Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, E-46980 Paterna, Spain; Departament de Genètica, Universitat de València, Valencia, Spain.
Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, E-46980 Paterna, Spain.
Int J Food Microbiol. 2018 Jun 2;274:12-19. doi: 10.1016/j.ijfoodmicro.2018.03.002. Epub 2018 Mar 7.
Fermentation performance at low temperature is a common approach to obtain wines with better aroma, and is critical in industrial applications. Natural hybrids S. cerevisiae × S. kudriavzevii, isolated from fermentations in cold-climate European countries, have provided an understanding of the mechanisms of adaptation to grow at low temperature. In this work, we studied the performance of 23 S. cerevisiae × S. kudriavzevii hybrids at low temperature (8, 12 and 24 °C) to characterize their phenotypes. Kinetic parameters and spot tests revealed a different ability to grow at low temperature. Interestingly, the genome content of the S. kudriavzevii in hybrids was moderately correlated with a shorter lag phase, and the genetic origin of hybrids influenced their performance at low temperature (8 °C). The parental expression of cold marker genes (NSR1, GUT2 and GPD1) showed that the relative expression of the S. kudriavzevii alleles was higher than the expression of the S. cerevisiae alleles in hybrids with a better growth at low-temperatures. These results suggest that the genomic contribution of S. kudriavzevii to hybrids is important for improving the fitness of these strains at low temperature.
低温发酵是获得具有更好香气的葡萄酒的常用方法，在工业应用中至关重要。从欧洲寒冷气候国家发酵中分离出的天然酿酒酵母 S. cerevisiae×S. kudriavzevii 杂种，为适应低温生长的机制提供了深入的理解。在这项工作中，我们研究了 23 株 S. cerevisiae×S. kudriavzevii 杂种在低温（8、12 和 24°C）下的性能，以表征它们的表型。动力学参数和斑点试验揭示了它们在低温下生长的不同能力。有趣的是，杂种中 S. kudriavzevii 的基因组含量与较短的迟滞期呈中度相关，并且杂种的遗传起源影响它们在低温（8°C）下的性能。冷标记基因（NSR1、GUT2 和 GPD1）的亲本表达表明，在低温下生长较好的杂种中，S. kudriavzevii 等位基因的相对表达高于 S. cerevisiae 等位基因的表达。这些结果表明，S. kudriavzevii 对杂种基因组的贡献对于提高这些菌株在低温下的适应性非常重要。
