The genome of wine yeast Dekkera bruxellensis provides a tool to explore its 
food-related properties

Piškur, J.; Ling, Zhihao; Marcet-Houben, M.; Ishchuk, O. P.; Aerts, A.; LaButti, K.; Copeland, A.; Lindquist, E.; Barry, K.; Compagno, C.; Bisson, L.; Grigoriev, I. V.; Gabaldón, T.; Phister, T.

doi:10.1016/j.ijfoodmicro.2012.05.008

Item

ITEM ACTIONSEXPORT

Add to Basket

Local TagsRelease HistoryDetailsSummary

Released

Journal Article

The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties

MPS-Authors

There are no MPG-Authors in the publication available

External Resource

No external resources are shared

Fulltext (restricted access)

There are currently no full texts shared for your IP range.

Fulltext (public)

There are no public fulltexts stored in PuRe

Supplementary Material (public)

There is no public supplementary material available

Citation

Piškur, J., Ling, Z., Marcet-Houben, M., Ishchuk, O. P., Aerts, A., LaButti, K., et al. (2012). The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties. International Journal of Food Microbiology, 157(2), 202-209. doi:10.1016/j.ijfoodmicro.2012.05.008.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0010-1CF5-B

Abstract

The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses in wine industry due to production of phenolic off-flavor compounds. D. bruxellensis is a distant relative of baker's yeast Saccharomyces cerevisiae. Nevertheless, these two yeasts are often found in the same habitats and share several food-related traits, such as production of high ethanol levels and ability to grow without oxygen. In some food products, like lambic beer, D. bruxellensis can importantly contribute to flavor development. We determined the 13.4 Mb genome sequence of the D. bruxellensis strain Y879 (CBS2499) and deduced the genetic background of several “food-relevant” properties and evolutionary history of this yeast. Surprisingly, we find that this yeast is phylogenetically distant to other food-related yeasts and most related to Pichia (Komagataella) pastoris, which is an aerobic poor ethanol producer. We further show that the D. bruxellensis genome does not contain an excess of lineage specific duplicated genes nor a horizontally transferred URA1 gene, two crucial events that promoted the evolution of the food relevant traits in the S. cerevisiae lineage. However, D. bruxellensis has several independently duplicated ADH and ADH-like genes, which are likely responsible for metabolism of alcohols, including ethanol, and also a range of aromatic compounds.