Rossouw Debra, Bagheri Bahareh, Setati Mathabatha Evodia, Bauer Florian Franz
Institute for Wine Biotechnology, Department of Oenology and Viticulture, Private Bag X1, Stellenbosch University, Stellenbosch, 7600, South Africa.
PLoS One. 2015 Aug 28;10(8):e0136249. doi: 10.1371/journal.pone.0136249. eCollection 2015.
Flocculation has primarily been studied as an important technological property of Saccharomyces cerevisiae yeast strains in fermentation processes such as brewing and winemaking. These studies have led to the identification of a group of closely related genes, referred to as the FLO gene family, which controls the flocculation phenotype. All naturally occurring S. cerevisiae strains assessed thus far possess at least four independent copies of structurally similar FLO genes, namely FLO1, FLO5, FLO9 and FLO10. The genes appear to differ primarily by the degree of flocculation induced by their expression. However, the reason for the existence of a large family of very similar genes, all involved in the same phenotype, has remained unclear. In natural ecosystems, and in wine production, S. cerevisiae growth together and competes with a large number of other Saccharomyces and many more non-Saccharomyces yeast species. Our data show that many strains of such wine-related non-Saccharomyces species, some of which have recently attracted significant biotechnological interest as they contribute positively to fermentation and wine character, were able to flocculate efficiently. The data also show that both flocculent and non-flocculent S. cerevisiae strains formed mixed species flocs (a process hereafter referred to as co-flocculation) with some of these non-Saccharomyces yeasts. This ability of yeast strains to impact flocculation behaviour of other species in mixed inocula has not been described previously. Further investigation into the genetic regulation of co-flocculation revealed that different FLO genes impact differently on such adhesion phenotypes, favouring adhesion with some species while excluding other species from such mixed flocs. The data therefore strongly suggest that FLO genes govern the selective association of S. cerevisiae with specific species of non-Saccharomyces yeasts, and may therefore be drivers of ecosystem organisational patterns. Our data provide, for the first time, insights into the role of the FLO gene family beyond intraspecies cellular association, and suggest a wider evolutionary role for the FLO genes. Such a role would explain the evolutionary persistence of a large multigene family of genes with apparently similar function.
絮凝作用主要作为酿酒酵母菌株在酿造和葡萄酒酿造等发酵过程中的一项重要技术特性进行研究。这些研究已鉴定出一组密切相关的基因,称为FLO基因家族,其控制絮凝表型。到目前为止评估的所有天然存在的酿酒酵母菌株都至少拥有四个结构相似的FLO基因的独立拷贝,即FLO1、FLO5、FLO9和FLO10。这些基因似乎主要因表达诱导的絮凝程度不同而有所差异。然而,存在一大类非常相似的基因且都参与相同表型的原因仍不清楚。在自然生态系统以及葡萄酒生产中,酿酒酵母共同生长并与大量其他酿酒酵母及更多非酿酒酵母物种竞争。我们的数据表明,许多此类与葡萄酒相关的非酿酒酵母菌株,其中一些最近因其对发酵和葡萄酒特性有积极贡献而引起了重大生物技术关注,能够高效絮凝。数据还表明,絮凝型和非絮凝型酿酒酵母菌株都与其中一些非酿酒酵母形成了混合物种絮凝物(此过程以下称为共絮凝)。酵母菌株影响混合接种物中其他物种絮凝行为的这种能力此前尚未有描述。对共絮凝遗传调控的进一步研究表明,不同的FLO基因对这种黏附表型的影响不同,有利于与某些物种黏附,同时将其他物种排除在这种混合絮凝物之外。因此,数据强烈表明FLO基因控制酿酒酵母与特定非酿酒酵母物种的选择性关联,因此可能是生态系统组织模式的驱动因素。我们的数据首次深入了解了FLO基因家族在种内细胞关联之外的作用,并暗示了FLO基因更广泛的进化作用。这样的作用将解释一个功能明显相似的大型多基因家族在进化上的持久性。