García-Ríos Estéfani, Guillamón José Manuel
Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Spain.
Department of Science, Universidad Internacional de Valencia-VIU, Pintor Sorolla 21, 46002 Valencia, Spain.
Microorganisms. 2022 Sep 9;10(9):1811. doi: 10.3390/microorganisms10091811.
Wine yeast have been exposed to harsh conditions for millennia, which have led to adaptive evolutionary strategies. Thus, wine yeasts from genus are considered an interesting and highly valuable model to study human-drive domestication processes. The rise of whole-genome sequencing technologies together with new long reads platforms has provided new understanding about the population structure and the evolution of wine yeasts. Population genomics studies have indicated domestication fingerprints in wine yeast, including nucleotide variations, chromosomal rearrangements, horizontal gene transfer or hybridization, among others. These genetic changes contribute to genetically and phenotypically distinct strains. This review will summarize and discuss recent research on evolutionary trajectories of wine yeasts, highlighting the domestication hallmarks identified in this group of yeast.
数千年来,酿酒酵母一直处于恶劣环境中,这导致了适应性进化策略的形成。因此,酿酒酵母属的酵母被认为是研究人类驱动的驯化过程的一个有趣且极具价值的模型。全基因组测序技术的兴起以及新的长读长平台为我们提供了关于酿酒酵母种群结构和进化的新认识。群体基因组学研究表明,酿酒酵母存在驯化特征,包括核苷酸变异、染色体重排、水平基因转移或杂交等。这些基因变化造就了基因和表型上不同的菌株。本综述将总结并讨论近期关于酿酒酵母进化轨迹的研究,重点介绍在这组酵母中发现的驯化特征。