Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex

Kunicka-Styczyńska, Alina; Rajkowska, Katarzyna

doi:10.1111/j.1365-2672.2011.05009.x

Cited by 29 publications

(29 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…the genomes of interspecific hybrids originating from the same parents can stabilize differently, resulting in different genomic configurations, as reported in previous studies targeting interspecific hybrids (30,32,44,45). Newly developed interspecific hybrids show a broad temperature tolerance range.…”

Section: Figmentioning

confidence: 52%

“…Previous research showed that newly formed interspecific hybrid genomes are characterized by high plasticity and that genome rearrangements, such as whole or partial chromosome losses and introgressions, are common and can be directed by the environmental stress conditions applied (30,31,44,45). For example Dunn and coworkers (30) showed that newly formed interspecific hybrids between S. cerevisiae and S. uvarum exhibited a characteristic genome rearrangement pattern when hybrids were grown under continuous ammonium limitations (30).…”

Section: Figmentioning

confidence: 99%

See 1 more Smart Citation

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

121

163

View full text Add to dashboard Cite

Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. With an annual production exceeding 1.97 billion hectoliters a year, beer is the most-produced fermented beverage in the world (1). The vast majority of currently produced beer is classified as either ale or lager beer, each type being produced by a unique fermentation process (2). Specifically, ale beer production uses the common brewer's yeast Saccharomyces cerevisiae and relatively high fermentation temperatures (typically 18 to 25°C) (2-5).In contrast, lager beer (with Pilsner beer as the most popular and commonly known type of lager beer) is fermented at lower temperatures (5 to 15°C), followed by a period of cold storage (lagering), which is a traditional practice vital for the beer's characteristically clean flavor and aroma. Lagers are not fermented by S. cerevisiae but by the closely related species Saccharomyces pastorianus (formerly known as Saccharomyces carlsbergensis), which combines the desirable fermentation characteristics of S. cerevisiae with the cold tolerance of its other parent, S. eubayanus (6). Lager beer currently accounts for more than 90% of the global beer market but has a much more recent origin than ales. The lager beer production process was developed in the 16th century in Bavaria (Germany), where brewing was only allowed during wintertime to minimize the microbial spoilage of beer. Later, in the 19th century, the advent of refrigeration enabled lager brewing throughout the whole year (2, 3, 7).Several recent studies have focused on analyzi...

show abstract

Section: Figmentioning

confidence: 52%

Section: Figmentioning

confidence: 99%

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

121

163

View full text Add to dashboard Cite

show abstract

“…This method has been applied successfully to produce a variety of interspecific hybrids between Saccharomyces sensu stricto species (see Table S2 in the supplemental material) in order to study speciation, epistasis, genetic compatibility, and stability of hybrid genomes (70,192) or simply to produce new strains with novel physiological properties (5,13,99,193). Mass mating was also applied successfully to produce hybrids between more distantly related yeasts (131).…”

Section: Interspecific Matingmentioning

confidence: 99%

“…The classical genetic and molecular methods applied, such as sporulation and crosses, karyotyping, AFLP analysis, DNA-DNA hybridization, and the partial sequencing of a few selected genes, were not sufficient to fully characterize the hybrid genomes. These methods were sufficient, however, to indicate that hybrid lines generally undergo progressive genome stabilization, during which large genomic rearrangements occur, including aneuploidization, chromosomal translocation, and partial or total chromosome loss (6,42,90,99,123,174,175,198). Gene amplification also occurs, especially in subtelomeric regions of chromosomes.…”

Section: Evolution Of Hybrid Genomesmentioning

confidence: 99%

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Morales

Dujon

2012

Microbiol Mol Biol Rev

155

158

View full text Add to dashboard Cite

SUMMARYForced interspecific hybridization has been used in yeasts for many years to study speciation or to construct artificial strains with novel fermentative and metabolic properties. Recent genome analyses indicate that natural hybrids are also generated spontaneously between yeasts belonging to distinct species, creating lineages with novel phenotypes, varied genetic stability, or altered virulence in the case of pathogens. Large segmental introgressions from evolutionarily distant species are also visible in some yeast genomes, suggesting that interspecific genetic exchanges occur during evolution. The origin of this phenomenon remains unclear, but it is likely based on weak prezygotic barriers, limited Dobzhansky-Muller (DM) incompatibilities, and rapid clonal expansions. Newly formed interspecies hybrids suffer rapid changes in the genetic contribution of each parent, including chromosome loss or aneuploidy, translocations, and loss of heterozygosity, that, except in a few recently studied cases, remain to be characterized more precisely at the genomic level by use of modern technologies. We review here known cases of natural or artificially formed interspecies hybrids between yeasts and discuss their potential importance in terms of genome evolution. Problems of meiotic fertility, ploidy constraint, gene and gene product compatibility, and nucleomitochondrial interactions are discussed and placed in the context of other known mechanisms of yeast genome evolution as a model for eukaryotes.

show abstract

“…uvarum were crossed, and the natural hybrids were obtained. The hybrids were able to decompose up to 77% of malic acid present in musts [23]. In another study, Redzepovic et al [24] worked with Saccharomyces paradoxus yeast strain isolated from Croatian grapes, as with S. bayanus and S. cerevisiae (Lalvin and Lallemand-France).…”

Section: General Introductionmentioning

confidence: 99%

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Vilela

2017

Fermentation

View full text Add to dashboard Cite

Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation) and deacetification (reduction of volatile acidity) of wine in an attempt to better understand their biochemistry and enological features.

show abstract

Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex

Cited by 29 publications

References 55 publications

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Evolutionary Role of Interspecies Hybridization and Genetic Exchanges in Yeasts

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Contact Info

Product

Resources

About