Comparative adaptability of 307 Saccharomyces cerevisiae strains from winemaking and Mantou fermentation

Abstract

Domesticated Saccharomyces cerevisiae is one of the most significant microbial populations in human civilization due to its remarkable diversity and high adaptability to human environments. However, the adaptability mechanisms underlying this population ecological behavior remain unclear. This study explored the adaptive behaviors of S. cerevisiae strains from the Wine and Mantou genetic lineages under both artificial stress conditions and natural or near-natural environments. A total of 307 diploid S. cerevisiae strains were analyzed, including 169 strains derived from grape sources and 138 from sourdough sources. Various stress factors, including sodium chloride, tannins, ethanol, pH, temperature, and sulfur dioxide (SO₂), as well as different substrates (natural grape juice, simulated grape juice, and simulated dough), were applied to evaluate adaptability. The results demonstrated that Wine population exhibited superior performance in grape juice environments, characterized by higher CO₂ production. The biomass of both the Wine and Mantou populations in the simulated dough was significantly higher than that in the simulated grape juice. In the simulated grape juice environment, the adaptability of the Wine population was significantly superior to that of the Mantou population. In contrast, in the simulated dough environment, the Mantou population exhibited better adaptability than the Wine population. Furthermore, Wine population displayed higher tolerance to ethanol, extreme temperatures, tannins, and sodium chloride in YPD medium compared to Mantou population. Diploid strains also exhibited greater stress tolerance than haploid strains. These findings offer valuable insights into the distinct adaptive mechanisms of domesticated S. cerevisiae lineages.

Keywords: Saccharomyces cerevisiae; dough; grape juice; population adaptability; stress tolerance.

FIGURE 1

CO₂ weight loss of SCP and SCJ population in grape juice. ***p < 0.001.

FIGURE 2

Biomass (OD₆₀₀) of SCP and SCJ population in SG (A) and SF (B) medium. ***p < 0.001.

FIGURE 3

Biomass (OD₆₀₀) of XJ (Xinjiang) and NXJ (no Xinjiang) S. cerevisiae populations. SCP populations from XJ and NXJ in SG medium (A); SCJ populations from XJ and NXJ in SG medium (B); SCP populations from XJ and NXJ in SF medium (C); SCJ populations from XJ and NXJ in SF medium (D). *p < 0.05, ***p < 0.001.

FIGURE 4

Growth (OD₆₀₀) of different lineages of S. cerevisiae. SCP population in SG medium (A); SCJ population in SG medium (B); SCP population in SF medium (C); SCJ population in SF medium (D). a, b, c, d, and e indicate significant differences between groups, the same letters indicate insignificant differences, and different letters indicate significant differences.

FIGURE 5

Biomass (OD₆₀₀) of the SCP and SCJ populations under NaCl stress. Biomass of the two groups under NaCl stress (A); Biomass of the two groups under tannin stress (B); Biomass of the two groups under ethanol stress (C); Biomass of the two groups under pH stress (D); Biomass of the two groups under temperature stress (E); Biomass of the two groups under SO₂ stress (F). *p < 0.05, ***p < 0.001.

FIGURE 6

Biomass (OD₆₀₀) of haploid SCP and SCJ population in SG and SF medium.

FIGURE 7

Tolerances of representative haploid and diploid S. cerevisiae strains. Biomass of S. cerevisiae under NaCl stress (A); Biomass of S. cerevisiae under tannin stress (B); Biomass of S. cerevisiae under ethanol stress (C); Biomass of S. cerevisiae under pH stress (D); Biomass of S. cerevisiae under temperature stress (E); Biomass of S. cerevisiae under SO₂ stress (F). In each graph, “a” represents haploid S. cerevisiae, and “b” represents diploid S. cerevisiae. *p < 0.05, ***p < 0.001.

FIGURE 8

Tolerance heatmap of haploid (A) and diploid (B) SCP and SCJ S. cerevisiae populations.