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Evidence for loss and reacquisition of alcoholic fermentation in a fructophilic yeast lineage

Publication . Gonçalves, Carla; Wisecaver, Jennifer H.; Kominek, Jacek; Oom, Madalena Salema; Leandro, Maria José; Shen, Xing-Xing; Opulente, Dana A.; Zhou, Xiaofan; Peris, David; Kurtzman, Cletus P.; Hittinger, Chris Todd; Rokas, Antonis; Gonçalves, Paula

ABSTRACT: Fructophily is a rare trait that consists of the preference for fructose over other carbon sources. Here, we show that in a yeast lineage (the Wickerhamiella/Starmerella, W/S clade) comprised of fructophilic species thriving in the high-sugar floral niche, the acquisition of fructophily is concurrent with a wider remodeling of central carbon metabolism. Coupling comparative genomics with biochemical and genetic approaches, we gathered ample evidence for the loss of alcoholic fermentation in an ancestor of the W/S clade and subsequent reinstatement through either horizontal acquisition of homologous bacterial genes or modification of a pre-existing yeast gene. An enzyme required for sucrose assimilation was also acquired from bacteria, suggesting that the genetic novelties identified in the W/S clade may be related to adaptation to the high-sugar environment. This work shows how even central carbon metabolism can be remodeled by a surge of HGT events.

2018Journal article

Open access

Saccharomycin, a biocide from S. cerevisiae that kill-off other yeasts

Publication . Caldeira, Jorge; Gabriela Almeida, M.; Macedo, Anjos L.; Silva, José P. M.; Albergaria, Helena

ABSTRACT: Introduction: Saccharomyces cerevisiae plays an important role in alcoholic fermentation and is involved in the production of wine, beer and bread. Recent studies [1–7] showed that S. cerevisiae secretes antimicrobial peptides (AMPs), named “saccharomycin”, derived from the glycolytic enzyme glyceraldehyde 3-phosphate dehydrogenase (GAPDH) that are active against a variety of wine-related microbial species. AMPs are low molecular weight proteins with broad antimicrobial spectrum of action against bacteria, viruses, and fungi [8]. Organisms use AMPs for defence against infection and membrane interaction appears to be the key to this antimicrobial function: generally they adopt amphiphilic structures that interact with the infectious agent’s membrane. AMPs constitute a promising source as alternatives to: i) combat pathogenic bacteria resistant to common antibiotics and ii) substitute chemical preservatives in food-fermented products such as wine. The aim of this study was to discover the mode of action of these peptides by detailed chemical structure characterisation and cell contact mechanism.

2019Journal article

Open access