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Applied and Environmental Microbiology, May 2000, p. 2057-2061, Vol. 66, No. 5
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.

Mitotic Recombination and Genetic Changes in Saccharomyces cerevisiae during Wine Fermentation

Sergi Puig,1,2,* Amparo Querol,1 Eladio Barrio,3 and José E. Pérez-Ortín1,2

Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, CSIC,1 and Departamento de Bioquímica y Biología Molecular2 and Institut `Cavanilles' de Biodiversitat i Biologia Evolutiva,3 Universitat de València, Valencia, Spain

Received 12 July 1999/Accepted 23 February 2000

Natural strains of Saccharomyces cerevisiae are prototrophic homothallic yeasts that sporulate poorly, are often heterozygous, and may be aneuploid. This genomic constitution may confer selective advantages in some environments. Different mechanisms of recombination, such as meiosis or mitotic rearrangement of chromosomes, have been proposed for wine strains. We studied the stability of the URA3 locus of a URA3/ura3 wine yeast in consecutive grape must fermentations. ura3/ura3 homozygotes were detected at a rate of 1 × 10-5 to 3 × 10-5 per generation, and mitotic rearrangements for chromosomes VIII and XII appeared after 30 mitotic divisions. We used the karyotype as a meiotic marker and determined that sporulation was not involved in this process. Thus, we propose a hypothesis for the genome changes in wine yeasts during vinification. This putative mechanism involves mitotic recombination between homologous sequences and does not necessarily imply meiosis.

* Corresponding author. Present address: Department of Biological Chemistry, University of Michigan Medical School, Medical Science I, 1301 Catherine Road, Ann Arbor, MI 48109-0606. Phone: (734) 764-7514. Fax: (734) 763-7799. E-mail: spuig{at}neptune.biochem.med.umich.edu.

Applied and Environmental Microbiology, May 2000, p. 2057-2061, Vol. 66, No. 5
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.


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