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Genetic dissection of acetic acid tolerance in Saccharomyces cerevisiae

  • Peng Geng
  • Yin Xiao
  • Yun Hu
  • Haiye Sun
  • Wei Xue
  • Liang ZhangEmail author
  • Gui-yang Shi
Original Paper

Abstract

Dissection of the hereditary architecture underlying Saccharomyces cerevisiae tolerance to acetic acid is essential for ethanol fermentation. In this work, a genomics approach was used to dissect hereditary variations in acetic acid tolerance between two phenotypically different strains. A total of 160 segregants derived from these two strains were obtained. Phenotypic analysis indicated that the acetic acid tolerance displayed a normal distribution in these segregants, and suggested that the acetic acid tolerant traits were controlled by multiple quantitative trait loci (QTLs). Thus, 220 SSR markers covering the whole genome were used to detect QTLs of acetic acid tolerant traits. As a result, three QTLs were located on chromosomes 9, 12, and 16, respectively, which explained 38.8–65.9 % of the range of phenotypic variation. Furthermore, twelve genes of the candidates fell into the three QTL regions by integrating the QTL analysis with candidates of acetic acid tolerant genes. These results provided a novel avenue to obtain more robust strains.

Keywords

Acetic acid tolerance Phenotypic analysis QTL Saccharomyces cerevisiae SSR markers 

Notes

Acknowledgments

This work was supported by the Natural Science Foundation of Jiangsu Province (Grant No. BK2012363) and the Outstanding Youth Foundation of Jiangsu Province (Grant No. BK20140002).

Supplementary material

11274_2016_2101_MOESM1_ESM.docx (46 kb)
Supplementary material 1 (DOCX 45 kb)

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Copyright information

© Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  • Peng Geng
    • 2
  • Yin Xiao
    • 2
  • Yun Hu
    • 1
  • Haiye Sun
    • 2
  • Wei Xue
    • 3
  • Liang Zhang
    • 2
    Email author
  • Gui-yang Shi
    • 2
  1. 1.The Key Laboratory of Industrial Biotechnology of Ministry of EducationJiangnan UniversityWuxiChina
  2. 2.National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
  3. 3.School of Information Science and TechnologyNanjing Agricultural UniversityNanjingChina

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