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• W2252743969 abstract "The yeasts within the Saccharomyces genus are responsible for numerous biotechnological processes such as the production of beverages and fermented foods. The adaptation to their environment has been different in diverse species of the genus. S. cerevisiae has been found associated to very diverse fermentation processes including baking, brewing, distilling, wine making, cider production, etc. and also in different traditional fermented beverages and foods around the world. It is also the principal model eukaryotic organism utilized for fundamental research (Mustacchi et al., 2006; Oliver, 2007), and is the yeast best adapted to grow at high temperatures within the Saccharomyces genus, with the highest optimum (32.3°C) and maximum (45.4°C) growth temperatures (Salvado Z. et al., 2011). Also S. cerevisiae is the species with the highest ethanol resistance (Arroyo-Lopez et al., 2010). Besides its traditional role in baking, brewing and wine making, S. cerevisiae is an attractive host for the production of heterologous proteins. Moreover, most commercial fermentations for the production of bioethanol from hexoses regularly employ highly fermenting strains of S. cerevisiae (Goldemberg, 2007). The cryophilic S. bayanus, although has been found in natural habitat in Far East Asia together with strains of S. cerevisiae and S. paradoxus, also appears associated to different fermentation processes: winemaking (Demuyter et al., 2004, Le Jeune et al., 2007), cider production (Coton et al., 2006, Suarez Valles et al., 2007), brewing, and as grape must contaminants. The type strain of this specie, originally isolated from beer, has been described as a hybrid possessing also nuclear genome from S. cerevisiae (Nguyen et al., 2000, de Barros Lopes et al., 2002, Nguyen & Gaillardin 2005), which led to the proposal of the reinstatement of S. uvarum, a former taxon included in S. bayanus, as a distinct specie (Pulvirenti et al., 2000, Nguyen & Gaillardin, 2005) or as a different variety within S. bayanus (Naumov, 2000). Recently our group (Perez-Traves et al., 2014) analysing the genetic variability of the ‘uvarum’ group showing a high intraspecific homogeneity, although a certain degree of interbreeding among the strains of this variety was shown. The situation of the ‘bayanus’ group is more complex. Among the S. bayanus strains, different levels of homozygosity, hybridization and introgression were found, all these strains are hybrids between S. uvarum and S. eubayanus and no pure S. bayanus var. bayanus strain was identified. These S. bayanus hybrids can be classified into two types according to the level of homozygous/ heterozygous, indicating that they have been originated by different hybridization processes. The wild yeast S. paradoxus, the closest relative to S. cerevisiae, according to phylogenetic reconstructions (Rokas et al., 2003), is a natural specie worldwide distributed with a fortuitous presence in fermentation processes. Strains of S. paradoxus have been isolated from natural environments usually associated with tree exudates, the phylloplane or with an unidentified species of Drosophila (Glushakova et al., 2007; Naumov et al., 1997, 1998; Phaff et al., 1956). However, also has been described as the predominant yeast in Croatian vineyards (Redzepovic et al., 2002). S. kudriavzevii species has been mainly isolated in natural environments, like decaying leaves (Naumov et al., 2000) or oak barks (Sampaio & Goncalves, 2008; Lopes et al., 2010). Nevertheless, strains of the species have also been isolated in commercial fermentations in New Zealand and in Europe (Gonzalez, 2006, Lopandic et al., 2007). Physiological characterization of S. kudriavzevii strains has showed up its cryotolerance, growing quite well at low temperatures (10-15oC) (Belloch et al., 2008; Tronchoni et al., 2014). However, S. kudriavzevii participates in hybrid formation with S. cerevisiae and S. bayanus species, which are present in industrial fermentations in central Europe (Masneuf et al., 1998; Gonzalez et al., 2006, 2007, 2008; Lopandic et al., 2007; Sipiczki, 2008; Dunn et al., 2008; Belloch et al., 2009; Horinouchi et al., 2010; Peris et al., 2012 a and b). Physiological data suggest that Saccharomyces hybrids might have inherited the ability to grow at high temperatures (30-37oC) and ethanol tolerance from their S. cerevisiae parental and ability to grow at low temperatures (10-16oC) from their S. bayanus and S. kudriavzevii parental (Gonzalez et al., 2007; Gangl et al., 2009; Gamero et al., 2013). These physiological characteristics point out Saccharomyces hybrids as better adapted to respond the new winemarkers’ trends, such as conducting wine fermentation at low temperatures, which causes wine aroma improvement (Lambrecht & Pretorius, 2000; Torija et al., 2003; Llaurado et al., 2002, 2005; Novo et al., 2003). Oenological characterization of hybrids between S. cerevisiae and S. kudriavzevii has demonstrated that they are well adapted to ferment at low and intermediate conditions of temperature, giving intermediate or higher amounts of glycerol, less acetic acid and higher amounts of higher alcohols with regard to reference strains of S. cerevisiae and S. kudriavzevii (Gangl et al., 2009; Gonzalez et al., 2007; Lopandic et al., 2007). Nevertheless, these hybrids show intermediate ethanol tolerances when compared with their parental strains (Arroyo-Lopez et al., 2009; Tronchoni et al., 2009; Arroyo-Lopez et al., 2010). Concerning oenological characterization of natural hybrids between S. bayanus and S. cerevisiae, there is limited information in spite of having been described by some authors in wine and cider (Masneuf et al., 1998; Nguyen et al., 2000). However, artificial S. cerevisiae x S. bayanus hybrids have been constructed and characterized. These hybrids seem to have inherited the cryotolerance from S. bayanus (Kishimoto et al., 1994) and they produce intermediate glycerol concentrations with respect to their parental species (Zambonelli et al., 1997).The rest of the species are not associated with fermentative environments. S. arboricolus was found associated with the bark of two tree species of the family Fagaceae in different regions of China (Wang & Bai 2008), S. cariocanus was isolated from a fruit fly (Drosophila sp.) in Brazil (Naumov et al., 2000a), S. mikatae was isolated from soil and decaying leaves in Japan (Naumov et al., 2000a) and S. eubayanus was found in in Nothofagus (Southern beech) forests in Patagonia (Libkind et al., 2011). Many technologies have been used over the years for the purpose of evaluating the genome composition and measuring gene expression of many Saccharomyces strains. Comparative genomic hybridization (CGH) for genome-wide detection of DNA sequences that vary in copy number among individuals has proven useful in assessing chromosomal regions that are repeatedly gained or lost in Saccharomyces, and the recent availability of next-generation sequencing (NGS) methods has opened up new horizons at the level of gene expression analysis. Thus, the objective of this thesis have been the genomic characterization of different Saccharomyces species and to explore the transcriptome of Saccharomyces cerevisiae, Saccharomyces kudriavzevii, Saccharomyces bayaus var. uvarum and Saccharomyces paradoxus strains, isolated from diverse environments with the purpose to detect differences in the expression levels of the homologous genes and specific genes of the new wine species that are not found in S. cerevisiae." @default.
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• W2252743969 date "2015-01-01" @default.
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• W2252743969 title "Comparative genomics and transcriptomics in Saccharomyces" @default.
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