Genomic diversity and global distribution of <i>Saccharomyces eubayanus</i>, the wild ancestor of hybrid lager-brewing yeasts

Langdon, Quinn K.; Peris, David; Ji, Eizaguirre; Opulente, Dana A.; Kv, Buh; Sylvester, Kayla; Jarzyna, Martin; Me, Rodríguez Barreras; Ca, Lopes; Libkind, Diego; Ct, Hittinger

doi:10.1101/709535

Cited by 6 publications

(12 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This strain has been widely used in different studies as a representative strain of the S. eubayanus species, exhibiting an aroma profile towards volatile esters (Libkind, et al , ; Krogerus et al, ,; Brickwedde, et al , ; Eizaguirre, et al , ). On the other hand, the P1C1 isolate is known to represent an admixed isolate from New Zealand belonging to the PB lineage; however, its fermentative capacity has not been studied in depth (Gayevskiy and Goddard, Langdon, et al , ; Nespolo, et al , ). In general, all the strains used in this study can efficiently grow in beer wort (fresh mass), suggesting that the increased ethanol production is due to maltose uptake improvements that increase fermentative capacity (Goold, et al , ).…”

Section: Discussionmentioning

confidence: 99%

“…The recent isolation of S. eubayanus from Argentinian Patagonia (Libkind, et al , ; Eizaguirre, et al , ) is a promising step towards utilizing a new set of strains for brewing, either directly or through the generation of new Saccharomyces hybrids from crosses with S. cerevisiae (Krogerus, et al , ; Gallone, et al , ; Langdon, et al , ). However, only few studies have addressed the fermentative capacity in S. eubayanus , mostly due to the reduced number of available strains, being only recently explored in cider (Magalhaes, et al , ), wine (Alonso‐Del‐Real, et al , ) and beer (Krogerus et al, ,; Eizaguirre, et al , ; Nespolo, et al , ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

Mardones

Villarroel

Krogerus

et al. 2020

Microbial Biotechnology

View full text Add to dashboard Cite

The utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie fermentative differences generated from its natural genetic variability. Here, we evaluated fermentation performance and volatile compound production in ten genetically distinct S. eubayanus strains in a brewing fermentative context. The evaluated strains showed a broad phenotypic spectrum, some of them exhibiting a high fermentation capacity and high levels of volatile esters and/or higher alcohols. Subsequently, we obtained molecular profiles by generating 'end-toend' genome assemblies, as well as metabolome and transcriptome profiling of two Patagonian isolates exhibiting significant differences in beer aroma profiles. These strains showed clear differences in concentrations of intracellular metabolites, including amino acids, such as valine, leucine and isoleucine, likely impacting the production of 2-methylpropanol and 3-methylbutanol. These differences in the production of volatile compounds are attributed to gene expression variation, where the most profound differentiation is attributed to genes involved in assimilatory sulfate reduction, which in turn validates phenotypic differences in H 2 S production. This study lays a solid foundation for future research to improve fermentation performance and select strains for new lager styles based on aroma and metabolic profiles.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

Mardones

Villarroel

Krogerus

et al. 2020

Microbial Biotechnology

View full text Add to dashboard Cite

show abstract

“…Interestingly, no strains belonging to the Patagonia A lineage were found amongst our 513 samples despite this lineage being highly abundant in Argentinian Patagonia (Eizaguirre et 514 al. 2018;Langdon et al 2019). From the linkage disequilibrium analysis we found smaller 515 linkage blocks and higher Fis values in the PB-1 cluster, compared to PB-2 and PB-3.…”

Section: Isolates From Lower Latitudes Exhibit Greater Fermentation Pmentioning

confidence: 73%

An Out-of-Patagonia dispersal explains most of the worldwide genetic distribution in Saccharomyces eubayanus

Nespolo

Villarroel

et al. 2019

Preprint

View full text Add to dashboard Cite

25Saccharomyces eubayanus represents missing cryotolerant ancestor of lager yeast hybrid 26 and can be found in Patagonia in association with Nothofagus forests. The limited number 27 of isolates and associated genomes available has prevented to resolve the S. eubayanus 28 origin and evolution. Here, we present a sampling effort at an unprecedented scale and 29 report the isolation of 160 strains from ten sampling sites along 2,000 km distance in South 30America. We sequenced the genome of 82 strains and, together with other 25 available 31 genomes, performed comprehensive phylogenetic analysis. Our results revealed the 32 presence of three main Patagonia-B lineages together with dozens of admixed strains 33 distributed in three mosaic clusters. The PB-1 lineage isolated from Tierra del Fuego 34 exhibited the highest genetic diversity, lowest LD blocks and highest Fis values compared 35 to the other lineages, suggesting a successful adaptation to cold temperatures in extreme 36 environments and greater inbreeding rates in Tierra del Fuego. Differences between 37 lineages and strains were found in terms of aneuploidy and pangenome content, evidencing 38 a lateral gene transfer event in PB-2 strains from an unknown donor species. Overall, the 39 Patagonian lineages, particularly southern populations, showed a greater global genetic 40 diversity compared to Holarctic and Chinese lineages, supporting the scenario of a S. 41 eubayanus colonization from Patagonia and then spread towards northern and western 42 regions, including the Holarctic (North America and China) and New Zealand. Interestingly, 43 fermentative capacity and maltose consumption resulted negatively correlated with latitude, 44 indicating a better fermentative performance in norther populations. Our genome analysis 45 together with previous reports in the sister species S. uvarum strongly suggests that the S.

show abstract

“…eubayanus en la Patagonia argentina y chilena, donde estudios científicos han demostrado que dicha especie es autóctona de los bosques andino-patagónicos 34,61,81 6,43,93 . Su rol ambiguo en la industria de las fermentaciones es muy conocido.…”

Section: Saccharomyces Eubayanusunclassified

Non-conventional yeasts as tools for innovation and differentiation in brewing

Burini¹,

Eizaguirre²,

Loviso³

et al. 2020

Preprint

Self Cite

View full text Add to dashboard Cite

Yeasts play a very important role in brewing. In addition to being responsible for carrying out fermentation, generating mainly ethanol and carbon dioxide, they are also able to metabolize and produce a large number of organic compounds that have a decisive impact on the final flavor of beer. Saccharomyces cerevisiae and Saccharomyces pastorianus species are traditionally used in the production of ale and lager beers, respectively. However, the continuous growth of the craft beer market and the increasing interest and demands of consumers have oriented efforts towards the production of differential and innovative beers. In this point, non-conventional yeasts have acquired a relevant role as a tool for the development of new products. In the present work, we describe the potential application in the brewing sector of different non-conventional yeast species belonging to the genus Brettanomyces, Torulaspora, Lachancea, Hanseniaspora, Pichia y Mrakia, among others; as well as yeasts of the genus Saccharomyces, but different from traditional brewing yeasts. The fermentation conditions of these non-conventional yeast are reviewed, along with their abilities to assimilate and metabolize various components of the wort and to provide differential characteristics to the final product. Knowing the state of the art of non-conventional yeasts is essential to evaluate its application in the production of novel craft beers with different characteristics, such as flavored beers, non-alcoholic beers, low-calorie beers and functional beers.

show abstract

Genomic diversity and global distribution of Saccharomyces eubayanus, the wild ancestor of hybrid lager-brewing yeasts

Cited by 6 publications

References 56 publications

Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

An Out-of-Patagonia dispersal explains most of the worldwide genetic distribution in Saccharomyces eubayanus

Non-conventional yeasts as tools for innovation and differentiation in brewing

Contact Info

Product

Resources

About