ena-STUDY-UCIBIO/REQUIMTE-12-02-2018-16:52:06:685-52
Microbe Secondary Domestication—The Case of CachaçaYeasts
In this study we employed whole genome data to try to understand in more detail the relationships of cachaça strains among themselves and with representatives of well-established populations of S. cerevisiae, with relevance to the wine group. More specifically we wanted to know if cachaça is fermented by typical wine strains, by modified wine strains, or by strains not related to the wine group. We wanted also to assess the degree of genetic variability within the cachaça group. Also, taking advantage of the availability of complete genome data we wanted to know if domestication signatures typical of wine strains were present in cachaça yeasts or if distinct signatures could be detected. Moreover, given the recent identification of wild populations of S. cerevisiae in Brazil (Barbosa et al. 2016), their relationship with cachaça yeasts and the evaluation of possible genetic contact between these two groups were also investigated.
In this study we employed whole genome data to try to understand in more detail the relationships of cachaça strains among themselves and with representatives of well-established populations of S. cerevisiae, with relevance to the wine group. More specifically we wanted to know if cachaça is fermented by typical wine strains, by modified wine strains, or by strains not related to the wine group. We wanted also to assess the degree of genetic variability within the cachaça group. Also, taking advantage of the availability of complete genome data we wanted to know if domestication signatures typical of wine strains were present in cachaça yeasts or if distinct signatures could be detected. Moreover, given the recent identification of wild populations of S. cerevisiae in Brazil (Barbosa et al. 2016), their relationship with cachaça yeasts and the evaluation of possible genetic contact between these two groups were also investigated.