ArticleApplied and environmental microbiology2014
Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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27 citing papers in PubMed, 73 citations in OpenAlex.
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- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.Applied and environmental microbiology · 2024Article
- Potential probiotic and functional properties ofFrontiers in microbiology · 2024Article
- Development of Simple Sequence Repeat Markers and Genetic Diversity Evaluation ofJournal of fungi (Basel, Switzerland) · 2023Article
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?Journal of fungi (Basel, Switzerland) · 2021Article
- Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.Applied and environmental microbiology · 2021Review
- Genetic diversity and population structure of the amylolytic yeast Saccharomycopsis fibuligera associated with Baijiu fermentation in China.Journal of microbiology (Seoul, Korea) · 2021Article
- Prediction of Genetic Groups withinJournal of fungi (Basel, Switzerland) · 2021Article
- Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.Foods (Basel, Switzerland) · 2021Article
- Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2020Article
- Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis.Microorganisms · 2020Article
- High Complexity and Degree of Genetic Variation in Brettanomyces bruxellensis Population.Genome biology and evolution · 2020Article
- New genome assemblies reveal patterns of domestication and adaptation across Brettanomyces (Dekkera) species.BMC genomics · 2020Article
- Assessing Population Diversity ofFrontiers in microbiology · 2020Article
- Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production.Frontiers in microbiology · 2020Article
- Assembly and Analysis of the Genome Sequence of the YeastMicroorganisms · 2019Article
- Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars.PloS one · 2019Article
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate of B. bruxellensis (VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminate Brettanomyces strains and provides a first glimpse at the genetic diversity and genome plasticity of B. bruxellensis.
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