ArticleG3 (Bethesda, Md.)2016
Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiae.
Article in G3 (Bethesda, Md.), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 71 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
71 citing papers in PubMed.
- Improvement of the Champagne-Epernay-Geisenheim (CEG) Wine Yeast via Meiotic Spore Clone Selection.Microorganisms · 2026Article
- From Oak to Wine: Evolution, Admixture, and Adaptation of California and British Columbia Saccharomyces Cerevisiae Wine Strains.Genome biology and evolution · 2026Article
- From one genome to thousands, and beyond.FEMS yeast research · 2026Review
- Genomic tales of wine yeasts: from domestication to functional innovation.FEMS yeast research · 2026Review
- Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics.Microbial biotechnology · 2025Article
- Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.Food chemistry: X · 2025Article
- Exploring the Influence of DifferentFoods (Basel, Switzerland) · 2025Article
- Peroxiredoxin Tsa1 Regulates the Activity of Trehalose Metabolism-Related Enzymes During Wine Yeast Biomass Propagation.Microbial biotechnology · 2025Article
- Cytosolic PeroxiredoxinJournal of agricultural and food chemistry · 2025Article
- Overview of the Saccharomyces cerevisiae population structure through the lens of 3,034 genomes.G3 (Bethesda, Md.) · 2024Article
- Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation.Microbial biotechnology · 2024Article
- Recombination, admixture and genome instability shape the genomic landscape of Saccharomyces cerevisiae derived from spontaneous grape ferments.PLoS genetics · 2024Article
- Application of unimodal probability distribution models for morphological phenotyping of budding yeast.FEMS yeast research · 2024Article
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.Microorganisms · 2023Article
- Whole genome sequencing of Canadian Saccharomyces cerevisiae strains isolated from spontaneous wine fermentations reveals a new Pacific West Coast Wine clade.G3 (Bethesda, Md.) · 2023Article
- Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines.Foods (Basel, Switzerland) · 2023Article
- SO2 and copper tolerance exhibit an evolutionary trade-off in Saccharomyces cerevisiae.PLoS genetics · 2023Article
- Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking.FEMS yeast research · 2023Review
- JLOH: Inferring loss of heterozygosity blocks from sequencing data.Computational and structural biotechnology journal · 2023Article
- Phylogenomics of aiScience · 2022Article
11 more citing papers are in PubMed but not listed here.
Corrections and comments
- Erratum issuedCorrigendum.2017
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wines are now produced by inoculation with pure yeast monocultures, ensuring consistent, reliable and reproducible fermentations, and there are now hundreds of these yeast starter cultures commercially available. In order to thoroughly investigate the genetic diversity that has been captured by over 50 yr of commercial wine yeast development and domestication, whole genome sequencing has been performed on 212 strains of S. cerevisiae, including 119 commercial wine and brewing starter strains, and wine isolates from across seven decades. Comparative genomic analysis indicates that, despite their large numbers, commercial strains, and wine strains in general, are extremely similar genetically, possessing all of the hallmarks of a population bottle-neck, and high levels of inbreeding. In addition, many commercial strains from multiple suppliers are nearly genetically identical, suggesting that the limits of effective genetic variation within this genetically narrow group may be approaching saturation.
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