Evidence for domesticated and wild populations of Saccharomyces cerevisiae.
Evidence for domesticated and wild populations of Saccharomyces cerevisiae.
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酿酒酵母的驯化和野生种群的证据。
DOI：
10.1371/journal.pgen.0010005
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发表时间：
2005-07
期刊：
影响因子：
4.5
通讯作者：
Benavides, JA
中科院分区：
文献类型：
--
作者：
Fay, JC;Benavides, JA
酿酒酵母主要与人类活动有关，特别是与酒精饮料的生产有关。酿酒酵母是已知的酿酒酵母的近亲，常见于落叶树的分泌物、树皮和伴生土壤中。这导致了这样一种想法，即酿酒酵母是一种驯化的物种，专门用于酒精饮料的发酵，而来自其他来源的酿酒酵母分离株只是代表来自这些发酵的迁徙。我们调查了81株酿酒酵母的5个基因座的DNA序列多样性，这些菌株来自各种人和自然发酵以及与酒精饮料生产无关的来源，如树木渗出物和免疫功能低下的患者。葡萄园菌株内和SAKE菌株内的多样性很低，这与它们作为驯化种群的地位一致。最古老的谱系和大部分变异是在与葡萄酒生产无关的来源的菌株中发现的。我们提出了一个模型，由此创造了两个专门的酿酒酵母品种，一个用于生产葡萄酒，另一个用于生产萨克葡萄酒。我们估计，这两个品种数千年来一直保持着相互隔离的状态，这与最早的酿酒考古证据一致。我们的结论是，尽管显然有专门用于酒精饮料生产的酿酒酵母菌株，但这些菌株来自与酒精饮料生产无关的自然种群，而不是相反。这种萌芽酵母，酿酒酵母，几千年来一直被用来制造面包、啤酒和葡萄酒。为了研究这一物种的进化史，作者研究了从各种来源分离的大量酵母菌株的DNA序列变异，这些来源包括SAKé葡萄酒、葡萄酒、临床样本、树木分泌物和水果。这些菌株之间的DNA序列多样性表明，SAKE和葡萄酒菌株形成了两个不同的组，并在相当长的一段时间内保持分离。这些数据表明，酿酒酵母由“野生”和“驯化”种群组成，至少有两次独立的驯化事件导致了现存的葡萄酒和黑葡萄酒菌株。
Saccharomyces cerevisiae is predominantly found in association with human activities, particularly the production of alcoholic beverages. S. paradoxus, the closest known relative of S. cerevisiae, is commonly found on exudates and bark of deciduous trees and in associated soils. This has lead to the idea that S. cerevisiae is a domesticated species, specialized for the fermentation of alcoholic beverages, and isolates of S. cerevisiae from other sources simply represent migrants from these fermentations. We have surveyed DNA sequence diversity at five loci in 81 strains of S. cerevisiae that were isolated from a variety of human and natural fermentations as well as sources unrelated to alcoholic beverage production, such as tree exudates and immunocompromised patients. Diversity within vineyard strains and within saké strains is low, consistent with their status as domesticated stocks. The oldest lineages and the majority of variation are found in strains from sources unrelated to wine production. We propose a model whereby two specialized breeds of S. cerevisiae have been created, one for the production of grape wine and one for the production of saké wine. We estimate that these two breeds have remained isolated from one another for thousands of years, consistent with the earliest archeological evidence for winemaking. We conclude that although there are clearly strains of S. cerevisiae specialized for the production of alcoholic beverages, these have been derived from natural populations unassociated with alcoholic beverage production, rather than the opposite. The budding yeast, Saccharomyces cerevisiae, has been used to make bread, beer, and wine for thousands of years. To investigate the evolutionary history of this species, the authors examined DNA sequence variation from a large collection of yeast strains isolated from a variety of sources, including saké wine, grape wine, clinical samples, tree exudates, and fruit. The DNA sequence diversity among these strains shows that both saké and grape wine strains form two distinct groups that have remained isolated for a substantial period of time. The data suggest that S. cerevisiae consists of both “wild” and “domesticated” populations and that at least two independent domestication events lead to extant grape wine and saké wine strains.
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影响因子：
2.8
作者：
Naumov, GI;Naumova, ES;Sniegowski, PD
通讯作者：
Sniegowski, PD
影响因子：
3.9
作者：
Cavalieri, D;McGovern, PE;Polsinelli, M
通讯作者：
Polsinelli, M
影响因子：
2.6
作者：
Fern치ndez-Espinar, MT;Barrio, E;Querol, A
通讯作者：
Querol, A
DOI：
10.1073/pnas.88.16.7160
发表时间：
1991-08-01
影响因子：
11.1
作者：
DRAKE, JW
通讯作者：
DRAKE, JW
DOI：
10.1007/bf01574704
发表时间：
1996-09-01
期刊：
JOURNAL OF INDUSTRIAL MICROBIOLOGY
影响因子：
--
作者：
Naumov, GI
通讯作者：
Naumov, GI