Saccharomyces kudriavzevii, is a species of yeast in the Saccharomyces sensu stricto complex.[1] Its type strain is NCYC 2889T. It is used in production of alcoholic beverages, including pinot noir wine, and hybrids of it are used in beer brewing. It is isolated widely from the bark of oak trees (Quercus family).
| Saccharomyces kudriavzevii | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Saccharomyces |
| Species: | S. kudriavzevii
|
| Binomial name | |
| Saccharomyces kudriavzevii Naumov et al. 2000
| |
Etymology
edit“Kudriavzevii” was named in honor of VI Kudriavzev, a Russian scientist who worked with yeast taxonomy and ecology, and also played a large role in introducing the wild strain of S. paradoxus into science.[1]
Other names include:
· S. kudriavzevii is the common scientific name
· Pinot Noir yeast
History
editSaccharomyces kudriavzevii was initially isolated from decayed leaf (Kaneko & Banno, 1991) but is often isolated from bark of oak trees.[2]
Description
editThe species belongs to the Saccharomyces genus and can be isolated from a variety of substrates and is unique in that it cannot live on galactose and is cryotolerant.
Biology
editEcology
editIt has mainly been isolated from the leaves and bark of oak trees. Optimal growth for many yeasts occurs at 30 – 35 °C, but S. kudriavzevii is adapted to grow at much colder temperatures.[3] Two related wild populations have been found, one in Europe, and one in Asia, but it has never been isolated on other continents.[4]
Hybridization
editMany species within the Saccharomyces sensu stricto clade have been found to hybridize with other species, S. kudriavzevii included. In particular, it hybridizes with S. cerevisiae.[5] This hybridization is unique in that it likely resulted from a single hybridization even involving creation of chimeric chromosomes holding some S. kudriavzevii genes and some S. cerevisiae genes.[5]
In biological research
editThe hybridization tendencies of S. kudriavzevii have potential for use in investigation regarding yeast evolution, which is commonly used as a model system for evolution in general.[6] Research on S. kudriavzevii has offered insights on how yeast evolve to survive in new environments and also how they hybridize to form new species.[5]
Uses
editS. kudriavzevii is commonly used in production of alcoholic beverages such as pinot noir wine.[7] It can be hybridized with S. cerevisiae and such hybrids are widely used in traditional Belgian beer brewing.[8]
See also
editReferences
edit- ^ a b Naumov, G I; S A James; E S Naumova; E J Louis; I N Roberts (September 2000). "Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae". International Journal of Systematic and Evolutionary Microbiology. 50 (5): 1931–1942. doi:10.1099/00207713-50-5-1931. PMID 11034507.
- ^ Sampaio, J. P., & Gonçalves, P. (2008). Natural populations of Saccharomyces kudriavzevii in Portugal are associated with oak bark and are sympatric with S. cerevisiae and S. paradoxus. Applied and Environmental Microbiology, 74(7), 2144–52. doi:10.1128/AEM.02396-07
- ^ Hittinger, C. T. (2013). Saccharomyces diversity and evolution: a budding model genus. Trends in Genetics, 29(5), 309–317. doi:10.1016/j.tig.2013.01.002
- ^ Alsammar, Haya; Delneri, Daniela (2020-03-20). "An update on the diversity, ecology and biogeography of the Saccharomyces genus". FEMS Yeast Research. 20 (3). doi:10.1093/femsyr/foaa013. ISSN 1567-1356. PMC 7150579. PMID 32196094.
- ^ a b c Belloch, C., Pérez-Torrado, R., González, S. S., JoseE, P.-O., García-Martínez, J., Querol, A., & Barrio, E. (2009). Chimeric genomes of natural hybrids Of Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Applied and Environmental Microbiology, 75(8), 2534–2544. doi:10.1128/AEM.02282-08
- ^ Botstein, D., Chervitz, S. a, & Cherry, J. M. (1997). Yeast as a model organism. Science, 277(5330), 1259–1260. doi:10.1126/science.277.5330.1259
- ^ Bing, J., Han, P.-J., Liu, W.-Q., Wang, Q.-M., & Bai, F.-Y. (2014). Evidence for a Far East Asian origin of lager beer yeast. Current Biology, 24(10), R380–R381. doi:10.1016/j.cub.2014.04.031
- ^ Gallone, Brigida; Steensels, Jan (2019-10-21). "Interspecific hybridization facilitates niche adaptation in beer yeast" (PDF). Nature Ecology & Evolution. 3 (11): 1562–1575. doi:10.1038/s41559-019-0997-9. ISSN 2397-334X. PMID 31636425. S2CID 204812486.
Further reading
edit- Liti, G.; Barton, D. B. H.; Louis, E. J. (2006). "Sequence Diversity, Reproductive Isolation and Species Concepts in Saccharomyces". Genetics. 174 (2): 839–850. doi:10.1534/genetics.106.062166. ISSN 0016-6731. PMC 1602076. PMID 16951060.
- Peris, David; Lopes, Christian A; Belloch, Carmela; Querol, Amparo; Barrio, Eladio (2012). "Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins". BMC Genomics. 13 (1): 407. doi:10.1186/1471-2164-13-407. ISSN 1471-2164. PMC 3468397. PMID 22906207.
- Erny, C.; Raoult, P.; Alais, A.; Butterlin, G.; Delobel, P.; Matei-Radoi, F.; Casaregola, S.; Legras, J. L. (2012). "Ecological Success of a Group of Saccharomyces cerevisiae/Saccharomyces kudriavzevii Hybrids in the Northern European Wine-Making Environment". Applied and Environmental Microbiology. 78 (9): 3256–3265. Bibcode:2012ApEnM..78.3256E. doi:10.1128/AEM.06752-11. ISSN 0099-2240. PMC 3346444. PMID 22344648.
- Sampaio, J. P.; Goncalves, P. (2008). "Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus". Applied and Environmental Microbiology. 74 (7): 2144–2152. Bibcode:2008ApEnM..74.2144S. doi:10.1128/AEM.02396-07. ISSN 0099-2240. PMC 2292605. PMID 18281431.