Multiple Rounds of Artificial Selection Promote Microbe Secondary Domestication-The Case of Cachaca Yeasts.

ABSTRACT: The study of microbe domestication has witnessed major advances that contribute to a better understanding of the emergence of artificially selected phenotypes and set the foundations of their rational improvement for biotechnology. Several features make Saccharomyces cerevisiae an ideal model for such a study, notably the availability of a catalogue of signatures of artificial selection and the extensive knowledge available on its biological processes. Here, we investigate with population and comparative genomics a set of strains used for cachaça fermentation, a Brazilian beverage based on the fermentation of sugar cane juice. We ask if the selective pressures posed by this fermentation have given rise to a domesticated lineage distinct from the ones already known, like wine, beer, bread,

SUBMITTER: Barbosa R 

PROVIDER: S-EPMC6101510 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature