New insights into the variability of lactic acid production in Lachancea thermotolerans at the phenotypic and genomic level.


Journal

Microbiological research
ISSN: 1618-0623
Titre abrégé: Microbiol Res
Pays: Germany
ID NLM: 9437794

Informations de publication

Date de publication:
Sep 2020
Historique:
received: 15 04 2020
revised: 03 06 2020
accepted: 05 06 2020
pubmed: 28 6 2020
medline: 24 3 2021
entrez: 28 6 2020
Statut: ppublish

Résumé

Non-conventional yeasts are increasingly applied in fermented beverage industry to obtain distinctive products with improved quality. Among these yeasts, Lachancea thermotolerans has multiple features of industrial relevance, especially the production of l(+)-lactic acid (LA), useful for the biological acidification of wine and beer. Since few information is available on this peculiar activity, the current study aimed to explore the physiological and genetic variability among L. thermotolerans strains. From a strain collection, mostly isolated from wine, a huge phenotypic diversity was acknowledged and allowed the selection of a high (SOL13) and a low (COLC27) LA producer. Comparative whole-genome sequencing of these two selected strains and the type strain CBS 6340

Identifiants

pubmed: 32593090
pii: S0944-5013(20)30393-1
doi: 10.1016/j.micres.2020.126525
pii:
doi:

Substances chimiques

Fungal Proteins 0
Lactic Acid 33X04XA5AT
L-Lactate Dehydrogenase EC 1.1.1.27

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126525

Informations de copyright

Copyright © 2020 Elsevier GmbH. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no conflict of interest.

Auteurs

Veronica Gatto (V)

Department of Biotechnology, University of Verona, 37134, Verona, Italy.

Renato L Binati (RL)

Department of Biotechnology, University of Verona, 37134, Verona, Italy.

Wilson J F Lemos Junior (WJF)

Department of Biotechnology, University of Verona, 37134, Verona, Italy.

Arianna Basile (A)

Department of Biology, University of Padua, 35121, Padua, Italy.

Laura Treu (L)

Department of Biology, University of Padua, 35121, Padua, Italy.

Otávio G G de Almeida (OGG)

Faculty of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, 14040-900, Ribeirão Preto, Brazil.

Giada Innocente (G)

Department of Biotechnology, University of Verona, 37134, Verona, Italy.

Stefano Campanaro (S)

Department of Biology, University of Padua, 35121, Padua, Italy.

Sandra Torriani (S)

Department of Biotechnology, University of Verona, 37134, Verona, Italy. Electronic address: sandra.torriani@univr.it.

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Classifications MeSH