Abstract
Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone 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 Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is 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 for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast.
Highlights
Species of SaccharomycesSaccharomyces cerevisiae may be one of the oldest domesticated organisms known to humans
Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science
The quest to gain diverse and novel fermentation characteristics from a pure culture remains an overarching goal for brewing molecular biologists
Summary
Saccharomyces cerevisiae may be one of the oldest domesticated organisms known to humans. Domestication events imposed on brewing strains of the budding yeast species. S. cerevisiae resulted in unique strains similar to the divergence seen in animal lineages of. Saccharomyces brewing strains feature flocculation capabilities, fast fermentation rates, malt sugar utilization, pleasant aromas, and are largely negative for production of phenolic off flavors (POF) [1,2]. Phylogenic research utilizing genomics and modern molecular biology techniques has shed some light on the historically convoluted nomenclature surrounding this budding yeast. Genomic analysis of the Saccharomyces genus has consolidated many variations into eight individual species: S. cerevisiae, S. paradoxus Most modern lager fermentations utilize S. patorianus yeasts.
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