Cited by 10Yeasts and Rust Fungi StudiesFungal and yeast genetics researchFermentation and Sensory Analysis

Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population

Open access
Díaz-Muñoz, Cristian, Verce, Marko, De Vuyst, Luc, Weckx, Stefan·2022·iScience

Abstract

HighlightsCocoa strains clustered according to their geographical originThe IMDO 050523 strain belonged to a West African fermented foods population Cocoa strains contained unique genes within the Saccharomyces cerevisiae accessory genomeThe IMDO 050523 strain showed an increased genetic fitness to cocoa fermentation

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Crossref · 10.1016/j.isci.2022.105309

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  • The S. cerevisiae phylogeny comprised 424 strains and showed stratification by food type and geography in accordance with literature.

    “Our phylogeny (Figure 7C) comprised 424 strains and showed a stratification by food type and geography in accordance with literature. 21,116,120”
  • Metagenomic studies have been mainly conducted on single food types and on limited sample sizes, hindering inter-study integrative analyses currently available only for other environments such as the human gut.

    “Nevertheless, metagenomic studies have been mainly conducted on single food types 18-24 and on limited sample sizes, 25,26 hindering inter-study integrative analyses currently available only for other environments such as the human gut. 27-31”

    From Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. (2024) · cites this paper as [21]

    The Limitations section describes a cocoa-focused comparative genomics study that also includes strains from other fermented foods. The STAR★Methods key resources table lists metagenome-derived genomes from water kefir, rice vinegar, and cocoa pulp. Neither passage establishes that metagenomic studies are mainly limited to single food types or small samples, or that these limitations hinder cross-study analyses; the citation’s precise role within the grouped references is unclear. (LLM, conf=0.73)

    Experimental — accuracy not yet measured

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Authors
Díaz-Muñoz, C., Verce, M., De Vuyst, L., & Weckx, S.
Affiliations
Vrije Universiteit Brussel (BE)
Corresponding author
Weckx, Stefan
Venue
iScience
Publisher
Elsevier BV
Published
2022-11
Volume
25
Issue
11
Pages
105309
ISSN
2589-0042 (ISSN-L)
OpenAlex
W4303575133
Cited by
10
References
112
Citations by year
2026: 2 · 2025: 2 · 2024: 3 · 2023: 3
FWCI
0.65
Type
journal article
Language
en
Open access
Locations
  • iScience (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • VUBIR (Vrije Universiteit Brussel) (submittedVersion)
Funders
  • Fonds Wetenschappelijk Onderzoek (UAB13002, UABR09004)
  • Vlaamse regering (S004617N)
  • Herculesstichting
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
Saccharomyces cerevisiae, cocoa fermentation, phylogenomics, accessory genome, fermented foods, population genetics, genetic fitness, geographical origin

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