Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

Cocoa pulp fermentation is a consequence of the succession indigenous yeasts, lactic acid bacteria and acetic that not only produce diversity metabolites, but also cause production flavour precursors. However, as such spontaneous fermentations are less reproducible contribute to variability, interest in microbial starter culture growing could be used inoculate cocoa fermentations. This study aimed generate robust S. cerevisiae strains by thermo-adaptive evolution fermentation. We evolved strain sugary defined medium at high temperature improve both growth capacity. Moreover, adaptive (40 °C) enabled us unveil molecular basis underlying improved phenotype analysing whole genome sequence strain. Adaptation high-temperature conditions occurred different genomic levels, promoted aneuploidies, segmental duplication, SNVs The lipid profile analysis evidenced changes membrane composition maintain an appropriate cell state temperature. Our work demonstrates experimental effective approach better-adapted yeast for industrial processes.