Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
Int J Mol Sci. 2023 Jul 7;24(13):11232. doi: 10.3390/ijms241311232.
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has a genome into which ~102 kb of DNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV between and . Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentified ancestor. Interestingly, a second introgression event added ~66 kb of DNA from to the left telomere of . This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this region and encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate.
杂种形成和渗入对用于啤酒、葡萄酒和苹果酒发酵的驯化发酵酵母产生了深远的影响。在这里，我们对一株英国苹果酒酵母分离株（E1）进行了比较基因组分析，并对其发酵特性进行了表征。E1 的基因组中渗入了约 102kb 的 DNA，取代了染色体 XIV 上的内源同源的 55 个基因，在 和 之间。序列分析表明，DNA 供体是拉格酵母或尚未鉴定的 祖先。有趣的是，第二次渗入事件从 到 的左侧端粒添加了约 66kb 的 DNA。该区域与先前描述的葡萄酒酵母 EC1118 中的区域 C 渗入具有高度相似性。在该区域内， 和 编码两个寡肽转运蛋白，促进了 E1 中从葡萄汁中吸收更多的氮，这在 EC1118 中已有报道。E1 和 EC1118 之间在实验室规模的葡萄汁发酵比较表明，该酵母具有更快消耗总糖和更高甘油产量的有益特性，但乙酸含量低，乙醇含量降低。重要的是，苹果酒酵母菌株产生了高水平的果香酯，包括苯乙醇和异戊酸乙酯。
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