Comparative genome analysis of a Saccharomyces cerevisiae wine strain

Anthony R. Borneman, Angus H. Forgan, Isak S. Pretorius, Paul J. Chambers

Research output: Contribution to journalArticle

114 Citations (Scopus)


Many industrial strains of Saccharomyces cerevisiae have been selected primarily for their ability to convert sugars into ethanol efficiently despite exposure to a variety of stresses. To begin investigation of the genetic basis of phenotypic variation in industrial strains of S. cerevisiae, we have sequenced the genome of a wine yeast, AWRI1631, and have compared this sequence with both the laboratory strain S288c and the human pathogenic isolate YJM789. AWRI1631 was found to be substantially different from S288c and YJM789, especially at the level of single-nucleotide polymorphisms, which were present, on average, every 150 bp between all three strains. In addition, there were major differences in the arrangement and number of Ty elements between the strains, as well as several regions of DNA that were specific to AWRI1631 and that were predicted to encode proteins that are unique to this industrial strain.

Original languageEnglish
Pages (from-to)1185-1195
Number of pages11
JournalFEMS Yeast Research
Issue number7
Publication statusPublished - Nov 2008
Externally publishedYes

Fingerprint Dive into the research topics of 'Comparative genome analysis of a Saccharomyces cerevisiae wine strain'. Together they form a unique fingerprint.

  • Cite this