Lager yeast beer production was revolutionized by the introduction of pure culture strains. The first established lager yeast strain is known as the bottom fermenting Saccharomyces carlsbergensis, which was originally termed Unterhefe No. 1 by Emil Chr. Hansen and has been used in production in since 1883. S. carlsbergensis belongs to group I/Saaz-type lager yeast strains and is better adapted to cold growth conditions than group II/Frohberg-type lager yeasts, e.g., the Weihenstephan strain WS34/70. Here, we sequenced S. carlsbergensis using next generation sequencing technologies. Lager yeasts are descendants from hybrids formed between a S. cerevisiae parent and a parent similar to S. eubayanus. Accordingly, the S. carlsbergensis 19.5-Mb genome is substantially larger than the 12-Mb S. cerevisiae genome. Based on the sequence scaffolds, synteny to the S. cerevisae genome, and by using directed polymerase chain reaction for gap closure, we generated a chromosomal map of S. carlsbergensis consisting of 29 unique chromosomes. We present evidence for genome and chromosome evolution within S. carlsbergensis via chromosome loss and loss of heterozygosity specifically of parts derived from the S. cerevisiae parent. Based on our sequence data and via fluorescence-activated cell-sorting analysis, we determined the ploidy of S. carlsbergensis. This inferred that this strain is basically triploid with a diploid S. eubayanus and haploid S. cerevisiae genome content. In contrast the Weihenstephan strain, which we resequenced, is essentially tetraploid composed of two diploid S. cerevisiae and S. eubayanus genomes. Based on conserved translocations between the parental genomes in S. carlsbergensis and the Weihenstephan strain we propose a joint evolutionary ancestry for lager yeast strains.
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http://dx.doi.org/10.1534/g3.113.010090 | DOI Listing |
Int J Food Sci Nutr
December 2024
Department of Coffee Design, Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil.
Climatic conditions, genotypes, and post-harvest processing methods influence coffee quality. Microbial fermentation during post-harvest processing has sparked researchers' interest due to the modulation of the sensory characteristics of coffee. However, the influence of microbial fermentation on different coffee genotypes has been little investigated.
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November 2024
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
New techniques for the immobilization of yeast cells have the potential for enhancement of the beer production process. Alongside conventional materials for cell immobilization, there is a rising trend toward polysaccharide-protein systems. This study focused on the immobilization of yeast cells () via a freeze-drying process.
View Article and Find Full Text PDFmSystems
December 2024
Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile.
Unlabelled: Hybridization between and resulted in the emergence of , a crucial yeast for lager fermentation. However, our understanding of hybridization success and hybrid vigor between these two species remains limited due to the scarcity of parental strains. Here, we explore hybridization success and the impact of hybridization on fermentation performance and volatile compound profiles in newly formed lager hybrids.
View Article and Find Full Text PDFMol Biol Evol
November 2024
Laboratory of Genetics, J. F. Crow Institute for the Study of Evolution, Center for Genomic Science Innovation, DOE Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, University of Wisconsin-Madison, Madison, WI 53726, USA.
J Agric Food Chem
November 2024
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
The antioxidant dipeptides (Ala-His, AH; Thr-Tyr, TY; and Phe-Cys, FC) significantly enhanced the lager yeast tolerance of ethanol stress. The enhancement mechanisms were further elucidated through physiological responses and metabolomics analysis. The results indicated that antioxidant dipeptides significantly increased the lager yeast biomass and budding rate.
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