Lager-brewing yeasts in the era of modern genetics

Vries, Arthur R. Gorter de; Pronk, Jack T.; Daran, Jean‐Marc

doi:10.1093/femsyr/foz063

Cited by 28 publications

(26 citation statements)

References 206 publications

(188 reference statements)

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“…For over ten years the genetic diversity of brewing yeasts has been cause for discussion. The declarations range from higher genetic diversity in ale yeasts compared to the more conserved genomes of lager yeasts [12], over a low genetic variation between S. cerevisiae isolates [11] to only two separate interspecies hybridization events in the formation of S. pastorianus yeasts as cause for their relatively limited aroma diversity compared to S. cerevisiae yeasts, even though S. pastorianus yeasts form two distinct phenotypic groups and S. cerevisiae yeasts do not [8,13]. This illustrates why the identification and classification of yeasts on the genomic level can result in misclassification and a non-reliable prediction of fermentation behaviour.…”

Section: Brewing and Yeastsmentioning

confidence: 99%

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Exploring the potential of comparative de novo transcriptomics to classify Saccharomyces brewing yeasts

et al. 2020

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In this work the potential of comparative transcriptomics was explored of Saccharomyces (S.) cerevisiae and S. pastorianus for their discrimination. This way an alternative should be demonstrated to comparative genomics, which can be difficult as a result of their aneuoploid genomes composed of mosaics of the parental genomes. Strains were selected according to their application in beer brewing, i.e. top and bottom fermenting yeasts. Comparative transcriptomics was performed for four strains each of commercially available S. cerevisiae (top fermenting) and Saccharomyces pastorianus (bottom fermenting) brewing yeasts grown at two different temperatures to mid-exponential growth phase. A non-reference based approach was chosen in the form of alignment against a de novo assembled brewery-associated pan transcriptome to exclude bias introduced by manual selection of reference genomes. The result is an analysis workflow for self-contained comparative transcriptomics of Saccharomyces yeasts including, but not limited to, the analysis of core and accessory gene expression, functional analysis and metabolic classification. The functionality of this workflow is demonstrated along the principal differentiation of accessory transcriptomes of S. cerevisiae versus S. pastorianus strains. Hence, this work provides a concept enabling studies under different brewing conditions.

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Section: Brewing and Yeastsmentioning

confidence: 99%

“…pastorianus yeasts form two distinct phenotypic groups and S . cerevisiae yeasts do not [ 8 , 13 ]. This illustrates why the identification and classification of yeasts on the genomic level can result in misclassification and a non-reliable prediction of fermentation behaviour.…”

Section: Introductionmentioning

confidence: 99%

Exploring the potential of comparative de novo transcriptomics to classify Saccharomyces brewing yeasts

et al. 2020

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“…Saccharomyces pastorianus is a natural evolved allopolyploid and sterile hybrid between the mesophilic Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. S. pastorianus is used in 89% of brewed beer worldwide (Gorter de Vries et al 2019). This species has been isolated, domesticated and maintained by human selection for colder brewing temperatures of 8-15℃ (lager fermentation environment) (Nakao et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Transcriptional network of the industrial hybridSaccharomyces pastorianusreveals temperature-dependent allele expression bias and preferential orthologous protein assemblies

Timouma

Balarezo-Cisneros

Aguirre

et al. 2021

Preprint

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Saccharomyces pastorianus is an industrial natural yeast evolved from different hybridisation events between the mesophilic S. cerevisiae and the cold-tolerant S. eubayanus. This complex aneuploid hybrid carries multiple copies of the parental alleles alongside specific hybrid genes and encodes for multiple protein isoforms which impart novel phenotypes, such as the strong ability to ferment at low temperature. These characteristics lead to agonistic or antagonistic competition for substrates and a plethora of biochemical activities, resulting in a unique cellular metabolism. Here, we investigated the transcriptional signature of the different orthologous alleles in S. pastorianus during temperature shifts. We identified temperature-dependent media-independent genes and showed that 35% have their regulation dependent on extracellular leucine uptake, suggesting an interplay between leucine metabolism and temperature response. The analysis of the expression of ortholog parental alleles unveiled that the majority of the genes express preferentially one parental allele over the other, and that S. eubayanus-like alleles are significantly over-represented among the genes involved in cold acclimatisation. The presence of functionally redundant parental alleles may impact on the nature of protein complexes established in the hybrid, where both parental alleles are competing. Our expression data indicate that the majority of the protein complexes established in the hybrid are likely to be either exclusively chimeric or uni-specific, and that the redundancy is discouraged, a scenario which fits well with the stoichiometric balance-hypothesis. This study offers a first overview of the transcriptional pattern of S. pastorianus and provide a rationalisation for its unique industrial traits at expression level.

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“…The Saccharomyces pastorianus yeast strains used for lager beer fermentation are natural interspecies hybrids of S. cerevisiae and S. eubayanus (Liti et al, 2005; Dunn and Sherlock, 2008; Nakao et al, 2009; Libkind et al, 2011; Walther et al, 2014; Gallone et al, 2019; Langdon et al, 2019). Exactly when or how the original hybridization occurred has been debated but the yeast in use today have originated from a limited number of strains which were isolated from lager fermentations in Central Europe in the late 19th century, when the use of pure cultures in brewing became common (Gibson and Liti, 2015; Gallone et al, 2019; Gorter De Vries et al, 2019). Lager strains originally arose after one or possibly two hybridization events that probably occurred when a domesticated strain of S. cerevisiae encountered a contaminant S. eubayanus strain during a traditional ale fermentation (Dunn and Sherlock, 2008; Walther et al, 2014; Baker et al, 2015; Monerawela et al, 2015; Okuno et al, 2015; Gallone et al, 2019; Salazar et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Lager yeast design through meiotic segregation of a fertile Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid

Krogerus

Magalhães

Castillo

et al. 2021

Preprint

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Yeasts in the lager brewing group are closely related and consequently do not exhibit significant genetic variability. Here, an artificial Saccharomyces cerevisiae x Saccharomyces eubayanus tetraploid interspecies hybrid was created by rare mating, and its ability to sporulate and produce viable gametes was exploited to generate phenotypic diversity. Four spore clones obtained from a single ascus were isolated, and their brewing-relevant phenotypes were assessed. These F1 spore clones were found to differ with respect to fermentation performance under lager brewing conditions (15 C, 15 Plato), production of volatile aroma compounds, flocculation potential and temperature tolerance. One spore clone, selected for its rapid fermentation and acetate ester production was sporulated to produce an F2 generation, again comprised of four spore clones from a single ascus. Again, phenotypic diversity was introduced. In two of these F2 clones, the fermentation performance was maintained and acetate ester production was improved relative to the F1 parent and the original hybrid strain. Strains also performed well in comparison to a commercial lager yeast strain. Spore clones varied in ploidy and chromosome copy numbers, and faster wort fermentation was observed in strains with a higher ploidy. An F2 spore clone was also subjected to 10 consecutive wort fermentations, and single cells were isolated from the resulting yeast slurry. These isolates also exhibited variable fermentation performance and chromosome copy numbers, highlighting the instability of polyploid interspecific hybrids. These results demonstrate the value of this natural approach to increase the phenotypic diversity of lager brewing yeast strains.

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Lager-brewing yeasts in the era of modern genetics

Cited by 28 publications

References 206 publications

Exploring the potential of comparative de novo transcriptomics to classify Saccharomyces brewing yeasts

Exploring the potential of comparative de novo transcriptomics to classify Saccharomyces brewing yeasts

Transcriptional network of the industrial hybridSaccharomyces pastorianusreveals temperature-dependent allele expression bias and preferential orthologous protein assemblies

Lager yeast design through meiotic segregation of a fertile Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid

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