Journal Article

Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains

Borneman, A. R, de Jonge, R, Verreth, C, Van Assche, A, Lievens, B, Curtin, C. D, Crauwels, S, Troels, P, Verstrepen, K. J, Willems, K. A, Van de Peer, Y, Marchal, K, De Samblanx, G

2015

Overview

Recent studies have suggested a correlation between genotype groups of Brettanomyces bruxellensis and their source of isolation. To further explore this relationship, the objective of this study was to assess metabolic differences in carbon and nitrogen assimilation between different B. bruxellensis strains from three beverages, including beer, wine, and soft drink, using Biolog Phenotype Microarrays. While some similarities of physiology were noted, many traits were variable among strains. Interestingly, some phenotypes were found that could be linked to strain origin, especially for the assimilation of particular α- and β-glycosides as well as α- and β-substituted monosaccharides. Based upon gene presence or absence, an α-glucosidase and β-glucosidase were found explaining the observed phenotypes. Further, using a PCR screen on a large number of isolates, we have been able to specifically link a genomic deletion to the beer strains, suggesting that this region may have a fitness cost for B. bruxellensis in certain fermentation systems such as brewing. More specifically, none of the beer strains were found to contain a β-glucosidase, which may have direct impacts on the ability for these strains to compete with other microbes or on flavor production.

• Publisher: Springer Berlin Heidelberg,Springer,Springer Nature B.V
• Subject: Alcoholic beverages / alpha-glucosidase / alpha-Glucosidases - genetics / alpha-Glucosidases - metabolism / Analysis / Applied Microbial and Cell Physiology / Assimilation / Beer / Beer - microbiology / beers / beta-glucosidase / beta-Glucosidase - genetics / beta-Glucosidase - metabolism / Beverages / Bioinformatics / Biological assimilation / Biomedical and Life Sciences / Biotechnology / Brettanomyces / Brettanomyces - classification / Brettanomyces - genetics / Brettanomyces - isolation & purification / Brettanomyces - physiology / Brettanomyces bruxellensis / brewing / Carbon / Carbon - metabolism / Carbonated Beverages - microbiology / Chromosomes / DNA microarrays / DNA, Fungal - genetics / Fermentation / flavor / genes / Genetic diversity / Genetic Variation / Genomes / Genomics / Genotype / Genotype & phenotype / Genotypes / Glucose / Glucosidase / Glycerol / Glycosides / Influence / Life Sciences / Metabolic Networks and Pathways - genetics / Metabolism / microarray technology / Microbial Genetics and Genomics / Microbiology / microorganisms / Monosaccharides / Nitrogen / Nitrogen - metabolism / Phenotype / Phenotypes / Physiology / Polymerase Chain Reaction / Sequence Deletion / Soft drinks / Strains (organisms) / Studies / Vitaceae / Wine - microbiology / Wines / Yeast / β-Glucosidase