Lopandic Ksenija
Department of Biotechnology, University of Natural Resources and Life Sciences, Muthgasse 11/3, A-1190, Vienna, Austria.
Yeast. 2018 Jan;35(1):21-38. doi: 10.1002/yea.3294.
The strong development of molecular biology techniques and next-generation sequencing technologies in the last two decades has significantly improved our understanding of the evolutionary history of Saccharomyces yeasts. It has been shown that many strains isolated from man-made environments are not pure genetic lines, but contain genetic materials from different species that substantially increase their genome complexity. A number of strains have been described as interspecies hybrids, implying different yeast species that under specific circumstances exchange and recombine their genomes. Such fusing usually results in a wide variety of alterations at the genetic and chromosomal levels. The observed changes have suggested a high genome plasticity and a significant role of interspecies hybridization in the adaptation of yeasts to environmental stresses and industrial processes. There is a high probability that harsh wine and beer fermentation environments, from which the majority of interspecies hybrids have been isolated so far, influence their selection and stabilization as well as their genomic and phenotypic heterogeneity. The lessons we have learned about geno- and phenotype plasticity and the diversity of natural and commercial yeast hybrids have already had a strong impact on the development of artificial hybrids that can be successfully used in the fermentation-based food and beverage industry. The creation of artificial hybrids through the crossing of strains with desired attributes is a possibility to obtain a vast variety of new, but not genetically modified yeasts with a range of improved and beneficial traits. Copyright © 2017 John Wiley & Sons, Ltd.
在过去二十年中，分子生物学技术和新一代测序技术的蓬勃发展显著增进了我们对酿酒酵母进化史的理解。研究表明，许多从人造环境中分离出的菌株并非纯遗传系，而是包含来自不同物种的遗传物质，这大幅增加了它们的基因组复杂性。一些菌株被描述为种间杂交种，这意味着不同的酵母物种在特定情况下会交换和重组它们的基因组。这种融合通常会在基因和染色体水平上导致各种各样的改变。观察到的变化表明酵母具有很高的基因组可塑性，并且种间杂交在酵母适应环境压力和工业过程中起着重要作用。到目前为止，大多数种间杂交种都是从恶劣的葡萄酒和啤酒发酵环境中分离出来的，很有可能是这些环境影响了它们的选择、稳定以及它们的基因组和表型异质性。我们从基因和表型可塑性以及天然和商业酵母杂交种的多样性中学到的经验教训，已经对人工杂交种的开发产生了重大影响，这些人工杂交种可成功用于基于发酵的食品和饮料行业。通过将具有所需特性的菌株进行杂交来创造人工杂交种，有可能获得大量新型但非转基因的酵母，它们具有一系列改良的有益特性。版权所有© 2017约翰威立父子有限公司。
