The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.

Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic fermentation. The oenological phenotypes resulting from fermentation, such as the production of acetic acid, glycerol, and residual sugar concentration are regulated by multiple genes and vary quantitatively between di...

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Autores principales:	Francisco Salinas, Francisco A Cubillos, Daniela Soto, Verónica Garcia, Anders Bergström, Jonas Warringer, M Angélica Ganga, Edward J Louis, Gianni Liti, Claudio Martinez
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2012
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/44b8c99572d54cf998fd55987def4616
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spelling	oai:doaj.org-article:44b8c99572d54cf998fd55987def46162021-11-18T08:07:57ZThe genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.1932-620310.1371/journal.pone.0049640https://doaj.org/article/44b8c99572d54cf998fd55987def46162012-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23185390/?tool=EBIhttps://doaj.org/toc/1932-6203Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic fermentation. The oenological phenotypes resulting from fermentation, such as the production of acetic acid, glycerol, and residual sugar concentration are regulated by multiple genes and vary quantitatively between different strain backgrounds. With the aim of identifying the quantitative trait loci (QTLs) that regulate oenological phenotypes, we performed linkage analysis using three crosses between highly diverged S. cerevisiae strains. Segregants from each cross were used as starter cultures for 20-day fermentations, in synthetic wine must, to simulate actual winemaking conditions. Linkage analysis on phenotypes of primary industrial importance resulted in the mapping of 18 QTLs. We tested 18 candidate genes, by reciprocal hemizygosity, for their contribution to the observed phenotypic variation, and validated five genes and the chromosome II right subtelomeric region. We observed that genes involved in mitochondrial metabolism, sugar transport, nitrogen metabolism, and the uncharacterized ORF YJR030W explained most of the phenotypic variation in oenological traits. Furthermore, we experimentally validated an exceptionally strong epistatic interaction resulting in high level of succinic acid between the Sake FLX1 allele and the Wine/European MDH2 allele. Overall, our work demonstrates the complex genetic basis underlying wine traits, including natural allelic variation, antagonistic linked QTLs and complex epistatic interactions between alleles from strains with different evolutionary histories.Francisco SalinasFrancisco A CubillosDaniela SotoVerónica GarciaAnders BergströmJonas WarringerM Angélica GangaEdward J LouisGianni LitiClaudio MartinezPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 7, Iss 11, p e49640 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Francisco Salinas Francisco A Cubillos Daniela Soto Verónica Garcia Anders Bergström Jonas Warringer M Angélica Ganga Edward J Louis Gianni Liti Claudio Martinez The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
description	Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic fermentation. The oenological phenotypes resulting from fermentation, such as the production of acetic acid, glycerol, and residual sugar concentration are regulated by multiple genes and vary quantitatively between different strain backgrounds. With the aim of identifying the quantitative trait loci (QTLs) that regulate oenological phenotypes, we performed linkage analysis using three crosses between highly diverged S. cerevisiae strains. Segregants from each cross were used as starter cultures for 20-day fermentations, in synthetic wine must, to simulate actual winemaking conditions. Linkage analysis on phenotypes of primary industrial importance resulted in the mapping of 18 QTLs. We tested 18 candidate genes, by reciprocal hemizygosity, for their contribution to the observed phenotypic variation, and validated five genes and the chromosome II right subtelomeric region. We observed that genes involved in mitochondrial metabolism, sugar transport, nitrogen metabolism, and the uncharacterized ORF YJR030W explained most of the phenotypic variation in oenological traits. Furthermore, we experimentally validated an exceptionally strong epistatic interaction resulting in high level of succinic acid between the Sake FLX1 allele and the Wine/European MDH2 allele. Overall, our work demonstrates the complex genetic basis underlying wine traits, including natural allelic variation, antagonistic linked QTLs and complex epistatic interactions between alleles from strains with different evolutionary histories.
format	article
author	Francisco Salinas Francisco A Cubillos Daniela Soto Verónica Garcia Anders Bergström Jonas Warringer M Angélica Ganga Edward J Louis Gianni Liti Claudio Martinez
author_facet	Francisco Salinas Francisco A Cubillos Daniela Soto Verónica Garcia Anders Bergström Jonas Warringer M Angélica Ganga Edward J Louis Gianni Liti Claudio Martinez
author_sort	Francisco Salinas
title	The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
title_short	The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
title_full	The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
title_fullStr	The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
title_full_unstemmed	The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
title_sort	genetic basis of natural variation in oenological traits in saccharomyces cerevisiae.
publisher	Public Library of Science (PLoS)
publishDate	2012
url	https://doaj.org/article/44b8c99572d54cf998fd55987def4616
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The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.

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