Molecular and technological characterization of Saccharomyces cerevisiae from sourdough

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dc.authorid0000-0003-2924-5434en_US
dc.authorid0000-0001-5349-003Xen_US
dc.authorid0000-0001-6599-1309en_US
dc.authorid0000-0003-3327-1651en_US
dc.authorid0000-0002-3385-2520en_US
dc.authorid0000-0001-7775-1871en_US
dc.contributor.authorAydın, Furkan
dc.contributor.authorGünen, Tacettin Utku
dc.contributor.authorKahve, Halil İbrahim
dc.contributor.authorGüler, Emrah
dc.contributor.authorÖzer, Göksel
dc.contributor.authorAktepe, Yeşim
dc.contributor.authorÇakır, İbrahim
dc.date.accessioned2023-09-28T09:03:45Z
dc.date.available2023-09-28T09:03:45Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Bitki Koruma Bölümüen_US
dc.descriptionTurkish Scientific and Technological Research Council (TUBITAK)(Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK))en_US
dc.description.abstractDNA 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.en_US
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [1919B012102183, 121O580]en_US
dc.identifier.citationAydın, 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.en_US
dc.identifier.doi10.3390/fermentation9040329
dc.identifier.endpage17en_US
dc.identifier.issn2311-5637
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85153963372en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.3390/fermentation9040329
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11756
dc.identifier.volume9en_US
dc.identifier.wosWOS:000976457400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGünen, Tacettin Utku
dc.institutionauthorGüler, Emrah
dc.institutionauthorÖzer, Göksel
dc.institutionauthorÇakır, İbrahim
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofFermentation-Baselen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - İdari Personel ve Öğrencien_US
dc.relation.tubitakTurkish Scientific and Technological Research Council (TUBITAK) [1919B012102183, 121O580]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSourdoughen_US
dc.subjectYeasten_US
dc.subjectSaccharomyces Cerevisiaeen_US
dc.subjectDNA Markersen_US
dc.subjectISSRen_US
dc.subjectGenetic Variationen_US
dc.titleMolecular and technological characterization of Saccharomyces cerevisiae from sourdoughen_US
dc.typeArticleen_US

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