title: Novel brewing yeast hybrids: creation and application.
abstract: The natural interspecies Saccharomyces cerevisiae × Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae × S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.
authors.affiliation: VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland. kristoffer.krogerus@aalto.fi.|Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, Espoo, 00076, Finland. kristoffer.krogerus@aalto.fi.
authors.forename: Kristoffer
authors.identifier: http://orcid.org/0000-0001-7694-8277
authors.initials: K
authors.lastname: Krogerus
authors.affiliation: VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland.|Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, Espoo, 00076, Finland.
authors.forename: Frederico
authors.initials: F
authors.lastname: Magalhães
authors.affiliation: VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland.
authors.forename: Virve
authors.initials: V
authors.lastname: Vidgren
authors.affiliation: VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland.
authors.forename: Brian
authors.initials: B
authors.lastname: Gibson
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology*; D003433:Crosses, Genetic; D005285:Fermentation; D007218:Industrial Microbiology; D060847:Metabolic Engineering; D012440:Saccharomyces / Q000235:genetics* / Q000378:metabolism*
keywords: Aroma; Brewing; Heterosis; Lager; Mating; S. eubayanus; Stability; Stress tolerance