Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection.
Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection.
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DOI：
10.3389/fmicb.2017.00806
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发表时间：
2017
影响因子：
5.2
通讯作者：
Barrio E
中科院分区：
文献类型：
--
作者：
Guillamón JM;Barrio E
作为葡萄酒发酵剂使用的酵母的选择过程已经揭示了在种间和种内水平上的巨大的表型多样性，这是由不同的酵母分离物之间的相应的遗传变异来解释的。因此，参与促进这些遗传变化的机制是产生酵母生物多样性的主要引擎。目前，了解葡萄酒酵母的生物多样性，种群结构和进化历史的一个重要任务是研究酵母适应葡萄酒发酵的分子机制，并重塑葡萄酒酵母的基因组特征，自酿酒出现以来无意识地选择。此外，快速和简单的分子技术，显示在物种和菌株水平的遗传多态性的可用性，使葡萄酒发酵过程中的酵母多样性的研究。本文综述了酵母遗传多态性产生的机制，揭示遗传变异的分子方法，以及利用这些多态性来区分菌株，种群和物种，以推断葡萄酒酵母的进化历史和适应性进化，并确定其对生物技术和感官特性的影响。
The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates. Thus, the mechanisms involved in promoting these genetic changes are the main engine generating yeast biodiversity. Currently, an important task to understand biodiversity, population structure and evolutionary history of wine yeasts is the study of the molecular mechanisms involved in yeast adaptation to wine fermentation, and on remodeling the genomic features of wine yeast, unconsciously selected since the advent of winemaking. Moreover, the availability of rapid and simple molecular techniques that show genetic polymorphisms at species and strain levels have enabled the study of yeast diversity during wine fermentation. This review will summarize the mechanisms involved in generating genetic polymorphisms in yeasts, the molecular methods used to unveil genetic variation, and the utility of these polymorphisms to differentiate strains, populations, and species in order to infer the evolutionary history and the adaptive evolution of wine yeasts, and to identify their influence on their biotechnological and sensorial properties.