Crossbreeding of Yeasts Domesticated for Fermentation: Infertility Challenges

Fukuda, Nobuo

doi:10.3390/ijms21217985

Cited by 9 publications

(4 citation statements)

References 102 publications

(144 reference statements)

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“…Such hybrids often evolve during domestication, for instance, many beer yeasts are among-species hybrid 114,115 and these hybrids are known to be largely sterile, i.e. to not have access to sexual reproduction 116 . Even fungal pathogens evolve through recurrent hybridization events 28,97,[117][118][119][120][121] and acquire antifungal resistance and adapt to new hosts with de novo mutations and LOH [122][123][124][125][126] .…”

Section: Discussionmentioning

confidence: 99%

Hybrid adaptation is hampered by Haldane’s sieve

Bautista,

Gagnon-Arsenault,

Utrobina

et al. 2023

Preprint

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Hybrids between species exhibit plastic genomic architectures that foster phenotypic diversity. Their genomic instability also incurs costs, potentially limiting adaptation. When challenged to evolve in an environment containing a UV mimetic drug, yeast hybrids have reduced adaptation rates compared to parents. We hypothesized that this reduction could result from a faster accumulation of genomic changes, but we found no such association. Alternatively, we proposed that hybrids might lack access to adaptive mutations occurring in the parents, yet, we identified mutations in the same genes (PDR1 and YRR1), suggesting similar molecular adaptation mechanisms. However, mutations in these genes tended to be homozygous in the parents but heterozygous in the hybrids. We hypothesized that a lower rate of loss of heterozygosity (LOH) in hybrids could limit fitness gain. Using genome editing, we demonstrated that mutations display incomplete dominance, requiring homozygosity to show full impact and to circumvent Haldane’s sieve, which favors the fixation of dominant mutations. We used frozen ‘fossils’ to track genotype frequency dynamics and confirmed that LOH occurs at a slower pace in hybrids than in parents. Together, these findings show that Haldane’s sieve slows down adaptation in hybrids, revealing an intrinsic constraint of hybrid genomic architecture that can limit the role of hybridization in adaptive evolution.

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Section: Discussionmentioning

confidence: 99%

Hybrid adaptation is hampered by Haldane’s sieve

Bautista,

Gagnon-Arsenault,

Utrobina

et al. 2023

Preprint

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“…Ale yeasts may sporulate abundantly but show a rather low spore viability [ 30 ]. The poor spore germination rate of ale yeasts impedes their use in breeding programs.…”

Section: Discussionmentioning

confidence: 99%

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

et al. 2022

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.

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“…haploid, diploid, tetraploid, aneuploid), referred to as ploidy. Haploid yeasts are able to mate with relative high frequency and produce offspring with novel (mixed) genomes and, therefore, fermentation characteristics (Fukuda 2020 , Tuite 1991 ). As well as S. cerevisiae , closely related species of Saccharomyces yeast can breed albeit rarely, whether spontaneously or in a controlled manner in the laboratory, to form interspecific hybrids with novel fermentation characteristics (Belloch et al 2009 , Morales and Dujon 2012 , Bellon et al 2013 , Steensels et al 2014 , Bellon et al 2015 , Krogerus et al 2018 , Sampaio 2018 , Sipiczki 2018 , García-Ríos et al 2019 ).…”

Section: Modern Yeast Strain Improvement Techniquesmentioning

confidence: 99%

Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking

Gardner

Alperstein

Walker

et al. 2022

FEMS Yeast Research

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A key driver of quality in wines is the microbial population that undertakes fermentation of grape must. Winemakers can utilise both indigenous and purposefully inoculated yeasts to undertake alcoholic fermentation, imparting wines with aromas, flavours and palate structure and in many cases contributing to complexity and uniqueness. Importantly, having a toolbox of microbes helps winemakers make best use of the grapes they are presented with, and tackle fermentation difficulties with flexibility and efficiency. Each year the number of strains available commercially expands and more recently, includes strains of non-Saccharomyces, strains that have been improved using both classical and modern yeast technology and mixed cultures. Here we review what is available commercially, and what may be in the future, by exploring recent advances in fermentation relevant strain improvement technologies. We also report on the current use of microbes in the Australian wine industry, as reported by winemakers, as well as regulations around, and sentiment about the potential use of genetically modified organisms in the future.

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Crossbreeding of Yeasts Domesticated for Fermentation: Infertility Challenges

Cited by 9 publications

References 102 publications

Hybrid adaptation is hampered by Haldane’s sieve

Hybrid adaptation is hampered by Haldane’s sieve

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking

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