State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
College of Life Sciences, University of Chinese Academy of Sciences, No.19(A) Yuquan Road, Shijingshan District, Beijing, 100049, China.
Nat Commun. 2018 Jul 12;9(1):2690. doi: 10.1038/s41467-018-05106-7.
The yeast Saccharomyces cerevisiae has been an essential component of human civilization because of its long global history of use in food and beverage fermentation. However, the diversity and evolutionary history of the domesticated populations of the yeast remain elusive. We show here that China/Far East Asia is likely the center of origin of the domesticated populations of the species. The domesticated populations form two major groups associated with solid- and liquid-state fermentation and appear to have originated from heterozygous ancestors, which were likely formed by outcrossing between diverse wild isolates primitively for adaptation to maltose-rich niches. We found consistent gene expansion and contraction in the whole domesticated population, as well as lineage-specific genome variations leading to adaptation to different environments. We show a nearly panoramic view of the diversity and life history of S. cerevisiae and provide new insights into the origin and evolution of the species.
酵母酿酒酵母因其在食品和饮料发酵中的长期全球使用历史而成为人类文明的重要组成部分。然而，驯化种群的多样性和进化历史仍然难以捉摸。我们在这里表明，中国/远东地区可能是该物种驯化种群的起源中心。驯化种群形成了与固体和液体发酵相关的两个主要群体，似乎起源于杂合祖先，这些祖先可能是通过原始的异交形成的，最初是为了适应富含麦芽糖的小生境。我们发现整个驯化种群中存在一致的基因扩张和收缩，以及导致适应不同环境的谱系特异性基因组变异。我们展示了酿酒酵母多样性和生活史的几乎全景图，并为该物种的起源和进化提供了新的见解。
