Mitotic Recombination and Genetic Changes in Saccharomyces cerevisiae during Wine Fermentation
AUTOR(ES)
Puig, Sergi
FONTE
American Society for Microbiology
RESUMO
Natural strains of Saccharomyces cerevisiae are prototrophic homothallic yeasts that sporulate poorly, are often heterozygous, and may be aneuploid. This genomic constitution may confer selective advantages in some environments. Different mechanisms of recombination, such as meiosis or mitotic rearrangement of chromosomes, have been proposed for wine strains. We studied the stability of the URA3 locus of a URA3/ura3 wine yeast in consecutive grape must fermentations. ura3/ura3 homozygotes were detected at a rate of 1 × 10−5 to 3 × 10−5 per generation, and mitotic rearrangements for chromosomes VIII and XII appeared after 30 mitotic divisions. We used the karyotype as a meiotic marker and determined that sporulation was not involved in this process. Thus, we propose a hypothesis for the genome changes in wine yeasts during vinification. This putative mechanism involves mitotic recombination between homologous sequences and does not necessarily imply meiosis.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=101454Documentos Relacionados
- Mitotic Recombination and Heteroallelic Repair in Saccharomyces Cerevisiae
- Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation
- Multiplication and Fermentation of Saccharomyces cerevisiae under Carbon Dioxide Pressure in Wine
- Position Effects in Ectopic and Allelic Mitotic Recombination in Saccharomyces Cerevisiae
- Distance-Independence of Mitotic Intrachromosomal Recombination in Saccharomyces Cerevisiae
