Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/131090
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Type: Journal article
Title: QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine
Author: Bartle, L.
Peltier, E.
Sundstrom, J.F.
Sumby, K.
Mitchell, J.G.
Jiranek, V.
Marullo, P.
Citation: Applied Microbiology and Biotechnology, 2021; 105(12):5053-5066
Publisher: Springer Nature
Issue Date: 2021
ISSN: 0175-7598
1432-0614
Statement of
Responsibility: 
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Abstract: The two most commonly used wine microorganisms, Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria, are responsible for completion of alcoholic and malolactic fermentation (MLF), respectively. For successful co-inoculation, S. cerevisiae and O. oeni must be able to complete fermentation; however, this relies on compatibility between yeast and bacterial strains. For the first time, quantitative trait loci (QTL) analysis was used to elucidate whether S. cerevisiae genetic makeup can play a role in the ability of O. oeni to complete MLF. Assessment of 67 progeny from a hybrid S. cerevisiae strain (SBxGN), co-inoculated with a single O. oeni strain, SB3, revealed a major QTL linked to MLF completion by O. oeni. This QTL encompassed a well-known translocation, XV-t-XVI, that results in increased SSU1 expression and is functionally linked with numerous phenotypes including lag phase duration and sulphite export and production. A reciprocal hemizygosity assay was performed to elucidate the effect of the gene SSU1 in the SBxGN background. Our results revealed a strong effect of SSU1 haploinsufficiency on O. oeni’s ability to complete malolactic fermentation during co-inoculation and pave the way for the implementation of QTL mapping projects for deciphering the genetic bases of microbial interactions.
Keywords: Yeast-bacteria interactions; malolactic fermentation; QTL; wine; SSU1
Rights: © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021
RMID: 1000042218
DOI: 10.1007/s00253-021-11376-x
Grant ID: http://purl.org/au-research/grants/arc/IC170100008
Appears in Collections:Agriculture, Food and Wine publications

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