scholarly journals Mitochondrial DNA and temperature tolerance in lager yeasts

2019 ◽  
Vol 5 (1) ◽  
pp. eaav1869 ◽  
Author(s):  
EmilyClare P. Baker ◽  
David Peris ◽  
Ryan V. Moriarty ◽  
Xueying C. Li ◽  
Justin C. Fay ◽  
...  
Keyword(s):  
Temperature Tolerance ◽  
Temperature Adaptation ◽  
Relative Temperature ◽  
Saccharomyces Pastorianus ◽  
Fermented Beverage ◽  
Temperature Preferences ◽  
Lager Beer ◽  
High Or Low Temperature ◽  
Saccharomyces Eubayanus

A growing body of research suggests that the mitochondrial genome (mtDNA) is important for temperature adaptation. In the yeast genusSaccharomyces, species have diverged in temperature tolerance, driving their use in high- or low-temperature fermentations. Here, we experimentally test the role of mtDNA in temperature tolerance in synthetic and industrial hybrids (Saccharomyces cerevisiae×Saccharomyces eubayanusorSaccharomyces pastorianus), which cold-brew lager beer. We find that the relative temperature tolerances of hybrids correspond to the parent donating mtDNA, allowing us to modulate lager strain temperature preferences. The strong influence of mitotype on the temperature tolerance of otherwise identical hybrid strains provides support for the mitochondrial climactic adaptation hypothesis in yeasts and demonstrates how mitotype has influenced the world’s most commonly fermented beverage.

scholarly journals Mitochondrial DNA and temperature tolerance in lager yeasts

2018 ◽  
Author(s):  
EmilyClare P. Baker ◽  
David Peris ◽  
Ryan V. Moriarty ◽  
Xueying C. Li ◽  
Justin C. Fay ◽  
...  
Keyword(s):  
Mitochondrial Genome ◽  
Temperature Tolerance ◽  
Temperature Adaptation ◽  
Relative Temperature ◽  
Brewing Yeast ◽  
Saccharomyces Pastorianus ◽  
Fermented Beverage ◽  
Temperature Preferences ◽  
High Or Low Temperature ◽  
Saccharomyces Eubayanus

AbstractA growing body of research suggests that the mitochondrial genome (mtDNA) is important for temperature adaptation. In the yeast genusSaccharomyces, species have diverged in temperature tolerance, driving their use in high or low temperature fermentations. Here we experimentally test the role of mtDNA in temperature tolerance in synthetic and industrial hybrids (Saccharomyces cerevisiaexSaccharomyces eubayanus, orSaccharomyces pastorianus), which cold-brew lager beer. We find that the relative temperature tolerances of hybrids correspond to the parent donating mtDNA, allowing us to modulate lager strain temperature preferences. The strong influence of mitotype on the temperature tolerance of otherwise identical hybrid strains provides support for the mitochondrial climactic adaptation hypothesis in yeasts and demonstrates how mitotype has influenced the world's most commonly fermented beverage.One Sentence SummaryMitochondrial genome origin affects the temperature tolerance of synthetic and industrial lager-brewing yeast hybrids.

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

2015 ◽  
Vol 81 (23) ◽  
pp. 8202-8214 ◽  
Author(s):  
Stijn Mertens ◽  
Jan Steensels ◽  
Veerle Saels ◽  
Gert De Rouck ◽  
Guido Aerts ◽  
...  
Keyword(s):  
Large Scale ◽  
Alcoholic Beverage ◽  
Pilot Scale ◽  
Temperature Tolerance ◽  
Large Set ◽  
Lager Yeast ◽  
Content Type ◽  
High Attenuation ◽  
Saccharomyces Pastorianus ◽  
Lager Beer

ABSTRACTLager 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 ofSaccharomyces pastorianus, an interspecific hybrid betweenSaccharomyces cerevisiaeand the cold-tolerantSaccharomyces 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 ofS. cerevisiae(six strains) andS. eubayanus(two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and referenceS. pastorianusyeasts. 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.

scholarly journals Lager-brewing yeasts in the era of modern genetics

2019 ◽  
Vol 19 (7) ◽  
Author(s):  
Arthur R Gorter de Vries ◽  
Jack T Pronk ◽  
Jean-Marc G Daran
Keyword(s):  
Genome Editing ◽  
Industrial Application ◽  
Strain Improvement ◽  
Brewing Yeast ◽  
Yeast Strains ◽  
Worldwide Production ◽  
Saccharomyces Pastorianus ◽  
Saccharomyces Eubayanus ◽  
Brewing Yeasts

ABSTRACT The yeast Saccharomyces pastorianus is responsible for the annual worldwide production of almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been studied for well over a century. Scientific interest in S. pastorianus intensified upon the discovery, in 2011, of its S. eubayanus ancestor. Moreover, advances in whole-genome sequencing and genome editing now enable deeper exploration of the complex hybrid and aneuploid genome architectures of S. pastorianus strains. These developments not only provide novel insights into the emergence and domestication of S. pastorianus but also generate new opportunities for its industrial application. This review paper combines historical, technical and socioeconomic perspectives to analyze the evolutionary origin and genetics of S. pastorianus. In addition, it provides an overview of available methods for industrial strain improvement and an outlook on future industrial application of lager-brewing yeasts. Particular attention is given to the ongoing debate on whether current S. pastorianus originates from a single or multiple hybridization events and to the potential role of genome editing in developing industrial brewing yeast strains.

scholarly journals Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1628
Author(s):  
Massimo Iorizzo ◽  
Francesco Letizia ◽  
Gianluca Albanese ◽  
Francesca Coppola ◽  
Angelita Gambuti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Brewing Industry ◽  
Saccharomyces Pastorianus ◽  
Lager Beer ◽  
Efficient Fermentation ◽  
Saccharomyces Eubayanus ◽  
Beer Production ◽  
New Strategies

Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.

scholarly journals Himalayan Saccharomyces eubayanus Genome Sequences Reveal Genetic Markers Explaining Heterotic Maltotriose Consumption by Saccharomyces pastorianus Hybrids

2019 ◽  
Vol 85 (22) ◽  
Author(s):  
Nick Brouwers ◽  
Anja Brickwedde ◽  
Arthur R. Gorter de Vries ◽  
Marcel van den Broek ◽  
Susan M. Weening ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Alcoholic Beverage ◽  
Evolutionary Origin ◽  
Transcription Activator ◽  
High Sequence Identity ◽  
Content Type ◽  
Maltose Metabolism ◽  
Saccharomyces Pastorianus ◽  
Lager Beer ◽  
Saccharomyces Eubayanus

ABSTRACT Saccharomyces pastorianus strains are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus that have been domesticated for centuries in lager beer brewing environments. As sequences and structures of S. pastorianus genomes are being resolved, molecular mechanisms and evolutionary origins of several industrially relevant phenotypes remain unknown. This study investigates how maltotriose metabolism, a key feature in brewing, may have arisen in early S. eubayanus × S. cerevisiae hybrids. To address this question, we generated a nearly complete genome assembly of Himalayan S. eubayanus strains of the Holarctic subclade. This group of strains has been proposed to be the S. eubayanus subgenome origin of current S. pastorianus strains. The Himalayan S. eubayanus genomes harbored several copies of an S. eubayanus AGT1 (SeAGT1) α-oligoglucoside transporter gene with high sequence identity to genes encountered in S. pastorianus. Although Himalayan S. eubayanus strains cannot grow on maltose and maltotriose, their maltose-hydrolase and SeMALT1 and SeAGT1 maltose transporter genes complemented the corresponding null mutants of S. cerevisiae. Expression, in Himalayan S. eubayanus of a functional S. cerevisiae maltose metabolism regulator gene (MALx3) enabled growth on oligoglucosides. The hypothesis that the maltotriose-positive phenotype in S. pastorianus is a result of heterosis was experimentally tested by constructing an S. cerevisiae × S. eubayanus laboratory hybrid with a complement of maltose metabolism genes that resembles that of current S. pastorianus strains. The ability of this hybrid to consume maltotriose in brewer’s wort demonstrated regulatory cross talk between subgenomes and thereby validated this hypothesis. These results support experimentally the new postulated hypothesis on the evolutionary origin of an essential phenotype of lager brewing strains and valuable knowledge for industrial exploitation of laboratory-made S. pastorianus-like hybrids. IMPORTANCE S. pastorianus, an S. cerevisiae × S. eubayanus hybrid, is used for production of lager beer, the most produced alcoholic beverage worldwide. It emerged by spontaneous hybridization and colonized early lager brewing processes. Despite accumulation and analysis of genome sequencing data of S. pastorianus parental genomes, the genetic blueprint of industrially relevant phenotypes remains unresolved. Assimilation of maltotriose, an abundant sugar in wort, has been postulated to be inherited from the S. cerevisiae parent. Here, we demonstrate that although Asian S. eubayanus isolates harbor a functional maltotriose transporter SeAGT1 gene, they are unable to grow on α-oligoglucosides, but expression of S. cerevisiae regulator MAL13 (ScMAL13) was sufficient to restore growth on trisaccharides. We hypothesized that the S. pastorianus maltotriose phenotype results from regulatory interaction between S. cerevisiae maltose transcription activator and the promoter of SeAGT1. We experimentally confirmed the heterotic nature of the phenotype, and thus these results provide experimental evidence of the evolutionary origin of an essential phenotype of lager brewing strains.

scholarly journals Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Fabrizio Iattici ◽  
Martina Catallo ◽  
Lisa Solieri
Keyword(s):  
Starter Cultures ◽  
Yeast Genome ◽  
Evolutionary Engineering ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Craft Beer ◽  
Saccharomyces Pastorianus ◽  
Brewing Process ◽  
Fermented Beverage ◽  
Increasing Demand

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

scholarly journals Nested Recharge Systems in Mountain Block Hydrology: High-Elevation Snowpack Generates Low-Elevation Overwinter Baseflow in a Rocky Mountain River

Water ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2249
Author(s):  
Éowyn M. S. Campbell ◽  
M. Cathryn Ryan
Keyword(s):  
Rocky Mountain ◽  
High Elevation ◽  
Third Order ◽  
Relative Temperature ◽  
Local Flow ◽  
Fracture Systems ◽  
Lower Elevation ◽  
Flow Systems ◽  
Longitudinal Sampling

The majority of each year′s overwinter baseflow (i.e., winter streamflow) in a third-order eastern slopes tributary is generated from annual melting of high-elevation snowpack which is transmitted through carbonate and siliciclastic aquifers. The Little Elbow River and its tributaries drain a bedrock system formed by repeated thrust faults that express as the same siliciclastic and carbonate aquifers in repeating outcrops. Longitudinal sampling over an 18 km reach was conducted at the beginning of the overwinter baseflow season to assess streamflow provenance. Baseflow contributions from each of the two primary aquifer types were apportioned using sulfate, δ34SSO4, and silica concentrations, while δ18OH2O composition was used to evaluate relative temperature and/or elevation of the original precipitation. Baseflow in the upper reaches of the Little Elbow was generated from lower-elevation and/or warmer precipitation primarily stored in siliciclastic units. Counterintuitively, baseflow generated in the lower-elevation reaches originated from higher-elevation and/or colder precipitation stored in carbonate units. These findings illustrate the role of nested flow systems in mountain block recharge: higher-elevation snowmelt infiltrates through fracture systems in the cliff-forming—often higher-elevation—carbonates, moving to the lower-elevation valley through intermediate flow systems, while winter baseflow in local flow systems in the siliciclastic valleys reflects more influence from warmer precipitation. The relatively fast climatic warming of higher elevations may alter snowmelt timing, leaving winter water supply vulnerable to climatic change.

scholarly journals Selection for wide temperature adaptation in Chrysanthemum morifolium (Ramat.) Hemsl.

1978 ◽  
Vol 26 (1) ◽  
pp. 110-118
Author(s):  
J. de Jong
Keyword(s):  
Low Temperature ◽  
Chrysanthemum Morifolium ◽  
Temperature Adaptation ◽  
Optimum Temperature ◽  
Selected Abstract ◽  
Days To Flowering ◽  
Selection For ◽  
High Or Low Temperature ◽  
Chrysanthemum Morifolium Ramat ◽  
Short Days

Rooted cuttings of commercial cvs were grown to flowering at five temperatures and the the number of short days to flowering was recorded. The optimum temperature for rapid flowering varied between cvs. The number of days to flowering at the optimum temperature was not related to the delay in flowering caused by either high or low temperature. In many cvs the delay in flowering at low temperature was accompanied by a similar delay at high temperature. It was concluded that for the character 'time to flowering' genotypes should preferably be selected at low temperatures. If low temperature cannot be realized, only rapidly flowering genotypes should be selected. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Insights into the role of electrostatics in temperature adaptation: a comparative study of psychrophilic, mesophilic, and thermophilic subtilisin-like serine proteases

RSC Advances ◽  
2018 ◽  
Vol 8 (52) ◽  
pp. 29698-29713 ◽  
Author(s):  
Yuan-Ling Xia ◽  
Jian-Hong Sun ◽  
Shi-Meng Ai ◽  
Yi Li ◽  
Xing Du ◽  
...  
Keyword(s):  
Comparative Study ◽  
Serine Proteases ◽  
Protein Solubility ◽  
Temperature Adaptation ◽  
Structural Flexibility ◽  
Charged Surface ◽  
Surface Patches

Differently charged surface patches contribute to temperature adaptation of subtilisin-like serine proteases through affecting/modulating the protein solubility and thermostability and the structural flexibility/rigidity/stability.

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