Cell - 8 September 2016

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

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.

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Cell 166 , 1397–1410, September 8, 2016 1403