Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Yeast Hybrids in Brewing

Version 1 : Received: 4 January 2022 / Approved: 6 January 2022 / Online: 6 January 2022 (11:55:13 CET)

A peer-reviewed article of this Preprint also exists.

Winans, M.J. Yeast Hybrids in Brewing. Fermentation 2022, 8, 87. Winans, M.J. Yeast Hybrids in Brewing. Fermentation 2022, 8, 87.

Journal reference: Fermentation 2022, 8, 87
DOI: 10.3390/fermentation8020087

Abstract

: Microbiology has long been a keystone in fermentation and the utilization of yeast biology rein-forces molecular biotechnology as the pioneering frontier in brewing science. Consequently, modern understanding of the brewer’s yeast has faced significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between traditional ale yeast, Saccharomyces cerevisiae, and the interspecific hybrids used in lager beer production, S. pastorianus. Introgression from other Sac-charomyces species is also touched on. The unique history of Saccharomyces cerevisiae and Saccharo-myces hybrids are exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers by their fermentation characteristics and phenotypes. Discoveries of genomic contribu-tions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increased investigations on the hybrid nature of modern industrial and historical fermentation yeast.

Keywords

hybrid; lager; yeast; introgression; interspecific; domestication; phylogeny; brewing; molecular; genomics

Subject

LIFE SCIENCES, Biotechnology

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