Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation.

ABSTRACT: The identification of natural allelic variations controlling quantitative traits could contribute to decipher metabolic adaptation mechanisms within different populations of the same species. Such variations could result from human-mediated selection pressures and participate to the domestication. In this study, the genetic causes of the phenotypic variability of the central carbon metabolism of Saccharomyces cerevisiae were investigated in the context of the enological fermentation. The genetic determinism of this trait was found out by a quantitative trait loci (QTL) mapping approach using the offspring of two strains belonging to the wine genetic group of the species. A total of 14 QTL were identified from which 8 were validated down to the gene level by genetic engineering. The

SUBMITTER: Peltier E 

PROVIDER: S-EPMC10512321 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature