Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers
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ORIGINAL PAPER
Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers Jun Liu1,2,3 · Xiaomin Li1,2,3 · Yueqin Liu4 · Chengyu Xing1,2,3 · Ying Xie1,2,3 · Guolin Cai1,2,3 · Jian Lu1,2,3 Received: 6 February 2020 / Revised: 6 October 2020 / Accepted: 13 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Germplasm of industrial brewing yeast of the worldwide have a richer diversity, and various successes in improving the performance of brewing yeasts. However, they are limited in that they have relatively low odds of combining desirable traits in a correct manner. To improve germplasm resource preservation, management, and utilization efficiency. In this study, the genetic diversity of 35 industrial brewing yeasts were analyzed based upon inter simple sequence repeat (ISSR) markers, in which 151 out of 167 SSR loci (90.42%) were polymorphic between two or more strains. Three preliminary core collections were established using ISSR data, and based on three different strategies as follows: an advanced maximization (M) strategy, an allele preferred sampling (A) strategy, and a random sampling (R) strategy. Comparison of genetic parameters, including polymorphic information content, Nei’s genetic diversity (H), effective allele number, observed allele number, Shannon’s index (I), and principal coordinate analyses, confirmed that all the core collections accurately recapitulated the diversity of the initial germplasm. Considering the loci retention ratio and trait coverage efficiency, Core1 was considered the best core collection. Keywords Industrial brewing yeast · Genetic diversity · ISSR markers · Core collection
Introduction Communicated by Erko Stackebrandt. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00203-020-02091-8) contains supplementary material, which is available to authorized users. * Guolin Cai [email protected] * Jian Lu [email protected] 1
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People’s Republic of China
2
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People’s Republic of China
3
Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People’s Republic of China
4
China Resources Snow Breweries’s Technical Center, China Resources Building, No. 8 Jianguomen North Avenue, Beijing 100005, People’s Republic of China
Beer brewing is an industrial process relying heavily on yeast strain inoculation, which mainly performs alcoholic fermentation and generates flavoring compounds. In the Chinese beer industry, several dozens of yeast strains are employed, including commercial strains and in-house brewing yeast isolated by brewers. The two most common classes of such brewing yeast are t
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