Molecular and technological characterization of Saccharomyces cerevisiae from sourdough
Yükleniyor...
Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MDPI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
DNA markers help detect the intraspecific genetic diversity of yeast strains. Eight ISSR (Inter Simple Sequence Repeats) primers were used to assess the intraspecific diversity of Saccharomyces cerevisiae (n = 96) from different populations (n = 3), evaluate the technological characteristics, and investigate trait-loci associations. The primers amplified 154 reproducible and scorable bands, of which 79.87% were polymorphic. The UPGMA (unweighted pair group method with arithmetic mean) dendrogram clustered 96 isolates into two main clusters, supported by STRUCTURE HARVESTER results (Delta K = 2). Analysis of molecular variance (AMOVA) indicated significant genetic differences between (15%) and within the populations (85%) (p < 0.001). Twenty-nine genetically distinct strains were selected for the technological characterization. Principal component analysis (PCA) revealed that five strains with high fermentation capacity, leavening activity, high growth index at 37 degrees C, and harsh growth conditions were technologically relevant. Trait-loci association analyses indicated that the highest correlation (r = 0.60) was recorded for the fermentation capacity on the 8th and 113th loci, amplified by ISSR-1 and ISSR-6 primers, respectively (p < 0.05). The strains yielding high performances and the associated loci amplified by ISSR markers possess a high potential to generate locus-specific primers to target the strains with high fermentation capacity.
Açıklama
Turkish Scientific and Technological Research Council (TUBITAK)(Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK))
Anahtar Kelimeler
Sourdough, Yeast, Saccharomyces Cerevisiae, DNA Markers, ISSR, Genetic Variation
Kaynak
Fermentation-Basel
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
9
Sayı
4
Künye
Aydın, F., Günen, T. U., Kahve, H. İ., Güler, E., Özer, G., Aktepe, Y., & Çakır, İ. (2023). Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough. Fermentation, 9(4), 329.
