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

2019 ◽  
Author(s):  
Fabrizio Iattici ◽  
Martina Catallo ◽  
Lisa Solieri
Keyword(s):  
Production Efficiency ◽  
Raw Materials ◽  
Starter Cultures ◽  
Yeast Genome ◽  
Evolutionary Engineering ◽  
Brewing Yeast ◽  
Saccharomyces Pastorianus ◽  
Wide Range ◽  
Sequential Fermentation ◽  
Saccharomyces Eubayanus

Beer is a fermented beverage with a history as old as human civilization and its productive process has been spread all around the world becoming unique in every country and iconic of entire populations. Ales and lagers are by far the most common beers; however, the combination of raw materials, manufacture techniques and aroma profiles are almost infinite, so it is not surprising to notice that there is a large amount of different beer styles, each of them with unique characteristics. Nowadays, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the already wide range of products, especially in craft brewery. One of the major components that can have a deep impact on the final product is yeast, since it is able to convert carbohydrates in wort, especially maltose and maltotriose, into ethanol, carbon dioxide and other minor aroma-active compounds. Saccharomyces cerevisiae (top‐fermenting yeasts used to produce ales) and Saccharomyces pastorianus (cryotolerant bottom‐fermenting hybrids between S. cerevisiae and Saccharomyces eubayanus responsible for the fermentation of lagers) are most used in breweries. However, an increasing number of different yeast starter cultures are commercially available, to improve the production efficiency also at relative low temperatures and to obtain desirable and diversified aroma profiles avoiding undesired compounds. Four main genetic engineering-free trends are becoming popular in craft brewing yeast development: 1) the research for novel reservoirs as source of new performant S. cerevisiae yeasts; 2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts by expanding their genetic background; 3) the exploitation of evolutionary engineering approaches; 4) the usage of non-Saccharomyces yeasts either in co-coculture or in sequential fermentation with S. cerevisiae. In the present work we summarized 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. Finally, we delineated how the correlations maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts.

scholarly journals Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast

2017 ◽  
Vol 8 ◽  
Author(s):  
Anja Brickwedde ◽  
Marcel van den Broek ◽  
Jan-Maarten A. Geertman ◽  
Frederico Magalhães ◽  
Niels G. A. Kuijpers ◽  
...  
Keyword(s):  
Evolutionary Engineering ◽  
Brewing Yeast ◽  
Fermentation Kinetics ◽  
Chemostat Cultures ◽  
Saccharomyces Pastorianus

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 In Silico Analysis of β-Galactosidases Primary and Secondary Structure in relation to Temperature Adaptation

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Vijay Kumar ◽  
Nikhil Sharma ◽  
Tek Chand Bhalla
Keyword(s):  
Amino Acids ◽  
Secondary Structure ◽  
Aromatic Amino Acids ◽  
In Silico Analysis ◽  
Catalytic Efficiency ◽  
Life Forms ◽  
Temperature Tolerance ◽  
Temperature Adaptation ◽  
Thermal Habitat ◽  
Cold Active

β-D-Galactosidases (EC 3.2.1.23) hydrolyze the terminal nonreducing β-D-galactose residues in β-D-galactosides and are ubiquitously present in all life forms including extremophiles. Eighteen microbial β-galactosidase protein sequences, six each from psychrophilic, mesophilic, and thermophilic microbes, were analyzed. Primary structure reveals alanine, glycine, serine, and arginine to be higher in psychrophilic β-galactosidases whereas valine, glutamine, glutamic acid, phenylalanine, threonine, and tyrosine are found to be statistically preferred by thermophilic β-galactosidases. Cold active β-galactosidase has a strong preference towards tiny and small amino acids, whereas high temperature inhabitants had higher content of basic and aromatic amino acids. Thermophilic β-galactosidases have higher percentage of α-helix region responsible for temperature tolerance while cold loving β-galactosidases had higher percentage of sheet and coil region. Secondary structure analysis revealed that charged and aromatic amino acids were significant for sheet region of thermophiles. Alanine was found to be significant and high in the helix region of psychrophiles and valine counters in thermophilic β-galactosidase. Coil region of cold active β-galactosidase has higher content of tiny amino acids which explains their high catalytic efficiency over their counterparts from thermal habitat. The present study has revealed the preference or prevalence of certain amino acids in primary and secondary structure of psychrophilic, mesophilic, and thermophilic β-galactosidase.

scholarly journals Parallel adaptation to higher temperatures in divergent clades of the nematodePristionchus pacificus

2016 ◽  
Author(s):  
Mark Leaver ◽  
Merve Kayhan ◽  
Angela McGaughran ◽  
Christian Roedelsperger ◽  
Anthony A. Hyman ◽  
...  
Keyword(s):  
Heat Tolerance ◽  
De Novo ◽  
Association Studies ◽  
Temperature Tolerance ◽  
Temperature Adaptation ◽  
Effect Of Temperature ◽  
Genome Wide Association Studies ◽  
Cellular Mechanisms ◽  
Ancestral Polymorphism ◽  
Evolutionary Mechanisms

AbstractStudying the effect of temperature on fertility is particularly important in the light of ongoing climate change. We need to know if organisms can adapt to higher temperatures and, if so, what are the evolutionary mechanisms behind such adaptation. Such studies have been hampered by the lack different populations of sufficient sizes with which to relate the phenotype of temperature tolerance to the underlying genotypes. Here, we examined temperature adaptation in populations of the nematodePristionchus pacificus, in which individual strains are able to successfully reproduce at 30°C. Analysis of the frequency of heat tolerant strains in different temperature zones on La Réunion supports that this trait is subject to natural selection. Reconstruction of ancestral states along the phylogeny of highly differentiatedP. pacificusclades suggests that heat tolerance evolved multiple times independently. This is further supported by genome wide association studies showing that heat tolerance is a polygenic trait and that different loci are used by individualP. pacificusclades to develop heat tolerance. More precisely, analysis of allele frequencies indicated that most genetic markers that are associated with heat tolerance are only polymorphic in individual clades. While in someP. pacificusclades, parallel evolution of heat tolerance can be explained by ancestral polymorphism or by gene flow across clades, we observe at least one clearly distinct and independent scenario where heat tolerance emerged byde novomutation. Thus, temperature tolerance evolved at least two times independently in the evolutionary history of this species. Our data suggest that studies of wild populations ofP. pacificuswill reveal distinct cellular mechanisms driving temperature adaptation.

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 Evidence for Geographic Isolation and Signs of Endemism within a Protistan Morphospecies

2006 ◽  
Vol 72 (8) ◽  
pp. 5159-5164 ◽  
Author(s):  
Jens Boenigk ◽  
Karin Pfandl ◽  
Tobias Garstecki ◽  
Hauke Harms ◽  
Gianfranco Novarino ◽  
...  
Keyword(s):  
Ambient Air ◽  
Temperature Tolerance ◽  
Small Subunit ◽  
Temperature Adaptation ◽  
Maximum Temperature ◽  
Rrna Gene ◽  
Geographic Isolation ◽  
Small Subunit Rrna ◽  
Antarctic Continent ◽  
The Antarctic

ABSTRACT The possible existence of endemism among microorganisms resulting from and preserved by geographic isolation is one of the most controversial topics in microbial ecology. We isolated 31 strains of “Spumella-like” flagellates from remote sampling sites from all continents, including Antarctica. These and another 23 isolates from a former study were characterized morphologically and by small-subunit rRNA gene sequence analysis and tested for the maximum temperature tolerance. Only a minority of the Spumella morpho- and phylotypes from the geographically isolated Antarctic continent follow the worldwide trend of a linear correlation between ambient (air) temperature during strain isolation and heat tolerance of the isolates. A high percentage of the Antarctic isolates, but none of the isolates from locations on all other continents, were obligate psychrophilic, although some of the latter were isolated at low ambient temperatures. The drastic deviation of Antarctic representatives of Spumella from the global trend of temperature adaptation of this morphospecies provides strong evidence for geographic transport restriction of a microorganism; i.e., Antarctic protistan communities are less influenced by transport of protists to and from the Antarctic continent than by local adaptation, a subtle form of endemism.

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