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Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation

Applied Microbiology and Biotechnology volume 100, pages 6331–6343 (2016)Cite this article

Abstract

The yeasts of the Saccharomyces genus exhibit a low pre-zygotic barrier and readily form interspecies hybrids. Following the hybridization event, the parental genomes undergo gross chromosomal rearrangements and genome modifications that may markedly influence the metabolic activity of descendants. In the present study, two artificially constructed hybrid yeasts (Saccharomyces cerevisiae x Saccharomyces uvarum and S. cerevisiae x Saccharomyces kudriavzevii) were used in order to evaluate the influence of high-sugar wine fermentation on the evolution of their genotypic and phenotypic properties. It was demonstrated that the extent of genomic modifications differs among the hybrids and their progeny, but that stress should not always be a generator of large genomic disturbances. The major genome changes were observed after meiosis in the F1 segregants in the form of the loss of different non-S. cerevisiae chromosomes. Under fermentation condition, each spore clone from a tetrad developed a mixed population characterized by different genotypic and phenotypic properties. The S. cerevisiae x S. uvarum spore clones revealed large modifications at the sequence level of the S. cerevisiae sub-genome, and some of the clones lost a few additional S. cerevisiae and S. uvarum chromosomes. The S. cerevisiae x S. kudriavzevii segregants were subjected to consecutive loss of the S. kudriavzevii markers and chromosomes. Both the hybrid types showed increased ethanol and glycerol production as well as better sugar consumption than their parental strains. The hybrid segregants responded differently to stress and a correlation was found between the observed genotypes and fermentation performances.

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Acknowledgments

We would like to thank E. Barrio and A. Querol for providing the strain HA2787. This study was partially supported by the grant 83ÖU12 from the Stiftung Aktion Österreich-Ungarn. WPP acknowledges the support of the Postdoctoral Fellowship Programme of the Hungarian Academy of Sciences (MTA).

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Authors and Affiliations

  1. Department of Biotechnology, University of Natural Resources and Applied Life Sciences, Muthgasse 11, A-1190, Vienna, Austria

    Ksenija Lopandic & Katja Sterflinger

  2. Department of Biotechnology and Microbiology, University of Debrecen & Postdoctoral Fellowship Programme of the Hungarian Academy of Sciences (MTA), Egyetem tér 1, Debrecen, H-4032, Hungary

    Walter P. Pfliegler

  3. Bundesamt für Weinbau, Gölbeszeile 1, A-7000, Eisenstadt, Austria

    Wolfgang Tiefenbrunner & Helmut Gangl

  4. Department of Genetics and Applied Microbiology, University of Debrecen, Egyetem tér 1, Debrecen, H-4032, Hungary

    Matthias Sipiczki

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  1. Ksenija Lopandic
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  2. Walter P. Pfliegler
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  3. Wolfgang Tiefenbrunner
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  4. Helmut Gangl
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  5. Matthias Sipiczki
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Correspondence to Ksenija Lopandic.

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Lopandic, K., Pfliegler, W.P., Tiefenbrunner, W. et al. Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation. Appl Microbiol Biotechnol 100, 6331–6343 (2016). https://doi.org/10.1007/s00253-016-7481-0

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  • DOI: https://doi.org/10.1007/s00253-016-7481-0

Keywords

  • Genotypic and phenotypic evolution
  • High-sugar wine fermentation
  • Saccharomyces interspecies hybrids
  • AFLP
  • Karyotyping