Summary
The potential for changes in allele frequencies in yeast populations by selection was examined. Cells from the wine yeastSaccharomyces cerevisiae (strain Montrachet) were grown over a large number of generations using two different culturing techniques, each with two variations: serial transfers on WLN agar plates with and without UV irradiation, and continuous culture in autoclaved and in filter-sterilized grape must. A low frequency of variant isozyme patterns was found in samples taken at the end of the experiment. Growth rates in must and on agar plates were also examined, and it was found that all samples were faster-growing than the original strain, to varying degrees. Applications for the selection system developed are discussed.
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Subden, R.E., Charlebois, R.L. & Carey, C.K. Selection in yeast I: Assessing genetic stability and relative fitness of commercial yeasts. Journal of Industrial Microbiology 2, 159–165 (1987). https://doi.org/10.1007/BF01569423
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DOI: https://doi.org/10.1007/BF01569423