Ploidy influences the functional attributes of de novo lager yeast hybrids

Kristoffer Krogerus (Corresponding Author), Mikko Arvas, Matteo De Chiara, Frederico Magalhães, Laura Mattinen, Merja Oja, Virve Vidgren, Jia-Xing Yue, Gianni Liti, Brian Gibson

Research output: Contribution to journalArticleScientificpeer-review

25 Citations (Scopus)

Abstract

The genomes of hybrid organisms, such as lager yeast (Saccharomyces cerevisiae * Saccharomyces eubayanus), contain orthologous genes, the functionality and effect of which may differ depending on their origin and copy number. How the parental subgenomes in lager yeast contribute to important phenotypic traits such as fermentation performance, aroma production, and stress tolerance remains poorly understood. Here, three de novo lager yeast hybrids with different ploidy levels (allodiploid, allotriploid, and allotetraploid) were generated through hybridization techniques without genetic modification. The hybrids were characterized in fermentations of both high gravity wort (15 °P) and very high gravity wort (25 °P), which were monitored for aroma compound and sugar concentrations. The hybrid strains with higher DNA content performed better during fermentation and produced higher concentrations of flavor-active esters in both worts. The hybrid strains also outperformed both the parent strains. Genome sequencing revealed that several genes related to the formation of flavor-active esters (ATF1, ATF2 EHT1, EEB1, and BAT1) were present in higher copy numbers in the higher ploidy hybrid strains. A direct relationship between gene copy number and transcript level was also observed. The measured ester concentrations and transcript levels also suggest that the functionality of the S. cerevisiae- and S. eubayanus-derived gene products differs. The results contribute to our understanding of the complex molecular mechanisms that determine phenotypes in lager yeast hybrids and are expected to facilitate targeted strain development through interspecific hybridization.
Original languageEnglish
Pages (from-to)7203-7222
JournalApplied Microbiology and Biotechnology
Volume100
Issue number16
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

Ploidies
Yeasts
Hypergravity
Fermentation
Esters
Saccharomyces cerevisiae
Genome
Genes
Genetic Techniques
Saccharomyces
Gene Dosage
Phenotype
DNA

Keywords

  • Lager yeast
  • S.eubayanus
  • Brewing
  • Hybrid
  • Rare mating
  • Heterosis

Cite this

Krogerus, Kristoffer ; Arvas, Mikko ; De Chiara, Matteo ; Magalhães, Frederico ; Mattinen, Laura ; Oja, Merja ; Vidgren, Virve ; Yue, Jia-Xing ; Liti, Gianni ; Gibson, Brian. / Ploidy influences the functional attributes of de novo lager yeast hybrids. In: Applied Microbiology and Biotechnology. 2016 ; Vol. 100, No. 16. pp. 7203-7222.
@article{f2f69564251547a5afd06bbb14157288,
title = "Ploidy influences the functional attributes of de novo lager yeast hybrids",
abstract = "The genomes of hybrid organisms, such as lager yeast (Saccharomyces cerevisiae * Saccharomyces eubayanus), contain orthologous genes, the functionality and effect of which may differ depending on their origin and copy number. How the parental subgenomes in lager yeast contribute to important phenotypic traits such as fermentation performance, aroma production, and stress tolerance remains poorly understood. Here, three de novo lager yeast hybrids with different ploidy levels (allodiploid, allotriploid, and allotetraploid) were generated through hybridization techniques without genetic modification. The hybrids were characterized in fermentations of both high gravity wort (15 °P) and very high gravity wort (25 °P), which were monitored for aroma compound and sugar concentrations. The hybrid strains with higher DNA content performed better during fermentation and produced higher concentrations of flavor-active esters in both worts. The hybrid strains also outperformed both the parent strains. Genome sequencing revealed that several genes related to the formation of flavor-active esters (ATF1, ATF2 EHT1, EEB1, and BAT1) were present in higher copy numbers in the higher ploidy hybrid strains. A direct relationship between gene copy number and transcript level was also observed. The measured ester concentrations and transcript levels also suggest that the functionality of the S. cerevisiae- and S. eubayanus-derived gene products differs. The results contribute to our understanding of the complex molecular mechanisms that determine phenotypes in lager yeast hybrids and are expected to facilitate targeted strain development through interspecific hybridization.",
keywords = "Lager yeast, S.eubayanus, Brewing, Hybrid, Rare mating, Heterosis",
author = "Kristoffer Krogerus and Mikko Arvas and {De Chiara}, Matteo and Frederico Magalh{\~a}es and Laura Mattinen and Merja Oja and Virve Vidgren and Jia-Xing Yue and Gianni Liti and Brian Gibson",
note = "Project code: 101470",
year = "2016",
doi = "10.1007/s00253-016-7588-3",
language = "English",
volume = "100",
pages = "7203--7222",
journal = "Applied Microbiology and Biotechnology",
issn = "0175-7598",
publisher = "Springer",
number = "16",

}

Ploidy influences the functional attributes of de novo lager yeast hybrids. / Krogerus, Kristoffer (Corresponding Author); Arvas, Mikko; De Chiara, Matteo; Magalhães, Frederico; Mattinen, Laura; Oja, Merja; Vidgren, Virve; Yue, Jia-Xing; Liti, Gianni; Gibson, Brian.

In: Applied Microbiology and Biotechnology, Vol. 100, No. 16, 2016, p. 7203-7222.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Ploidy influences the functional attributes of de novo lager yeast hybrids

AU - Krogerus, Kristoffer

AU - Arvas, Mikko

AU - De Chiara, Matteo

AU - Magalhães, Frederico

AU - Mattinen, Laura

AU - Oja, Merja

AU - Vidgren, Virve

AU - Yue, Jia-Xing

AU - Liti, Gianni

AU - Gibson, Brian

N1 - Project code: 101470

PY - 2016

Y1 - 2016

N2 - The genomes of hybrid organisms, such as lager yeast (Saccharomyces cerevisiae * Saccharomyces eubayanus), contain orthologous genes, the functionality and effect of which may differ depending on their origin and copy number. How the parental subgenomes in lager yeast contribute to important phenotypic traits such as fermentation performance, aroma production, and stress tolerance remains poorly understood. Here, three de novo lager yeast hybrids with different ploidy levels (allodiploid, allotriploid, and allotetraploid) were generated through hybridization techniques without genetic modification. The hybrids were characterized in fermentations of both high gravity wort (15 °P) and very high gravity wort (25 °P), which were monitored for aroma compound and sugar concentrations. The hybrid strains with higher DNA content performed better during fermentation and produced higher concentrations of flavor-active esters in both worts. The hybrid strains also outperformed both the parent strains. Genome sequencing revealed that several genes related to the formation of flavor-active esters (ATF1, ATF2 EHT1, EEB1, and BAT1) were present in higher copy numbers in the higher ploidy hybrid strains. A direct relationship between gene copy number and transcript level was also observed. The measured ester concentrations and transcript levels also suggest that the functionality of the S. cerevisiae- and S. eubayanus-derived gene products differs. The results contribute to our understanding of the complex molecular mechanisms that determine phenotypes in lager yeast hybrids and are expected to facilitate targeted strain development through interspecific hybridization.

AB - The genomes of hybrid organisms, such as lager yeast (Saccharomyces cerevisiae * Saccharomyces eubayanus), contain orthologous genes, the functionality and effect of which may differ depending on their origin and copy number. How the parental subgenomes in lager yeast contribute to important phenotypic traits such as fermentation performance, aroma production, and stress tolerance remains poorly understood. Here, three de novo lager yeast hybrids with different ploidy levels (allodiploid, allotriploid, and allotetraploid) were generated through hybridization techniques without genetic modification. The hybrids were characterized in fermentations of both high gravity wort (15 °P) and very high gravity wort (25 °P), which were monitored for aroma compound and sugar concentrations. The hybrid strains with higher DNA content performed better during fermentation and produced higher concentrations of flavor-active esters in both worts. The hybrid strains also outperformed both the parent strains. Genome sequencing revealed that several genes related to the formation of flavor-active esters (ATF1, ATF2 EHT1, EEB1, and BAT1) were present in higher copy numbers in the higher ploidy hybrid strains. A direct relationship between gene copy number and transcript level was also observed. The measured ester concentrations and transcript levels also suggest that the functionality of the S. cerevisiae- and S. eubayanus-derived gene products differs. The results contribute to our understanding of the complex molecular mechanisms that determine phenotypes in lager yeast hybrids and are expected to facilitate targeted strain development through interspecific hybridization.

KW - Lager yeast

KW - S.eubayanus

KW - Brewing

KW - Hybrid

KW - Rare mating

KW - Heterosis

U2 - 10.1007/s00253-016-7588-3

DO - 10.1007/s00253-016-7588-3

M3 - Article

VL - 100

SP - 7203

EP - 7222

JO - Applied Microbiology and Biotechnology

JF - Applied Microbiology and Biotechnology

SN - 0175-7598

IS - 16

ER -