Lager yeast design through meiotic segregation of a fertile Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid

Abstract

AbstractYeasts in the lager brewing group are closely related and consequently do not exhibit significant genetic variability. Here, an artificial Saccharomyces cerevisiae × Saccharomyces eubayanus tetraploid interspecies hybrid was created by rare mating, and its ability to sporulate and produce viable gametes was exploited to generate phenotypic diversity. Four spore clones obtained from a single ascus were isolated, and their brewing-relevant phenotypes were assessed. These F1 spore clones were found to differ with respect to fermentation performance under lager brewing conditions (15 °C, 15 °Plato), production of volatile aroma compounds, flocculation potential and temperature tolerance. One spore clone, selected for its rapid fermentation and acetate ester production was sporulated to produce an F2 generation, again comprised of four spore clones from a single ascus. Again, phenotypic diversity was introduced. In two of these F2 clones, the fermentation performance was maintained and acetate ester production was improved relative to the F1 parent and the original hybrid strain. Strains also performed well in comparison to a commercial lager yeast strain. Spore clones varied in ploidy and chromosome copy numbers, and faster wort fermentation was observed in strains with a higher ploidy. An F2 spore clone was also subjected to 10 consecutive wort fermentations, and single cells were isolated from the resulting yeast slurry. These isolates also exhibited variable fermentation performance and chromosome copy numbers, highlighting the instability of polyploid interspecific hybrids. These results demonstrate the value of this natural approach to increase the phenotypic diversity of lager brewing yeast strains.Contribution to the fieldLager beer fermentations have traditionally been carried out with natural S. cerevisiae × S. eubayanus hybrids. These strains possess both the ability to tolerate low temperatures and the ability to utilize efficiently wort sugars. However, being closely related, strains within the group exhibit limited phenotypic variability. Since the recent discovery of wild strains of S. eubayanus, it has been possible to generate lager yeast hybrids artificially, thereby increasing the genetic and phenotypic diversity of lager brewing strains. Here, to demonstrate the potential for further increased diversity, a constructed tetraploid hybrid was sporulated and spore clones derived from a single ascus were evaluated with respect to fermentation performance (sugar utilization, stress tolerance and volatile aroma synthesis). Meiosis introduced variability in a number of key parameters. One fertile spore clone from this F1 generation was sporulated to introduce further diversity and to demonstrate the potential of clone selection in steering phenotypes in a desirable direction. Genome instability of hybrids was observed, but this can be exploited to further increase diversity. This was demonstrated by assessing performance of variants isolated after ten consecutive rounds of fermentation. The approach allows for the introduction of phenotypic diversity without the need for targeted genetic modification.