Editor: Teun Boekhout
Comparative genome analysis of a Saccharomyces cerevisiae wine strain
Article first published online: 5 SEP 2008
© 2008 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved
FEMS Yeast Research
Special Issue: THEMATIC ISSUE: Alcoholic fermentation: beverages to biofuel
Volume 8, Issue 7, pages 1185–1195, November 2008
How to Cite
Borneman, A. R., Forgan, A. H., Pretorius, I. S. and Chambers, P. J. (2008), Comparative genome analysis of a Saccharomyces cerevisiae wine strain. FEMS Yeast Research, 8: 1185–1195. doi: 10.1111/j.1567-1364.2008.00434.x
- Issue published online: 15 OCT 2008
- Article first published online: 5 SEP 2008
- Received 1 July 2008; revised 7 August 2008; accepted 7 August 2008.
- genome sequence;
- Saccharomyces cerevisiae;
- wine yeast
Many industrial strains of Saccharomyces cerevisiae have been selected primarily for their ability to convert sugars into ethanol efficiently despite exposure to a variety of stresses. To begin investigation of the genetic basis of phenotypic variation in industrial strains of S. cerevisiae, we have sequenced the genome of a wine yeast, AWRI1631, and have compared this sequence with both the laboratory strain S288c and the human pathogenic isolate YJM789. AWRI1631 was found to be substantially different from S288c and YJM789, especially at the level of single-nucleotide polymorphisms, which were present, on average, every 150 bp between all three strains. In addition, there were major differences in the arrangement and number of Ty elements between the strains, as well as several regions of DNA that were specific to AWRI1631 and that were predicted to encode proteins that are unique to this industrial strain.