Novel brewing yeast hybrids: Creation and application

Kristoffer Krogerus (Corresponding Author), Frederico Magalhães, Virve Vidgren, Brian Gibson

Research output: Contribution to journalArticleScientificpeer-review

36 Citations (Scopus)

Abstract

The natural interspecies Saccharomyces cerevisiae * Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae * S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.
Original languageEnglish
Pages (from-to)65-78
Number of pages14
JournalApplied Microbiology and Biotechnology
Volume101
Issue number1
DOIs
Publication statusPublished - Jan 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

Yeasts
Saccharomyces cerevisiae
Saccharomyces
Genomic Instability
Wine
Fermentation
History
Temperature

Keywords

  • aroma
  • brewing
  • heterosis
  • lager
  • mating
  • S. eubayanus
  • stability
  • stress tolerance

Cite this

@article{50cee2299fe44b3fadf26b67bece0d02,
title = "Novel brewing yeast hybrids: Creation and application",
abstract = "The natural interspecies Saccharomyces cerevisiae * Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae * S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.",
keywords = "aroma, brewing, heterosis, lager, mating, S. eubayanus, stability, stress tolerance",
author = "Kristoffer Krogerus and Frederico Magalh{\~a}es and Virve Vidgren and Brian Gibson",
note = "ISI: BIOTECHNOLOGY & APPLIED MICROBIOLOGY",
year = "2017",
month = "1",
doi = "10.1007/s00253-016-8007-5",
language = "English",
volume = "101",
pages = "65--78",
journal = "Applied Microbiology and Biotechnology",
issn = "0175-7598",
publisher = "Springer",
number = "1",

}

Novel brewing yeast hybrids : Creation and application. / Krogerus, Kristoffer (Corresponding Author); Magalhães, Frederico; Vidgren, Virve; Gibson, Brian.

In: Applied Microbiology and Biotechnology, Vol. 101, No. 1, 01.2017, p. 65-78.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Novel brewing yeast hybrids

T2 - Creation and application

AU - Krogerus, Kristoffer

AU - Magalhães, Frederico

AU - Vidgren, Virve

AU - Gibson, Brian

N1 - ISI: BIOTECHNOLOGY & APPLIED MICROBIOLOGY

PY - 2017/1

Y1 - 2017/1

N2 - The natural interspecies Saccharomyces cerevisiae * Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae * S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.

AB - The natural interspecies Saccharomyces cerevisiae * Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae * S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.

KW - aroma

KW - brewing

KW - heterosis

KW - lager

KW - mating

KW - S. eubayanus

KW - stability

KW - stress tolerance

UR - http://www.scopus.com/inward/record.url?scp=84996844888&partnerID=8YFLogxK

U2 - 10.1007/s00253-016-8007-5

DO - 10.1007/s00253-016-8007-5

M3 - Article

VL - 101

SP - 65

EP - 78

JO - Applied Microbiology and Biotechnology

JF - Applied Microbiology and Biotechnology

SN - 0175-7598

IS - 1

ER -