Table of Contents
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PREFACE
List of Contributors
Origin and Evolution of Yeasts
Abstract
INTRODUCTION
Molecular Drivers of Evolution
Evolution of Carbon Metabolism in Yeasts: Preference for Glucose and Fructose
Preference for Glucose and Evolution of Ethanol Production
Molecular Events of Ethanol Production among Glucophiles
Ecological Basis Supporting Glucophily and Evolution of Ethanol Production
Evolution of Fructophily, A Non-Ethanol Producing Sugar Utilisation Strategy Among Some Yeasts
Molecular Mechanisms of Fructophily
Yeast Domestication
Utilization of Carbon Substrates in Domesticated Yeast
Adaptation to Nitrogen Uptake
Modifications in Thiamine Metabolism
Adaptation to Abiotic Stressors
Flavour Production Specialisations
Eliminating Sexual Reproduction
Evolution of Pathogenic Yeasts
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Ecology: Yeasts on their Natural Environment
Abstract
INTRODUCTION
YEAST HABITATS
Yeasts in Soil
Yeasts in Aquatic Habitats
Freshwater Habitats
Marine and Oceanic Habitats
Other Aquatic Habitats
Yeasts in the Atmosphere
Yeasts in Polar and other Terrestrial Cold Habitats
Yeasts in Anthropogenic Habitats
INTERACTION WITH OTHER ORGANISMS
Yeasts in the Insect Microbiome
Yeasts in the Phylloplane
Yeasts is Decaying Cactus Tissues
Yeasts in the Floral Microbiome
Yeasts in the Human Microbiome
Yeasts in Industrial Processes
FUTURE CHALLENGES IN YEAST ECOLOGY
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Yeast Taxonomy
Abstract
INTRODUCTION
Phenotypic Taxonomy of Yeast
Molecular Taxonomy of Yeast
Genomic and Phylogenomic Approaches
Main Taxonomic Groups with Potential for Biotechnological Application
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Saccharomyces: The 5 Ws and One H
Abstract
INTRODUCTION
SACCHAROMYCES HABITATS: WHERE?
HYSTORY AND DOMESTICATION OF SACCHAROMYCES: WHEN AND WHO?
SACCHAROMYCES HYBRIDS: WHY AND HOW?
SACCHAROMYCES IN SUGARCANE-BASED BIOETHANOL PRODUCTION: WHAT AND HOW?
Ethanol in Brazil
The Fermentation Process
The Various Stresses in the Industrial Scenario
Ethanol Stress
Acidic Stress
Osmotic Stress
Biotic Stress
Quorum Sensing & Stress
Heavy Metal Stress
Selection of Yeast Strains for Industrial Fermentation
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Candida
Abstract
INTRODUCTION
(I). Candida: A Polyphyletic Genus
(II). Candidiasis In Human And Animals
Cutaneous Candidiasis
Mucosal Candidiasis
Systemic Candidiasis
Epidemiology
Antifungal Drug Resistance
Immune Response
(III). Candida In Nature
Pathogenesis
Sexuality
Biofilm
(IV). Candida In Bioprocesses
SCP Production
SCO Production
Sugar Alcohols
Xylitol
Erythritol
Citric Acid
Dicarboxylic Acids
Ethanol
Enzymes
Lipase
Invertase
Biosurfactants
Food Applications
Biocontrol
Biodegradation
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Pichia: From Supporting Actors to the Leading Roles
Abstract
INTRODUCTION
PICHIA: A DIVERSITY OF ENVIRONMENTS
THE USE OF PICHIA YEASTS IN BIOPROCESSES
Production of Vaccines and Biopharmaceutical Products
Protein and Enzymes
Pigments
Xylitol and Oligosaccharide Production
Ethanol
Alcoholic Beverages
Coffee Fermentation
Cocoa Fermentation
Olive Fermentation
Biodegradation of Dyes
Biocontrol
REASSIGNMENTS FROM AND TO PICHIA
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Brettanomyces: Diversity and Potential Applications in Industrial Fermentation
Abstract
INTRODUCTION
DIVERSITY OF Brettanomyces HABITATS
Brettanomyces YEASTS IN BIOPROCESSES
Spoilage and Off-Flavors
Methods to Eliminate or Reduce Brettanomyces Populations
Growth and Fermentation
Oxygen
Nitrogen
Carbon Source
Temperature
pH
Bioethanol Production
Production of Beer and Wine with Unique Aromas
CONCLUDING REMARKS
CONSENT FOR PUBLICATION
CONFLICT OF INTERESTS
ACKNOWLEDGEMENTS
REFERENCES
Spathaspora and Scheffersomyces: Promising Roles in Biorefineries
Abstract
INTRODUCTION
Scheffersomyces AND Spathaspora PHYLOGENY AND TAXONOMY
WHERE HAVE Spathaspora AND Scheffersomyces YEASTS BEEN FOUND?
THE INDUSTRIAL POTENTIAL OF THE SPECIES OF Spathaspora AND Scheffersomyces
WHOLE-GENOME SEQUENCED SPECIES OF Spathaspora AND Scheffersomyces
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Engineered Saccharomyces or Prospected non-Saccharomyces: Is There Only One Good Choice for Biorefineries?
Abstract
INTRODUCTION
FEEDSTOCK STRUCTURE AND FERMENTATION CHALLENGES
Metabolism of Xylooligosaccharides by S. cerevisiae
CRISPRing BIOREFINERIES IN HOPES OF A (BIO)SAFE CIRCULAR ECONOMY
WHAT ABOUT EVOLUTIONARY ENGINEERING?
Basic Concept of Evolutionary Engineering
Operational Approaches Used in Adaptive Laboratory Evolution
Evolutionary Engineering with Ethanol Production Purpose
Evolutionary Engineering in Biorefineries Context
EXPERIENCES WITH NON-Saccharomyces YEASTS
Xylanolytic Non-Saccharomyces Yeasts
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Yeasts in the Beverage Industry: Patagonia Gets Wild
Abstract
INTRODUCTION
Natural Environments for Yeast Bioprospection: The Case of Andean Patagonia
BEER INNOVATION AND YEAST BIOTECHNOLOGY
Search for Brewing Potential in Wild Yeasts
Saccharomyces eubayanus, the Mother of the Lager Brewing Yeast
Technological Features of S. eubayanus for Brewing
Expanding the Limits for Brewing
From Nature to Beer Industry
CIDER INNOVATION AND YEAST BIOTECHNOLOGY
Screening of S. uvarum Strains for Cider Production
i). Sulphite Tolerance
ii). Temperature
iii). Fructose Consumption
Selection of S. uvarum Cider Starter Cultures
i). Impact of the Fermentation Temperature on Starter Implantation and Aromatic Properties of Ciders
ii). Impact of the Apple Variety and the Addition of Sulphite on the Fermentative, Aromatic and Sensory Attributes of Ciders Conducted with Different S. uvarum Strains
Bioprospecting of Yeast for Cider: From Nature to Industry
WINE INNOVATION AND YEAST BIOTECHNOLOGY
Cryotolerant Yeasts for Patagonian White Wines
Screening of Non-Conventional Yeasts for White Wines Elaboration at Low Temperature
Yeast Response to Winemaking Stress Factors
Technological Features of S. uvarum and S. eubayanus for Winemaking
The Hybridization Strategy
From the Laboratory to The Winemaking Industry
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Yeasts and Breadmaking
Abstract
INTRODUCTION
HISTORY OF BREADMAKING
EVOLUTION OF BAKERY YEASTS
Different Evolutionary Roads for Industrial and Sourdough Yeasts
Genetic and Phenotypic Signatures of Yeast Domestication for Breadmaking
Biodiversity, Ecology and Evolution of Sourdough Yeast Species
MICROBIAL INTERACTIONS DURING SOURDOUGH PRODUCTION
METABOLIC FUNCTIONS OF BAKERY YEASTS
STRESS TOLERANCE OF BAKERY YEASTS: OSMOTOLERANCE, FREEZING, AND DESICCATION TOLERANCE
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
References
Biotechnological Applications of Oleaginous Yeasts
Abstract
INTRODUCTION
Characteristics of Oleaginous Yeasts
Lipid Synthesis by Oleaginous Yeasts
Lipid Composition of Oleaginous Yeasts
Low-cost Feedstocks and Wastes as Substrates for Oleaginous Yeasts
Biodiesel Production via Direct Transesterification from Yeast Lipids
CONCLUSION
LIST OF ABBREVIATIONS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Improvement of Organic Agriculture with Growth-Promoting and Biocontrol Yeasts
Abstract
INTRODUCTION
YEASTS IN THE NATURAL ENVIRONMENT
GROWTH-PROMOTING YEASTS APPLIED TO ORGANIC AGRICULTURE
Plant Growth Promoting
Biocontrol
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENT
REFERENCES
Yeasts: From the Laboratory to Bioprocesses
Abstract
INTRODUCTION
CLASSICAL GENETIC APPROACHES TO IMPROVE INDUSTRIAL STRAINS
Direct Mating (Cell-to-cell; Spore-to-spore)
Rare Mating
Mating within Insect Guts
Induced Mating-Type Switching
Protoplast Fusion
Cytoduction
Utilizing Genomic Diversity to Select for Desired Phenotypic Traits and Identify Causal Genomic Elements
Mutagenesis
Mass-Mating and Mass Cell Fusion
Genome Shuffling
Bulk Segregant Analysis and QTL-Mapping to Identify Genes/Pathways Involved in Phenotypes
Adaptive (Directed) Evolution to Select for Enhanced Phenotypes
Whole-genome and High-throughput Sequencing
MODERN TECHNOLOGIES FOR STRAIN IMPROVEMENT
Genomic Engineering Through Homologous Recombination
CRISPR-Cas9
Synthetic Chromosomes, Synthetic Genomes and SCRaMbLE
GENETIC MODIFICATION OF NON-CONVENTIONAL YEASTS
FROM THE LABORATORY TO BIOPROCESSES
CONCLUSION
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Are Yeasts “Humanity’s Best Friends”?
Abstract
INTRODUCTION
THE THINGS WE LOVE THE MOST
Alcoholic Beverages
Bread
Chocolate
Cheese
WHAT ELSE CAN YEASTS OFFER US?
Biopharmaceuticals
Single-cell Market
Probiotics and Prebiotics
Fuels
Products and Services for the Textile Industry
Nutrient Cycling and Decomposition
Insect Attraction and Pollination
Biological Control
Plant-growth Promoting Activities
CONCLUSION AND FURTHER CONSIDERATIONS
CONSENT FOR PUBLICATION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
Yeasts: From Nature to Bioprocesses
Edited by
Sérgio Luiz Alves Júnior
Laboratory of Biochemistry and Genetics
Federal University of Fronteira Sul
Campus Chapecó - SC
Brazil
Helen Treichel
Laboratory of Microbiology and Bioprocesses
Federal University of Fronteira Sul
Campus Erechim - RS
Brazil
Thiago Olitta Basso
Department of Chemical Engineering
University of São Paulo
São Paulo - SP
Brazil
&
Boris Ugarte Stambuk
Department of Biochemistry
Federal University of Santa Catarina
Florianópolis - SC
Brazil
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PREFACE
Sérgio Luiz Alves JúniorHelen TreichelThiago Olitta BassoBoris Ugarte Stambuk
1 Laboratory of Biochemistry and Genetics
2 Federal University of Fronteira Sul, Campus Chapecó-SC-Brazil
Laboratory of Microbiology and Bioprocesses
Federal University of Fronteira Sul, Campus Erechim-RS-Brazil
Department of Chemical Engineering
University of São Paulo, São Paulo-SP-Brazil
Department of Biochemistry
Federal University of Santa Catarina, Florianópolis-SC-Brazil
Yeasts: from nature to bioprocesses travels back in time through the history of yeasts from the early days up to now, with an evolutionary, taxonomic, and biotechnological approach. Along this journey, its chapters present numerous bioprocesses which use these microorganisms, from the Neolithic revolution to the present.
While the budding yeasts subphylum has been estimated to appear on earth about 400 million years ago, some yeast species known today are certainly more recent, such as the workhorse Saccharomyces cerevisiae, which probably diverged from its sister species approximately 5 million years ago. Indeed, yeasts play a fundamental ecological role in nutrient recycling and angiosperm reproduction. Thus, directly and indirectly, they have guaranteed the maintenance of the biodiversity of plants and, consequently, animals that establish an ecological relationship with them. Yeast ecology has a chapter of its own in this book, although other chapters have also punctuated this theme in different contexts.
The main yeast genera are discussed in specific chapters of the book. Likewise, important biotechnological applications of these microorganisms are also addressed in different chapters. It should be noted that industrial sectors dependent on yeasts comprise a trillion-dollar annual market value. Therefore, yeasts stand out as the most profitable microorganisms in industrial microbiology.
Although humans appeared on earth much more recently, several yeast species have been widely domesticated by them, aiming for yeast-based bioprocesses. Given the benefits that yeasts provide to humanity, either as the leading figures in various bioprocesses or indirectly through their ecological role, the book ends up bringing up a question that has already been asked other times before: would yeasts be the best friends of humans? Although the question does not need to be categorically answered, the reading of Yeasts: from nature to bioprocesses will undoubtedly convince the reader of the importance of these microorganisms for the development of civilization, economy, and science.
We wish everybody an excellent reading.
Beyond grateful, Sérgio Luiz Alves Júnior
Laboratory of Biochemistry and Genetics
Federal University of Fronteira Sul
Campus Chapecó - SC
Brazil Helen Treichel
Laboratory of Microbiology and Bioprocesses
Federal University of Fronteira Sul
Campus Erechim - RS
Brazil Thiago Olitta Basso
Department of Chemical Engineering
University of São Paulo
São Paulo - SP
Brazil &Boris Ugarte Stambuk
Department of Biochemistry
Federal University of Santa Catarina
List of Contributors
Rempel Alan, Graduate Program in Environmental and Civil EngineeringUniversity of Passo Fundo (UPF)Passo Fundo/RSBrazilCarolina Albertyn-Pohl, SARChI Research Chair in Pathogenic YeastDepartment of Microbiology and BiochemistrUniversity of the Free State, PO Box 339 Bloemfontein9300, South AfricaCamargo Aline F., Laboratory of Microbiology and BioprocessFederal University of Fronteira Sul (UFFS)Erechim/RS, BrazilOrigone Andrea, Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo)Biotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo)ArgentinaWarken Andressa, Laboratory of Microbiology and BioprocessesFederal University of Fronteira SulErechim/RSBrazilChattopadhyay Atrayee, Department of BiotechnologyIndian Institute of Technology KharagpurKharagpur-721302IndiaDunn Barbara, Department of Genome SciencesUniversity of Washington, SeattleWAUnited States of AmericaCheirsilp Benjamas, Center of Excellence in Innovative Biotechnology for Sustainable Utilization of BioresourcesFaculty of Agro-Industry, Prince of Songkla UniversityHat Yai, 90110ThailandStambuk Boris U., Department of BiochemistryFederal University of Santa CatarinaFlorianópolis/SC, BrazilVenturin Bruno, Center for Exact and Technological Sciences, Graduate Program in Agricultural EngineeringWestern Paraná State University (UNIOESTE)Cascavel/PRBrazilHeil Caiti Smukowski, Department of Biological SciencesNorth Carolina State UniversityRaleigh, NCUSAHollas Camila E., Center for Exact and Technological SciencesGraduate Program in Agricultural Engineering, Western Paraná State University (UNIOESTE)Cascavel/PR, BrazilBonatto Charline, Laboratory of Microbiology and BioprocessFederal University of Fronteira Sul (UFFS))Erechim/RS, BrazilLopes Christian A., Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo)NeuquénArgentinaHernández-Rodríguez César, Instituto Politécnico Nacional, Escuela Nacional de Ciencias BiológicasDepartamento de MicrobiologíaCiudad de México C.P. 11340MéxicoSicard Delphine, SPO, Univ MontpellierINRAE, Institut AgroMontpellierFranceLibkind Diego, Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC)Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET / Universidad Nacional del Comahue, Quintral 1250 (8400), BarilocheRio NegroArgentina Procópio Dielle Pierotti, Department of Chemical EngineeringUniversity of São PauloSão Paulo/SPBrazilDe-la-Vega-Camarillo Esaú, Instituto Politécnico NacionalEscuela Nacional de Ciencias BiológicasDepartamento de Microbiología, Ciudad de México C.P. 11340México Valduga Eunice, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilAmparo Gamero, Dep. Preventive Medicine and Public Health, Food ScienceToxicology and Forensic Medicine, Faculty of PharmacyUniversity of Valencia, Valencia, SpainBackes Geciane Toniazzo, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilHassemer Guilherme, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilTreichel Helen, Laboratory of Microbiology and BioprocessFederal University of Fronteira Sul (UFFS)Erechim/RSBrazilHernández-García J. Alfredo, Universidad Autónoma de Nuevo LeónFacultad de Ciencias Forestales, Departamento de Silvicultura, Carretera Nacional No. 85, Km. 145Linares, Nuevo León C.P. 67700MéxicoZeni Jamile, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilMulinari Jéssica, Laboratory of Membrane ProcessesDepartment of Chemical Engineering and Food EngineeringFederal University of Santa Catarina (UFSC)Florianópolis/SC, Brazil Neil Jolly, Post-Harvest and Agro-Processing TechnologiesARC Infruitec-Nietvoorbij, Agricultural Research Council, Private Bag X5026Stellenbosch, 7600South AfricaBurini Julieta A., Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC)Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET / Universidad Nacional del Comahue, Quintral 1250 (8400), BarilocheRio NegroArgentinaHowell Kate, School of Agriculture and FoodUniversity of Melbourne Victoria 3010AustraliaVilla-Tanaca Lourdes, Instituto Politécnico Nacional, Escuela Nacional de Ciencias BiológicasDepartamento de MicrobiologíaCiudad de México C.P. 11340MéxicoBasso Luiz Carlos, Department of Biological SciencesEscola Superior de Agricultura Luiz de QueirozUniversity of São Paulo, Piracicaba/SP, BrazilMartins Manoela, Bioprocess and Metabolic Engineering Laboratory (LEΜEB)Department of Food Engineering, Faculty of Food EngineeringUniversity of Campinas (UNICAMP), BrazilSoares Forte Marcus Bruno, Bioprocess and Metabolic Engineering Laboratory (LEΜEB)Department of Food Engineering, Faculty of Food EngineeringUniversity of Campinas (UNICAMP), BrazilJiménez Castro Maria Paula, Bioprocess and Metabolic Engineering Laboratory (LEΜEB)Department of Food Engineering, Faculty of Food EngineeringUniversity of Campinas (UNICAMP), BrazilBruzone María C., Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC)Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET / Universidad Nacional del Comahue, Quintral 1250 (8400), BarilocheRio NegroArgentinaRodríguez María E., Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo)NeuquénArgentinaNwabisa Mehlomakulu Ngwekazi, Department of Consumer and Food SciencesUniversity of Pretoria - Hatfield CampusCnr Lynnwood Road and Roper StreetPretoriaFlores Melisa González, Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo)NeuquénArgentinaYoliswa Motlhalamme Thato, South African Grape and Wine Research InstituteDepartment of Viticulture and Oenology, Stellenbosch University, P/Bag X1 MatielandSouth AfricaMaiti Mrinal K., Department of BiotechnologyIndian Institute of Technology KharagpurKharagpur-721302IndiaKlanovicz Natalia, Laboratory of Microbiology and BioprocessesFederal University of Fronteira SulErechim/RSBrazilResearch Group in Advanced Oxidation Processes (AdOx)Department of Chemical Engineering, Escola Politécnica, University of São PauloSão Paulo/SPBrazilParoul Natalia, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilCansian Rogerio Luis, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilGoldbeck Rosana, Bioprocess and Metabolic Engineering Laboratory (LEΜEB)Department of Food Engineering, Faculty of Food EngineeringUniversity of Campinas (UNICAMP), BrazilColet Rosicler, Universidade Regional Integrada do Alto Uruguai e das MissõesCampus Erechim, Avenida Sete de Setembro1621, Erechim/RS, BrazilEvodia Setati Mathabatha, South African Grape and Wine Research InstituteDepartment of Viticulture and Oenology, Stellenbosch University, P/Bag X1 Matieland7600 South AfricaÁlvarez-Pérez Sergio, Department of Animal HealthFaculty of Veterinary MedicineComplutense University of MadridMadrid, SpainAlves Júnior Sérgio Luiz, Laboratory of Biochemistry and GeneticsFederal University of Fronteira SulChapecó/SC, BrazilBasso Thalita Peixoto, Department of GeneticsEscola Superior de Agricultura Luiz de QueirozUniversity of São PauloPiracicaba/SP, Brazil Scapini Thamarys, Laboratory of Microbiology and BioprocessesFederal University of Fronteira SulErechim/RSBrazil Basso Thiago Olitta, Department of Chemical EngineeringUniversity of São Paulo, São Paulo/SPBrazilScapini Thamarys, Laboratory of Microbiology and BioprocessFederal University of Fronteira Sul (UFFS)Erechim/RS, BrazilTadioto Viviani, Laboratory of Biochemistry and GeneticsFederal University of Fronteira SulChapecó/SCBrazilLouhasakul Yasmi, Faculty of Science Technology and AgricultureYala Rajabhat UniversityYala, 95000ThailandNerve Zhou, Department of Biological Sciences and BiotechnologyBotswana International University of Science and TechnologyP/Bag 16, Palapye, Botswana
Origin and Evolution of Yeasts
Thato Yoliswa Motlhalamme1,Nerve Zhou2,Amparo Gamero3,Ngwekazi Nwabisa Mehlomakulu4,Neil Jolly5,Carolina Albertyn-Pohl6,Mathabatha Evodia Setati1,*
1 South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, P/Bag X1 Matieland 7600, South Africa
2 Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, P/Bag 16, Palapye, Botswana
3 Dep. Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Valencia, Spain
4 Department of Consumer and Food Sciences, University of Pretoria - Hatfield Campus, Hatfield, Pretoria 0002, South Africa
5 Post-Harvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij, Agricultural Research Council, Private Bag X5026, Stellenbosch 7600, South Africa
6 SARChI Research Chair in Pathogenic Yeasts, Department of Microbiology and Biochemistry, University of the Free State, PO Box 339 Bloemfontein 9300, South Africa
Abstract
Yeasts are generally unicellular fungi that evolved from multicellular ancestors in distinct lineages. They have existed in this form for millennia in various habitats on the planet, where they are exposed to numerous stressful conditions. Some species have become an essential component of human civilization either in the food industry as drivers of fermentative processes or health sector as pathogenic organisms. These various conditions triggered adaptive differentiation between lineages of the same species, resulting in genetically and phenotypically distinct strains. Recently genomic studies have expanded our knowledge of the biodiversity, population structure, phylogeography and evolutionary history of some yeast species, especially in the context of domesticated yeasts. Studies have shown that a variety of mechanisms, including whole-genome duplication, heterozygosity, nucleotide, and structural variations, introgressions, horizontal gene transfer, and hybridization, contribute to this genetic and phenotypic diversity. This chapter discusses the origins of yeasts and the drivers of the evolutionary changes that took place as organisms developed niche specializations in nature and man-made environments. The key phenotypic traits that are pivotal to the dominance of several yeast species in anthropic environments are highlighted.
Keywords: Adaptation, Abiotic stressors, Aneuploidy, Brettanomyces, Crabtree effect, Copy number variations, Domestication, Dimorphism, Fermentation, Fructophilic, Glucophilic, Horizontal gene transfer, Pathogenicity, Saccharomy cotina, Starmerella, Saccharomyces cerevisiae, Whole-genome duplication, Wickerhamiella, 4-vinylguiaiacol.
*Corresponding author Mathabatha Evodia Setati: South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, P/Bag X1 Matieland 7600, South Africa; Tel: +27 21 808 9203; E-mails:
[email protected]CONSENT FOR PUBLICATION
Not applicable.
CONFLICT OF INTEREST
The author declares no conflict of interest, financial or otherwise.
ACKNOWLEDGEMENTS
Motlhalamme TY was supported by the National Research Foundation through the Competitive Programme for Rated Researchers Grant No. 118505
REFERENCES
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