Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach
Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach
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DOI：
10.1111/j.1567-1364.2009.00550.x
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发表时间：
2009-12-01
影响因子：
3.2
通讯作者：
Dubourdieu, Denis
中科院分区：
文献类型：
--
作者：
Marullo, Philippe;Mansour, Chantal;Dubourdieu, Denis
在红酒发酵过程中，高温可能会影响发酵酵母的生理机能，从而导致发酵停滞。这种有害影响是温度与葡萄汁的其他理化参数（例如糖和脂质含量）复杂相互作用的结果。发酵酵母的遗传背景也与这种复杂的基质相互作用，并且某些菌株比其他菌株更能抵抗高温。在这里，对九种商业发酵剂的温度耐受性进行了评估，结果表明，在高糖浓度下，其中一半对温度敏感。使用经典的回交方法，通过引入赋予温度抗性的数量性状基因座，对一种热敏商业发酵剂进行了遗传改良。通过该育种计划，可以获得与最初的商业发酵剂共享大部分基因组的耐热菌株。比较亲本菌株和改良菌株在各种条件下的群体生长和发酵能力。尽管它们具有共同的遗传背景，但这两种菌株在响应环境变化时表现出轻微的生理差异，从而能够识别影响发酵停滞的关键生理参数。
During red wine fermentation, high temperatures may cause stuck fermentation by affecting the physiology of fermenting yeast. This deleterious effect is the result of the complex interaction of temperature with other physicochemical parameters of grape juice, such as sugar and lipid content. The genetic background of fermenting yeast also interacts with this complex matrix and some strains are more resistant to high temperatures than others. Here, the temperature tolerance of nine commercial starters was evaluated, demonstrating that, at high sugar concentrations, half of them are sensitive to temperature. Using a classical backcross approach, one thermo-sensitive commercial starter was genetically improved by introducing quantitative trait loci conferring resistance to temperature. With this breeding program it is possible to obtain a thermo-resistant strain sharing most of its genome with the initial commercial starter. The parental and improved strains were compared for population growth and fermentation ability in various conditions. Despite their common genetic background, these two strains showed slight physiological differences in response to environmental changes that enable identification of the key physiological parameters influencing stuck fermentation.