Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

Autores
Gonçalves, Margarida; Pontes, Ana; Almeida, Pedro; Barbosa, Raquel; Serra, Marta; Libkind Frati, Diego; Hutzler, Mathias; Gonçalves, Paula; Sampaio, José Paulo
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked to brewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequence of fundamental differences in the modes of beer and wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing.
Fil: Gonçalves, Margarida. Universidade Nova de Lisboa; Portugal
Fil: Pontes, Ana. Universidade Nova de Lisboa; Portugal
Fil: Almeida, Pedro. Universidade Nova de Lisboa; Portugal
Fil: Barbosa, Raquel. Universidade Nova de Lisboa; Portugal
Fil: Serra, Marta. Universidade Nova de Lisboa; Portugal
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina
Fil: Hutzler, Mathias. Research Center Weihenstephan for Brewing and Food Quality; Alemania
Fil: Gonçalves, Paula. Universidade Nova de Lisboa; Portugal
Fil: Sampaio, José Paulo. Universidade Nova de Lisboa; Portugal
Materia
Beer
Comparative Genomics
Domestication Signatures
Microbe Domestication
Phenolic Off Flavor (Pof)
Saccharomyces Cerevisiae
Top-Fermenting Ale Beer
Wheat Beer
Yeast Population Genomics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50081
Acceder
id CONICETDig_9578b57258353e2cc3f6cbc466e08014
oai_identifier_str oai:ri.conicet.gov.ar:11336/50081
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine YeastsGonçalves, MargaridaPontes, AnaAlmeida, PedroBarbosa, RaquelSerra, MartaLibkind Frati, DiegoHutzler, MathiasGonçalves, PaulaSampaio, José PauloBeerComparative GenomicsDomestication SignaturesMicrobe DomesticationPhenolic Off Flavor (Pof)Saccharomyces CerevisiaeTop-Fermenting Ale BeerWheat BeerYeast Population Genomicshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked to brewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequence of fundamental differences in the modes of beer and wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing.Fil: Gonçalves, Margarida. Universidade Nova de Lisboa; PortugalFil: Pontes, Ana. Universidade Nova de Lisboa; PortugalFil: Almeida, Pedro. Universidade Nova de Lisboa; PortugalFil: Barbosa, Raquel. Universidade Nova de Lisboa; PortugalFil: Serra, Marta. Universidade Nova de Lisboa; PortugalFil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; ArgentinaFil: Hutzler, Mathias. Research Center Weihenstephan for Brewing and Food Quality; AlemaniaFil: Gonçalves, Paula. Universidade Nova de Lisboa; PortugalFil: Sampaio, José Paulo. Universidade Nova de Lisboa; PortugalCell Press2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50081Gonçalves, Margarida; Pontes, Ana; Almeida, Pedro; Barbosa, Raquel; Serra, Marta; et al.; Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts; Cell Press; Current Biology; 26; 20; 10-2016; 2750-27610960-9822CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.cub.2016.08.040info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960982216309848info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:43:16Zoai:ri.conicet.gov.ar:11336/50081instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:43:16.604CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
title Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
spellingShingle Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
Gonçalves, Margarida
Beer
Comparative Genomics
Domestication Signatures
Microbe Domestication
Phenolic Off Flavor (Pof)
Saccharomyces Cerevisiae
Top-Fermenting Ale Beer
Wheat Beer
Yeast Population Genomics
title_short Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
title_full Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
title_fullStr Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
title_full_unstemmed Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
title_sort Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
dc.creator.none.fl_str_mv Gonçalves, Margarida
Pontes, Ana
Almeida, Pedro
Barbosa, Raquel
Serra, Marta
Libkind Frati, Diego
Hutzler, Mathias
Gonçalves, Paula
Sampaio, José Paulo
author Gonçalves, Margarida
author_facet Gonçalves, Margarida
Pontes, Ana
Almeida, Pedro
Barbosa, Raquel
Serra, Marta
Libkind Frati, Diego
Hutzler, Mathias
Gonçalves, Paula
Sampaio, José Paulo
author_role author
author2 Pontes, Ana
Almeida, Pedro
Barbosa, Raquel
Serra, Marta
Libkind Frati, Diego
Hutzler, Mathias
Gonçalves, Paula
Sampaio, José Paulo
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Beer
Comparative Genomics
Domestication Signatures
Microbe Domestication
Phenolic Off Flavor (Pof)
Saccharomyces Cerevisiae
Top-Fermenting Ale Beer
Wheat Beer
Yeast Population Genomics
topic Beer
Comparative Genomics
Domestication Signatures
Microbe Domestication
Phenolic Off Flavor (Pof)
Saccharomyces Cerevisiae
Top-Fermenting Ale Beer
Wheat Beer
Yeast Population Genomics
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked to brewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequence of fundamental differences in the modes of beer and wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing.
Fil: Gonçalves, Margarida. Universidade Nova de Lisboa; Portugal
Fil: Pontes, Ana. Universidade Nova de Lisboa; Portugal
Fil: Almeida, Pedro. Universidade Nova de Lisboa; Portugal
Fil: Barbosa, Raquel. Universidade Nova de Lisboa; Portugal
Fil: Serra, Marta. Universidade Nova de Lisboa; Portugal
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina
Fil: Hutzler, Mathias. Research Center Weihenstephan for Brewing and Food Quality; Alemania
Fil: Gonçalves, Paula. Universidade Nova de Lisboa; Portugal
Fil: Sampaio, José Paulo. Universidade Nova de Lisboa; Portugal
description Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked to brewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequence of fundamental differences in the modes of beer and wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/50081
Gonçalves, Margarida; Pontes, Ana; Almeida, Pedro; Barbosa, Raquel; Serra, Marta; et al.; Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts; Cell Press; Current Biology; 26; 20; 10-2016; 2750-2761
0960-9822
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50081
identifier_str_mv Gonçalves, Margarida; Pontes, Ana; Almeida, Pedro; Barbosa, Raquel; Serra, Marta; et al.; Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts; Cell Press; Current Biology; 26; 20; 10-2016; 2750-2761
0960-9822
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cub.2016.08.040
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960982216309848
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Cell Press
publisher.none.fl_str_mv Cell Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613361920114688
score 13.069144

Publicaciones similares