Adaptive response to wine selective pressures shapes the genome of a Saccharomyces interspecies hybrid.

ABSTRACT: During industrial processes, yeasts are exposed to harsh conditions, which eventually lead to adaptation of the strains. In the laboratory, it is possible to use experimental evolution to link the evolutionary biology response to these adaptation pressures for the industrial improvement of a specific yeast strain. In this work, we aimed to study the adaptation of a wine industrial yeast in stress conditions of the high ethanol concentrations present in stopped fermentations and secondary fermentations in the processes of champagne production. We used a commercial Saccharomyces cerevisiae × S. uvarum hybrid and assessed its adaptation in a modified synthetic must (M-SM) containing high ethanol, which also contained metabisulfite, a preservative that is used during wine fermentation a

SUBMITTER: Lairon-Peris M 

PROVIDER: S-EPMC8549368 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature