In Saccharomyces cerevisiae, the main yeast in wine fermentation, the opportunity to examine divergence at the molecular level between a domesticated lineage and its wild counterpart arose recently due to the identification of the closest relatives of wine strains, a wild population associated with Mediterranean oaks. As genomic data are available for a considerable number of representatives belonging to both groups, we used population genomics to estimate the degree and distribution of nucleotide variation between wine yeasts and their closest wild relatives. We found widespread genomewide divergence, particularly at noncoding sites, which, together with above average divergence in trans-acting DNA binding proteins, may suggest an important role for divergence at the level of transcriptional regulation. Nine outlier regions putatively under strong divergent selection were highlighted by a genomewide scan under stringent conditions. Several cases of introgressions, originating in the sibling species Saccharomyces paradoxus, were also identified in the Mediterranean oak population. FZF1 and SSU1, mostly known for conferring sulphite resistance in wine yeasts, were among the introgressed genes, although not fixed. Because the introgressions detected in our study are not found in wine strains, we hypothesize that ongoing divergent ecological selection segregates the two forms between the different niches. Together, our results provide a first insight into the extent and kind of divergence between wine yeasts and their closest wild relatives.
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Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFJ Fungi (Basel)
December 2024
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires 1425, Argentina.
Global concern about pathogenic resistance to antibiotics is prompting interest in probiotics as a strategy to prevent or inhibit infections. Fermented beverages are promising sources of probiotic yeasts. This study aimed to evaluate the antagonistic effects of , , and strains from kefir and wine against serovar Enteritidis in intestinal epithelial cells.
View Article and Find Full Text PDFMicrobiol Resour Announc
December 2024
Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia.
is a non-Saccharomyces yeast that is widely used in winemaking due to its ability to ferment malic acid, thus improving organoleptic properties of wine. We report the draft genome sequence of strain I-540, isolated from grape must in Russia.
View Article and Find Full Text PDFFood Chem X
December 2024
Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine.
View Article and Find Full Text PDFFood Chem X
October 2024
College of Enology and Horticulture, Ningxia University, Yinchuan 750021, Ningxia, PR China.
In this study, three fermentation treatments of spontaneous fermentation (SF), direct inoculation of CECA (YF), and inoculation with CECA after addition of dimethyl dicarbonate (YDF) were carried out. Multivariate statistical analysis approved that CECA inoculation significantly influenced the composition of 141 metabolites (15 volatile organic compounds (VOCs) and 126 non-VOCs), mainly consisting of 36 acids and derivatives and 25 lipids and lipid-like molecules. YF and YDF wines exhibited similar correlations with aroma types, while there were differences in the kinds and number of VOCs.
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