Systematics of the species of the yeast genus Saccharomyces associated with the fermentation industry
01 Sep 1982-Vol. 15, Iss: 3, pp 188-193
TL;DR: A taxonomic revision of more than 1,000 strains isolated during the past 50 years and belonging to the above species showed extreme instability in the ability to ferment different sugars, indicating that the two groups of species are not closely related.
Abstract: The so-called wine yeasts Saccharomyces cerevisiae, S. chevalieri, S. bayanus, S. italicus and S. uvarum are characterized by high ethanol tolerance and fermentation velocity. They are ecologically related, being predominantly associated with grape must and wine, and are taxonomically indistinguishable. The only significant physiological differences are between the ability to ferment certain sugars. A taxonomic revision of more than 1,000 strains isolated during the past 50 years and belonging to the above species showed extreme instability in the ability to ferment different sugars. The relationships between these yeasts were examined for DNA base composition and DNA-DNA reassociation. The G+C ranged from 37.6% to 39.0% while optical reassociation experiments defined a first group of species (Saccharomyces cerevisiae, S. chevalieri and S. italicus) exhibiting high base sequence complementarity (>90%). S. bayanus and S. uvarum also showed a high degree of relatedness. Low homology values (∼30%) indicate that the two groups of species are not closely related. While it is proposed to combine S. cerevisiae, S. chevalieri and S. italicus into one single species under the oldest epithet Saccharomyces cerevisiae, a study of a larger number of strains is recommended before considering the taxonomic position of S. bayanus and S. uvarum.
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TL;DR: This study shows that combining microbial ecology with comparative genomics facilitates the discovery and preservation of wild genetic stocks of domesticated microbes to trace their history, identify genetic changes, and suggest paths to further industrial improvement.
Abstract: Domestication of plants and animals promoted humanity's transition from nomadic to sedentary lifestyles, demographic expansion, and the emergence of civilizations. In contrast to the well-documented successes of crop and livestock breeding, processes of microbe domestication remain obscure, despite the importance of microbes to the production of food, beverages, and biofuels. Lager-beer, first brewed in the 15th century, employs an allotetraploid hybrid yeast, Saccharomyces pastorianus (syn. Saccharomyces carlsbergensis), a domesticated species created by the fusion of a Saccharomyces cerevisiae ale-yeast with an unknown cryotolerant Saccharomyces species. We report the isolation of that species and designate it Saccharomyces eubayanus sp. nov. because of its resemblance to Saccharomyces bayanus (a complex hybrid of S. eubayanus, Saccharomyces uvarum, and S. cerevisiae found only in the brewing environment). Individuals from populations of S. eubayanus and its sister species, S. uvarum, exist in apparent sympatry in Nothofagus (Southern beech) forests in Patagonia, but are isolated genetically through intrinsic postzygotic barriers, and ecologically through host-preference. The draft genome sequence of S. eubayanus is 99.5% identical to the non-S. cerevisiae portion of the S. pastorianus genome sequence and suggests specific changes in sugar and sulfite metabolism that were crucial for domestication in the lager-brewing environment. This study shows that combining microbial ecology with comparative genomics facilitates the discovery and preservation of wild genetic stocks of domesticated microbes to trace their history, identify genetic changes, and suggest paths to further industrial improvement.
560 citations
Cites background from "Systematics of the species of the y..."
...High DNA-DNA reassociation values between the type strains of these two species (35) led Naumov to defend their merger, with S....
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TL;DR: Data suggest S. carlsbergensis to be a partial amphidiploid which may have arisen from natural hybridization between S. cerevisiae and S. bayanus and has a genome size approximately 1.5 times those of the last two species.
Abstract: Twenty-four species assigned to the genus Saccharomyces sensu stricto were examined for deoxyribonucleic acid relatedness. Results with type strains demonstrated the presence of four distinct species: S. cerevisiae, S. bayanus, S. carlsbergensis, and S. kluyveri. S. carlsbergensis NRRL Y-12693T showed intermediate relatedness between S. cerevisiae and S. bayanus and has a genome size approximately 1.5 times those of the last two species. These data suggest S. carlsbergensis to be a partial amphidiploid which may have arisen from natural hybridization between S. cerevisiae and S. bayanus.
266 citations
TL;DR: Several wine isolates of Saccharomyces were analysed for six molecular markers, five nuclear and one mitochondrial, and new natural interspecific hybrids were identified, which are the first time that S. kudriavzevii hybrids have been described which have been involved in wine fermentation.
Abstract: Several wine isolates of Saccharomyces were analysed for six molecular markers, five nuclear and one mitochondrial, and new natural interspecific hybrids were identified. The molecular characterization of these Saccharomyces hybrids was performed based on the restriction analysis of five nuclear genes ( CAT8 , CYR1 , GSY1 , MET6 and OPY1 , located in different chromosomes), the ribosomal region encompassing the 5.8S rRNA gene and the two internal transcribed spacers, and sequence analysis of the mitochondrial gene COX2 . This method allowed us to identify and characterize new hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii , between S. cerevisiae and Saccharomyces bayanus , as well as a triple hybrid S. bayanus × S. cerevisiae × S. kudriavzevii . This is the first time that S. cerevisiae × S. kudriavzevii hybrids have been described which have been involved in wine fermentation.
246 citations
TL;DR: Deoxyribonucleic acid reassociation studies of 24 different wine and beer-associated strains of Saccharomyces confirmed the presence of three separate species, with intermediate hybridization values between S. cerevisiae and S. bayanus, which could possibly be a natural hybrid of the two species.
Abstract: Deoxyribonucleic acid reassociation studies of 24 different wine and beer-associated strains of Saccharomyces confirmed the presence of three separate species. S. cerevisiae and S. bayanus strains had only 22% of their genomes in common. S. pastorianus, with intermediate hybridization values between S. cerevisiae and S. bayanus (52 and 72%, respectively) could possibly be a natural hybrid of the two species. S. pastorianus replaces S. carlsbergensis with which it is homologous for 93% of its genome, since the former species was described first by Hansen in 1904. These data do not agree with the results of traditional physiological tests.
212 citations
Cites background or methods from "Systematics of the species of the y..."
...In the course o f a s tudy o f the n D N A - n D N A relationships between some wineassociated species o f the genus Saccharomyces [Rosini et al., 1982], it was seen that the type strains ofS ....
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...The autolytic method of Smith and Halvorson [1967] as modified by Meyer and Phaff [1969] was employed for most strains....
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...In addition, others have demonstrated the tendency of yeast strains to modify assimilative patterns after extended periods of storage in culture collection [Scheda & Yarrow 1968; Rosini et al. 1982]....
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TL;DR: Chromosomal DNAs of many monosporic strains of the biological species Saccharomyces cerevisiae, S. paradoxus and S. bayanus were analysed using contour‐clamped homogeneous electric field electrophgoresis and a comparative study of Ty1, Ty2 and telomere‐associated Y' sequences having multiple chromosomal location was done.
Abstract: Chromosomal DNAs of many monosporic strains of the biological species Saccharomyces cerevisiae, S. paradoxus and S. bayanus were analysed using contour-clamped homogeneous electric field electrophgoresis. SSouthern blot hybridization with eight cloned S. cerevisiae genes (ADC1, CUP1, GAL4, LEU2, rDNA, SUC2, TRP1 and URA3) assigned to different chromosomes was used to study homology and chromosomal location of the genes three sibiling species. A comparative study of Ty1, Ty2 and telomere-associated Y' sequences having multiple chromosomal location was also done.
Chromosome length polymorphism was found in cultured strains of S. cerevisiae. Wild S. cerevisiae and S. paradoxus strains yielded chromosome banding patterns very similar to each other, The karyotype pattern of S. bayanus was readily distinguishable from that of S. cerevisiae and S. paradoxus. Southern blot analysis revealed a low degree of homology between the S. cerevisiae genes studied and the corresponding S. paradoxus and S. bayanus genes. The number of chromosomes appears to be 16 in all three species.
180 citations
References
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TL;DR: The previously discovered linear relation between the base composition of DNA, expressed in percentage of guanine plus cytosine bases, and the denaturation temperature, T m, has been further investigated and it appears that the measurement of the T m is a satisfactory means of determining base composition in DNA.
Abstract: The previously discovered linear relation between the base composition of DNA, expressed in terms of percentage of guanine plus cytosine bases, and the denaturation temperature, T m , has been further investigated. By means of measurements on 41 samples of known base composition the previously observed relation has been confirmed. It can be summarized thus : for a solvent containing 0·2 M -Na + , T m = 69·3 + 0·41 (G-C) where T m is in degrees Centigrade and G-C refers to the mole percentage of guanine plus cytosine. The deviations of experimental points from this relation are no more than that expected from the uncertainties of base analysis and the variations of a half degree in the reproducibility of determining the T m . Consequently it appears that the measurement of the T m is a satisfactory means of determining base composition in DNA. The T m values are most simply measured by following the absorbance at 260 m μ as a function of temperature of the DNA solution and noting the midpoint of the hyperchromic rise. Only 10 to 50 μ g of DNA are required. A number of other DNA samples of unknown base composition have been examined in this manner and their base compositions recorded.
4,154 citations
Book•
01 Jan 1984
TL;DR: In this article, a general classification of the Yeasts is presented, and methods for the isolation, maintenance, classification and identification of Yeasts are discussed. But the classification of Yeast species is not discussed.
Abstract: (Chapter Headings) 1. General classification of the Yeasts 2. Methods for the isolation, maintenance, classification and identification of yeasts 3. Discussion of the genera belonging to the ascosporogenous yeasts 4. Discussion of the genera belonging to the basidiosporogenous yeasts 5. Discussion of the genera belonging to the imperfect yeasts 6. Keys to genera and species
655 citations
276 citations
TL;DR: It was demonstrated that DNA prepared from log-phase cells renatures faster than stationary-phase DNA and also departs from theoretical second-order kinetics.
Abstract: The base composition of a deoxyribonucleic acid (DNA) sample affects its intrinsic rate of renaturation. In agreement with the information of Wetmur and Davidson, it was established that high guanosine plus cytosine (GC) DNA renatures faster than expected from analytical measurement of its molecular weight. A calculated correction factor of 1.8% of the observed C0t.5 is required for every mole per cent GC difference from 51% GC. The correction factor is now established in the range of 32 to 65% GC. Renaturation of DNA mixtures prepared from pairs of organisms has been studied. When no similarity existed between the two organisms, the observed C0t.5 of the mixture was the sum of the independently determined C0t.5 values. Lack of additivity was correlated with similarities in polynucleotide sequence of the reassociating DNA molecules. A quantitative relationship was formulated to relate C0t.5 values of renatured DNA mixtures to per cent binding (“homology”). Finally, it was demonstrated that DNA prepared from log-phase cells renatures faster than stationary-phase DNA and also departs from theoretical second-order kinetics.
219 citations