;89(1):27-37. doi: 10.1007/s10482-005-9006-1. Epub 2005 Dec 3.
Genetic analysis was performed on 45 commercial yeasts which are used in winemaking because of their superior fermentation properties. Genome sizes were estimated by propidium iodide fluorescence and flow cytometry. Forty strains had genome sizes consistent with their being diploid, while five had a range of aneuploid genome sizes that ranged from 1.2 to 1.8 times larger. The diploid strains are all Saccharomyces cerevisiae, based on genetic analysis of microsatellite and minisatellite markers and on DNA sequence analysis of the internal transcribed spacer (ITS) region of nuclear ribosomal DNA of four strains. Four of the five aneuploid strains appeared to be interspecific hybrids between Saccharomyces kudriavzevii and Saccharomyces cerevisiae, with the fifth a hybrid between two S. cerevisiae strains. An identification fingerprint was constructed for the commercial yeast strains using 17 molecular markers. These included six published trinucleotide microsatellites, seven new dinucleotide microsatellites, and four published minisatellite markers. The markers provided unambiguous identification of the majority of strains; however, several had identical or similar patterns, and likely represent the same strain or mutants derived from it. The combined use of all 17 polymorphic loci allowed us to identify a set of eleven commercial wine yeast strains that appear to be genetically homozygous. These strains are presumed to have undergone inbreeding to maintain their homozygosity, a process referred to previously as 'genome renewal'.
对45种用于酿酒的商业酵母进行了遗传分析，这些酵母因其卓越的发酵特性而被使用。通过碘化丙啶荧光和流式细胞术估计基因组大小。40个菌株的基因组大小与其为二倍体一致，而5个菌株具有一系列非整倍体基因组大小，范围从大1.2至1.8倍。基于对微卫星和小卫星标记的遗传分析以及对四个菌株核糖体DNA内部转录间隔区（ITS）区域的DNA序列分析，二倍体菌株均为酿酒酵母。五个非整倍体菌株中的四个似乎是库德里阿兹威酵母和酿酒酵母之间的种间杂种，第五个是两个酿酒酵母菌株之间的杂种。使用17个分子标记为商业酵母菌株构建了鉴定指纹。其中包括六个已发表的三核苷酸微卫星、七个新的二核苷酸微卫星和四个已发表的小卫星标记。这些标记对大多数菌株提供了明确的鉴定；然而，有几个具有相同或相似的模式，可能代表同一菌株或由其衍生的突变体。所有17个多态性位点的联合使用使我们能够鉴定出一组似乎是遗传纯合的11种商业葡萄酒酵母菌株。推测这些菌株已经历近亲繁殖以维持其纯合性，这一过程先前称为“基因组更新”。
