PYCC 6792
1 - Taxon name
Torulaspora delbrueckii
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
NA
5 - Basis for identification
Molecular (whole genome sequence)
6 - Identified by
M. Silva, 2022
7 - Original strain number
Q2.1
8 - Accession numbers in other collections
NA
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
Cheese (Queijo da Ilha)
14 - Category of substrate
Food & beverages
15 - Locality
Azores, Faial Island
16 - Country of origin
Portugal
18 - Sample Collected by
NA
19 - Isolated by and date of isolation
J.P. Sampaio, Aug. 2014
20 - Isolation details
NA
21 - Deposited by
J.P. Sampaio, Feb. 2015
22 - History
J.P. Sampaio > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150ºC
24 - Price per culture
90€
25 - Remarks
NA
26 - Medium for growth
YMA
DNA Sequence
Region
26S
Sequence Title
KT767182
Gene Bank Url
http://www.ncbi.nlm.nih.gov/nuccore/KT767182
Whole genome
GCA_931301645.1
Title
A glimpse at an early stage of microbe domestication revealed in the variable genome of Torulaspora delbrueckii, an emergent industrial yeast

Author

Margarida Silva, Ana Pontes, Ricardo Franco‐Duarte, Pedro Soares, José Paulo Sampaio, Maria João Sousa, Patrícia H. Brito

Abstract

AbstractMicrobe domestication has a major applied relevance but is still poorly understood from an evolutionary perspective. The yeast Torulaspora delbrueckii is gaining importance for biotechnology but little is known about its population structure, variation in gene content or possible domestication routes. Here, we show that T. delbrueckii is composed of five major clades. Among the three European clades, a lineage associated with the wild arboreal niche is sister to the two other lineages that are linked to anthropic environments, one to wine fermentations and the other to diverse sources including dairy products and bread dough (Mix‐Anthropic clade). Using 64 genomes we assembled the pangenome and the variable genome of T. delbrueckii. A comparison with Saccharomyces cerevisiae indicated that the weight of the variable genome in the pangenome of T. delbrueckii is considerably smaller. An association of gene content and ecology supported the hypothesis that the Mix‐Anthropic clade has the most specialized genome and indicated that some of the exclusive genes were implicated in galactose and maltose utilization. More detailed analyses traced the acquisition of a cluster of GAL genes in strains associated with dairy products and the expansion and functional diversification of MAL genes in strains isolated from bread dough. In contrast to S. cerevisiae, domestication in T. delbrueckii is not primarily driven by alcoholic fermentation but rather by adaptation to dairy and bread‐production niches. This study expands our views on the processes of microbe domestication and on the trajectories leading to adaptation to anthropic niches.

Publication Date

Link to Publication

https://doi.org/10.1111/mec.16428