Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae. Issue 2 (1st February 2017)

• Record Type: Journal Article
• Authors: Martí-Raga, Maria; Peltier, Emilien; Mas, Albert; Beltran, Gemma; Marullo, Philippe
• Is Part Of: G3. Volume 7:Issue 2(2017)
• Page Start: 399
• Page End: 412
• Publication Date: 2017-02-01
• Subjects: heterosis -- PMA1 -- VMA13 -- MSB2 -- PDR1; Genetics -- Research -- Periodicals; Genomics -- Periodicals; Genetics; Genomics; Genes; Genetics -- Research; Genomics; Electronic journals; Periodical; Periodicals; Fulltext; Internet Resources; Periodicals; 572.8
• DOI: 10.1534/g3.116.037283
• Languages: English
• ISSNs: 2160-1836

Abstract

Abstract: Hybridization is known to improve complex traits due to heterosis and phenotypic robustness. However, these phenomena have been rarely explained at the molecular level. Here, the genetic determinism of Saccharomyces cerevisiae fermentation performance was investigated using a QTL mapping approach on an F1-progeny population. Three main QTL were detected, with positive alleles coming from both parental strains. The heterosis effect found in the hybrid was partially explained by three loci showing pseudooverdominance and dominance effects. The molecular dissection of those QTL revealed that the adaptation to second fermentation is related to pH, lipid, or osmotic regulation. Our results suggest that the stressful conditions of second fermentation have driven the selection of rare genetic variants adapted to maintain yeast cell homeostasis and, in particular, to low pH conditions.