Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions
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{"title"=>"Hybridization within Saccharomyces genus results in homoeostasis and phenotypic novelty in winemaking conditions", "type"=>"journal", "authors"=>[{"first_name"=>"Telma", "last_name"=>"Da Silva", "scopus_author_id"=>"55615112900"}, {"first_name"=>"Warren", "last_name"=>"Albertin", "scopus_author_id"=>"8610869000"}, {"first_name"=>"Christine", "last_name"=>"Dillmann", "scopus_author_id"=>"6602674417"}, {"first_name"=>"Marina", "last_name"=>"Bely", "scopus_author_id"=>"18633686200"}, {"first_name"=>"Stéphane", "last_name"=>"La Guerche", "scopus_author_id"=>"8687802900"}, {"first_name"=>"Christophe", "last_name"=>"Giraud", "scopus_author_id"=>"36879680800"}, {"first_name"=>"Sylvie", "last_name"=>"Huet", "scopus_author_id"=>"57194110579"}, {"first_name"=>"Delphine", "last_name"=>"Sicard", "scopus_author_id"=>"7101735212"}, {"first_name"=>"Isabelle", "last_name"=>"Masneuf-Pomarede", "scopus_author_id"=>"56054231800"}, {"first_name"=>"Dominique", "last_name"=>"De Vienne", "scopus_author_id"=>"7003879103"}, {"first_name"=>"Philippe", "last_name"=>"Marullo", "scopus_author_id"=>"18634827800"}], "year"=>2015, "source"=>"PLoS ONE", "identifiers"=>{"sgr"=>"84929180193", "doi"=>"10.1371/journal.pone.0123834", "pmid"=>"25946464", "issn"=>"19326203", "scopus"=>"2-s2.0-84929180193", "pui"=>"604276855"}, "id"=>"1245c7e1-3cf1-3812-ade6-243a703a2d92", "abstract"=>"Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited in the yeast genus. From a diallel design including 55 intra- and interspecific hybrids between Saccharomyces cerevisiae and S. uvarum grown at two temperatures in enological conditions, we analyzed as many as 35 fermentation traits with original statistical and modeling tools. We first showed that, depending on the types of trait - kinetics parameters, life-history traits, enological parameters and aromas -, the sources of variation (strain, temperature and strain * temperature effects) differed in a large extent. Then we compared globally three groups of hybrids and their parents at two growth temperatures: intraspecific hybrids S. cerevisiae * S. cerevisiae, intraspecific hybrids S. uvarum * S. uvarum and interspecific hybrids S. cerevisiae * S. uvarum. We found that hybridization could generate multi-trait phenotypes with improved oenological performances and better homeostasis with respect to temperature. These results could explain why interspecific hybridization is so common in natural and domesticated yeast, and open the way to applications for wine-making.", "link"=>"http://www.mendeley.com/research/hybridization-within-saccharomyces-genus-results-homoeostasis-phenotypic-novelty-winemaking-conditio", "reader_count"=>34, "reader_count_by_academic_status"=>{"Unspecified"=>1, "Librarian"=>1, "Researcher"=>4, "Student > Doctoral Student"=>1, "Student > Ph. D. Student"=>12, "Student > Postgraduate"=>1, "Other"=>2, "Student > Master"=>4, "Student > Bachelor"=>5, "Professor"=>3}, "reader_count_by_user_role"=>{"Unspecified"=>1, "Librarian"=>1, "Researcher"=>4, "Student > Doctoral Student"=>1, "Student > Ph. D. Student"=>12, "Student > Postgraduate"=>1, "Other"=>2, "Student > Master"=>4, "Student > Bachelor"=>5, "Professor"=>3}, "reader_count_by_subject_area"=>{"Unspecified"=>2, "Biochemistry, Genetics and Molecular Biology"=>6, "Mathematics"=>1, "Agricultural and Biological Sciences"=>23, "Medicine and Dentistry"=>1, "Immunology and Microbiology"=>1}, "reader_count_by_subdiscipline"=>{"Medicine and Dentistry"=>{"Medicine and Dentistry"=>1}, "Immunology and Microbiology"=>{"Immunology and Microbiology"=>1}, "Agricultural and Biological Sciences"=>{"Agricultural and Biological Sciences"=>23}, "Biochemistry, Genetics and Molecular Biology"=>{"Biochemistry, Genetics and Molecular Biology"=>6}, "Mathematics"=>{"Mathematics"=>1}, "Unspecified"=>{"Unspecified"=>2}}, "reader_count_by_country"=>{"United States"=>1, "France"=>1, "Spain"=>1}, "group_count"=>0}

Scopus | Further Information

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Figshare

  • {"files"=>["https://ndownloader.figshare.com/files/2056403", "https://ndownloader.figshare.com/files/2056404", "https://ndownloader.figshare.com/files/2056405", "https://ndownloader.figshare.com/files/2056406", "https://ndownloader.figshare.com/files/2056407", "https://ndownloader.figshare.com/files/2056408", "https://ndownloader.figshare.com/files/2056409", "https://ndownloader.figshare.com/files/2056410", "https://ndownloader.figshare.com/files/2056411", "https://ndownloader.figshare.com/files/2056412"], "description"=>"<div><p>Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited in the yeast genus. From a diallel design including 55 intra- and interspecific hybrids between <i>Saccharomyces cerevisiae</i> and <i>S</i>. <i>uvarum</i> grown at two temperatures in enological conditions, we analyzed as many as 35 fermentation traits with original statistical and modeling tools. We first showed that, depending on the types of trait – kinetics parameters, life-history traits, enological parameters and aromas –, the sources of variation (strain, temperature and strain * temperature effects) differed in a large extent. Then we compared globally three groups of hybrids and their parents at two growth temperatures: intraspecific hybrids <i>S</i>. <i>cerevisiae * S</i>. <i>cerevisiae</i>, intraspecific hybrids <i>S</i>. <i>uvarum * S</i>. <i>uvarum</i> and interspecific hybrids <i>S</i>. <i>cerevisiae * S</i>. <i>uvarum</i>. We found that hybridization could generate multi-trait phenotypes with improved oenological performances and better homeostasis with respect to temperature. These results could explain why interspecific hybridization is so common in natural and domesticated yeast, and open the way to applications for wine-making.</p></div>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406078, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>["https://dx.doi.org/10.1371/journal.pone.0123834.s001", "https://dx.doi.org/10.1371/journal.pone.0123834.s002", "https://dx.doi.org/10.1371/journal.pone.0123834.s003", "https://dx.doi.org/10.1371/journal.pone.0123834.s004", "https://dx.doi.org/10.1371/journal.pone.0123834.s005", "https://dx.doi.org/10.1371/journal.pone.0123834.s006", "https://dx.doi.org/10.1371/journal.pone.0123834.s007", "https://dx.doi.org/10.1371/journal.pone.0123834.s008", "https://dx.doi.org/10.1371/journal.pone.0123834.s009", "https://dx.doi.org/10.1371/journal.pone.0123834.s010"], "stats"=>{"downloads"=>16, "page_views"=>8, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/Hybridization_within_Saccharomyces_Genus_Results_in_Homoeostasis_and_Phenotypic_Novelty_in_Winemaking_Conditions/1406078", "title"=>"Hybridization within <i>Saccharomyces</i> Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions", "pos_in_sequence"=>0, "defined_type"=>4, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056399"], "description"=>"<p>A. Fermentation kinetics traits displaying large <i>Temperature</i> effects and moderate <i>Strain</i> effects. B and C. Traits displaying <i>Strain</i> effects and <i>Strain</i> x <i>Temperature</i> interactions. Traits in A, B and C are the mainly correlated to axes 1, 2 and 3 of the PCA, respectively. The colors and symbol are the same than previous figures.</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406074, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.g005", "stats"=>{"downloads"=>4, "page_views"=>10, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Average_values_of_various_traits_in_the_three_types_of_hybrids_at_18_176_C_and_26_176_C_/1406074", "title"=>"Average values of various traits in the three types of hybrids at 18°C and 26°C.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056394"], "description"=>"<p>Fully homozygous diploid strains were used as parental strains. W1, D1, D2, E2, E3, E4 and E5 are <i>S</i>. <i>cerevisiae</i> strains. U1, U2, U3 and U4 are <i>S</i>. <i>uvarum</i> strains. Fermentations were carried out in Sauvignon blanc grape juice and run at two temperatures 18°C and 26°C in triplicate for a total of 396 experiments. Thirty-five traits were collected and grouped into four classes (Fermentation Kinetics Traits, Life History Traits, Basic Enological Parameters and Aromatic Traits). Fruits, plant and sugar images were reprinted from CC BY licenses, the copyright holders being Steve Hopson, 2006 (bananas); Uwe Hermann, 2007 (sugar cubes); Sharon Mollerus, 2007 (strawberries); Sten Porse, 2005 (boxwood); Lebensmittelfotos, 2013 (grapes).</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406069, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.g001", "stats"=>{"downloads"=>2, "page_views"=>18, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Experimental_design_/1406069", "title"=>"Experimental design.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056402"], "description"=>"<p><i>R</i><sup>2</sup>, proportion of variance explained by the model once the block effect has been removed. SS, sum of squares. Temp, temperature. Resid, residual. S*T, strain*temperature interaction. <i>p</i>-val, <i>p</i>-value.</p><p>*, significative block effect at 5%.</p><p>Results of the ANOVAs for 35 variables representative of fermentation and life-history traits in yeast.</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406077, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.t002", "stats"=>{"downloads"=>3, "page_views"=>16, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Results_of_the_ANOVAs_for_35_variables_representative_of_fermentation_and_life_history_traits_in_yeast_/1406077", "title"=>"Results of the ANOVAs for 35 variables representative of fermentation and life-history traits in yeast.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056401"], "description"=>"<p>Yeast strains used in this study.</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406076, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.t001", "stats"=>{"downloads"=>1, "page_views"=>8, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Yeast_strains_used_in_this_study_/1406076", "title"=>"Yeast strains used in this study.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056398"], "description"=>"<p>A. First two dimensions of the PCA, explaining 33% of total variation. The phenotypic values of <i>in silico</i> intraspecific and interspecific hybrids were computed assuming additivity (<i>i</i>.<i>e</i>. mid-parent value) for all 35 traits. B. Multi trait phenotype distance between the two temperatures was measured for each hybrid type. Bar plot represents the mean and the standard error for the six groups of hybrids. Differences between <i>in silico</i> and <i>in vivo</i> hybrids were tested using a non-parametric (Wilcoxon test).</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406073, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.g004", "stats"=>{"downloads"=>1, "page_views"=>15, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Principal_Component_Analysis_PCA_of_parental_strains_in_vivo_and_in_silico_hybrids_/1406073", "title"=>"Principal Component Analysis (PCA) of parental strains, <i>in vivo</i> and <i>in silico</i> hybrids.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056397"], "description"=>"<p>Each point represents one of the 55 hybrid strains: <i>S</i>. <i>cerevisiae</i> intraspecific hybrids <i>S</i>. <i>uvarum</i> intraspecific hybrids and interspecific hybrid at 18°C and 26°C. A: axes 1 and 2 (33% of the total inertia). B: axes 2 and 3 (25% of the total inertia). C: correlation of the variables to discriminant axes PCA1, PCA2 and PCA3. Only variables showing a significant correlation (<i>p</i>-value < 0.0001) are shown. The four-color palette corresponds to the four variable categories (FK: Fermentation Kinetics, LHT: Life-history Trait, BEP: Basic Enological Parameters, AT: Aromatic Traits).</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406072, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.g003", "stats"=>{"downloads"=>2, "page_views"=>25, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Principal_Component_Analysis_PCA_performed_from_the_35_variables_listed_in_Table_2_/1406072", "title"=>"Principal Component Analysis (PCA) performed from the 35 variables listed in Table 2.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-05-06 03:19:26"}
  • {"files"=>["https://ndownloader.figshare.com/files/2056395"], "description"=>"<p><i>Phenyl-2-ethanol acetate</i> (A1), <i>Phenyl-2-ethanol</i> (A2), <i>Sugar/Ethanol Yield</i> (B) and sum of ethyl esters (C) concentrations in <i>S</i>. <i>cerevisiae</i> (SC), <i>S</i>. <i>uvarum</i> (SU) and interspecific hybrid (H) strains at 18°C and 26°C. Statistical differences between the species groups were tested for each temperature using a multiple non-parametric test with corrected <i>p</i> values (Holm test). Different letters indicate groups showing significant differences (<i>p</i> < 0.01). Capital and lower cases were used for 18° and 26°C, respectively.</p>", "links"=>[], "tags"=>["domesticated yeast", "winemaking conditions", "growth temperatures", "strain", "intraspecific hybrids S", "interspecific hybrids S", "enological conditions", "55 intra", "yeast genus", "trait", "Saccharomyces Genus Results", "Temperature Effects", "Phenotypic Novelty", "interspecific hybrids", "oenological performances", "Saccharomyces cerevisiae", "enological parameters", "modeling tools", "biotechnological interest", "uvarum", "interspecific hybridization", "diallel design"], "article_id"=>1406070, "categories"=>["Biological Sciences"], "users"=>["Telma da Silva", "Warren Albertin", "Christine Dillmann", "Marina Bely", "Stéphane la Guerche", "Christophe Giraud", "Sylvie Huet", "Delphine Sicard", "Isabelle Masneuf-Pomarède", "Dominique de Vienne", "Philippe Marullo"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0123834.g002", "stats"=>{"downloads"=>0, "page_views"=>15, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Effect_of_the_hybrid_type_on_some_traits_of_enological_interest_/1406070", "title"=>"Effect of the hybrid type on some traits of enological interest.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-05-06 03:19:26"}

PMC Usage Stats | Further Information

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Relative Metric

{"start_date"=>"2015-01-01T00:00:00Z", "end_date"=>"2015-12-31T00:00:00Z", "subject_areas"=>[]}
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