Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/98089
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Type: Journal article
Title: Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains
Author: Crauwels, S.
Van Assche, A.
de Jonge, R.
Borneman, A.
Verreth, C.
Troels, P.
De Samblanx, G.
Marchal, K.
Van de Peer, Y.
Willems, K.
Verstrepen, K.
Curtin, C.
Lievens, B.
Citation: Applied microbiology and biotechnology, 2015; 99(21):9123-9134
Publisher: Springer
Issue Date: 2015
ISSN: 0175-7598
1432-0614
Statement of
Responsibility: 
S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer, K. A. Willems, K. J. Verstrepen, C. D. Curtin, B. Lievens
Abstract: Recent studies have suggested a correlation between genotype groups of Brettanomyces bruxellensis and their source of isolation. To further explore this relationship, the objective of this study was to assess metabolic differences in carbon and nitrogen assimilation between different B. bruxellensis strains from three beverages, including beer, wine, and soft drink, using Biolog Phenotype Microarrays. While some similarities of physiology were noted, many traits were variable among strains. Interestingly, some phenotypes were found that could be linked to strain origin, especially for the assimilation of particular α- and β-glycosides as well as α- and β-substituted monosaccharides. Based upon gene presence or absence, an α-glucosidase and β-glucosidase were found explaining the observed phenotypes. Further, using a PCR screen on a large number of isolates, we have been able to specifically link a genomic deletion to the beer strains, suggesting that this region may have a fitness cost for B. bruxellensis in certain fermentation systems such as brewing. More specifically, none of the beer strains were found to contain a β-glucosidase, which may have direct impacts on the ability for these strains to compete with other microbes or on flavor production.
Keywords: α-Glucosidase; β-glucosidase;. Biolog; Dekkera bruxellensis; niche adaptation; phenotypic and genetic diversity
Rights: © Springer-Verlag Berlin Heidelberg 2015
RMID: 0030040448
DOI: 10.1007/s00253-015-6769-9
Appears in Collections:Agriculture, Food and Wine publications

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