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ORIGINAL RESEARCH article

Front. Microbiol.

Sec. Food Microbiology

Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1581370

This article is part of the Research Topic Diversity, Function, and Application of Microbes in the Fermentation or Production of Traditional Food View all 5 articles

Comparative Adaptability of 307 Saccharomyces cerevisiae Strains from Winemaking and Mantou Fermentation

Provisionally accepted
Cairong Su Cairong Su Hui Wang Hui Wang Yiming Jia Yiming Jia Wenhua Wang Wenhua Wang Xueli Ma Xueli Ma Peijie Han Peijie Han Lixia Zhu Lixia Zhu *
  • Tarim University, Aral, China

The final, formatted version of the article will be published soon.

    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, population adaptability, Dough, Grape Juice, Stress Tolerance

    Received: 22 Feb 2025; Accepted: 28 Mar 2025.

    Copyright: © 2025 Su, Wang, Jia, Wang, Ma, Han and Zhu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Lixia Zhu, Tarim University, Aral, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

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