ArticleMicrobial biotechnology2010
Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance.
Article in Microbial biotechnology, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 32 citations in OpenAlex.
- Co-Fermentation ofJournal of microbiology and biotechnology · 2026Article
- Enhancing freeze-thaw tolerance in baker's yeast: strategies and perspectives.Food science and biotechnology · 2024Review
- Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-TolerantFoods (Basel, Switzerland) · 2021Article
- Salt-stress adaptation of yeast as a simple method to improve high-gravity fermentation in an industrial medium.Applied microbiology and biotechnology · 2021Article
- Seven Years at High Salinity-Experimental Evolution of the Extremely Halotolerant Black YeastJournal of fungi (Basel, Switzerland) · 2021Article
- Adaptive response to wine selective pressures shapes the genome of aMicrobial genomics · 2021Article
- Myriocin-induced adaptive laboratory evolution of an industrial strain of Saccharomyces cerevisiae reveals its potential to remodel lipid composition and heat tolerance.Microbial biotechnology · 2020Article
- History and Domestication ofFrontiers in genetics · 2020Review
- Development of Freeze-Thaw TolerantFrontiers in microbiology · 2018Article
- Rapid Identification of Major QTLFrontiers in microbiology · 2018Article
- Fungi as a Source of Food.Microbiology spectrum · 2017Review
- Xylose Fermentation by Saccharomyces cerevisiae: Challenges and Prospects.International journal of molecular sciences · 2016Review
- Redox engineering by ectopic expression of glutamate dehydrogenase genes links NADPH availability and NADH oxidation with cold growth in Saccharomyces cerevisiae.Microbial cell factories · 2015Article
- Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions.Applied and environmental microbiology · 2014Article
- Global expression studies in baker's yeast reveal target genes for the improvement of industrially-relevant traits: the cases of CAF16 and ORC2.Microbial cell factories · 2010Article
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We used adaptive evolution to improve freeze tolerance of industrial baker's yeast. Our hypothesis was that adaptation to low temperature is accompanied by enhanced resistance of yeast to freezing. Based on this hypothesis, yeast was propagated in a flour-free liquid dough model system, which contained sorbitol and NaCl, by successive batch refreshments maintained constantly at 12°C over at least 200 generations. Relative to the parental population, the maximal growth rate (µ(max)) under the restrictive conditions, increased gradually over the time course of the experiment. This increase was accompanied by enhanced freeze tolerance. However, these changes were not the consequence of genetic adaptation to low temperature, a fact that was confirmed by prolonged selection of yeast cells in YPD at 12°C. Instead, the experimental populations showed a progressive increase in NaCl tolerance. This phenotype was likely achieved at the expense of others traits, since evolved cells showed a ploidy reduction, a defect in the glucose derepression mechanism and a loss in their ability to utilize gluconeogenic carbon sources. We discuss the genetic flexibility of S. cerevisiae in terms of adaptation to the multiple constraints of the experimental design applied to drive adaptive evolution and the technologically advantageous phenotype of the evolved population.
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