Saccharomyces eubayanus

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Saccharomyces eubayanus
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Saccharomyces
Species:
S. eubayanus
Binomial name
Saccharomyces eubayanus
J.P. Samp., Libkind, Hittinger, P. Gonç., E. Valério, C. Gonç., Dover & M. Johnst.

Saccharomyces eubayanus, a cryotolerant (cold tolerant) type of yeast, is most likely the parent of the lager brewing yeast, Saccharomyces pastorianus . [1] [2] [3]

Contents

Lager is a type of beer created from malted barley and fermented at low temperatures, originally in Bavaria. S. eubayanus was first discovered in Patagonia, possibly being an example of Columbian exchange, [4] [5] and is capable of fermenting glucose, along with the disaccharide maltose at reduced temperatures.

History

With the emergence of lager beer in the XVth century, S. eubayanus was considered to be the progenitor of S. pastorianus along with S. cerevisiae. [1] Since 1985 the non-cerevisiae ancestor has been contentiously debated between S. eubayanus, and S. bayanus which "is not found outside the brewing environment". [1] Upon the 2011 discovery of S. eubayanus in Argentina and consequential genome analysis, S. eubayanus was found to be 99% genetically identical to S. pastorianus and S. bayanus was dismissed as an ancestor. [1]

First described in 2011, S. eubayanus was discovered in North Patagonia, ecologically associated with Nothofagus spp. (Southern Beech) forests and the parasitic biotrophic fungi Cyttaria spp. [1] [2] With discoveries in other parts of the world shortly after in east Asia, the South American origins of S. eubayanus have been challenged by genomic and phylogenetic evidence that suggests a Tibetan origin. [6] The proponents of this theory argue that it "corresponds better with geography and world trade history" given the Eurasian land bridge. [6] Since then, genomic analyses from South America strains have shown reduced genetic diversity suggesting a biogeographical radiation point from Patagonia. [1]

In 2022, a researcher team from the University College Dublin isolated Saccharomyces eubayanus from soil samples in Ireland. [7] Further isolations from different locations in Europe can be expected.

Phylogenetically, S. eubayanus is basal in the Saccharomyces genus, and well-adjusted to the cooler environment of Nothofagus forests, Saccharomyces species with thermo-tolerance are suggested to be derived traits. [1]

Genomics

Population genomic analyses have identified two main populations of S. eubayanus located in Patagonia, Patagonia A and Patagonia B/Holarctic. [1] "These are the closest known wild relatives of the Lager yeasts", comparing sub-genomes, the wild strains are 99.82% and 99.72% identical respectively. [1]

Lager yeasts consist of two distinct lineages, said to have been hybridized from independent events 1000 years ago. [8] [9] Type one, called Saaz contains the allotriploid strains with one copy of the S. cerevisiae genome and two copies of the S. eubayanus genome. The second type, Frohberg, houses allotetraploid strains with one full diploid genome copy of S. cerevisiae and S. eubayanus. [8] Saaz strains, which are more physiologically similar to their S. eubayanus parent, are much more efficient at growing in low temperatures, reflecting S. eubayanus' cryotolerant properties. [10] S. eubayanus is said to provide the bottom-fermentation and cold temperature genetics that distinguish this ssp. from the top-brewing and bread making relative S. cerevisiae.

A de novo assembly of the S. eubayanus genome yielded 5,515 protein-coding genes, 4,993 of which were unambiguous 1:1 orthologs to S. cerevisiae, and S. uvarum. [8]

Uses

In 2015, an interspecific hybridization of S. cerevisiae and S. eubayanus was successful in creating novel lager brewing yeasts. [11] However hybrid genomes can result in genetic instability in industrial uses. [12]

In 2016, S. eubayanus was used itself to brew lager beer. [13] [14] [15]

Related Research Articles

<span class="mw-page-title-main">Brewing</span> Process in beer production

Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.

<span class="mw-page-title-main">Yeast</span> Informal group of fungi

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.

<span class="mw-page-title-main">Polyploidy</span> Condition where cells of an organism have more than two paired sets of chromosomes

Polyploidy is a condition in which the cells of an organism have more than one pair of (homologous) chromosomes. Most species whose cells have nuclei (eukaryotes) are diploid, meaning they have two complete sets of chromosomes, one from each of two parents; each set contains the same number of chromosomes, and the chromosomes are joined in pairs of homologous chromosomes. However, some organisms are polyploid. Polyploidy is especially common in plants. Most eukaryotes have diploid somatic cells, but produce haploid gametes by meiosis. A monoploid has only one set of chromosomes, and the term is usually only applied to cells or organisms that are normally diploid. Males of bees and other Hymenoptera, for example, are monoploid. Unlike animals, plants and multicellular algae have life cycles with two alternating multicellular generations. The gametophyte generation is haploid, and produces gametes by mitosis; the sporophyte generation is diploid and produces spores by meiosis.

<i>Saccharomyces cerevisiae</i> Species of yeast

Saccharomyces cerevisiae is a species of yeast. The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism which causes many common types of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.

<i>Schizosaccharomyces pombe</i> Species of yeast

Schizosaccharomyces pombe, also called "fission yeast", is a species of yeast used in traditional brewing and as a model organism in molecular and cell biology. It is a unicellular eukaryote, whose cells are rod-shaped. Cells typically measure 3 to 4 micrometres in diameter and 7 to 14 micrometres in length. Its genome, which is approximately 14.1 million base pairs, is estimated to contain 4,970 protein-coding genes and at least 450 non-coding RNAs.

<span class="mw-page-title-main">Yeast artificial chromosome</span> Genetically engineered chromosome derived from the DNA of yeast

Yeast artificial chromosomes (YACs) are genetically engineered chromosomes derived from the DNA of the yeast, Saccharomyces cerevisiae, which is then ligated into a bacterial plasmid. By inserting large fragments of DNA, from 100–1000 kb, the inserted sequences can be cloned and physically mapped using a process called chromosome walking. This is the process that was initially used for the Human Genome Project, however due to stability issues, YACs were abandoned for the use of bacterial artificial chromosome

<i>Saccharomyces</i> Genus of fungi

Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus. Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others. They are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces bayanus, used in making wine, and Saccharomyces cerevisiaevar. boulardii, used in medicine.

Saccharomyces uvarum is a species of yeast that is commonly found in fermented beverages, particularly those fermented at colder temperatures. It was originally described by Martinus Willem Beijerinck in 1898, but was long considered identical to S. bayanus. In 2000 and 2005, genetic investigations of various Saccharomyces species indicated that S. uvarum is genetically distinct from S. bayanus and should be considered a unique species.

Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation between two pure species in the Saccharomyces species complex, a factor that led to difficulty in establishing a proper taxonomy of the species.

<i>Saccharomyces boulardii</i> Species of fungus

Saccharomyces boulardii is a tropical yeast first isolated from lychee and mangosteen fruit peel in 1923 by French scientist Henri Boulard. Although early reports claimed distinct taxonomic, metabolic, and genetic properties, S. boulardii is genetically a grouping of S. cerevisiae strains, sharing >99% genomic relatedness, giving the synonym S. cerevisiae var. boulardii.

Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in winemaking and cider fermentation, and to make distilled beverages. Saccharomyces bayanus, like Saccharomyces pastorianus, is now accepted to be the result of multiple hybridisation events between three pure species, Saccharomyces uvarum, Saccharomyces cerevisiae and Saccharomyces eubayanus. Notably, most commercial yeast cultures sold as pure S. bayanus for wine making, e.g. Lalvin EC-1118 strain, have been found to contain S. cerevisiae cultures instead.

<i>Cyttaria</i> Genus of fungi

Cyttaria is a genus of ascomycete fungi. About 10 species belong to Cyttaria, found in South America, Australia and New Zealand, associated with or growing on southern beech trees from the genus Nothofagus. The "llao llao" fungus Cyttaria hariotii, one of the most common fungi in Andean-Patagonian forests, has been shown to harbor the yeast Saccharomyces eubayanus, which may be source of the lager yeast S. pastorianus cold-tolerance. Cyttaria was originally described by mycologist Miles Joseph Berkeley in 1842.

<i>Hortaea werneckii</i> Species of fungus

Hortaea werneckii is a species of yeast in the family Teratosphaeriaceae. It is a black yeast that is investigated for its remarkable halotolerance. While the addition of salt to the medium is not required for its cultivation, H. werneckii can grow in close to saturated NaCl solutions. To emphasize this unusually wide adaptability, and to distinguish H. werneckii from other halotolerant fungi, which have lower maximum salinity limits, some authors describe H. werneckii as "extremely halotolerant".

<span class="mw-page-title-main">Lager</span> Type of beer brewed by cold fermentation

Lager is a type of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.

Saccharomyces paradoxus is a wild yeast and the closest known species to the baker's yeast Saccharomyces cerevisiae. It is used in population genomics and phylogenetic studies to compare its wild characteristics to laboratory yeasts.

Saccharomyces kudriavzevii, is a species of yeast in the Saccharomyces sensu stricto complex. Its type strain is NCYC 2889T. It is used in production of alcoholic beverages, including pinot noir wine, and hybrids of it are used in beer brewing. It is isolated widely from the bark of oak trees.

Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism. Preference of aerobic fermentation over aerobic respiration is referred to as the Crabtree effect in yeast, and is part of the Warburg effect in tumor cells. While aerobic fermentation does not produce adenosine triphosphate (ATP) in high yield, it allows proliferating cells to convert nutrients such as glucose and glutamine more efficiently into biomass by avoiding unnecessary catabolic oxidation of such nutrients into carbon dioxide, preserving carbon-carbon bonds and promoting anabolism.

Lachancea thermotolerans is a species of yeast.

<span class="mw-page-title-main">Kveik</span> Norwegian family of strains of brewing yeast

Kveik is a collective term for a family of strains of brewing yeast that has been used in Norwegian farmhouse brewing for generations.

Saccharomycodes ludwigii is a yeast species best known for being a contaminant in alcohol and fruit juice production. It is highly resistant to typical environmental stressors such as high temperature, high sugar concentration, and high sulfur dioxide concentration. It is often referred to as the "winemaker's nightmare," as it contaminates products by outcompeting desirable yeast species. However, S. ludwigii strains are currently being tested in the growing low-alcohol beer industry.

References

  1. 1 2 3 4 5 6 7 8 9 .Sampaio JP (September 2018). "Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts". Microbiology. 164 (9): 1069–1071. doi: 10.1099/mic.0.000677 . PMC   6230766 . PMID   30175956.
  2. 1 2 Welsh J (22 August 2011). "'Missing' Lager Brewing Yeast Discovered in Patagonia". Livescience.com. Retrieved 2011-08-23.
  3. ↑ Kaiser T. "Lager's Mystery Yeast Discovered in Argentina". Dailytech.com. Retrieved 2011-08-23.
  4. ↑ Morrison D (2014-05-07). "Lager beer and phylogenetic networks" . Retrieved 29 October 2014.
  5. ↑ Libkind D, Hittinger CT, Valério E, Gonçalves C, Dover J, Johnston M, et al. (August 2011). "Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast". Proceedings of the National Academy of Sciences of the United States of America. 108 (35): 14539–14544. doi: 10.1073/pnas.1105430108 . PMC   3167505 . PMID   21873232.
  6. 1 2 Bing J, Han PJ, Liu WQ, Wang QM, Bai FY (May 2014). "Evidence for a Far East Asian origin of lager beer yeast". Current Biology. 24 (10): R380–R381. Bibcode:2014CBio...24.R380B. doi: 10.1016/j.cub.2014.04.031 . PMID   24845661.
  7. ↑ Bergin SA, Allen S, Hession C, Ó Cinnéide E, Ryan A, Byrne KP, et al. (7 December 2022). "Identification of European isolates of the lager yeast parent Saccharomyces eubayanus". FEMS Yeast Research. 22 (1): foac053. doi:10.1093/femsyr/foac053. PMC   9726447 . PMID   36473696.
  8. 1 2 3 Baker E, Wang B, Bellora N, Peris D, Hulfachor AB, Koshalek JA, et al. (November 2015). "The Genome Sequence of Saccharomyces eubayanus and the Domestication of Lager-Brewing Yeasts". Molecular Biology and Evolution. 32 (11): 2818–2831. doi:10.1093/molbev/msv168. PMC   4651232 . PMID   26269586.
  9. ↑ Dunn B, Sherlock G (October 2008). "Reconstruction of the genome origins and evolution of the hybrid lager yeast Saccharomyces pastorianus". Genome Research. 18 (10): 1610–1623. doi:10.1101/gr.076075.108. PMC   2556262 . PMID   18787083.
  10. ↑ Gibson BR, Storgårds E, Krogerus K, Vidgren V (July 2013). "Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus". Yeast. 30 (7): 255–266. doi:10.1002/yea.2960. PMID   23695993. S2CID   20823741.
  11. ↑ Krogerus K, Magalhães F, Vidgren V, Gibson B (May 2015). "New lager yeast strains generated by interspecific hybridization". Journal of Industrial Microbiology & Biotechnology. 42 (5): 769–778. doi:10.1007/s10295-015-1597-6. PMC   4412690 . PMID   25682107.
  12. ↑ Gorter de Vries AR, Voskamp MA, van Aalst AC, Kristensen LH, Jansen L, van den Broek M, et al. (2019-03-29). "Laboratory Evolution of a Saccharomyces cerevisiae × S. eubayanus Hybrid Under Simulated Lager-Brewing Conditions". Frontiers in Genetics. 10: 242. doi: 10.3389/fgene.2019.00242 . PMC   6455053 . PMID   31001314.
  13. ↑ Heineken H41 Review, on: Shanty Brewery
  14. ↑ La cervecera Heineken compró al CONICET la patente de una levadura patagónica ("The brewery Heineken bought the patent of a Patagonian yeast from CONICET. "), on: Info blanco sobre negro, Argentinia.
  15. ↑ HEINEKEN introduces H41 ‘Wild Lager’, by Heineken, 6 Apr 2017. WebArchive as of 26 Oct 2020
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