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Article

Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

1
Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 2, 42122 Reggio Emilia, Italy
2
Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia, 95123 Catania, Italy
3
VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo, Finland
4
Chair of Brewing and Beverage Technology, Technical University of Berlin, Seestraße 13, 13353 Berlin, Germany
*
Author to whom correspondence should be addressed.
These authors contribute equally to this work.
Academic Editors: Marta Laranjo and Maurizio Ciani
Microorganisms 2021, 9(3), 514; https://doi.org/10.3390/microorganisms9030514
Received: 3 December 2020 / Revised: 19 February 2021 / Accepted: 24 February 2021 / Published: 2 March 2021
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomycescerevisiae ale × Saccharomyceseubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus × Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae × S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20 °C, one triple S. cerevisiae × S. eubayanus × S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2 L wort fermentation trials at 12 °C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for designing de novo lager beer hybrids and may help to diversify aroma profiles in lager beer. View Full-Text
Keywords: sourdough yeasts; Saccharomyces bayanus; outcrossing; heterosis; aroma compounds; brewing sourdough yeasts; Saccharomyces bayanus; outcrossing; heterosis; aroma compounds; brewing
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MDPI and ACS Style

Catallo, M.; Iattici, F.; Randazzo, C.L.; Caggia, C.; Krogerus, K.; Magalhães, F.; Gibson, B.; Solieri, L. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms 2021, 9, 514. https://doi.org/10.3390/microorganisms9030514

AMA Style

Catallo M, Iattici F, Randazzo CL, Caggia C, Krogerus K, Magalhães F, Gibson B, Solieri L. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms. 2021; 9(3):514. https://doi.org/10.3390/microorganisms9030514

Chicago/Turabian Style

Catallo, Martina, Fabrizio Iattici, Cinzia L. Randazzo, Cinzia Caggia, Kristoffer Krogerus, Frederico Magalhães, Brian Gibson, and Lisa Solieri. 2021. "Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation" Microorganisms 9, no. 3: 514. https://doi.org/10.3390/microorganisms9030514

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