MARULLO, Philippe; DURRENS, Pascal; PELTIER, Emilien; BERNARD, Margaux; MANSOUR, Chantal; DUBOURDIEU, Denis

doi:10.1186/s12864-019-5959-8

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

MARULLO, Philippe
Faculté d'Oenologie [Bordeaux II]
BioLaffort [Floirac]

DURRENS, Pascal
Laboratoire Bordelais de Recherche en Informatique [LaBRI]
from patterns to models in computational biodiversity and biotechnology [PLEIADE]

PELTIER, Emilien
Faculté d'Oenologie [Bordeaux II]
BioLaffort [Floirac]

Langue

Article de revue

Ce document a été publié dans

BMC Genomics. 2019-12, vol. 20, n° 1, p. 1-17

BioMed Central

Résumé en anglais

AbstractBackground:Fermentation completion is a major prerequisite in many industrial processes involving the bakeryyeastSaccharomyces cerevisiae.Stuck fermentations can be due to the combination of many environmental stresses.Among them, high temperature and ethanol content are particularly deleterious especially in bioethanol and redwine production. Although the genetic causes of temperature and/or ethanol tolerance were widely investigated inlaboratory conditions, few studies investigated natural genetic variations related to stuck fermentations in highgravity matrixes.Results:In this study, three QTLs linked to stuck fermentation in winemaking conditions were identified by using aselective genotyping strategy carried out on a backcrossed population. The precision of mapping allows theidentification of two causative genesVHS1andOYE2characterized by stop-codon insertion. The phenotypic effectof these allelic variations was validated by Reciprocal Hemyzygous Assay in high gravity fermentations (> 240 g/L ofsugar) carried out at high temperatures (> 28 °C). Phenotypes impacted were mostly related to the late stage ofalcoholic fermentation during the stationary growth phase of yeast.Conclusions:Our findings illustrate the complex genetic determinism of stuck fermentation and open newavenues for better understanding yeast resistance mechanisms involved in high gravity fermentations.< Réduire

Mots clés en anglais

QTL

OYE2

VHS1

Subtelomeric region

Wine yeast

Temperature

Ethano

Métadonnées

Licence d’utilisation du document

Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

DOI

Origine

Unités de recherche