Mitochondrial DNA and temperature tolerance in lager yeasts

Author:

Baker EmilyClare P.12ORCID,Peris David134ORCID,Moriarty Ryan V.13ORCID,Li Xueying C.5678ORCID,Fay Justin C.5678ORCID,Hittinger Chris Todd123ORCID

Affiliation:

1. Laboratory of Genetics, Genome Center of Wisconsin, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin–Madison, Madison, WI, USA.

2. Microbiology Doctoral Training Program, University of Wisconsin–Madison, Madison, WI, USA.

3. DOE Great Lakes Bioenergy Research Center, University of Wisconsin–Madison, Madison, WI, USA.

4. Department of Food Biotechnology, Institute of Agrochemistry and Food Technology (IATA), CSIC, Paterna, Valencia, Spain.

5. Molecular Genetics and Genomics Program, Washington University, St. Louis, MO, USA.

6. Department of Genetics, Washington University, St. Louis, MO, USA.

7. Center for Genome Sciences and System Biology, Washington University, St. Louis, MO, USA.

8. Department of Biology, University of Rochester, Rochester, NY, USA.

Abstract

Mitochondrial genome origin affects the temperature tolerance of synthetic and industrial lager-brewing yeast hybrids.

Funder

National Science Foundation

National Institutes of Health

Pew Charitable Trusts

DOE Great Lakes Bioenergy Research Center

Vilas Trust Estate

United States Department of Agriculture National Institute of Food and Agriculture

Marie Sklodowska-Curie Fellow

Louis and Elsa Thomsen Wisconsin Distinguished Graduate Fellowship

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary

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