Cargando…

Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing

When a wine yeast is inoculated into grape juice the potential variation in juice composition that confronts it is huge. Assessing the performance characteristics of the many commercially available wine yeasts in the many possible grape juice compositions is a daunting task. To this end we have deve...

Descripción completa

Detalles Bibliográficos
Autores principales: Schmidt, Simon A., Kolouchova, Radka, Forgan, Angus H., Borneman, Anthony R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Genetics Society of America 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7003103/
https://www.ncbi.nlm.nih.gov/pubmed/31792006
http://dx.doi.org/10.1534/g3.119.400743
_version_ 1783494476242616320
author Schmidt, Simon A.
Kolouchova, Radka
Forgan, Angus H.
Borneman, Anthony R.
author_facet Schmidt, Simon A.
Kolouchova, Radka
Forgan, Angus H.
Borneman, Anthony R.
author_sort Schmidt, Simon A.
collection PubMed
description When a wine yeast is inoculated into grape juice the potential variation in juice composition that confronts it is huge. Assessing the performance characteristics of the many commercially available wine yeasts in the many possible grape juice compositions is a daunting task. To this end we have developed a barcoded Saccharomyces cerevisiae wine yeast collection to facilitate the task of performance assessment that will contribute to a broader understanding of genotype-phenotype relations. Barcode sequencing of mixed populations is used to monitor strain abundance in different grape juices and grape juice-like environments. Choice of DNA extraction method is shown to affect strain-specific barcode count in this highly related set of S. cerevisiae strains; however, the analytical approach is shown to be robust toward strain dependent variation in DNA extraction efficiency. Of the 38 unique compositional variables assessed, resistance to copper and SO(2) are found to be dominant discriminatory factors in wine yeast performance. Finally, a comparison of competitive fitness profile with performance in single inoculum fermentations reveal strain dependent correspondence of yeast performance using these two different approaches.
format Online
Article
Text
id pubmed-7003103
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher Genetics Society of America
record_format MEDLINE/PubMed
spelling pubmed-70031032020-02-14 Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing Schmidt, Simon A. Kolouchova, Radka Forgan, Angus H. Borneman, Anthony R. G3 (Bethesda) Investigations When a wine yeast is inoculated into grape juice the potential variation in juice composition that confronts it is huge. Assessing the performance characteristics of the many commercially available wine yeasts in the many possible grape juice compositions is a daunting task. To this end we have developed a barcoded Saccharomyces cerevisiae wine yeast collection to facilitate the task of performance assessment that will contribute to a broader understanding of genotype-phenotype relations. Barcode sequencing of mixed populations is used to monitor strain abundance in different grape juices and grape juice-like environments. Choice of DNA extraction method is shown to affect strain-specific barcode count in this highly related set of S. cerevisiae strains; however, the analytical approach is shown to be robust toward strain dependent variation in DNA extraction efficiency. Of the 38 unique compositional variables assessed, resistance to copper and SO(2) are found to be dominant discriminatory factors in wine yeast performance. Finally, a comparison of competitive fitness profile with performance in single inoculum fermentations reveal strain dependent correspondence of yeast performance using these two different approaches. Genetics Society of America 2019-12-02 /pmc/articles/PMC7003103/ /pubmed/31792006 http://dx.doi.org/10.1534/g3.119.400743 Text en Copyright © 2020 Schmidt et al. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Investigations
Schmidt, Simon A.
Kolouchova, Radka
Forgan, Angus H.
Borneman, Anthony R.
Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
title Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
title_full Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
title_fullStr Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
title_full_unstemmed Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
title_short Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing
title_sort evaluation of saccharomyces cerevisiae wine yeast competitive fitness in enologically relevant environments by barcode sequencing
topic Investigations
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7003103/
https://www.ncbi.nlm.nih.gov/pubmed/31792006
http://dx.doi.org/10.1534/g3.119.400743
work_keys_str_mv AT schmidtsimona evaluationofsaccharomycescerevisiaewineyeastcompetitivefitnessinenologicallyrelevantenvironmentsbybarcodesequencing
AT kolouchovaradka evaluationofsaccharomycescerevisiaewineyeastcompetitivefitnessinenologicallyrelevantenvironmentsbybarcodesequencing
AT forganangush evaluationofsaccharomycescerevisiaewineyeastcompetitivefitnessinenologicallyrelevantenvironmentsbybarcodesequencing
AT bornemananthonyr evaluationofsaccharomycescerevisiaewineyeastcompetitivefitnessinenologicallyrelevantenvironmentsbybarcodesequencing