title: Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China.
abstract: Saccharomyces cerevisiae strains worldwide show genetic and phenotypic diversity and their population substructures are greatly affected by their technological application or geographical origins. Msalais is a traditional wine obtained via a unique method of spontaneous fermentation of local boiled grape juice in Southern Xinjiang. We analyzed 436 indigenous S. cerevisiae strains associated with Msalais fermentation. These strains were highly diverse with respect to the interdelta region and 24 phenotypic traits, with apparent differentiation according to strain origins and technologies used to produce Msalais. The genetic and phenotypic diversity of strains from traditional workshops was higher than in strains from modern plants. These local strains had different origin- or technology-specific fermentative characteristics. Strains growing in large-scale fermentation tanks tolerated high temperature, whereas strains from traditional workshops tolerated high alcohol content (16%) and low temperature (13°C). Almost all the strains were characterized by the highest fermenting vigor, with weak H2S production and no histamine, cadaverine, phenethylamine and tryptamine production. Majority of strains had pronounced autolytic activity with high β-glucosidase and polygalacturonase activity and alcohol production. Our study reveals a direct stamp of technology or origin on genotypic and phenotypic variation of an indigenous S. cerevisiae population.
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.|Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar 843300, Xinjiang, PR China.
authors.forename: Li-Xia
authors.initials: LX
authors.lastname: Zhu
authors.affiliation: Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar 843300, Xinjiang, PR China.
authors.forename: Guan-Qiong
authors.initials: GQ
authors.lastname: Wang
authors.affiliation: Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar 843300, Xinjiang, PR China.
authors.forename: Ju-Lan
authors.initials: JL
authors.lastname: Xue
authors.affiliation: Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar 843300, Xinjiang, PR China.
authors.forename: Dong-Qi
authors.initials: DQ
authors.lastname: Gou
authors.affiliation: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
authors.forename: Chang-Qing
authors.initials: CQ
authors.lastname: Duan
mesh_terms: D000073537:Biological Variation, Population; D002681:China; D004361:Drug Tolerance; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D014644:Genetic Variation; D005828:Genetics, Population; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification / Q000502:physiology*; D013696:Temperature; D014920:Wine / Q000382:microbiology*
chemical_list: D000431:Ethanol
keywords: Msalais; Saccharomyces cerevisiae; diversity; interdelta; phenotype