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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

dc.rights.licenseopenen_US
dc.contributor.authorHRANILOVIC, Ana
dc.contributor.authorGAMBETTA, Joanna M.
dc.contributor.authorSCHMIDTKE, Leigh
dc.contributor.authorBOSS, Paul K.
dc.contributor.authorGRBIN, Paul R.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorJIRANEK, Vladimir
dc.date.accessioned2020-08-28T14:32:44Z
dc.date.available2020-08-28T14:32:44Z
dc.date.issued2018
dc.identifier.issn2045-2322en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10711
dc.description.abstractEnThe yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans) is a species of large, yet underexplored, oenological potential. This study delivers comprehensive oenological phenomes of 94 L. thermotolerans strains obtained from diverse ecological niches worldwide, classified in nine genetic groups based on their pre-determined microsatellite genotypes. The strains and the genetic groups were compared for their alcoholic fermentation performance, production of primary and secondary metabolites and pH modulation in Chardonnay grape juice fermentations. The common oenological features of L. thermotolerans strains were their glucophilic character, relatively extensive fermentation ability, low production of acetic acid and the formation of lactic acid, which significantly affected the pH of the wines. An untargeted analysis of volatile compounds, used for the first time in a population-scale phenotyping of a non-Saccharomyces yeast, revealed that 58 out of 90 volatiles were affected at an L. thermotolerans strain level. Besides the remarkable extent of intra-specific diversity, our results confirmed the distinct phenotypic performance of L. thermotolerans genetic groups. Together, these observations provide further support for the occurrence of domestication events and allopatric differentiation in L. thermotolerans population.
dc.language.isoENen_US
dc.title.enOenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
dc.title.alternativeSci. Rep.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1038/s41598-018-33105-7en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed30287912en_US
bordeaux.journalScientific Reportsen_US
bordeaux.page1-13en_US
bordeaux.volume8en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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