English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/21581
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance

AuthorsAguilera, Jaime ; Andreu, Pasqual; Rández Gil, Francisca ; Prieto Alamán, José Antonio
Freeze tolerance
Salinity tolerance
Adaptive evolution
Issue DateMar-2010
PublisherBlackwell Publishing
Society for Applied Microbiology
CitationMicrobial Biotechnology 3 (2): 210-221 (2010)
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.
Description12 pages, 7 figures, 2 tables.-- Online version published: 17 Jul 2009.-- The definitive version is available at www3.interscience.wiley.com
Publisher version (URL)http://dx.doi.org/10.1111/j.1751-7915.2009.00136.x
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Aguilera-Microbial Biotechnology.pdf1,62 MBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.