title: What's old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing.
abstract: While oncede-rigueurfor identification of genes involved in biological processes, screening of chemically induced mutant populations is an approach that has largely been superseded for model organisms such asSaccharomyces cerevisiae. Availability of single gene deletion/overexpression libraries and combinatorial synthetic genetic arrays provide yeast researchers more structured ways to probe genetic networks. Furthermore, in the age of inexpensive DNA sequencing, methodologies such as mapping of quantitative trait loci (QTL) by pooled segregant analysis and genome-wide association enable the identification of multiple naturally occurring allelic variants that contribute to polygenic phenotypes of interest. This is, however, contingent on the capacity to screen large numbers of individuals and existence of sufficient natural phenotypic variation within the available population. The latter cannot be guaranteed and non-selectable, industrially relevant phenotypes, such as production of volatile aroma compounds, pose severe limitations on the use of modern genetic techniques due to expensive and time-consuming downstream analyses. An interesting approach to overcome these issues can be found in Den Abtet al. 1 (this issue ofMicrobial Cell), where a combination of repeated rounds of chemical mutagenesis and pooled segregant analysis by whole genome sequencing was applied to identify genes involved in ethyl acetate formation, demonstrating a new path for industrial yeast strain development and bringing classical mutant screens into the 21stcentury.
authors.affiliation: The Australian Wine Research Institute, Urrbrae, SA 5064, Australia.
authors.forename: Chris
authors.initials: C
authors.lastname: Curtin
authors.affiliation: The Australian Wine Research Institute, Urrbrae, SA 5064, Australia.
authors.forename: Toni
authors.initials: T
authors.lastname: Cordente
keywords: QTL; flavour; genetics; polygenic analysis; volatile aroma compound