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Generation of Novel Wine Yeast Strains by Adaptive Evolution

¹ School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia; ² The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia

^* Corresponding author [email: vladimir.jiranek{at}adelaide.edu.au]

As a non-recombinant means of strain improvement, adaptive evolution is a technique with great potential. In this first report of the use of adaptive evolution in the improvement of a commercial wine yeast strain, a sequential batch fermentation system was used to adaptively evolve the wine strain L-2056 and its haploid derivative, C9. Mutants were isolated under the selective pressures of a winelike fermentation after approximately 350 generations (from L-2056) and 250 generations (from C9) and were demonstrated to have altered production of metabolites, including ethanol, glycerol, and succinic and acetic acid. Additionally, the evolved isolate of the commercial wine yeast was able to more rapidly catabolize all available sugars under these conditions. These results endorse the potential of adaptive evolution as a tool for the non-recombinant modification and optimization of industrial yeast strains.

Key words: adaptive evolution, Saccharomyces cerevisiae, wine, strain optimization