Saccharomyces Bayanus Var Research Articles

Proteotoxicity caused by perturbed protein complexes underlies hybrid incompatibility in yeast

Dobzhansky–Muller incompatibilities represent a major driver of reproductive isolation between species. They are caused when interacting components encoded by alleles from different species cannot function properly when mixed. At incipient stages of speciation, complex incompatibilities involving multiple genetic loci with weak effects are frequently observed, but the underlying mechanisms remain elusive. Here we show perturbed proteostasis leading to compromised mitosis and meiosis in Saccharomyces cerevisiae hybrid lines carrying one or two chromosomes from Saccharomyces bayanus var. uvarum. Levels of proteotoxicity are correlated with the number of protein complexes on replaced chromosomes. Proteomic approaches reveal that multi-protein complexes with subunits encoded by replaced chromosomes tend to be unstable. Furthermore, hybrid defects can be alleviated or aggravated, respectively, by up- or down-regulating the ubiquitin-proteasomal degradation machinery, suggesting that destabilized complex subunits overburden the proteostasis machinery and compromise hybrid fitness. Our findings reveal the general role of impaired protein complex assembly in complex incompatibilities.

Molecular Polymorphism of Pectinase Genes PGU of Saccharomyces bayanus var. uvarum Yeast

A molecular genetic study of pectinase PGU genes from 74 strains of the yeast Saccharomyces bayanus var. uvarum isolated from various fermentation processes and natural sources in different regions of Europe and the United States has been performed. Unlike the S. cerevisiae yeasts, each having a single PGU gene, the S. bayanus var. uvarum strains have three divergent genes, PGU1b, PGU2b, and PGU3b, which are located respectively on chromosomes X, I, and XIV. The high pectinolytic activity of these yeasts appears to be related to the presence of several PGU polymeric genes in their genomes.

Молекулярный полиморфизм пектиназных генов PGU дрожжей Saccharomyces bayanus var. uvarum

We have conducted a molecular genetic study of the pectinase PGU genes of 74 strains of the yeast Saccharomyces bayanus var. uvarum, isolated from various fermentation processes and natural sources in different regions of Europe and in the USA. Unlike S. cerevisiae, each having a PGU gene, strains of S. bayanus var. uvarum have three divergent genes PGU1b, PGU2b and PGU3b, located respectively on chromosomes X, I and XIV. The high pectinolytic activity of these yeasts appears to be related to the presence of several PGU polymeric genes in their genome. Saccharomyces bayanus var. uvarum, endo-polygalacturonase, yeast pectinase, genes PGU1b, PGU2b and PGU3b, molecular karyotyping, Southern-hybridization This study was supported by Budget-supported project No. 595-00004-18PR. doi: 10.21519/0234-2758-2019-35-2-30-37

Characterization of Saccharomyces uvarum (Beijerinck, 1898) and related hybrids: assessment of molecular markers that predict the parent and hybrid genomes and a proposal to name yeast hybrids.

The use of the nuclear DNA reassociation technique has led taxonomists to consider Saccharomyces uvarum a synonym of S. bayanus. The latter, however, is not a species but a hybrid harbouring S. eubayanus (Seu) and S. uvarum (Su) subgenomes with a minor DNA contribution from S. cerevisiae (Sc). To recognize genetically pure lines of S. uvarum and putative interspecies hybrids among so-called S. bayanus strains present in public culture collections, we propose the use of four markers that were defined from the S. bayanus CBS 380T composite genome, namely SeuNTS2 (rDNA), ScMAL31, MTY1 and SuMEL1. Saccharomyces carlsbergensis CBS 1513 was found to be similar to S. bayanus except that it carries the SeuMEL1 allele. Different marker combinations revealed that among 33 strains examined only a few were similar to CBS 380T, but many pure S. uvarum lines and putative Su/Seu-related hybrids occurred. Our results demonstrated that these hybrids were erroneously considered authentic S. bayanus and therefore the varietal state 'Saccharomyces bayanus var. uvarum comb. nov. Naumov' is not valid. Our markers constitute a tool to get insights into the genomic makeup of Saccharomyces interspecies hybrids. We also make a proposal to name those hybrids that may also be applicable to other fungal hybrids.

New family of pectinase genes PGU1b-PGU3b of the pectinolytic yeast Saccharomyces bayanus var. uvarum.

Using yeast genome databases and literature data, we have conducted a phylogenetic analysis of pectinase PGU genes from Saccharomyces strains assigned to the biological species S. arboricola, S. bayanus (var. uvarum), S. cariocanus, S. cerevisiae, S. kudriavzevii, S. mikatae, S. paradoxus, and hybrid taxon S. pastorianus (syn. S. carlsbergensis). Single PGU genes were observed in all Saccharomyces species, except S. bayanus. The superfamily of divergent PGU genes has been documented in S. bayanus var. uvarum for the first time. Chromosomal localization of new PGU1b, PGU2b, and PGU3b genes in the yeast S. bayanus var. uvarum has been determined by molecular karyotyping and Southern hybridization.

Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality.

Saccharomyces bayanus var. uvarum plays an important role in the fermentation of red wine from the D.O. Ribera del Duero. This is due to the special organoleptic taste that this yeast gives the wines and their ability to ferment at low temperature. To determine the molecular factors involved in the fermentation process at low temperature, a differential proteomic approach was performed by using 2D-DIGE, comparing, qualitatively and quantitatively, the profiles obtained at 13 and 25°C. A total of 152 protein spots were identified. We detected proteins upregulated at 13°C that were shown to be related to temperature stress, the production of aromatic compounds involved in the metabolism of amino acids, and the production of fusel alcohols and their derivatives, each of which is directly related to the quality of the wines. To check the temperature effects, an aromatic analysis by GC-MS was performed. The proteomic and "aromatomic" results are discussed in relation to the oenological properties of S. bayanus var. uvarum.

Study of bioflocculation induced by Saccharomyces bayanus var. uvarum and flocculating protein factors in microalgae

Autoaggregation of flocculent microalgae in response to stressing conditions is poorly understood, but it is a promising approach to induce the aggregation of microalgae into flocs and make microalgal harvesting a straightforward and cheap procedure. The effect of the self-flocculating yeast strain Saccharomyces bayanus var. uvarum on two chlorophytes: the model freshwater microalga Chlamydomonas reinhardtii and the novel marine microalga Picochlorum sp. HM1, has been investigated. The addition of Saccharomyces induces cell aggregation in both microalgal species studied, being the flocculating effect caused by anaerobically grown yeasts almost two-fold the effect of standard aerobically grown yeast. In order to gain more insights into the origin of yeast-induced microalgal flocculation, proteins released into the culture medium by the flocculent yeast S. bayanus var. uvarum during the fermentative phase of growth were isolated and their ability to induce flocculation was tested. Addition of 0.1mgmL−1 of concentrated flocculating excreted proteins resulted in recovery efficiency values of 95% and 75% for Chlamydomonas and Picochlorum respectively. The flocculating activity of some plant lectins on the chosen chlorophytes was also evaluated.

A New System for Comparative Functional Genomics of Saccharomyces Yeasts

Whole-genome sequencing, particularly in fungi, has progressed at a tremendous rate. More difficult, however, is experimental testing of the inferences about gene function that can be drawn from comparative sequence analysis alone. We present a genome-wide functional characterization of a sequenced but experimentally understudied budding yeast, Saccharomyces bayanus var. uvarum (henceforth referred to as S. bayanus), allowing us to map changes over the 20 million years that separate this organism from S. cerevisiae. We first created a suite of genetic tools to facilitate work in S. bayanus. Next, we measured the gene-expression response of S. bayanus to a diverse set of perturbations optimized using a computational approach to cover a diverse array of functionally relevant biological responses. The resulting data set reveals that gene-expression patterns are largely conserved, but significant changes may exist in regulatory networks such as carbohydrate utilization and meiosis. In addition to regulatory changes, our approach identified gene functions that have diverged. The functions of genes in core pathways are highly conserved, but we observed many changes in which genes are involved in osmotic stress, peroxisome biogenesis, and autophagy. A surprising number of genes specific to S. bayanus respond to oxidative stress, suggesting the organism may have evolved under different selection pressures than S. cerevisiae. This work expands the scope of genome-scale evolutionary studies from sequence-based analysis to rapid experimental characterization and could be adopted for functional mapping in any lineage of interest. Furthermore, our detailed characterization of S. bayanus provides a valuable resource for comparative functional genomics studies in yeast.

Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature

Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effects of temperature on commercial wine yeast, we compared its metabolome growing at 12°C and 28°C in a synthetic must. Some species of the Saccharomyces genus have shown better adaptation at low temperature than Saccharomyces cerevisiae. This is the case of the cryotolerant yeasts Saccharomyces bayanus var. uvarum and Saccharomyces kudriavzevii. In an attempt to detect inter-specific metabolic differences, we characterized the metabolome of these species growing at 12°C, which we compared with the metabolome of S. cerevisiae (not well adapted at low temperature) at the same temperature. Our results show that the main differences between the metabolic profiling of S. cerevisiae growing at 12°C and 28°C were observed in lipid metabolism and redox homeostasis. Moreover, the global metabolic comparison among the three species revealed that the main differences between the two cryotolerant species and S. cerevisiae were in carbohydrate metabolism, mainly fructose metabolism. However, these two species have developed different strategies for cold resistance. S. bayanus var. uvarum presented elevated shikimate pathway activity, while S. kudriavzevii displayed increased NAD+ synthesis.

Molecular analysis of red wine yeast diversity in the Ribera del Duero D.O. (Spain) area

Molecular characterization of wine yeast population during spontaneous fermentation in biodynamic wines from Ribera del Duero D.O. located at northern plateau of Spain has been carried out during two consecutive years. A total of 829 yeast strains were isolated from the samples and characterized by electrophoretic karyotype. The results show the presence of three population of yeast differentiated by their electrophoretic karyotypes, (1) non-Saccharomyces yeast dominant in the initial phase of the fermentations (NS); (2) Saccharomyces bayanus var uvarum detected mainly mid-way through the fermentation process at 20-25 °C; and (3) Saccharomyces cerevisiae which remained dominant until the end of the fermentation. This is the first study showing the population dynamic of S. bayanus var. uvarum in red wines produced in Ribera del Duero that could represent an important source of autochthonous wine yeasts with novel oenological properties.

Double sterility barrier between Saccharomyces species and its breakdown in allopolyploid hybrids by chromosome loss

The analysis of 57 synthetic interspecies hybrids revealed that Saccharomyces cerevisiae and Saccharomyces uvarum ( Saccharomyces bayanus var. uvarum) are isolated by a double sterility barrier: by hybrid sterility (hybrid cells cannot produce viable spores) operating in allodiploids and by F1 sterility (F1 cells cannot produce viable spores) operating in allopolyploids. F1-sterility is caused by mating-type heterozygosity. It can be overcome by eliminating chromosome 2 of the S.uvarum subgenome that carries a MAT locus. The loss of this MAT gene abolishes the repression of mating activity. In cultures of the resulting fertile alloaneuploid F1 segregants, the cells can conjugate with each other like haploids and form zygotes capable of performing meiotic divisions producing viable and fertile F2 spores. To the best of our knowledge, this is the first report on breaking down interspecies hybrid sterility by chromosome loss in eukaryotic organisms. The filial generations are genetically unstable and can undergo additional changes mainly in the S.uvarum subgenome (directional changes). It is proposed that regaining fertility and subsequent preferential reduction in one of the subgenomes may account for the formation of chimerical ('natural hybrid') genomes found among wine and brewery strains and may also play roles in speciation of hybrid taxa in the Saccharomyces genus.

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions

The species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) or Saccharomyces paradoxus. Recently, yeast hybrids of different Saccharomyces species have also been reported as responsible for wine production. Yeast hybrids between the species S. cerevisiae×S. kudriavzevii isolated in wine fermentations show enhanced performance in low temperature enological conditions and increased production of interesting aroma compounds. In this work, we have studied the transcriptomic response in enological conditions of a S. cerevisiae×S. kudriavzevii hybrid strain and compared it with the reference species of S. cerevisiae and S. kudriavzevii. The results show that the hybrid strain presents an up-regulation of genes belonging to functional group translation and amino-acid metabolism. Moreover, key genes related to cold stress and production of glycerol and aroma compounds were also up-regulated. While some genes inherited regulation patterns from one of the parents, most of the up-regulated genes presented a new gene expression pattern, probably generated during the hybridization and adaptation process.

Fermentative diversity of yeast selected for acidic musts

The objective of this paper was to assess the fermentation diversity of twoSaccharomyces cerevisiae strains and one Saccharomyces bayanus var. uvarumoriginated from fruit juice or pulp and previously classified as the ones with extended demalication ability. The fermentation profiles of yeast were assessed after 20 sequential subcultures (50 to 160 generations) under aerobic or semi-anaerobic conditions in media with or without L-malic acid. During this study, 15 apple wines produced by wild strains and their segregates were statistically evaluated according to 13 chemical parameters. The studied yeasts revealed pronounced polymorphism of fermentation profiles. The ability of yeasts to decompose L-malic acid, differentiates the wild strains and their segregates, which suggests a possible role of this acid in the process of evolutionary diversification of yeasts. Although yeasts isolated from natural plant environments may be successfully used in acidic musts fermentation, their instability probably caused by adaptive changes should be taken into account. The presented results indicate that the assessment of fermentative stability under environmental stress can help in the evaluation of yeast selected for the fermentation of specific musts. Key words: Wine yeasts, Saccharomyces cerevisiae, Saccharomyces bayanus var.uvarum, stability, acidic musts

Genetic diversity study of the yeast Saccharomyces bayanus var. uvarum reveals introgressed subtelomeric Saccharomyces cerevisiae genes

Intraspecies polymorphism of the yeast Saccharomyces bayanus var. uvarum was studied using the polymerase chain reaction with a microsatellite primer (GTG) 5. Sixty-nine strains of different origins were analyzed. There existed a correlation between PCR patterns of the strains and the source of their isolation: the type of wine and the particular winemaking region. Southern hybridization analysis revealed for the first time introgression between Saccharomyces cerevisiae and S. bayanus var. uvarum. Two strains isolated from alcoholic beverages in Hungary and identified by genetic analysis as S. bayanus var. uvarum were found to harbor a number of S. cerevisiae subtelomeric sequences: Y’, SUC, RTM and MAL.

Mitochondrial DNA polymorphism of the yeast Saccharomyces bayanus var. uvarum

Genetic relationships among forty-one strains of Saccharomyces bayanus var. uvarum isolated in different wine regions of Europe and four wild isolates were investigated by restriction analysis (RFLP) of mitochondrial DNA (mtDNA) with four restriction endonucleases, AluI, DdeI, HinfI and RsaI. No clear correlation between origin and source of isolation of S. bayanus var. uvarum strains and their mtDNA restriction profiles was found. On the whole, the mtDNA of S. bayanus var. uvarum is much less polymorphic than that of S. cerevisiae. This observation is in good agreement with results obtained by electrophoretic karyotyping. Unlike wine S cerevisiae, strains of S. bayanus var. uvarum display a low level of chromosome length polymorphism.

Reassessment of phenotypic traits for Saccharomyces bayanus var . uvarum wine yeast strains

Among Saccharomyces yeast, S. cerevisiae and S. bayanus var. uvarum are related species, sharing the same ecosystem in sympatry. The physiological and technological properties of a large collection of genetically-identified S. bayanus var. uvarum wine strains were investigated in a biometric study and their fermentation behavior was compared at 24 °C and 13 °C. The variability of the phenotypic traits was considered at both intraspecific and interspecific levels. Low ethanol tolerance at 24 °C and production of high levels of 2-phenylethanol and its acetate were clearly revealed as discriminative technological traits, distinguishing the S. bayanus var. uvarum strains from S. cerevisiae. Although some S. bayanus var. uvarum strains produced very small amounts of acetic acid, this was not a species-specific trait , as the distribution of values was similar in both species. Fermentation kinetics at 24 °C showed that S. bayanus var. uvarum maintained a high fermentation rate after Vmax, with low nitrogen requirements, but stuck fermentations were observed at later stages. In contrast, a shorter lag phase compared with S. cerevisiae, higher cell viability, and the ability to complete alcoholic fermentation at 13 °C confirmed the low-temperature adaptation trait of S. bayanus var. uvarum. This study produced a phenotypic characterization data set for a collection of S. bayanus var . uvarum strains, thus paving the way for industrial developments using this species as a new genetic resource.

Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine

To explain the role of Saccharomyces cerevisiae and Saccharomyces uvarum strains (formerly Saccharomyces bayanus var. uvarum) in wine fermentation. Indigenous Saccharomyces spp. yeasts were isolated from Amarone wine (Italy) and analysed. Genotypes were correlated to phenotypes: Melibiose(-) and Melibiose(+) strains displayed a karyotype characterized by three and two bands between 225 and 365 kb, respectively. Two strains were identified by karyotype analysis (one as S. cerevisiae and the other as S. uvarum). The technological characterization of these two strains was conducted by microvinifications of Amarone wine. Wines differed by the contents of ethanol, residual sugars, acetic acid, glycerol, total polysaccharides, ethyl acetate, 2-phenylethanol and anthocyanins. Esterase and beta-glucosidase activities were assayed on whole cells during fermentation at 13 degrees and 20 degrees C. Saccharomyces uvarum displayed higher esterase activity at 13 degrees C, while S. cerevisiae displayed higher beta-glucosidase activity at both temperatures. The strains differed by important technological and qualitative traits affecting the fermentation kinetics and important aroma components of the wine. The contribution of indigenous strains of S. cerevisiae and S. uvarum to wine fermentation was ascertained under specific winemaking conditions. The use of these strains as starters in a winemaking process could differently modulate the wine sensory characteristics.

Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines

The aim of the present study was to evaluate the autochthonous yeast population during spontaneous fermentations of grape musts in Austrian wine-producing areas. Investigation of genomic and genetic variations among wine yeasts was a first step towards a long-term goal of selecting strains with valuable enological properties typical for this geographical region. An approach, combining sequences of the D1/D2 domain of the 26S rRNA gene and random amplified polymorphic DNA fingerprinting, was used to characterize yeasts at the species level, whereas the differentiation of Saccharomyces strains was accomplished by amplified fragment length polymorphism fingerprinting. At the beginning of fermentation, representatives of nine genera were identified, with Hanseniaspora and Metschnikowia species characterized most frequently. Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum strains, which were identified throughout the entire fermentation process, showed a high level of genetic diversity. A number of S. cerevisiae strains were common at multiple wineries, but a wide range of strains with characteristic profiles were characterized at individual locations. This biodiversity survey represents a contribution to the investigation and preservation of genetic diversity of biotechnologically relevant yeasts in Austrian wine-making areas.

A Structural and Phylogenetic Study of theHOGene fromSaccharomyces bayanusvar.uvarum

A novel HO gene (Uv-HO) was cloned from the Saccharomyces bayanus var. uvarum (abbreviated as S. uvarum in this study) type strain. The coding region of Uv-HO showed relatively high homology (95%) to that of the Sb-HO gene (S. bayanus var. bayanus HO), but not to the HO genes of other Saccharomyces sensu stricto species. However, the 5' and 3' non-coding region of Uv-HO showed less similarity (79% and 76% respectively) even to those of the most homologous gene Sb-HO. Motifs of the mating-type control and the cell-cycle control were conserved in the 5' non-coding region of Uv-HO, but numbers and positions of motifs were different from those of Sb-HO. CHEF-Southern analysis showed that all tested strains of S. bayanus species, including S. uvarum, carried the HO gene on the 1,100-kb chromosome. By HO-typing PCR using mixed primers, which provided a rapid and convenient tool for yeast identification, either the Uv-HO gene or the Sb-HO gene was detected in strains of S. bayanus species, but two strains were found to have both types of HO gene in each genome. These results suggest that S. uvarum has a unique sequence, but might share the same chromosome constitution within S. bayanus species, and that S. bayanus is a heterogeneous species, of which some strains might be natural hybrid.

Viral dsRNA in the wine yeast Saccharomyces bayanus var. uvarum

The presence of viral dsRNA (L and M fractions) in the cryophilic yeast Saccharomyces bayanus var. uvarum is documented here for the first time. Sixty-eight strains of different origins were analyzed. Most of them did not carry dsRNA; the L fraction was found in seven strains, while 11 strains had both L and M fractions. The size of the L fraction was invariable (4.5 kb), as in the cultured yeast Saccharomyces cerevisiae. In contrast to L-dsRNA, the M fraction varied in size from ca. 1.2 to 1.8 kb. In total, seven different M-dsRNA types were recognized (M 1–M 3 and M 8–M 11), predominantly among French wine strains of S. bayanus var. uvarum. Phenotypic analysis revealed that the M-dsRNAs found were cryptic and may represent mutant forms of killer plasmids.