ArticlePloS one2011
Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits.
Article in PloS one, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 55 papers.
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Who cites it
55 citing papers in PubMed.
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Biotechnological applications of D-xylose-fermenting autochthonous yeasts in lignocellulosic biorefineries.Biotechnology for biofuels and bioproducts · 2026Review
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Whole-Genome Sequencing and Phenotyping Reveal Specific Adaptations of Lachancea thermotolerans to the Winemaking Environment.Molecular ecology · 2025Article
- Cytosolic PeroxiredoxinJournal of agricultural and food chemistry · 2025Article
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Subpopulation-specific gene expression inCurrent research in food science · 2025Article
- Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort.Foods (Basel, Switzerland) · 2024Article
- The relationship between cell density and cell count differs amongmicroPublication biology · 2024Article
- Predictability of the community-function landscape in wine yeast ecosystems.Molecular systems biology · 2023Article
- Renewing Lost Genetic Variability with a Classical Yeast Genetics Approach.Journal of fungi (Basel, Switzerland) · 2023Article
- Comparing the hierarchy of inter- and intra-species interactions with population dynamics of wine yeast cocultures.FEMS yeast research · 2023Article
- Different Wines from Different Yeasts? "Microorganisms · 2021Article
- Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.Biomolecules · 2021Review
- Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model YeastApplied and environmental microbiology · 2021Article
- Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must.G3 (Bethesda, Md.) · 2021Article
- Phenotypic characterization of indigenous Saccharomyces cerevisiae strains associated with sorghum beer and palm wines.World journal of microbiology & biotechnology · 2021Article
- Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts.Archives of microbiology · 2021Article
- Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation.Microorganisms · 2020Article
- Reduction of Sulfur Compounds through Genetic Improvement of NativeFoods (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The species Saccharomyces cerevisiae includes natural strains, clinical isolates, and a large number of strains used in human activities. The aim of this work was to investigate how the adaptation to a broad range of ecological niches may have selectively shaped the yeast metabolic network to generate specific phenotypes. Using 72 S. cerevisiae strains collected from various sources, we provide, for the first time, a population-scale picture of the fermentative metabolic traits found in the S. cerevisiae species under wine making conditions. Considerable phenotypic variation was found suggesting that this yeast employs diverse metabolic strategies to face environmental constraints. Several groups of strains can be distinguished from the entire population on the basis of specific traits. Strains accustomed to growing in the presence of high sugar concentrations, such as wine yeasts and strains obtained from fruits, were able to achieve fermentation, whereas natural yeasts isolated from "poor-sugar" environments, such as oak trees or plants, were not. Commercial wine yeasts clearly appeared as a subset of vineyard isolates, and were mainly differentiated by their fermentative performances as well as their low acetate production. Overall, the emergence of the origin-dependent properties of the strains provides evidence for a phenotypic evolution driven by environmental constraints and/or human selection within S. cerevisiae.
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