SP006BR001BR003BR002BR004SP003LA001SP007BE038BE023WL002WL003WL001BE006BE014BE005BE028BE029BI001BI003BI004BE102BE034BE025WI002WL004WI016BI005BI002SP004WI015WI006WI014WI018WI013WI010WI007WI005WI011WI003SP001WI009SP002WI001BE033BE024SP011WI004WI008LA002BE018BE020WI017BE086BE080BE021BE011BE013BE004BE032BE027BE039BE040BE091BE059BE063BE062BE002BE003BE083BE084SA002SA003SA006SA001SA004SA005SA007SP009SP010WL007WL006WL005WI019BE085BE092SP008BE061SP005BE075BE073BE087BE012BE035BE041BE078BE081BE077BE030BE043BE022BE026BE031BE015BE100BE099BE101WI012BE009BE037BE036BE001BE010BE008BE090BE050BE045BE079BE070BE064BE055BE058BE049BE066BE069BE048BE054BE056BE047BE046BE044BE053BE065BE051BE057BE067BE068BE071BE082BE072BE074BE093BE052BE088BE089BE094BE076BE016BE060BE017BE019BE007BE098BE042
Environmental stress
Nutrient stress
Aroma
Other
1.5
-1.5
-0.5
0.5
No Data
z-score
A
KCl (500mM)KCl (1000mM)
KCl (1500mM)NaCl (250mM)
NaCl (500mM)NaCl (1000mM)
4°C16°C
30°C40°C
Ethanol (5%)Ethanol (7%)
Ethanol (9%)Ethanol (10%)
Ethanol (11%)Ethanol (12%)
Sulfite (1.50mM)Sulfite (2.25mM)
Sulfite (3.0mM)Glucose (46%)
Sorbitol (46%)Glucose (48%)
Sorbitol (48%)Glucose (50%)
Sorbitol (50%)Copper (0.075mM)
Cadmium (0.3mM)Cadmium (0.4mM)
Cadmium (0.5mM)Actidione (0.2 mg L-1)
Actidione (0.4 mg LActidione (0.5 mg L-1-1))
Acetic acid (50mM)Acetic acid (75mM)
Acetic acid (100mM)Levulinic acid (25mM)
Levulinic acid (50mM)Levulinic acid (75mM)
Formic acid (25mM)Formic acid (50mM)
Formic acid (75mM)
Glycerol (20°C)Melibiose (20°C)
Sorbitol (20°C)Ethanol (20°C)
Galactose (20°C)Fructose (20°C)
Sucrose (20°C)Maltose (20°C)
Maltose (liquid)Maltotriose (liquid)
Glucose (10°C)Ethanol (10°C)
Fructose (10°C)Sucrose (10°C)
Maltose (10°C)Glucose (39°C)
Ethanol (39°C)Fructose (39°C)
Sucrose (39°C)Maltose (39°C)
Lysine
Ethyl propionateEhtyl butyrate
Ethyl hexanoateEthyl octanoate
Ethyl decanoatePropyl acetate
Isobutyl acetateEthyl acetate
Isoamyl acetatePhenyl ethyl acetate
Phenyl ethanolButanol
Isoamyl alcoholIsobutanol
POFAcetaldehyde
FlocculationEthanol production
Sporulation efficiencySpore viability
Subpopulation
Maltotriose fermentation (au)
5.0
7.5
10.0
12.5
15.0
Ethanol production (% v/v)
D E
Britain US Bel/Ger Beer 2 Mixed Wine Asia Mosaic
B C
0
25
50
75
100
Sulfite tolerance (au)
Britain US Bel/Ger Beer 2 Asia Mosaic
Copper tolerance (au)
0
25
50
75
100
0
25
50
75
100
Britain US Bel/Ger Beer 2 Mixed Wine Asia Mosaic
Mixed Wine Britain US Bel/Ger Beer 2 Mixed Wine Asia Mosaic
Figure 3. Trait Variation of IndustrialS. cerevisiaeStrains
(A) Heat map representation of phenotypic diversity within industrialS. cerevisiaestrains. Phenotypic values are calculated asZscores (normalized values) and
colored according to the scale on the right. Missing values are represented by gray shadings. Strains are hierarchically clustered based on phenotypic behavior.
Strain names are colored according to geographical origin, as inFigure 1A. The corresponding subpopulation of each strain is indicated by the colored bar below
the figure, according to the color code ofFigure 1B.
(B) Ethanol production (depicted as % v/v^1 ) of all strains from different subpopulations in fermentation medium containing 35% glucose.
(legend continued on next page)
Cell 166 , 1397–1410, September 8, 2016 1403