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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/50081
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T09:49:23Zoai: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:34982025-09-03 09:49:24.582CONICET 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 |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842268972050808832 |
score |
13.13397 |