DOI: 10.1002/yea.320101203. Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of <i>Saccharomyces cerevisiae</i> derived from natural fermentation of grape musts

Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts

10.1002/yea.320101203

Crossref journal-article

Wiley

Yeast (311)

Abstract

AbstractWe have analyzed by genetic means 43 strains of Saccharomyces that had been isolated from fermenting grape musts in Italy. Twenty eight of these strains were isolated from 28 cellars in the Region of Emilia Romagna. The other 15 strains came from 5 fermentations at four cellars near the city of Arpino, which is located south and east of Rome.We found that 20 of the 28 strains from Emilia Romagna were heterozygous at from one to seven loci. The balance were, within the limits of our detection, completely homozygous. All these strains appeared to be diploid and most were homozygous for the homothallism gene (HO/HO). Spore viability varied greatly between the different strains and showed an inverse relation with the degree of heterozygosity.Several of the strains, and in particular those from Arpino, yielded asci that came from genetically different cells. These different cells could be interpreted to have arisen from a heterozygote that had sporulated and, because of the HO gene, yielded homozygous diploid spore clones. We propose that natural wine yeast strains can undergo such changes and thereby change a multiple heterozygote into completely homozygous diploids, some of which may replace the original heterozygous diploid. We call this process ‘genome renewal’.

Bibliography

Mortimer, R. K., Romano, P., Suzzi, G., & Polsinelli, M. (1994). Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts. Yeast, 10(12), 1543â1552. Portico.

Authors 4

Robert K. Mortimer (first)
Patrizia Romano (additional)
Giovanna Suzzi (additional)
Mario Polsinelli (additional)

References 17 Referenced 200

10.1007/BF00407371
{'key': 'e_1_2_1_3_1', 'first-page': '27', 'volume-title': 'Wine Microbiology and Biotechnology', 'author': 'Fleet G. H.', 'year': '1993'} / Wine Microbiology and Biotechnology by Fleet G. H. (1993)
10.1093/genetics/44.6.1309 / Genetics / The spectrum of severity of mutant effects. I. Haploid effects in yeast by James A. P. (1959)
10.1093/genetics/45.12.1627 / Genetics / The spectrum of severity of mutant effects. II. Heterozygous effects in diploids by James A. P. (1960)
10.1099/00207713-36-4-569
{'key': 'e_1_2_1_7_1', 'volume-title': 'The Yeasts—A Taxonomic Study', 'author': 'Kreger‐van Rij N. J. W.', 'year': '1984'} / The Yeasts—A Taxonomic Study by Kreger‐van Rij N. J. W. (1984)
{'key': 'e_1_2_1_8_1', 'volume-title': 'Flavor Microbiology', 'author': 'Margalith P. Z.', 'year': '1981'} / Flavor Microbiology by Margalith P. Z. (1981)
10.1007/BF00265572
10.1016/S1046-2023(05)80132-X
10.1002/yea.320081002
{'key': 'e_1_2_1_12_1', 'first-page': '320', 'article-title': 'La purezza fermentativa in Saccharomyces cerevisiae', 'volume': '19', 'author': 'Romano P.', 'year': '1990', 'journal-title': 'Industrie delle Bevande'} / Industrie delle Bevande / La purezza fermentativa in Saccharomyces cerevisiae by Romano P. (1990)
{'key': 'e_1_2_1_13_1', 'first-page': '97', 'article-title': 'Il carattere ‘produzione de alcoli superiori’ come elemento di selezione in Saccharomyces cerevisiae', 'volume': '19', 'author': 'Romano P.', 'year': '1990', 'journal-title': 'Industrie delle bevande'} / Industrie delle bevande / Il carattere ‘produzione de alcoli superiori’ come elemento di selezione in Saccharomyces cerevisiae by Romano P. (1990)
{'key': 'e_1_2_1_14_1', 'first-page': '123', 'article-title': 'Physiological characteristics of single spore cultures of wine yeast for Industrial purposes', 'volume': '38', 'author': 'Romano P.', 'year': '1988', 'journal-title': 'Ann. Mikrobiol.'} / Ann. Mikrobiol. / Physiological characteristics of single spore cultures of wine yeast for Industrial purposes by Romano P. (1988)
Romano P. Suzzi G. Mortimer R.andPolsinelli M.(1993). A genetic investigation of acetoin biosynthesis in diploid homothallic yeast obtained from natural fermentation.Appl. and Env. Microbiol.(submitted).
10.1128/aem.50.4.1064-1067.1985 / Appl. Env. Microbiol. / Improvement of a wine Saccharomyces cerevisiae strain by a breeding program by Romano P. (1985)
{'key': 'e_1_2_1_17_1', 'volume-title': 'Methods in Yeast Genetics', 'author': 'Sherman F.', 'year': '1987'} / Methods in Yeast Genetics by Sherman F. (1987)
10.1111/j.1472-765X.1991.tb00556.x

Dates

Type	When
Created	20 years, 3 months ago (May 28, 2005, 7:48 p.m.)
Deposited	1 year, 10 months ago (Oct. 24, 2023, 12:03 a.m.)
Indexed	2 months, 3 weeks ago (June 16, 2025, 1:43 a.m.)
Issued	30 years, 9 months ago (Dec. 1, 1994)
Published	30 years, 9 months ago (Dec. 1, 1994)
Published Online	21 years, 7 months ago (Jan. 29, 2004)
Published Print	30 years, 9 months ago (Dec. 1, 1994)

Funders 0

None

BibTeX

@article{Mortimer_1994, title={Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts}, volume={10}, ISSN={1097-0061}, url={http://dx.doi.org/10.1002/yea.320101203}, DOI={10.1002/yea.320101203}, number={12}, journal={Yeast}, publisher={Wiley}, author={Mortimer, Robert K. and Romano, Patrizia and Suzzi, Giovanna and Polsinelli, Mario}, year={1994}, month=dec, pages={1543–1552} }

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