...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Applied Microbiology >Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing
【24h】

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

机译：通过DNA指纹图谱和全基因组测序评估酵母菌在酵母中的遗传多样性

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Brettanomyces yeasts, with the species Brettanomyces ( Dekkera ) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate of B. bruxellensis (VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminate Brettanomyces strains and provides a first glimpse at the genetic diversity and genome plasticity of B. bruxellensis .
机译：酒香酵母属中最重要的一种是酒香酵母属（Dekkera）bruxellensis，由于产生了酚类异味，因此在啤酒和葡萄酒工业中通常被认为是变质酵母。但是，在某些发酵过程（例如某些特种啤酒的生产）中，B。bruxellensis也被认为是有益的贡献者。然而，尽管其具有经济重要性，但在遗传和基因组水平上对布雷塔酵母的酵母仍知之甚少。在这项研究中，使用DNA指纹技术的组合研究了来自所有目前已知物种和来自多个来源的50多个Brettanomyces菌株之间的遗传关系。这揭示了B. bruxellensis指纹与各自的隔离源之间的有趣关系。为了进一步探讨这种关系，我们对B. bruxellensis（VIB X9085; ST05.12 / 22）的（有益）啤酒分离株进行了测序，并将其基因组序列与两种葡萄酒腐败菌株（AWRI 1499和CBS 2499）的基因组序列进行了比较。发现ST05.12 / 22与两种葡萄酒菌株都存在显着差异，特别是在单核苷酸多态性（SNP）水平上。此外，所研究菌株之间的基因组结构存在重大差异，包括存在大量重复和缺失。基因含量分析显示，这两个葡萄酒菌株中都存在20个基因，而啤酒菌株中却不存在20个基因，其中包括许多参与碳和氮代谢的基因，反之亦然，AWRI 1499和CBS 2499中都没有缺失的基因。在ST05.12 / 22中找到。在一起，这项研究提供了区分Brettanomyces菌株的工具，并首次了解了B. bruxellensis的遗传多样性和基因组可塑性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号