Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/117336
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Type: Journal article
Title: Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
Author: Hranilovic, A.
Gambetta, J.
Schmidtke, L.
Boss, P.
Grbin, P.
Masneuf-Pomarede, I.
Bely, M.
Albertin, W.
Jiranek, V.
Citation: Scientific Reports, 2018; 8(1):14812-1-14812-13
Publisher: Nature Publishing Group
Issue Date: 2018
ISSN: 2045-2322
2045-2322
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Responsibility: 
Ana Hranilovic, Joanna M. Gambetta, Leigh Schmidtke, Paul K. Boss, Paul R. Grbin, Isabelle Masneuf-Pomarede, Marina Bely, Warren Albertin and Vladimir Jiranek
Abstract: The yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans) is a species of large, yet underexplored, oenological potential. This study delivers comprehensive oenological phenomes of 94 L. thermotolerans strains obtained from diverse ecological niches worldwide, classified in nine genetic groups based on their pre-determined microsatellite genotypes. The strains and the genetic groups were compared for their alcoholic fermentation performance, production of primary and secondary metabolites and pH modulation in Chardonnay grape juice fermentations. The common oenological features of L. thermotolerans strains were their glucophilic character, relatively extensive fermentation ability, low production of acetic acid and the formation of lactic acid, which significantly affected the pH of the wines. An untargeted analysis of volatile compounds, used for the first time in a population-scale phenotyping of a non-Saccharomyces yeast, revealed that 58 out of 90 volatiles were affected at an L. thermotolerans strain level. Besides the remarkable extent of intra-specific diversity, our results confirmed the distinct phenotypic performance of L. thermotolerans genetic groups. Together, these observations provide further support for the occurrence of domestication events and allopatric differentiation in L. thermotolerans population.
Rights: © The Author(s) 2018. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
RMID: 0030099177
DOI: 10.1038/s41598-018-33105-7
Grant ID: http://purl.org/au-research/grants/arc/IC130100005
Appears in Collections:Agriculture, Food and Wine publications

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