Wild Patagonian yeast improve the evolutionary potential for lager brewing
Researchers found wild Patagonian yeast boosts lager brewing potential. By incorporating diverse Saccharomyces eubayanus strains, they improved fermentation in novel hybrids. Genetic diversity, selection, and mutations led to high ethanol and unique aromas.
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Researchers have discovered that wild Patagonian yeast strains can enhance the evolutionary potential of novel interspecific hybrid strains for lager brewing. By leveraging the genetic diversity of Saccharomyces eubayanus from Patagonia, they expanded the lager yeast repertoire by incorporating three distinct Patagonian S. eubayanus lineages. Through experimental evolution and selection for desirable traits, they improved the fermentation profiles of novel S. cerevisiae x S. eubayanus hybrids. The study revealed a complex interplay of genetic diversity, selection on mitochondria, mutations, and gene variations, resulting in high ethanol production and unique aroma profiles in the evolved hybrids. Notably, hybrids with S. eubayanus mitochondria showed greater evolutionary potential and fitness post-evolution. Genetic changes in specific genes related to sugar metabolism were identified, influencing maltose consumption and glycolytic flux in the evolved hybrids. This research highlights the potential of using wild yeast strains to create industrially viable lager yeast hybrids with enhanced fermentation capacity, offering new options for lager beer brewing and expanding the range of flavors and aromas available in the market.
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