Literature DB >> 29127392

SaccharomycesIDentifier, SID: strain-level analysis of Saccharomyces cerevisiae populations by using microsatellite meta-patterns.

Irene Stefanini1,2, Davide Albanese1, Maddalena Sordo1, Jean-Luc Legras3, Carlotta De Filippo4, Duccio Cavalieri1,5, Claudio Donati6.   

Abstract

Saccharomyces cerevisiae is a common yeast with several applications, among which the most ancient is winemaking. Because individuals belonging to this species show a wide genetic and phenotypic variability, the possibility to identify the strains driving fermentation is pivotal when aiming at stable and palatable products. Metagenomic sequencing is increasingly used to decipher the fungal populations present in complex samples such as musts. However, it does not provide information at the strain level. Microsatellites are commonly used to describe the genotype of single strains. Here we developed a population-level microsatellite profiling approach, SID (Saccharomyces cerevisiae IDentifier), to identify the strains present in complex environmental samples. We optimized and assessed the performances of the analytical procedure on patterns generated in silico by computationally pooling Saccharomyces cerevisiae microsatellite profiles, and on samples obtained by pooling DNA of different strains, proving its ability to characterize real samples of grape wine fermentations. SID showed clear differences among S. cerevisiae populations in grape fermentation samples, identifying strains that are likely composing the populations and highlighting the impact of the inoculation of selected exogenous strains on natural strains. This tool can be successfully exploited to identify S. cerevisiae strains in any kind of complex samples.

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Year:  2017        PMID: 29127392      PMCID: PMC5681646          DOI: 10.1038/s41598-017-15729-3

Source DB:  PubMed          Journal:  Sci Rep        ISSN: 2045-2322            Impact factor:   4.379


  36 in total

1.  Genetic structure of human populations.

Authors:  Noah A Rosenberg; Jonathan K Pritchard; James L Weber; Howard M Cann; Kenneth K Kidd; Lev A Zhivotovsky; Marcus W Feldman
Journal:  Science       Date:  2002-12-20       Impact factor: 47.728

2.  Molecular monitoring of wine fermentations conducted by active dry yeast strains.

Authors:  A Querol; E Barrio; T Huerta; D Ramón
Journal:  Appl Environ Microbiol       Date:  1992-09       Impact factor: 4.792

3.  Selection of hypervariable microsatellite loci for the characterization of Saccharomyces cerevisiae strains.

Authors:  Jean-Luc Legras; Olivier Ruh; Didier Merdinoglu; Francis Karst
Journal:  Int J Food Microbiol       Date:  2005-06-25       Impact factor: 5.277

Review 4.  Uniting the classification of cultured and uncultured bacteria and archaea using 16S rRNA gene sequences.

Authors:  Pablo Yarza; Pelin Yilmaz; Elmar Pruesse; Frank Oliver Glöckner; Wolfgang Ludwig; Karl-Heinz Schleifer; William B Whitman; Jean Euzéby; Rudolf Amann; Ramon Rosselló-Móra
Journal:  Nat Rev Microbiol       Date:  2014-09       Impact factor: 60.633

5.  Regularization Paths for Generalized Linear Models via Coordinate Descent.

Authors:  Jerome Friedman; Trevor Hastie; Rob Tibshirani
Journal:  J Stat Softw       Date:  2010       Impact factor: 6.440

6.  Quantifying the complexities of Saccharomyces cerevisiae's ecosystem engineering via fermentation.

Authors:  Matthew R Goddard
Journal:  Ecology       Date:  2008-08       Impact factor: 5.499

7.  Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.

Authors:  Katie E Hyma; Sofie M Saerens; Kevin J Verstrepen; Justin C Fay
Journal:  FEMS Yeast Res       Date:  2011-09-02       Impact factor: 2.796

8.  Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir.

Authors:  Sarah Knight; Steffen Klaere; Bruno Fedrizzi; Matthew R Goddard
Journal:  Sci Rep       Date:  2015-09-24       Impact factor: 4.379

9.  Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.

Authors:  Irene Stefanini; Davide Albanese; Agostino Cavazza; Elena Franciosi; Carlotta De Filippo; Claudio Donati; Duccio Cavalieri
Journal:  Microb Biotechnol       Date:  2016-01-18       Impact factor: 5.813

10.  Impact of Commercial Strain Use on Saccharomyces cerevisiae Population Structure and Dynamics in Pinot Noir Vineyards and Spontaneous Fermentations of a Canadian Winery.

Authors:  Jonathan T Martiniuk; Braydon Pacheco; Gordon Russell; Stephanie Tong; Ian Backstrom; Vivien Measday
Journal:  PLoS One       Date:  2016-08-23       Impact factor: 3.240

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  2 in total

1.  Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.

Authors:  Polona Zabukovec; Neža Čadež; Franc Čuš
Journal:  Food Technol Biotechnol       Date:  2020-09       Impact factor: 3.918

Review 2.  Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties.

Authors:  Irene Stefanini; Duccio Cavalieri
Journal:  Front Microbiol       Date:  2018-05-16       Impact factor: 5.640

  2 in total

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