CAREER: Saccharomyces diversity and the rapid evolution of hybrid lager-brewing yeast

职业：酵母菌多样性和混合啤酒酵母的快速进化

• 批准号: 1253634
• 负责人: Christopher Hittinger
• 金额: $ 100万
• 依托单位: University of Wisconsin-Madison
• 依托单位国家: 美国
• 项目类别: Continuing Grant
• 财政年份: 2013
• 资助国家: 美国
• 起止时间: 2013-05-15 至 2019-04-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=1253634&HistoricalAwards=false
• 关键词: CAREER; Saccharomyces; diversity; rapid; evolution

Brewing yeasts are an attractive living system for studying rapid genetic change because they have adapted to an environment recently created by humans. Saccharomyces cerevisiae, a same warm-adapted species, is traditionally used for wine-making, bread-leavening, and in the bioethanol industry. In contrast, a hybrid of the Saccharomyces cerevisiae strain and a recently discovered species, Saccharomyces eubayanus, are cold-adapted and are used in other applications. The objectives of this study are to determine 1) which traits were contributed to lager yeast by each parent, 2) which genetic changes occurred in the brewing environment, 3) and whether variation in the parental species contributed to lager yeast traits. Hundreds of genome sequences of yeasts isolated from natural and brewing environments will be generated and analyzed to identify candidate differences, which will be tested through genetic manipulation. Understanding how wild yeast adapt to industrial environments will provide a framework and candidate genes for improving biofuel strains. This project will also help train the next generation of scientists and educators, from high school students and teachers to postdoctoral researchers, including individuals from underrepresented minority backgrounds. In particular, the Yeast Exploration and Analysis Science Team ("Wild YEAST Program") directly involves high school and early-stage undergraduate students in using modern isolation and genetic identification techniques to study natural variation and genetic diversity in Saccharomyces and other yeasts. Visiting high school teachers will develop classroom lab modules that address the Next-Generation Science Standards while engaging students in real biodiversity and genetics research.

酿酒酵母是研究快速遗传变化的一个有吸引力的生命系统，因为它们已经适应了人类最近创造的环境。 酿酒酵母，同样是一种适应温暖的物种，传统上用于酿酒，面包发酵和生物乙醇工业。相比之下，酿酒酵母菌株和最近发现的物种Saccharomyces eubayanus的杂交种是冷适应的，并用于其他应用中。本研究的目的是确定1）哪些性状是由每个亲本贡献的，2）在酿造环境中发生了哪些遗传变化，3）以及亲本物种的变异是否有助于啤酒酵母性状。数百个从自然和酿造环境中分离的酵母基因组序列将被生成和分析，以确定候选差异，这些差异将通过遗传操作进行测试。了解野生酵母如何适应工业环境将为改进生物燃料菌株提供框架和候选基因。该项目还将帮助培训下一代科学家和教育工作者，从高中学生和教师到博士后研究人员，包括来自代表性不足的少数群体背景的个人。特别是，酵母探索和分析科学团队（“野生酵母计划”）直接涉及高中和早期本科生使用现代分离和遗传鉴定技术来研究酵母和其他酵母的自然变异和遗传多样性。访问高中教师将开发课堂实验室模块，解决下一代科学标准，同时让学生参与真实的生物多样性和遗传学研究。