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

2014; Nature Portfolio; Volume: 5; Issue: 1 Linguagem: Inglês

10.1038/ncomms5044

2041-1723

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, José Paulo Sampaio,

Wine Industry and Tourism

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. The yeast Saccharomyces uvarum is commonly used in wine fermentation, yet its natural history is poorly known. Here, Almeida et al. report high genetic diversity in South American S. uvarum, and show introgression from S. eubayanusand over-representation of genes related to fermentation in domesticated strains.