Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China
Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China
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在中国将煮沸的葡萄汁发酵成传统Msalais葡萄酒的自然模型中，对本土酿酒酵母种群的基因型和表型变异的技术或起源的直接印记
DOI：
10.1093/femsyr/fow108
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发表时间：
2016-12
影响因子：
3.2
通讯作者：
Li-Xia
中科院分区：
文献类型：
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作者：
Zhu;Li-Xia
摘要世界范围内的酿酒酵母菌株具有遗传多样性和表型多样性，其群体亚结构受其技术应用或地理来源的影响很大。玛萨莱是一种传统的葡萄酒，通过独特的自然发酵方法获得当地煮葡萄汁在新疆南部。我们分析了436个土著S.与Msalais发酵相关的酿酒酵母菌株。这些菌株是高度多样化的，相对于三角洲地区和24个表型性状，根据菌株的起源和用于生产Msalais的技术有明显的分化。来自传统工厂的菌株的遗传多样性和表型多样性高于来自现代工厂的菌株。这些当地菌株具有不同的来源或技术特定的发酵特性。在大规模发酵罐中生长的菌株耐受高温，而来自传统车间的菌株耐受高酒精含量（16%）和低温（13°C）。几乎所有菌株的特征是最高的发酵活力，与弱的H2S的产生和不产生组胺，尸胺，苯乙胺和色胺。大多数菌株具有明显的自溶活性，具有高葡萄糖苷酶和多聚半乳糖醛酸酶活性和酒精生产。我们的研究揭示了一个直接的邮票技术或原产地的基因型和表型变异的土著S。酿酒酵母菌群
Abstract Saccharomyces cerevisiae strains worldwide show genetic and phenotypic diversity and their population substructures are greatly affected by their technological application or geographical origins. Msalais is a traditional wine obtained via a unique method of spontaneous fermentation of local boiled grape juice in Southern Xinjiang. We analyzed 436 indigenous S. cerevisiae strains associated with Msalais fermentation. These strains were highly diverse with respect to the interdelta region and 24 phenotypic traits, with apparent differentiation according to strain origins and technologies used to produce Msalais. The genetic and phenotypic diversity of strains from traditional workshops was higher than in strains from modern plants. These local strains had different origin‐ or technology‐specific fermentative characteristics. Strains growing in large‐scale fermentation tanks tolerated high temperature, whereas strains from traditional workshops tolerated high alcohol content (16%) and low temperature (13°C). Almost all the strains were characterized by the highest fermenting vigor, with weak H2S production and no histamine, cadaverine, phenethylamine and tryptamine production. Majority of strains had pronounced autolytic activity with high &bgr;‐glucosidase and polygalacturonase activity and alcohol production. Our study reveals a direct stamp of technology or origin on genotypic and phenotypic variation of an indigenous S. cerevisiae population.
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影响因子：
6.3
作者：
Wallace-Salinas V;Gorwa-Grauslund MF
通讯作者：
Gorwa-Grauslund MF
影响因子：
6.3
作者：
Jin M;Sarks C;Gunawan C;Bice BD;Simonett SP;Avanasi Narasimhan R;Willis LB;Dale BE;Balan V;Sato TK
通讯作者：
Sato TK
影响因子：
3.7
作者：
Mendes I;Franco-Duarte R;Umek L;Fonseca E;Drumonde-Neves J;Dequin S;Zupan B;Schuller D
通讯作者：
Schuller D
影响因子：
5.2
作者：
Tofalo R;Perpetuini G;Schirone M;Fasoli G;Aguzzi I;Corsetti A;Suzzi G
通讯作者：
Suzzi G
DOI：
10.1038/ismej.2014.132
发表时间：
2015-02
期刊：
The ISME journal
影响因子：
--
作者：
通讯作者：
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