Natural Variation in Diauxic Shift between Patagonian <i>Saccharomyces eubayanus</i> Strains
Jennifer Molinet, Juan I. Eizaguirre, Pablo Quintrel, Nicolás Bellora, Carlos A. Villarroel, Pablo Villarreal, José Benavides-Parra, Roberto F. Nespolo, Diego Libkind, Francisco A. Cubillos
Abstract
The diauxic shift has been studied in budding yeast under laboratory conditions; however, few studies have addressed the diauxic shift between carbon sources under fermentative conditions. Here, we study the transcriptional and chromatin structure differences that explain the natural variation in fermentative capacity and efficiency during diauxic shift of natural isolates of S. eubayanus. Our results show how natural genetic variants in transcription factors impact sugar consumption preferences between strains. These variants have different effects depending on the genetic background, with a contrasting phenotype to those phenotypes previously described in S. cerevisiae. Our study shows how relatively simple genetic/molecular modifications/editing in the lab can facilitate the study of natural variations of microorganisms for the brewing industry.