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dc.contributor.authorAguilera, Jaime-
dc.contributor.authorAndreu, Pasqual-
dc.contributor.authorRández Gil, Francisca-
dc.contributor.authorPrieto Alamán, José Antonio-
dc.date.accessioned2010-02-24T13:35:44Z-
dc.date.available2010-02-24T13:35:44Z-
dc.date.issued2010-03-
dc.identifier.citationMicrobial Biotechnology 3 (2): 210-221 (2010)en_US
dc.identifier.issn1751-7907-
dc.identifier.urihttp://hdl.handle.net/10261/21581-
dc.description12 pages, 7 figures, 2 tables.-- Online version published: 17 Jul 2009.-- The definitive version is available at www3.interscience.wiley.comen_US
dc.description.abstractWe used adaptive evolution to improve freeze tolerance of industrial baker's yeast. Our hypothesis was that adaptation to low temperature is accompanied by enhanced resistance of yeast to freezing. Based on this hypothesis, yeast was propagated in a flour-free liquid dough model system, which contained sorbitol and NaCl, by successive batch refreshments maintained constantly at 12°C over at least 200 generations. Relative to the parental population, the maximal growth rate (µmax) under the restrictive conditions, increased gradually over the time course of the experiment. This increase was accompanied by enhanced freeze tolerance. However, these changes were not the consequence of genetic adaptation to low temperature, a fact that was confirmed by prolonged selection of yeast cells in YPD at 12°C. Instead, the experimental populations showed a progressive increase in NaCl tolerance. This phenotype was likely achieved at the expense of others traits, since evolved cells showed a ploidy reduction, a defect in the glucose derepression mechanism and a loss in their ability to utilize gluconeogenic carbon sources. We discuss the genetic flexibility of S. cerevisiae in terms of adaptation to the multiple constraints of the experimental design applied to drive adaptive evolution and the technologically advantageous phenotype of the evolved population.en_US
dc.description.sponsorshipThis research was jointly funded by the Spanish Ministry of Science and Technology (CICYT projects, AGL2004-00462 and AGL2007-65498-C02-01) and the EU's Sixth Framework Program (Marie Curie Reintegration Grants). J.A. was the recipient of a post-doctoral contract within the “I3P” Program from CSIC.en_US
dc.format.extent1654065 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherBlackwell Publishingen_US
dc.publisherSociety for Applied Microbiologyen_US
dc.rightsopenAccessen_US
dc.subjectYeasten_US
dc.subjectFreeze toleranceen_US
dc.subjectSalinity toleranceen_US
dc.subjectAdaptive evolutionen_US
dc.titleAdaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity toleranceen_US
dc.typeartículoen_US
dc.identifier.doi10.1111/j.1751-7915.2009.00136.x-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1751-7915.2009.00136.xen_US
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