Pubfacts - Scientific Publication Data
  • Categories
  • |
  • Journals
  • |
  • Authors
  • Login
  • Categories
  • Journals

Search Our Scientific Publications & Authors

Publications
  • Publications
  • Authors
find publications by category +
Translate page:

Natural Variation in and Underlie Condition-Specific Growth Defects in .

Authors:
Amy Sirr Adrian C Scott Gareth A Cromie Catherine L Ludlow Vida Ahyong Trey S Morgan Teresa Gilbert Aimée M Dudley

G3 (Bethesda) 2018 01 4;8(1):239-251. Epub 2018 Jan 4.

Pacific Northwest Research Institute, Seattle, Washington 98122

Despite their ubiquitous use in laboratory strains, naturally occurring loss-of-function mutations in genes encoding core metabolic enzymes are relatively rare in wild isolates of Here, we identify a naturally occurring serine auxotrophy in a sake brewing strain from Japan. Through a cross with a honey wine (white tecc) brewing strain from Ethiopia, we map the minimal medium growth defect to , which encodes 3-phosphoserine aminotransferase and is orthologous to the human disease gene, To investigate the impact of this polymorphism under conditions of abundant external nutrients, we examine growth in rich medium alone or with additional stresses, including the drugs caffeine and rapamycin and relatively high concentrations of copper, salt, and ethanol. Consistent with studies that found widespread effects of different auxotrophies on RNA expression patterns in rich media, we find that the loss-of-function allele dominates the quantitative trait locus (QTL) landscape under many of these conditions, with a notable exacerbation of the effect in the presence of rapamycin and caffeine. We also identify a major-effect QTL associated with growth on salt that maps to the gene encoding the sodium exporter, We demonstrate that the salt phenotype is largely driven by variation in the promoter, which harbors a deletion that removes binding sites for the Mig1 and Nrg1 transcriptional repressors. Thus, our results identify natural variation associated with both coding and regulatory regions of the genome that underlie strong growth phenotypes.

Download full-text PDF

Source
http://dx.doi.org/10.1534/g3.117.300392DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5765352PMC
January 2018

Publication Analysis

Top Keywords

brewing strain
8
natural variation
8
naturally occurring
8
growth
5
ethanol consistent
4
rna expression
4
expression patterns
4
auxotrophies rna
4
effects auxotrophies
4
studies widespread
4
patterns rich
4
widespread effects
4
consistent studies
4
find loss-of-function
4
quantitative trait
4
trait locus
4
locus qtl
4
qtl landscape
4
dominates quantitative
4
allele dominates
4

Keyword Occurance

Similar Publications

Hybridization of Sourdough Strains with Cryotolerant NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation.

Authors:
Martina Catallo Fabrizio Iattici Cinzia L Randazzo Cinzia Caggia Kristoffer Krogerus Frederico Magalhães Brian Gibson Lisa Solieri

Microorganisms 2021 Mar 2;9(3). Epub 2021 Mar 2.

Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 2, 42122 Reggio Emilia, Italy.

The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create hybrids from parental brewing strains by mimicking natural ale × lager yeast hybrids. Read More

View Article and Full-Text PDF
March 2021
Similar Publications

Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the genetically modified strain DP-Ezm28.

Authors:
Vittorio Silano José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Alicja Mortensen Gilles Rivière Inger-Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Karl-Heinz Engel Klaus-Dieter Jany Sirpa Kärenlampi Francesca Marcon André Penninks Andy Smith Magdalena Andryszkiewicz Ana Gomes Natalia Kovalkovicova Yi Liu Andrew Chesson

EFSA J 2021 Mar 4;19(3):e06431. Epub 2021 Mar 4.

The food enzyme endo-1,3(4)-β-glucanase (3(or 4)-β-d-glucan 3(4)-glucanohydrolase; EC 3.2.1. Read More

View Article and Full-Text PDF
March 2021
Similar Publications

Mutation in genes coding for glucose-induced degradation-deficient protein contribute to high malate production in yeast strains No. 28 and No. 77 used for industrial brewing of sake.

Authors:
Hiroaki Negoro Atsushi Kotaka Hiroki Ishida

Biosci Biotechnol Biochem 2021 Mar 4. Epub 2021 Mar 4.

Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan.

Saccharomyces cerevisiae produces organic acids including malate during alcohol fermentation. Since malate contributes to the pleasant flavor of sake, high-malate-producing yeast strain No. 28 and No. Read More

View Article and Full-Text PDF
March 2021
Similar Publications

Brevibacterium renqingii sp. nov., isolated from the Daqu of Baijiu.

Authors:
Yi Yan Xuan Xing Zhanbin Sun Jia Li Shuyue Hao Jialiang Xu

Arch Microbiol 2021 Mar 1. Epub 2021 Mar 1.

Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China.

Two bacterial strains, designated REN4 and REN4-1, were isolated from daqu sample collected from baijiu factory located in Shanxi, China. The two strains shared highly similar 16S rRNA gene sequences (99.67% identities) and formed a monophyletic clade within the Brevibacterium 16S rRNA gene tree, showing 97. Read More

View Article and Full-Text PDF
March 2021
Similar Publications

The diversity of commercially available ale and lager yeast strains and the impact of brewer's preferential yeast choice on the fermentative beer profiles.

Authors:
Diego Bonatto

Food Res Int 2021 Mar 9;141:110125. Epub 2021 Jan 9.

Brewing Yeast Research Group, Centro de Biotecnologia da Universidade Federal do Rio Grande do Sul, Departamento de Biologia Molecular e Biotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil. Electronic address:

Yeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprints its distinctive fermentative profile to the beer. Despite this, there are no studies reporting how diverse, rich, and homogeneous the beer categories are in terms of commercially available brewing yeast strains. Read More

View Article and Full-Text PDF
March 2021
Similar Publications
© 2021 PubFacts.
  • About PubFacts
  • Privacy Policy
  • Sitemap