Experimental evolution and hybridization enhance the fermentative capacity of wild Saccharomyces eubayanus strains.

ABSTRACT: Lager beer is traditionally fermented using Saccharomyces pastorianus. However, the limited availability of lager yeast strains restricts the potential range of beer profiles. Recently, Saccharomyces eubayanus strains showed the potential to impart novel aromas to beer, with slower fermentation rates than commercial strains. Here, we applied experimental evolution to nine S. eubayanus strains using three different selective conditions to generate improved strains to fermentative environments. We observed environment-dependent fitness changes across strains, with ethanol-enriched media resulting in the greatest fitness improvement. We identified subtelomeric genomic changes in a deficient fermentative strain underlying the greatest fitness improvement. Gene expression analysis and genome se

SUBMITTER: Vega-Macaya F 

PROVIDER: S-EPMC11878536 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature