Performance, genomic rearrangements, and signatures of adaptive evolution: Lessons from fermentative yeasts.

ABSTRACT: The capacity of some yeasts to extract energy from single sugars, generating CO₂ and ethanol (=fermentation), even in the presence of oxygen, is known as the Crabtree effect. This phenomenon represents an important adaptation as it allowed the utilization of the ecological niche given by modern fruits, an abundant source of food that emerged in the terrestrial environment in the Cretaceous. However, identifying the evolutionary events that triggered fermentative capacity in Crabtree-positive species is challenging, as microorganisms do not leave fossil evidence. Thus, key innovations should be inferred based only on traits measured under culture conditions. Here, we reanalyzed data from a common garden experiment where several proxies of fermentative capacity were recorded in Cr

SUBMITTER: Nespolo RF 

PROVIDER: S-EPMC7319171 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature