Belloch Carmela, Pérez-Torrado Roberto, González Sara S, Pérez-Ortín José E, García-Martínez José, Querol Amparo, Barrio Eladio
Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, P.O. Box 73, E-46100 Burjassot, Spain.
Appl Environ Microbiol. 2009 Apr;75(8):2534-44. doi: 10.1128/AEM.02282-08. Epub 2009 Feb 27.
Recently, a new type of hybrid resulting from the hybridization between Saccharomyces cerevisiae and Saccharomyces kudriavzevii was described. These strains exhibit physiological properties of potential biotechnological interest. A preliminary characterization of these hybrids showed a trend to reduce the S. kudriavzevii fraction of the hybrid genome. We characterized the genomic constitution of several wine S. cerevisiae x S. kudriavzevii strains by using a combined approach based on the restriction fragment length polymorphism analysis of gene regions, comparative genome hybridizations with S. cerevisiae DNA arrays, ploidy analysis, and gene dose determination by quantitative real-time PCR. The high similarity in the genome structures of the S. cerevisiae x S. kudriavzevii hybrids under study indicates that they originated from a single hybridization event. After hybridization, the hybrid genome underwent extensive chromosomal rearrangements, including chromosome losses and the generation of chimeric chromosomes by the nonreciprocal recombination between homeologous chromosomes. These nonreciprocal recombinations between homeologous chromosomes occurred in highly conserved regions, such as Ty long terminal repeats (LTRs), rRNA regions, and conserved protein-coding genes. This study supports the hypothesis that chimeric chromosomes may have been generated by a mechanism similar to the recombination-mediated chromosome loss acting during meiosis in Saccharomyces hybrids. As a result of the selective processes acting during fermentation, hybrid genomes maintained the S. cerevisiae genome but reduced the S. kudriavzevii fraction.
最近,描述了一种由酿酒酵母和库德里亚夫齐酵母杂交产生的新型杂种。这些菌株表现出具有潜在生物技术意义的生理特性。对这些杂种的初步表征显示出杂种基因组中库德里亚夫齐酵母部分有减少的趋势。我们通过基于基因区域的限制性片段长度多态性分析、与酿酒酵母DNA阵列的比较基因组杂交、倍性分析以及通过定量实时PCR进行基因剂量测定的组合方法,对几种葡萄酒酿酒酵母x库德里亚夫齐酵母菌株的基因组组成进行了表征。所研究的酿酒酵母x库德里亚夫齐酵母杂种的基因组结构高度相似,表明它们起源于单一杂交事件。杂交后,杂种基因组经历了广泛的染色体重排,包括染色体丢失以及通过同源染色体之间的非相互重组产生嵌合染色体。同源染色体之间的这些非相互重组发生在高度保守的区域,如Ty长末端重复序列(LTRs)、rRNA区域和保守的蛋白质编码基因。本研究支持这样的假设,即嵌合染色体可能是由一种类似于酿酒酵母杂种减数分裂过程中发生的重组介导的染色体丢失的机制产生的。由于发酵过程中起作用的选择过程,杂种基因组保留了酿酒酵母基因组,但减少了库德里亚夫齐酵母部分。