A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum

Pedro Almeida, Carla Gonçalves, Sara Teixeira, Diego Libkind, Martin Bontrager, Isabelle Masneuf-Pomarède, Warren Albertin, Pascal Durrens, David James Sherman, Philippe Marullo, Chris Todd Hittinger, Paula Gonçalves () and José Paulo Sampaio ()
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Pedro Almeida: Centro de Recursos Microbiológicos, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa
Carla Gonçalves: Centro de Recursos Microbiológicos, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa
Sara Teixeira: Centro de Recursos Microbiológicos, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa
Diego Libkind: Laboratorio de Microbiología Aplicada y Biotecnología, Instituto de Investigaciones en Biodiversidad y Medio-ambiente, INIBIOMA (CONICET-UNComahue)
Martin Bontrager: Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison
Isabelle Masneuf-Pomarède: Bordeaux Sciences agro, EA Œnologie 4577, ISVV
Warren Albertin: University Bordeaux, EA Œnologie 4577, ISVV
Pascal Durrens: CNRS UMR 5800, University Bordeaux, INRIA project-team Magnome
David James Sherman: CNRS UMR 5800, University Bordeaux, INRIA project-team Magnome
Philippe Marullo: University Bordeaux, EA Œnologie 4577, ISVV
Chris Todd Hittinger: Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison
Paula Gonçalves: Centro de Recursos Microbiológicos, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa
José Paulo Sampaio: Centro de Recursos Microbiológicos, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa

Nature Communications, 2014, vol. 5, issue 1, 1-12

Abstract: Abstract In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach to investigate its global phylogeography and domestication fingerprints using a collection of isolates obtained from fermented beverages and from natural environments on five continents. South American isolates contain more genetic diversity than that found in the Northern Hemisphere. Moreover, coalescence analyses suggest that a Patagonian sub-population gave rise to the Holarctic population through a recent bottleneck. Holarctic strains display multiple introgressions from other Saccharomyces species, those from S. eubayanus being prevalent in European strains associated with human-driven fermentations. These introgressions are absent in the large majority of wild strains and gene ontology analyses indicate that several gene categories relevant for wine fermentation are overrepresented. Such findings constitute a first indication of domestication in S. uvarum.

Date: 2014
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DOI: 10.1038/ncomms5044

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