Mangado Ana, Morales Pilar, Gonzalez Ramon, Tronchoni Jordi
Instituto de Ciencias de la Vid y del Vino, Gobierno de La Rioja, Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Logroño, Spain.
Front Microbiol. 2018 Aug 3;9:1816. doi: 10.3389/fmicb.2018.01816. eCollection 2018.
Industrial wine yeast strains show genome particularities, with strains showing polyploid genomes or chromosome copy number variations, being easier to identify. Although these genomic structures have classically been considered transitory steps in the genomic adaptation to new environmental conditions, they may be more stable than thought. These yeasts are highly specialized strains able to cope with the different stresses associated with the fermentation process, from the high osmolarity to the final ethanol content. In this work, we use adaptive laboratory evolution, focusing on the initial steps of the fermentation process, where growth rate is maximum, to provide new insights into the role of the different genomic and chromosomic rearrangements that occur during adaptation to wine conditions, and providing an understanding of the chronology of the different evolutionary steps.
工业酿酒酵母菌株呈现出基因组特性，具有多倍体基因组或染色体拷贝数变异的菌株更容易识别。尽管这些基因组结构传统上被认为是基因组适应新环境条件的过渡阶段，但它们可能比想象的更稳定。这些酵母是高度专业化的菌株，能够应对与发酵过程相关的不同压力，从高渗透压到最终的乙醇含量。在这项工作中，我们利用适应性实验室进化，聚焦于发酵过程中生长速率最大的初始阶段，以深入了解适应葡萄酒条件过程中发生的不同基因组和染色体重排的作用，并理解不同进化步骤的先后顺序。
