ArticleBMC genomics2019
Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study.
Article in BMC genomics, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 20 citations in OpenAlex.
- QTL mapping, breeding, and debugging Saccharomyces cerevisiae strains through Reiterated Mass Selection and backcrosSing (ReMaSSing).Biotechnology for biofuels and bioproducts · 2026Article
- Identification of genetic variants of the industrial yeast Komagataella phaffii (Pichia pastoris) that contribute to increased yields of secreted heterologous proteins.PLoS biology · 2022Article
- Genomic Adaptations ofMicroorganisms · 2022Review
- Truth in wine yeast.Microbial biotechnology · 2022Review
- QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine.Applied microbiology and biotechnology · 2021Article
- Marker Assisted Selection of Malic-ConsumingJournal of fungi (Basel, Switzerland) · 2021Article
- Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds.Molecules (Basel, Switzerland) · 2021Review
- Polygenic analysis of very high acetic acid tolerance in the yeastBiotechnology for biofuels · 2020Article
- Quantitative trait loci (QTL) underlying phenotypic variation in bioethanol-related processes in Neurospora crassa.PloS one · 2020Article
- Quantitative Trait Nucleotides Impacting the Technological Performances of IndustrialFrontiers in genetics · 2019Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundFermentation completion is a major prerequisite in many industrial processes involving the bakery yeast Saccharomyces cerevisiae. Stuck fermentations can be due to the combination of many environmental stresses. Among them, high temperature and ethanol content are particularly deleterious especially in bioethanol and red wine production. Although the genetic causes of temperature and/or ethanol tolerance were widely investigated in laboratory conditions, few studies investigated natural genetic variations related to stuck fermentations in high gravity matrixes.
resultsIn this study, three QTLs linked to stuck fermentation in winemaking conditions were identified by using a selective genotyping strategy carried out on a backcrossed population. The precision of mapping allows the identification of two causative genes VHS1 and OYE2 characterized by stop-codon insertion. The phenotypic effect of these allelic variations was validated by Reciprocal Hemyzygous Assay in high gravity fermentations (> 240 g/L of sugar) carried out at high temperatures (> 28 °C). Phenotypes impacted were mostly related to the late stage of alcoholic fermentation during the stationary growth phase of yeast.
conclusionsOur findings illustrate the complex genetic determinism of stuck fermentation and open new avenues for better understanding yeast resistance mechanisms involved in high gravity fermentations.
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