Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes
The isolation and selection of yeast strains to improve the quality of the cachaça —Brazilian Spirit—have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (o...
Saved in:
| Published in | Applied and environmental microbiology Vol. 90; no. 1; p. e0175923 |
|---|---|
| Main Authors | , , , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
United States
American Society for Microbiology
24.01.2024
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | The isolation and selection of yeast strains to improve the quality of the
cachaça
—Brazilian Spirit—have been studied in our research group. Our strategy considers
Saccharomyces cerevisiae
as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different
Saccharomyces cerevisiae
strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein–protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.
This work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance. |
|---|---|
| AbstractList | The isolation and selection of yeast strains to improve the quality of the cachaça—Brazilian Spirit—have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein–protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.IMPORTANCEThis work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance. The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein-protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.IMPORTANCEThis work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance.The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein-protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.IMPORTANCEThis work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance. The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein–protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value. The isolation and selection of yeast strains to improve the quality of the cachaça —Brazilian Spirit—have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein–protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value. This work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance. The isolation and selection of yeast strains to improve the quality of the cachaça —Brazilian Spirit—have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein–protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value. The isolation and selection of yeast strains to improve the quality of the -Brazilian Spirit-have been studied in our research group. Our strategy considers as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein-protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.IMPORTANCEThis work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance. |
| Author | da Cunha, Aureliano Claret Moraes, Lauro Riano-Pachon, Diego Maurício Araújo, Thalita Macedo Trópia, Maria José Magalhães Squina, Fabio Marcio Campos, Anna Clara Silva Oliveira, Juliana Velasco de Castro Rosse, Izinara C. Corrêa dos Santos, Renato Augusto Brandão, Rogelio Lopes Goldman, Gustavo Henrique Castro, Ieso de Miranda |
| Author_xml | – sequence: 1 givenname: Anna Clara Silva surname: Campos fullname: Campos, Anna Clara Silva organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil – sequence: 2 givenname: Thalita Macedo surname: Araújo fullname: Araújo, Thalita Macedo organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil, Área de Ciências Biológicas, Instituto Federal de Minas Gerais, Campus Ouro Preto, Ouro Preto, Minas Gerais, Brazil – sequence: 3 givenname: Lauro surname: Moraes fullname: Moraes, Lauro organization: Laboratório Multiusuário de Bioinformática, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Brazil – sequence: 4 givenname: Renato Augusto surname: Corrêa dos Santos fullname: Corrêa dos Santos, Renato Augusto organization: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil, Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, São Paulo, Brazil – sequence: 5 givenname: Gustavo Henrique orcidid: 0000-0002-2986-350X surname: Goldman fullname: Goldman, Gustavo Henrique organization: Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil – sequence: 6 givenname: Diego Maurício surname: Riano-Pachon fullname: Riano-Pachon, Diego Maurício organization: Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, São Paulo, Brazil – sequence: 7 givenname: Juliana Velasco de Castro surname: Oliveira fullname: Oliveira, Juliana Velasco de Castro organization: Laboratório Nacional de Biorenováveis, Centro Nacional de Pesquisa em Energia e Materiais, Campinas, São Paulo, Brazil – sequence: 8 givenname: Fabio Marcio orcidid: 0000-0002-8154-7459 surname: Squina fullname: Squina, Fabio Marcio organization: Fabio Marcio Squina Universidade de Sorocaba, Sorocaba, São Paulo, Brazil – sequence: 9 givenname: Ieso de Miranda surname: Castro fullname: Castro, Ieso de Miranda organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil – sequence: 10 givenname: Maria José Magalhães surname: Trópia fullname: Trópia, Maria José Magalhães organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil – sequence: 11 givenname: Aureliano Claret surname: da Cunha fullname: da Cunha, Aureliano Claret organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil, Laboratório de Engenharia de Alimentos, Departamento de Alimentos, Escola de Nutrição, Salvador, Brazil – sequence: 12 givenname: Izinara C. surname: Rosse fullname: Rosse, Izinara C. organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil, Laboratório Multiusuário de Bioinformática, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Brazil – sequence: 13 givenname: Rogelio Lopes orcidid: 0000-0002-8116-5979 surname: Brandão fullname: Brandão, Rogelio Lopes organization: Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/38112453$$D View this record in MEDLINE/PubMed |
| BookMark | eNp1kU1rFTEYhYNU7G1151oCbhScmkwyX6sixS8ouFDX4Z3kTW_KTHJNMpX-In-If8yMt1YtugqcPOdwXs4ROfDBIyGPOTvhvO5fAs4njHfNUNXiHtlwNvRVI0R7QDaMDUWtJTskRyldMsYka_sH5FD0xSobsSFfP-KEOqOhGvQWvn8Deo2QMk05gvOJpi1EpEAv0IfZabqLwboJacQJVlsOdCVzWhW8Ap9XyXmzlAQHE7UYZ_QZsgt-dWtMCdNDct_ClPDRzXtMPr95_ensXXX-4e37s1fnFUjZ5QqYNLbppe3G0Q5Np4UdW6FBDB0zum2YQbBgejOOUrTc9m1rW2YNCpRcm1Eck9N97m4ZZzS6NIkwqV10M8RrFcCpv3-826qLcKU461knpSgJz24SYviyYMpqdknjNIHHsCRVD0zyphddXdCnd9DLsERf7itULVg7MLEGPt9TkOb6N8GZWvdUZU_1c09Vr-yTP-vf9v41YAFe7AEdQ0oR7S3yn7z6Dq7dfpp1xOnfph-nn8EP |
| CitedBy_id | crossref_primary_10_1128_aem_02330_23 |
| Cites_doi | 10.1093/nar/28.1.27 10.1128/MMBR.62.4.1264-1300.1998 10.1093/jb/mvh135 10.1023/A:1010225117654 10.1128/mBio.01173-17 10.1016/s0168-1605(03)00245-9 10.1263/jbb.106.317 10.1038/nmeth.1923 10.1046/j.1365-2672.2000.01092.x 10.1038/75556 10.1016/j.bbamcr.2007.05.003 10.1128/jb.103.2.277-285.1970 10.1073/pnas.0506580102 10.1093/nar/gkab835 10.1093/gbe/evy132 10.1007/s10529-010-0352-3 10.1111/jam.13216 10.1128/AEM.01582-17 10.1093/femsre/fux031 10.1007/s10295-014-1528-y 10.1007/s00335-016-9670-7 10.1111/j.1574-6976.2000.tb00551.x 10.1186/s13059-016-0974-4 10.1093/bib/bbz064 10.1111/j.1751-7915.2009.00106.x 10.1007/s12155-020-10228-2 10.1111/mmi.14375 10.1093/bioinformatics/btr330 10.1016/s0014-5793(01)02503-0 10.1111/1567-1364.12108 10.1371/journal.pone.0066523 10.1128/AEM.01729-07 10.1007/s00294-006-0068-z 10.1002/yea.3016 10.1128/mcb.11.8.4196-4206.1991 10.1080/00021369.1991.10870932 10.15698/mic2016.04.491 10.1007/s10482-018-1063-3 10.1007/s10482-011-9643-5 10.1093/bioinformatics/btp352 10.1128/mBio.01279-18 10.1093/nar/gkw377 10.1074/jbc.M411062200 10.1093/gbe/evv263 10.1016/j.ijfoodmicro.2005.10.018 10.1016/j.ymben.2011.07.005 10.1371/journal.pone.0017288 10.1093/nar/gkr1029 10.1093/femsyr/fox038 10.1016/j.ijfoodmicro.2014.08.024 10.1038/s41586-018-0030-5 10.1016/j.chroma.2008.10.061 10.1534/genetics.104.033704 10.1046/j.1472-765x.2001.00959.x 10.1101/gr.107524.110 10.3389/fneur.2021.647859 10.1186/1471-2105-14-128 |
| ContentType | Journal Article |
| Copyright | Copyright © 2023 American Society for Microbiology. Copyright American Society for Microbiology Jan 2024 Copyright © 2023 American Society for Microbiology. 2023 American Society for Microbiology. |
| Copyright_xml | – notice: Copyright © 2023 American Society for Microbiology. – notice: Copyright American Society for Microbiology Jan 2024 – notice: Copyright © 2023 American Society for Microbiology. 2023 American Society for Microbiology. |
| DBID | AAYXX CITATION CGR CUY CVF ECM EIF NPM 7QL 7QO 7SN 7SS 7ST 7T7 7TM 7U9 8FD C1K FR3 H94 M7N P64 RC3 SOI 7X8 5PM |
| DOI | 10.1128/aem.01759-23 |
| DatabaseName | CrossRef Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed Bacteriology Abstracts (Microbiology B) Biotechnology Research Abstracts Ecology Abstracts Entomology Abstracts (Full archive) Environment Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Nucleic Acids Abstracts Virology and AIDS Abstracts Technology Research Database Environmental Sciences and Pollution Management Engineering Research Database AIDS and Cancer Research Abstracts Algology Mycology and Protozoology Abstracts (Microbiology C) Biotechnology and BioEngineering Abstracts Genetics Abstracts Environment Abstracts MEDLINE - Academic PubMed Central (Full Participant titles) |
| DatabaseTitle | CrossRef MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) Virology and AIDS Abstracts Technology Research Database Nucleic Acids Abstracts Ecology Abstracts Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management Entomology Abstracts Genetics Abstracts Biotechnology Research Abstracts Bacteriology Abstracts (Microbiology B) Algology Mycology and Protozoology Abstracts (Microbiology C) AIDS and Cancer Research Abstracts Engineering Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) Environment Abstracts MEDLINE - Academic |
| DatabaseTitleList | MEDLINE - Academic Virology and AIDS Abstracts CrossRef MEDLINE |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Engineering Biology |
| EISSN | 1098-5336 |
| Editor | Nygård, Yvonne |
| Editor_xml | – sequence: 1 givenname: Yvonne surname: Nygård fullname: Nygård, Yvonne |
| ExternalDocumentID | PMC10807443 01759-23 38112453 10_1128_aem_01759_23 |
| Genre | Research Support, Non-U.S. Gov't Journal Article |
| GrantInformation_xml | – fundername: Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) grantid: 305183/2021-4 – fundername: Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) grantid: 315302/2018-6 – fundername: Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) grantid: APQ-01625-16 – fundername: ; grantid: 315302/2018-6 – fundername: ; grantid: 305183/2021-4 – fundername: ; grantid: APQ-01625-16 |
| GroupedDBID | --- -~X 0R~ 23M 2WC 39C 4.4 53G 5GY 5RE 5VS 6J9 85S AAGFI AAYXX AAZTW ABOGM ABPPZ ACBTR ACGFO ACIWK ACNCT ACPRK ADBBV ADUKH AENEX AFRAH AGVNZ ALMA_UNASSIGNED_HOLDINGS AOIJS BAWUL BKOMP BTFSW CITATION CS3 D0L DIK E.- E3Z EBS F5P GX1 H13 HYE HZ~ K-O KQ8 L7B O9- P2P PQQKQ RHI RNS RPM RSF RXW TAE TN5 TR2 TWZ UHB W8F WH7 WOQ X6Y ~02 ~KM CGR CUY CVF ECM EIF NPM RHF UCJ ZA5 7QL 7QO 7SN 7SS 7ST 7T7 7TM 7U9 8FD C1K FR3 H94 M7N P64 RC3 SOI 7X8 5PM |
| ID | FETCH-LOGICAL-a447t-a04df584f7bbf957c3fb63ca3970dc650deafad8dbb4361f866f60fde3e41cdb3 |
| ISSN | 0099-2240 1098-5336 |
| IngestDate | Thu Aug 21 18:33:07 EDT 2025 Fri Jul 11 13:11:41 EDT 2025 Wed Aug 20 10:10:05 EDT 2025 Tue May 21 18:31:38 EDT 2024 Thu Apr 03 06:51:38 EDT 2025 Tue Jul 01 04:29:33 EDT 2025 Thu Apr 24 23:11:27 EDT 2025 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 1 |
| Keywords | Saccharomyces cerevisiae SNVs comparative genomics biotechnology for the fermentation industry |
| Language | English |
| License | All Rights Reserved. https://doi.org/10.1128/ASMCopyrightv2 All Rights Reserved. |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-a447t-a04df584f7bbf957c3fb63ca3970dc650deafad8dbb4361f866f60fde3e41cdb3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 The authors declare no conflict of interest. |
| ORCID | 0000-0002-8116-5979 0000-0002-2986-350X 0000-0002-8154-7459 |
| OpenAccessLink | https://www.ncbi.nlm.nih.gov/pmc/articles/10807443 |
| PMID | 38112453 |
| PQID | 2923069033 |
| PQPubID | 42251 |
| PageCount | 17 |
| ParticipantIDs | pubmedcentral_primary_oai_pubmedcentral_nih_gov_10807443 proquest_miscellaneous_2904158372 proquest_journals_2923069033 asm2_journals_10_1128_aem_01759_23 pubmed_primary_38112453 crossref_primary_10_1128_aem_01759_23 crossref_citationtrail_10_1128_aem_01759_23 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 2024-01-24 |
| PublicationDateYYYYMMDD | 2024-01-24 |
| PublicationDate_xml | – month: 01 year: 2024 text: 2024-01-24 day: 24 |
| PublicationDecade | 2020 |
| PublicationPlace | United States |
| PublicationPlace_xml | – name: United States – name: 1752 N St., N.W., Washington, DC – name: Washington |
| PublicationTitle | Applied and environmental microbiology |
| PublicationTitleAbbrev | Appl Environ Microbiol |
| PublicationTitleAlternate | Appl Environ Microbiol |
| PublicationYear | 2024 |
| Publisher | American Society for Microbiology |
| Publisher_xml | – name: American Society for Microbiology |
| References | e_1_3_3_50_2 e_1_3_3_16_2 e_1_3_3_18_2 e_1_3_3_39_2 e_1_3_3_12_2 e_1_3_3_37_2 e_1_3_3_58_2 e_1_3_3_14_2 e_1_3_3_35_2 e_1_3_3_56_2 e_1_3_3_33_2 e_1_3_3_54_2 e_1_3_3_10_2 e_1_3_3_31_2 e_1_3_3_52_2 e_1_3_3_40_2 e_1_3_3_61_2 Brazil (e_1_3_3_2_2) 2004 Morais PB (e_1_3_3_6_2) 1997 e_1_3_3_5_2 e_1_3_3_7_2 e_1_3_3_9_2 e_1_3_3_27_2 e_1_3_3_29_2 e_1_3_3_23_2 e_1_3_3_48_2 e_1_3_3_25_2 e_1_3_3_46_2 e_1_3_3_44_2 e_1_3_3_3_2 e_1_3_3_21_2 e_1_3_3_42_2 e_1_3_3_51_2 e_1_3_3_17_2 e_1_3_3_19_2 e_1_3_3_38_2 e_1_3_3_13_2 e_1_3_3_36_2 e_1_3_3_59_2 e_1_3_3_15_2 e_1_3_3_34_2 e_1_3_3_57_2 e_1_3_3_32_2 e_1_3_3_55_2 e_1_3_3_11_2 e_1_3_3_30_2 e_1_3_3_53_2 e_1_3_3_60_2 Abe F (e_1_3_3_43_2) 2005; 10 e_1_3_3_8_2 e_1_3_3_28_2 e_1_3_3_49_2 e_1_3_3_24_2 e_1_3_3_47_2 e_1_3_3_26_2 e_1_3_3_45_2 e_1_3_3_20_2 e_1_3_3_4_2 e_1_3_3_22_2 e_1_3_3_41_2 |
| References_xml | – ident: e_1_3_3_36_2 doi: 10.1093/nar/28.1.27 – ident: e_1_3_3_57_2 doi: 10.1128/MMBR.62.4.1264-1300.1998 – ident: e_1_3_3_58_2 doi: 10.1093/jb/mvh135 – ident: e_1_3_3_3_2 doi: 10.1023/A:1010225117654 – ident: e_1_3_3_48_2 doi: 10.1128/mBio.01173-17 – ident: e_1_3_3_25_2 doi: 10.1016/s0168-1605(03)00245-9 – ident: e_1_3_3_44_2 doi: 10.1263/jbb.106.317 – ident: e_1_3_3_27_2 doi: 10.1038/nmeth.1923 – ident: e_1_3_3_5_2 doi: 10.1046/j.1365-2672.2000.01092.x – ident: e_1_3_3_35_2 doi: 10.1038/75556 – ident: e_1_3_3_59_2 doi: 10.1016/j.bbamcr.2007.05.003 – ident: e_1_3_3_7_2 doi: 10.1128/jb.103.2.277-285.1970 – start-page: 241 volume-title: Characterization and succession of yeast populations associated with spontaneous fermentations during the production of Brazilian sugar-cane aguardente year: 1997 ident: e_1_3_3_6_2 – ident: e_1_3_3_56_2 doi: 10.1073/pnas.0506580102 – ident: e_1_3_3_61_2 doi: 10.1093/nar/gkab835 – ident: e_1_3_3_20_2 doi: 10.1093/gbe/evy132 – ident: e_1_3_3_45_2 doi: 10.1007/s10529-010-0352-3 – ident: e_1_3_3_17_2 doi: 10.1111/jam.13216 – ident: e_1_3_3_14_2 doi: 10.1128/AEM.01582-17 – ident: e_1_3_3_49_2 doi: 10.1093/femsre/fux031 – ident: e_1_3_3_13_2 doi: 10.1007/s10295-014-1528-y – ident: e_1_3_3_30_2 doi: 10.1007/s00335-016-9670-7 – ident: e_1_3_3_41_2 doi: 10.1111/j.1574-6976.2000.tb00551.x – ident: e_1_3_3_32_2 doi: 10.1186/s13059-016-0974-4 – ident: e_1_3_3_37_2 doi: 10.1093/bib/bbz064 – ident: e_1_3_3_22_2 doi: 10.1111/j.1751-7915.2009.00106.x – ident: e_1_3_3_52_2 doi: 10.1007/s12155-020-10228-2 – ident: e_1_3_3_51_2 doi: 10.1111/mmi.14375 – ident: e_1_3_3_31_2 doi: 10.1093/bioinformatics/btr330 – ident: e_1_3_3_42_2 doi: 10.1016/s0014-5793(01)02503-0 – ident: e_1_3_3_18_2 doi: 10.1111/1567-1364.12108 – ident: e_1_3_3_23_2 doi: 10.1371/journal.pone.0066523 – ident: e_1_3_3_16_2 doi: 10.1128/AEM.01729-07 – ident: e_1_3_3_55_2 doi: 10.1007/s00294-006-0068-z – volume-title: Lei 10958/04 year: 2004 ident: e_1_3_3_2_2 – ident: e_1_3_3_24_2 doi: 10.1002/yea.3016 – volume: 10 start-page: 383 year: 2005 ident: e_1_3_3_43_2 article-title: Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants publication-title: Cell Mol Biol Lett – ident: e_1_3_3_53_2 doi: 10.1128/mcb.11.8.4196-4206.1991 – ident: e_1_3_3_8_2 doi: 10.1080/00021369.1991.10870932 – ident: e_1_3_3_47_2 doi: 10.15698/mic2016.04.491 – ident: e_1_3_3_15_2 doi: 10.1007/s10482-018-1063-3 – ident: e_1_3_3_12_2 doi: 10.1007/s10482-011-9643-5 – ident: e_1_3_3_28_2 doi: 10.1093/bioinformatics/btp352 – ident: e_1_3_3_50_2 doi: 10.1128/mBio.01279-18 – ident: e_1_3_3_34_2 doi: 10.1093/nar/gkw377 – ident: e_1_3_3_60_2 doi: 10.1074/jbc.M411062200 – ident: e_1_3_3_19_2 doi: 10.1093/gbe/evv263 – ident: e_1_3_3_9_2 doi: 10.1016/j.ijfoodmicro.2005.10.018 – ident: e_1_3_3_46_2 doi: 10.1016/j.ymben.2011.07.005 – ident: e_1_3_3_26_2 doi: 10.1371/journal.pone.0017288 – ident: e_1_3_3_38_2 doi: 10.1093/nar/gkr1029 – ident: e_1_3_3_21_2 doi: 10.1093/femsyr/fox038 – ident: e_1_3_3_11_2 doi: 10.1016/j.ijfoodmicro.2014.08.024 – ident: e_1_3_3_40_2 doi: 10.1038/s41586-018-0030-5 – ident: e_1_3_3_10_2 doi: 10.1016/j.chroma.2008.10.061 – ident: e_1_3_3_54_2 doi: 10.1534/genetics.104.033704 – ident: e_1_3_3_4_2 doi: 10.1046/j.1472-765x.2001.00959.x – ident: e_1_3_3_29_2 doi: 10.1101/gr.107524.110 – ident: e_1_3_3_39_2 doi: 10.3389/fneur.2021.647859 – ident: e_1_3_3_33_2 doi: 10.1186/1471-2105-14-128 |
| SSID | ssj0004068 |
| Score | 2.4462564 |
| Snippet | The isolation and selection of yeast strains to improve the quality of the
cachaça
—Brazilian Spirit—have been studied in our research group. Our strategy... The isolation and selection of yeast strains to improve the quality of the -Brazilian Spirit-have been studied in our research group. Our strategy considers as... The isolation and selection of yeast strains to improve the quality of the cachaça—Brazilian Spirit—have been studied in our research group. Our strategy... The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy... |
| SourceID | pubmedcentral proquest asm2 pubmed crossref |
| SourceType | Open Access Repository Aggregation Database Index Database Enrichment Source |
| StartPage | e0175923 |
| SubjectTerms | Acetic acid Alcohols Annotations Applied and Industrial Microbiology Beverages Biotechnology Drug tolerance Esters Ethanol Ethyl esters Fermentation Flocculation Gene sequencing Genes Genetic diversity Genetic Profile Genome editing Genomes Genomics Literature reviews Microorganisms Network analysis Nucleotides Osmolarity Phenotype Phenotypes Proteins Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Strains (organisms) Strategy Sugarcane Volatile compounds Whole genome sequencing Yeast |
| Title | Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/38112453 https://journals.asm.org/doi/10.1128/aem.01759-23 https://www.proquest.com/docview/2923069033 https://www.proquest.com/docview/2904158372 https://pubmed.ncbi.nlm.nih.gov/PMC10807443 |
| Volume | 90 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3bbtNAEF2FIgQ8IAi3QEELgqfIxZeNL4-halWhUh6SSH2z1t7dJlJqo8QBlR_iE_gAfoyZ3fUltJUKL1a0Htux53g8sztnhpB3XjBSiYhDiE3ixGEs8ZxM-cxhnpcnifSVK3FC__NJeDRjn05Hp73er07W0qbK9vIfV_JK_kerMAZ6RZbsP2i2OSkMwG_QL2xBw7C9kY4nuokNuIw5z-dcr3lHfHiB7XiQBMIx_WU9x9wujq2SkYA8tE26DYkFDkXfEyT18sFSgl9d4dCi7eihwHZbgpJO50JegU08rKvXWk8W5-A7xDnkpSzaOk_d1Q6T24fFm7Er54oPJ4vlN96CT9_LR3gIJocJYwWOPZKkKBuEAHaNiUNqdzO8X67M4v-YQ3CwHk6wSbKZTZIF9rkZb87gzsrubIePGTKOIVlbA431T8FFteWzrxizVt00Id1CrzHREmzQKDEk58vfDx85EVye72kpx4htl-k--ZIezo6P0-nB6fQWue1DfBLU00Q1Ide1HEz7x2rGhR9_6J4b3AC-Pve3XaJLcc7f6bod_2f6kDywgQsdGxQ-Ij1Z9Mkd08r0ok_u1gz3dZ_c7xS5fEy-1yilGqW_f3KqEUotQqlGKOXUIpRahFKLUFqV1CCU1gjFoRahtItQ2iD0CZkdHkz3jxzb7sPhjEWVw10mFPjDKsoylYyiPFBZGOQcPGZX5BBJCMkVF7HIMhaEnorDUIWuEjKQzMtFFjwlO0VZyOeEKoHt6kMeup5gKscWBExKxuI8EHGs5IC8xQef2nd5nepQ2I9T0E6qtZP6wYAMa7WkuS2Yj7e7vEb6fSP91RSKuUZut9Zwe3k_wZmAxA1g95tmNxh6XL3jhSw3KIPVNOIg8gfkmQFEcyFwu8FPH8HR8RZUGgEsIr-9p1jMdTF5zDGOGAte3ODCL8m99p3cJTvVaiNfgU9eZa81_v8AkGzpIQ |
| linkProvider | National Library of Medicine |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Selected+cacha%C3%A7a+yeast+strains+share+a+genomic+profile+related+to+traits+relevant+to+industrial+fermentation+processes&rft.jtitle=Applied+and+environmental+microbiology&rft.au=Campos%2C+Anna+Clara+Silva&rft.au=Ara%C3%BAjo%2C+Thalita+Macedo&rft.au=Moraes%2C+Lauro&rft.au=Corr%C3%AAa+Dos+Santos%2C+Renato+Augusto&rft.date=2024-01-24&rft.issn=1098-5336&rft.eissn=1098-5336&rft.volume=90&rft.issue=1&rft.spage=e0175923&rft_id=info:doi/10.1128%2Faem.01759-23&rft.externalDBID=NO_FULL_TEXT |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0099-2240&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0099-2240&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0099-2240&client=summon |