Yeast Hybrids in Brewing

Abstract

: Microbiology has long been a keystone in fermentation and the utilization of yeast biology rein-forces molecular biotechnology as the pioneering frontier in brewing science. Consequently, modern understanding of the brewer’s yeast has faced significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between traditional ale yeast, Saccharomyces cerevisiae, and the interspecific hybrids used in lager beer production, S. pastorianus. Introgression from other Sac-charomyces species is also touched on. The unique history of Saccharomyces cerevisiae and Saccharo-myces hybrids are exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers by their fermentation characteristics and phenotypes. Discoveries of genomic contribu-tions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increased investigations on the hybrid nature of modern industrial and historical fermentation yeast.

Desenvolvimento de levedura híbrida não-geneticamente modificada resistente ao congelamento para massa de pão francês.

“…Além disso, com o avanço das técnicas de biologia molecular, constatou-se que a maioria das leveduras industrialmente utilizadas são híbridos naturalmente formados entre as cepas presentes no meio de produção, aumentando sua complexidade e resistência às condições do processo (LOPANDIC, 2018). A utilização de híbridos vem sendo muito utilizada para o melhoramento de cervejas e vinhos, inclusive na obtenção de novos sabores e aromas (BELLON et al, 2011(BELLON et al, , 2013(BELLON et al, , 2015HART;JOLLY;NDIMBA, 2019;HEBLY et al, 2015;KANTER et al, 2020;KROGERUS et al, 2015;MERTENS et al, 2015;RESTUCCIA et al, 2011;WINANS, 2022). Na panificação, apenas dois trabalhos com a utilização de leveduras híbridas estão reportados na literatura.…”