Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough

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dc.authorid0000-0003-2924-5434
dc.authorid0000-0001-6599-1309
dc.authorid0000-0003-3327-1651
dc.authorid0000-0002-3385-2520
dc.contributor.authorAydın, Furkan
dc.contributor.authorGünen, Tacettin Utku
dc.contributor.authorKahve, Halil İbrahim
dc.contributor.authorGüler, Emrah
dc.contributor.authorÖzer, Göksel
dc.contributor.authorAktepe, Yeşim
dc.contributor.authorÇakır, İbrahim
dc.date.accessioned2023-10-04T11:47:13Z
dc.date.available2023-10-04T11:47:13Z
dc.date.issued2023
dc.departmentMühendislik Fakültesi
dc.description.abstractDNA markers help detect the intraspecific genetic diversity of yeast strains. Eight ISSR (Inter Simple Sequence Repeats) primers were used to assess the intraspecific diversity of Saccharomyces cerevisiae (n = 96) from different populations (n = 3), evaluate the technological characteristics, and investigate trait-loci associations. The primers amplified 154 reproducible and scorable bands, of which 79.87% were polymorphic. The UPGMA (unweighted pair group method with arithmetic mean) dendrogram clustered 96 isolates into two main clusters, supported by STRUCTURE HARVESTER results (?K = 2). Analysis of molecular variance (AMOVA) indicated significant genetic differences between (15%) and within the populations (85%) (p < 0.001). Twenty-nine genetically distinct strains were selected for the technological characterization. Principal component analysis (PCA) revealed that five strains with high fermentation capacity, leavening activity, high growth index at 37 °C, and harsh growth conditions were technologically relevant. Trait-loci association analyses indicated that the highest correlation (r = 0.60) was recorded for the fermentation capacity on the 8th and 113th loci, amplified by ISSR-1 and ISSR-6 primers, respectively (p < 0.05). The strains yielding high performances and the associated loci amplified by ISSR markers possess a high potential to generate locus-specific primers to target the strains with high fermentation capacity.
dc.identifier.doi10.3390/fermentation9040329
dc.identifier.issn2311-5637
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2
dc.identifier.urihttps:/dx.doi.org10.3390/fermentation9040329
dc.identifier.urihttps://hdl.handle.net/20.500.12451/11072
dc.identifier.volume9en_US
dc.identifier.wosWOS:000976457400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFermentation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectDNA Markers
dc.subjectGenetic Variation
dc.subjectISSR
dc.subjectSaccharomyces Cerevisiae
dc.subjectSourdough
dc.subjectYeast
dc.titleMolecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough
dc.typeArticle

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