Fermentation innovation through complex hybridization of wild and domesticated yeasts

Langdon, Quinn K.; Peris, David; Baker, EmilyClare P.; Opulente, Dana A.; Nguyen, Huy-Viet; Bond, Ursula; Gonçalves, Paula; Sampaio, José Paulo; Libkind, Diego; Hittinger, Chris Todd

doi:10.1038/s41559-019-0998-8

Cited by 89 publications

(119 citation statements)

References 98 publications

Supporting

Mentioning

114

Contrasting

Order By: Relevance

“…Notably, all models agree that Europe is climatically a prime location for S. eubayanus (S12C Fig), but no pure isolates have ever been found there, only hybrids with S. uvarum, S. cerevisiae, or hybrids with even more parents [11,13]. These hybrids with complex ancestries have been found in numerous fermentation environments, suggesting that pure S. eubayanus once existed, or still exists at low abundance or in obscure locations, in Europe.…”

Section: Plos Geneticsmentioning

confidence: 74%

“…Pure isolates of their more distant relative Saccharomyces eubayanus have only ever been isolated from wild environments; yet, hybridizations between S. cerevisiae and S. eubayanus were key innovations that enabled cold fermentation and lager brewing [7][8][9][10]. Other hybrids with contributions from S. eubayanus have been isolated from industrial environments [11][12][13][14], indicating that this species has long been playing a role in shaping many fermented products. This association with both natural and domesticated environments makes S. eubayanus an excellent model where both wild diversity and domestication can be investigated.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Postglacial migration shaped the genomic diversity and global distribution of the wild ancestor of lager-brewing hybrids

et al. 2020

Self Cite

View full text Add to dashboard Cite

The wild, cold-adapted parent of hybrid lager-brewing yeasts, Saccharomyces eubayanus, has a complex and understudied natural history. The exploration of this diversity can be used both to develop new brewing applications and to enlighten our understanding of the dynamics of yeast evolution in the wild. Here, we integrate whole genome sequence and phenotypic data of 200 S. eubayanus strains, the largest collection known to date. S. eubayanus has a multilayered population structure, consisting of two major populations that are further structured into six subpopulations. Four of these subpopulations are found exclusively in the Patagonian region of South America; one is found predominantly in Patagonia and sparsely in Oceania and North America; and one is specific to the Holarctic ecozone. Plant host associations differed between subpopulations and between S. eubayanus and its sister species, Saccharomyces uvarum. S. eubayanus is most abundant and genetically diverse in northern Patagonia, where some locations harbor more genetic diversity than is found outside of South America, suggesting that northern Patagonia east of the Andes was a glacial refugium for this species. All but one subpopulation shows isolation-by-distance, and gene flow between subpopulations is low. However, there are strong signals of ancient and recent outcrossing, including two admixed lineages, one that is sympatric with and one that is mostly isolated from its parental populations. Using our extensive biogeographical data, we build a robust model that predicts all known and a handful of additional regions of the globe that are climatically suitable for S. eubayanus, including Europe where host accessibility and competitive exclusion by other Saccharomyces species may explain its continued elusiveness. We conclude that this industrially relevant species has rich natural diversity with many factors contributing to its complex distribution and natural history.

show abstract

Section: Plos Geneticsmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Postglacial migration shaped the genomic diversity and global distribution of the wild ancestor of lager-brewing hybrids

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…Whole-genome sequencing revealed that the S. cerevisiae parent strain of this hybrid belonged to the 'Beer 2' lineage. A genetically very similar hybrid, WLP351, was also recently identified, and it is possible that it is the same strain (Langdon et al 2019). STA1 is also present in the S. cerevisiae sub-genomes of various S. cerevisiae × Saccharomyces kudriavzevii hybrids that have been isolated from beer .…”

Section: Functional Role Of Sta1mentioning

confidence: 99%

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Krogerus

Gibson

2020

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance of the group. Rather than being merely wild-yeast contaminants, they are highly specialized, domesticated yeasts belonging to a major brewing yeast lineage. In fact, many diastatic strains have unknowingly been used as production strains for decades. These yeasts are used in the production of traditional beer styles, like saison, but also show potential for creation of new beers with novel chemical and physical properties. Herein, we review results of the most recent studies and provide a detailed account of the structure, regulation, and functional role of the glucoamylase-encoding STA1 gene in relation to brewing and other fermentation industries. The state of the art in detecting diastatic yeast in the brewery is also summarized. In summary, these latest results highlight that having diastatic S. cerevisiae in your brewery is not necessarily a bad thing. Key Points•Diastatic S. cerevisiae strains are important spoilage microbes in brewery fermentations. •These strains belong to the 'Beer 2' or 'Mosaic beer' brewing yeast lineage. •Diastatic strains have unknowingly been used as production strains in breweries.•The STA1-encoded glucoamylase enables efficient maltotriose use.

show abstract

“…As a heritage, they could be used to strengthen the local character of wines produced with them and thus contribute to the terroir of these wines [19][20][21]. To be useful as a breeding stock, these old strains need to be characterized in more detail, preferably including their genomes [22,23]. In our study, the yeast with the most pronounced flavor production capability of alcohols and esters was the S. cerevisiae strain Rüdesheimer Hinterhaus 1893 ('Hinterhaus' refers to backyard).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

et al. 2020

View full text Add to dashboard Cite

All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at −80 °C. Keeping stocks at these low temperatures requires investments of several thousand kW/h per year. We have kept yeast stocks for several decades at room temperature on agar slants in glass reagent tubes covered with vaspar and sealed with cotton plugs. They were part of the Geisenheim Yeast Breeding Center stock collection that was started in the 19th century, well before −80 °C refrigeration technology was invented. Of these stocks, 60 tubes were analyzed and around one-third of them could be regrown. The strains were typed by sequencing of rDNA PCR fragments. Based on BlastN analyses, twelve of the strains could be assigned to Saccharomyces cerevisiae, two to S. kudriavzevii, and the others to Meyerozyma and Candida. The strains were used in white wine fermentations and compared to standard wine yeasts Uvaferm/GHM (Geisenheim) and Lalvin EC1118. Even with added nitrogen, the strains exhibited diverse fermentation curves. Post-fermentation aroma analyses and the determination of residual sugar and organic acid concentrations indicated that some strains harbor interesting flavor characteristics, surpassing current standard yeast strains. Thus, old strain collections bear treasures for direct use either in wine fermentations or for incorporation in yeast breeding programs aimed at improving modern wine yeasts. Furthermore, this provides evidence that low-cost/long-term culture maintenance at zero-emission levels is feasible.

show abstract

Fermentation innovation through complex hybridization of wild and domesticated yeasts

Cited by 89 publications

References 98 publications

Postglacial migration shaped the genomic diversity and global distribution of the wild ancestor of lager-brewing hybrids

Postglacial migration shaped the genomic diversity and global distribution of the wild ancestor of lager-brewing hybrids

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

Contact Info

Product

Resources

About