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The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.

Piskur, Jure LU ; Ling, Zhihao; Marcet-Houben, Marina; Ishchuk, Olena LU ; Aerts, Andrea; Labutti, Kurt; Copeland, Alex; Lindquist, Erika; Barry, Kerrie and Compagno, Concetta, et al. (2012) In International Journal of Food Microbiology 157(2). p.202-209
Abstract
The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses in wine industry due to production of phenolic off-flavor compounds. D. bruxellensis is a distant relative of baker's yeast Saccharomyces cerevisiae. Nevertheless, these two yeasts are often found in the same habitats and share several food-related traits, such as production of high ethanol levels and ability to grow without oxygen. In some food products, like lambic beer, D. bruxellensis can importantly contribute to flavor development. We determined the 13.4Mb genome sequence of the D. bruxellensis strain Y879 (CBS2499) and deduced the genetic background of several "food-relevant" properties and evolutionary history of this yeast. Surprisingly, we find that... (More)
The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses in wine industry due to production of phenolic off-flavor compounds. D. bruxellensis is a distant relative of baker's yeast Saccharomyces cerevisiae. Nevertheless, these two yeasts are often found in the same habitats and share several food-related traits, such as production of high ethanol levels and ability to grow without oxygen. In some food products, like lambic beer, D. bruxellensis can importantly contribute to flavor development. We determined the 13.4Mb genome sequence of the D. bruxellensis strain Y879 (CBS2499) and deduced the genetic background of several "food-relevant" properties and evolutionary history of this yeast. Surprisingly, we find that this yeast is phylogenetically distant to other food-related yeasts and most related to Pichia (Komagataella) pastoris, which is an aerobic poor ethanol producer. We further show that the D. bruxellensis genome does not contain an excess of lineage specific duplicated genes nor a horizontally transferred URA1 gene, two crucial events that promoted the evolution of the food relevant traits in the S. cerevisiae lineage. However, D. bruxellensis has several independently duplicated ADH and ADH-like genes, which are likely responsible for metabolism of alcohols, including ethanol, and also a range of aromatic compounds. (Less)
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publication status
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subject
keywords
Comparative genomics, Wine yeast, Aromatic compounds, Evolution, Ethanol fermentations
in
International Journal of Food Microbiology
volume
157
issue
2
pages
202 - 209
publisher
Elsevier
external identifiers
  • wos:000307432700012
  • pmid:22663979
  • scopus:84862840690
ISSN
0168-1605
DOI
10.1016/j.ijfoodmicro.2012.05.008
language
English
LU publication?
yes
id
5a2263a2-153a-4c2c-abf3-52982c228e4b (old id 2859823)
date added to LUP
2012-09-03 13:38:32
date last changed
2017-10-22 03:26:36
@article{5a2263a2-153a-4c2c-abf3-52982c228e4b,
  abstract     = {The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses in wine industry due to production of phenolic off-flavor compounds. D. bruxellensis is a distant relative of baker's yeast Saccharomyces cerevisiae. Nevertheless, these two yeasts are often found in the same habitats and share several food-related traits, such as production of high ethanol levels and ability to grow without oxygen. In some food products, like lambic beer, D. bruxellensis can importantly contribute to flavor development. We determined the 13.4Mb genome sequence of the D. bruxellensis strain Y879 (CBS2499) and deduced the genetic background of several "food-relevant" properties and evolutionary history of this yeast. Surprisingly, we find that this yeast is phylogenetically distant to other food-related yeasts and most related to Pichia (Komagataella) pastoris, which is an aerobic poor ethanol producer. We further show that the D. bruxellensis genome does not contain an excess of lineage specific duplicated genes nor a horizontally transferred URA1 gene, two crucial events that promoted the evolution of the food relevant traits in the S. cerevisiae lineage. However, D. bruxellensis has several independently duplicated ADH and ADH-like genes, which are likely responsible for metabolism of alcohols, including ethanol, and also a range of aromatic compounds.},
  author       = {Piskur, Jure and Ling, Zhihao and Marcet-Houben, Marina and Ishchuk, Olena and Aerts, Andrea and Labutti, Kurt and Copeland, Alex and Lindquist, Erika and Barry, Kerrie and Compagno, Concetta and Bisson, Linda and Grigoriev, Igor V and Gabaldón, Toni and Phister, Trevor},
  issn         = {0168-1605},
  keyword      = {Comparative genomics,Wine yeast,Aromatic compounds,Evolution,Ethanol fermentations},
  language     = {eng},
  number       = {2},
  pages        = {202--209},
  publisher    = {Elsevier},
  series       = {International Journal of Food Microbiology},
  title        = {The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2012.05.008},
  volume       = {157},
  year         = {2012},
}