The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently associated with human activities. Despite recent insights into phylogeny of this species, much still unknown about how evolutionary processes related to anthropogenic niches have shaped genomes phenotypes S. cerevisiae. To address question, we performed population-level sequencing 82 strains from wine, flor, rum, dairy products, bakeries, natural environment (oak trees). These genomic data enabled us...

The efficiency of nitrogen use is a key determinant the completion alcoholic fermentation. We analyzed kinetics consumption 18 compounds by 14 Saccharomyces cerevisiae strains various origins in synthetic medium that mimicked grape must. kinetic profiles total were diverse, but order source was similar for all strains. could be classified into three groups, according to their use: prematurely consumed (Lys), early (Asp, Thr, Glu, Leu, His, Met, Ile, Ser, Gln, and Phe), late (ammonium, Val,...

Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, LAB found in sourdough have been described as highly diverse. Even if associations widely documented, the nature interactions between them has poorly described. These define composition structure communities, therefore, characteristics final bread product. In this study, strains two commonly species, Kazachstania humilis Saccharomyces cerevisiae,...

Saccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO

Wine fermentation involves complex microbial communities of non-Saccharomyces yeast species besides the well-known Saccharomyces cerevisiae. While extensive research has enhanced our understanding S. cerevisiae, development multi-species starters led to increased interest in interactions and role diversity winemaking. Consequently, molecular methods have emerged identify different at stages winemaking process. Model or consortia, which provide simplified systems resembling natural diversity,...

Different organisms have independently and recurrently evolved similar phenotypic traits at different points throughout history. This convergence may be caused by genotypic in addition, constrained historical contingency. To investigate how driven selection a particular environment history, we analyzed nine life‐history four metabolic during an experimental evolution of six yeast strains environments. In each the environments, population converged toward multivariate phenotype. However, most...

Heterosis, the superiority of hybrids over their parents for quantitative traits, represents a crucial issue in plant and animal breeding as well evolutionary biology. Heterosis has given rise to countless genetic, genomic molecular studies, but rarely been investigated from point view systems We hypothesized that heterosis is an emergent property living resulting frequent concave relationships between genotypic variables phenotypes, or different phenotypic levels. chose enzyme-flux...

Heterosis describes the phenotypic superiority of hybrids over their parents in traits related to agronomic performance and fitness. Understanding predicting nonadditive inheritance such as heterosis is crucial for evolutionary biology well plant animal breeding. However, physiological bases remain debated. Moreover, empirical data various species have shown that diverse genetic molecular mechanisms are likely explain heterosis, making it difficult predict its emergence amplitude from...

Variation of resource supply is one the key factors that drive evolution life-history strategies, and hence interactions between individuals. In yeast Saccharomyces cerevisiae, two strategies related to different utilization have been previously described in strains from industrial origins. this work, we analyzed metabolic traits a broader collection sampled various ecological niches (forest, human body, fruits, laboratory environments). By analysing genetic plastic variation six three...

Under N-limiting conditions, Saccharomyces cerevisiae strains display a substantial variability in their biomass yield from consumed nitrogen -in particular wine yeasts exhibit high growth abilities- that is correlated with capacity to complete alcoholic fermentation, trait of interest for fermented beverages industries. The aim the present work was assess contribution availability strain-specific differences ability efficiently use N-resource and identify underlying mechanisms. We compared...

S. cerevisiae has attracted considerable interest in recent years as a model for ecology and evolutionary biology, revealing substantial genetic phenotypic diversity. However, there is lack of knowledge on the diversity metabolic networks within this species.To identify constraints that shape fluxes cerevisiae, we used dedicated constraint-based to predict central carbon metabolism flux distribution 43 strains from different ecological origins, grown wine fermentation conditions. In...

Fermentation by microorganisms is a key step in the production of traditional food products such as bread, cheese, beer and wine. In these fermentative ecosystems, interact various ways, namely competition, predation, commensalism mutualism. Traditional wine fermentation complex microbial process performed Saccharomyces non-Saccharomyces (NS) yeast species. To better understand different interactions occurring within fermentation, isolated cultures were compared with mixed co-cultures one...

Abstract Wine fermentation involves complex microbial communities of non- Saccharomyces yeast species besides the well-known cerevisiae . While extensive research has enhanced our understanding S. , development multi-species starters led to increased interest in interactions and role diversity winemaking. Consequently, molecular methods have emerged identify different at stages winemaking process. Model or consortia, which provide simplified systems resembling natural diversity, offer...

Genotype x environment interactions can facilitate coexistence of locally adapted specialists. Interactions evolve if adaptation to one trades off with performance in others. We investigated whether evolution on host genotype traded others long-term experimental populations different genotypes the protozoan Paramecium caudatum, infected bacterial parasite Holospora undulata. A total nine selection lines evolving three and ancestral were tested a cross-infection experiment. found that evolved...

Ecological factors play an important role in the evolution of parasite exploitation strategies. A common prediction is that, as shorter host life span reduces future opportunities transmission, parasites compensate with evolutionary shift towards earlier transmission. They may grow more rapidly within host, have a latency time and, consequently, be virulent. Thus, increased extrinsic (i.e., not caused by parasite) mortality leads to virulent parasites. To test these predictions, we performed...

In parasites with mixed modes of transmission, ecological conditions may determine the relative importance vertical and horizontal transmission for parasite fitness. This lead to differential selection pressure on efficiency two virulence. populations high birth rates, increased opportunities select higher transmissibility possibly lower We tested this idea in experimental protozoan Paramecium caudatum its bacterial Holospora undulata. Serial dilution produced constant host population growth...

Preserving microbial diversity in food systems is one of the many challenges to be met achieve security and quality. Although industrialization led selection spread specific fermenting strains, there are still ongoing artisanal processes that may allow conservation a wider species genetic diversity. We examined whether practices could lead an increased level fungal for bread making. used interdisciplinary participatory research approach including bakers, psycho-sociologists microbiologists...

In winemaking, the development of new fermentation strategies, such as use mixed starter cultures with Saccharomyces cerevisiae (Sc) yeast and non-Saccharomyces (NS) species, requires a better understanding how yeasts interact, especially at beginning fermentation. Despite growing knowledge on interactions between Sc NS, few data are available different species NS. It is furthermore still unclear whether primarily driven by generic differences or individual strains evolutionarily relevant...

Sterols are a fraction of the eukaryotic lipidome that is essential for maintenance cell membrane integrity and its good functionality. During alcoholic fermentation, they enhance yeast growth, metabolism viability, as well resistance to high sugar content ethanol stress. Grape musts clarified in excess lead loss solid particles rich sterols, resulting sluggish stuck fermentations. Two sterol sources can help Saccharomyces cerevisiae yeasts adapt fermentation stress conditions: ergosterol...

Adaptation is the process whereby a population or species becomes better fitted to its habitat through modifications of various life history traits which can be positively negatively correlated. The molecular factors underlying these covariations remain elucidated. Using Saccharomyces cerevisiae as model system, we have investigated effects on varying dosage genes involved in transformation resources into energy. Changing gene for each three glycolytic enzyme (hexokinase 2, phosphoglucose...

ABSTRACT Species diversity is a commonly stated contributor to the fate of an invader, and thus community resistance, in both microbial non-microbial communities. Termed “diversity-invasion hypothesis”, positive relationship between resistance invasion observed when introduced species exhibits lower levels survival resident communities with higher richness. The diversity-invasion hypothesis attractive perspective convincing theory examples, yet “invasion paradox” contrasting results means...