Eldarov M A, Kishkovskaia S A, Tanaschuk T N, Mardanov A V
Institute of Bioengineering, Federal Research Center "Fundamentals of Biotechnology", Russian Academy of Sciences, Moscow, 119071, Russia.
Biochemistry (Mosc). 2016 Dec;81(13):1650-1668. doi: 10.1134/S0006297916130046.
Saccharomyces yeasts have been used for millennia for the production of beer, wine, bread, and other fermented products. Long-term "unconscious" selection and domestication led to the selection of hundreds of strains with desired production traits having significant phenotypic and genetic differences from their wild ancestors. This review summarizes the results of recent research in deciphering the genomes of wine Saccharomyces strains, the use of comparative genomics methods to study the mechanisms of yeast genome evolution under conditions of artificial selection, and the use of genomic and postgenomic approaches to identify the molecular nature of the important characteristics of commercial wine strains of Saccharomyces. Succinctly, data concerning metagenomics of microbial communities of grapes and wine and the dynamics of yeast and bacterial flora in the course of winemaking is provided. A separate section is devoted to an overview of the physiological, genetic, and biochemical features of sherry yeast strains used to produce biologically aged wines. The goal of the review is to convince the reader of the efficacy of new genomic and postgenomic technologies as tools for developing strategies for targeted selection and creation of new strains using "classical" and modern techniques for improving winemaking technology.
数千年来，酿酒酵母一直被用于生产啤酒、葡萄酒、面包和其他发酵产品。长期的“无意识”选择和驯化导致了数百个具有所需生产性状的菌株的选育，这些菌株与它们的野生祖先在表型和遗传上存在显著差异。本综述总结了近期研究的成果，这些研究涉及解析葡萄酒酿酒酵母菌株的基因组、利用比较基因组学方法研究人工选择条件下酵母基因组进化的机制，以及利用基因组学和后基因组学方法确定酿酒酵母商业菌株重要特性的分子本质。简要地说，本文提供了有关葡萄和葡萄酒微生物群落宏基因组学以及酿酒过程中酵母和细菌菌群动态的数据。单独的一节专门概述了用于生产生物陈酿葡萄酒的雪利酒酵母菌株的生理、遗传和生化特征。本综述的目的是让读者相信新的基因组学和后基因组学技术作为工具的有效性，这些工具可用于制定有针对性的选择策略，并利用“经典”和现代技术创造新菌株以改进酿酒技术。
