Cargando…
Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts
The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a farmhouse brewing...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2018
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145013/ https://www.ncbi.nlm.nih.gov/pubmed/30258422 http://dx.doi.org/10.3389/fmicb.2018.02137 |
_version_ | 1783356189600382976 |
---|---|
author | Preiss, Richard Tyrawa, Caroline Krogerus, Kristoffer Garshol, Lars Marius van der Merwe, George |
author_facet | Preiss, Richard Tyrawa, Caroline Krogerus, Kristoffer Garshol, Lars Marius van der Merwe, George |
author_sort | Preiss, Richard |
collection | PubMed |
description | The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a farmhouse brewing culture in western Norway which has passed down yeasts referred to as kveik for generations. This practice has resulted in ale yeasts which are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast. Additionally, kveik yeasts are reportedly high-temperature tolerant, likely due to the traditional practice of pitching yeast into warm (>28°C) wort. Here, we characterize kveik yeasts from 9 different Norwegian sources via PCR fingerprinting, whole genome sequencing of selected strains, phenotypic screens, and lab-scale fermentations. Phylogenetic analysis suggests that kveik yeasts form a distinct group among beer yeasts. Additionally, we identify a novel POF- loss-of-function mutation, as well as SNPs and CNVs potentially relevant to the thermotolerance, high ethanol tolerance, and high fermentation rate phenotypes of kveik strains. We also identify domestication markers related to flocculation in kveik. Taken together, the results suggest that Norwegian kveik yeasts are a genetically distinct group of domesticated beer yeasts with properties highly relevant to the brewing sector. |
format | Online Article Text |
id | pubmed-6145013 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-61450132018-09-26 Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts Preiss, Richard Tyrawa, Caroline Krogerus, Kristoffer Garshol, Lars Marius van der Merwe, George Front Microbiol Microbiology The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a farmhouse brewing culture in western Norway which has passed down yeasts referred to as kveik for generations. This practice has resulted in ale yeasts which are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast. Additionally, kveik yeasts are reportedly high-temperature tolerant, likely due to the traditional practice of pitching yeast into warm (>28°C) wort. Here, we characterize kveik yeasts from 9 different Norwegian sources via PCR fingerprinting, whole genome sequencing of selected strains, phenotypic screens, and lab-scale fermentations. Phylogenetic analysis suggests that kveik yeasts form a distinct group among beer yeasts. Additionally, we identify a novel POF- loss-of-function mutation, as well as SNPs and CNVs potentially relevant to the thermotolerance, high ethanol tolerance, and high fermentation rate phenotypes of kveik strains. We also identify domestication markers related to flocculation in kveik. Taken together, the results suggest that Norwegian kveik yeasts are a genetically distinct group of domesticated beer yeasts with properties highly relevant to the brewing sector. Frontiers Media S.A. 2018-09-12 /pmc/articles/PMC6145013/ /pubmed/30258422 http://dx.doi.org/10.3389/fmicb.2018.02137 Text en Copyright © 2018 Preiss, Tyrawa, Krogerus, Garshol and van der Merwe. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Preiss, Richard Tyrawa, Caroline Krogerus, Kristoffer Garshol, Lars Marius van der Merwe, George Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts |
title | Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts |
title_full | Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts |
title_fullStr | Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts |
title_full_unstemmed | Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts |
title_short | Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts |
title_sort | traditional norwegian kveik are a genetically distinct group of domesticated saccharomyces cerevisiae brewing yeasts |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145013/ https://www.ncbi.nlm.nih.gov/pubmed/30258422 http://dx.doi.org/10.3389/fmicb.2018.02137 |
work_keys_str_mv | AT preissrichard traditionalnorwegiankveikareageneticallydistinctgroupofdomesticatedsaccharomycescerevisiaebrewingyeasts AT tyrawacaroline traditionalnorwegiankveikareageneticallydistinctgroupofdomesticatedsaccharomycescerevisiaebrewingyeasts AT krogeruskristoffer traditionalnorwegiankveikareageneticallydistinctgroupofdomesticatedsaccharomycescerevisiaebrewingyeasts AT garshollarsmarius traditionalnorwegiankveikareageneticallydistinctgroupofdomesticatedsaccharomycescerevisiaebrewingyeasts AT vandermerwegeorge traditionalnorwegiankveikareageneticallydistinctgroupofdomesticatedsaccharomycescerevisiaebrewingyeasts |