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Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces

AuthorsSalvadó, Z.; Arroyo López, Francisco Noé ; Guillamón, José Manuel ; Salazar, Guillem ; Querol, Amparo ; Barrio, Eladio
Issue DateFeb-2011
PublisherAmerican Society for Microbiology
CitationApplied and Environmental Microbiology 77(7): 2292-2302 (2011)
AbstractThe present study uses a mathematical-empirical approach to estimate the cardinal growth temperature parameters (Tmin, the temperature below which growth is no longer observed; Topt, the temperature at which the μmax equals its optimal value; μopt, the optimal value of μmax; and Tmax, the temperature above which no growth occurs) of 27 yeast strains belonging to different Saccharomyces and non-Saccharomyces species. S. cerevisiae was the yeast best adapted to grow at high temperatures within the Saccharomyces genus, with the highest optimum (32.3°C) and maximum (45.4°C) growth temperatures. On the other hand, S. kudriavzevii and S. bayanus var. uvarum showed the lowest optimum (23.6 and 26.2°C) and maximum (36.8 and 38.4°C) growth temperatures, respectively, confirming that both species are more psychrophilic than S. cerevisiae. The remaining Saccharomyces species (S. paradoxus, S. mikatae, S. arboricolus, and S. cariocanus) showed intermediate responses. With respect to the minimum temperature which supported growth, this parameter ranged from 1.3 (S. cariocanus) to 4.3°C (S. kudriavzevii). We also tested whether these physiological traits were correlated with the phylogeny, which was accomplished by means of a statistical orthogram method. The analysis suggested that the most important shift in the adaptation to grow at higher temperatures occurred in the Saccharomyces genus after the divergence of the S. arboricolus, S. mikatae, S. cariocanus, S. paradoxus, and S. cerevisiae lineages from the S. kudriavzevii and S. bayanus var. uvarum lineages. Finally, our mathematical models suggest that temperature may also play an important role in the imposition of S. cerevisiae versus non-Saccharomyces species during wine fermentation
Description12 pages, 7 figures, 3 tables
Publisher version (URL)http://dx.doi.org/10.1128/AEM.01861-10
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