Evidence for a Far East Asian origin of lager beer yeast

Abstract

Lager-brewing arose in 15th century Bavaria [1] and is nowadays the most popular technique for alcoholic beverage production in the world. The technique is characterized by low temperature fermentation using the domesticated yeast Saccharomyces pastorianus (synonym S. carlsbergensis). It has been clear that the lager yeast is a hybrid with one portion of its genome having originated from S. cerevisiae ale yeast [2]. However, the source of the non-ale subgenome, which endows lager yeast with cold tolerance, had been a matter of debate [3]. Recently, a Patagonian origin hypothesis of lager yeast has been proposed based on the discovery of a new cryotolerant Saccharomyces species from Patagonian native forests of Argentina [4]. This yeast, named S. eubayanus, exhibited the closest known match (99.56%) to the non-ale portion of lager yeast and, thus, was believed to be its progenitor. However, we now show that this yeast species is likely native to the Tibetan Plateau. One of the Tibetan populations of the species exhibits closer affinity with lager yeast than the Patagonian population as inferred from population genetics and genome sequence analyses. We thus provide strong evidence for a Far East Asian origin hypothesis of lager yeast, which apparently corresponds better with geography and world trade history.

Characterization of Technologically Utilized Saccharomyces Yeast

“…These results suggest that they are hybrid strains of S. cerevisiae and S. eubayanus. The hybrid origin of bottom brewing and wine yeast is often described in the literature (Bing et al, 2014, Libkind et al;Sipiczski, 2008 (Bing et al, 2014;Libkind et al, 2011;Sipiczski, 2008). U typového kmene S. pastorianus a S. pastorianus NCYC 396 došlo k amplifikaci pouze fragmentu o velikosti 228 bp, který je charakteristický pro S. eubayanus.…”

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

“…The fermentation temperature was determined based on our previous experiments and the temperature for the lager yeast was 2°C lower than the ale yeast. This cold tolerance of lager yeast is endowed by the non-ale subgenome (26). The growth curve showed that the yeast cell number varied over a wide range among different strains, which may be attributed to cell viability and flocculation properties.…”

“…Strong evidence has shown that lager yeast is a natural hybrid of two yeasts: S. cerevisiae and S. bayanus (27,28) or S. eubayanus (26,29). Hence, two relatively independent types of chromosome co-exist, with some rearrangement, in lager yeast: one set originating from S. cerevisiae (Sc-type) and another set from S. bayanus or S. eubayanus (Sb-or Se-type).…”

Genomic Insights into the Saccharomyces sensu stricto Complex

“…The genomic sequence of S. eubayanus was highly homologous to the non-S. cerevisiae portions of the S. pastorianus genome, suggesting that the hybridization event that gave rise to S. pastorianus occurred between S. cerevisiae and S. eubayanus, presumably following the incidental importation of S. eubayanus into Europe, although the exact source of the S. eubayanus parent remains controversial (Libkind et al 2011;Bing et al 2014).…”