Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

Simple item page
dc.contributor.authorHranilovic, A.
dc.contributor.authorGambetta, J.M.
dc.contributor.authorSchmidtke, L.
dc.contributor.authorBoss, P.K.
dc.contributor.authorGrbin, P.R.
dc.contributor.authorMasneuf-Pomarede, I.
dc.contributor.authorBely, M.
dc.contributor.authorAlbertin, W.
dc.contributor.authorJiranek, V.
dc.date.issued2018
dc.description.abstractThe yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans) is a species of large, yet underexplored, oenological potential. This study delivers comprehensive oenological phenomes of 94 L. thermotolerans strains obtained from diverse ecological niches worldwide, classified in nine genetic groups based on their pre-determined microsatellite genotypes. The strains and the genetic groups were compared for their alcoholic fermentation performance, production of primary and secondary metabolites and pH modulation in Chardonnay grape juice fermentations. The common oenological features of L. thermotolerans strains were their glucophilic character, relatively extensive fermentation ability, low production of acetic acid and the formation of lactic acid, which significantly affected the pH of the wines. An untargeted analysis of volatile compounds, used for the first time in a population-scale phenotyping of a non-Saccharomyces yeast, revealed that 58 out of 90 volatiles were affected at an L. thermotolerans strain level. Besides the remarkable extent of intra-specific diversity, our results confirmed the distinct phenotypic performance of L. thermotolerans genetic groups. Together, these observations provide further support for the occurrence of domestication events and allopatric differentiation in L. thermotolerans population.
dc.description.statementofresponsibilityAna Hranilovic, Joanna M. Gambetta, Leigh Schmidtke, Paul K. Boss, Paul R. Grbin, Isabelle Masneuf-Pomarede, Marina Bely, Warren Albertin and Vladimir Jiranek
dc.identifier.citationScientific Reports, 2018; 8(1):14812-1-14812-13
dc.identifier.doi10.1038/s41598-018-33105-7
dc.identifier.issn2045-2322
dc.identifier.issn2045-2322
dc.identifier.orcidHranilovic, A. [0000-0003-4602-959X]
dc.identifier.orcidGambetta, J.M. [0000-0002-6687-9834]
dc.identifier.orcidBoss, P.K. [0000-0003-0356-9342]
dc.identifier.orcidGrbin, P.R. [0000-0002-7997-6131]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttp://hdl.handle.net/2440/117336
dc.language.isoen
dc.publisherNature Publishing Group
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© The Author(s) 2018. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
dc.source.urihttps://doi.org/10.1038/s41598-018-33105-7
dc.subjectSaccharomyces
dc.subjectAlcohols
dc.subjectFermentation
dc.subjectMicrosatellite Repeats
dc.subjectMetabolism
dc.subjectGenotype
dc.subjectWine
dc.subjectGenetic Variation
dc.subjectVolatile Organic Compounds
dc.subjectSecondary Metabolism
dc.subjectDomestication
dc.titleOenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
dc.typeJournal article
pubs.publication-statusPublished

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
hdl_117336.pdf
Size:
4.64 MB
Format:
Adobe Portable Document Format
Description:
Published version
Download

Collections

Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications