Department of Microbiology, School of Genetics and Microbiology, Trinity College Dublin, Ireland.
Department of Microbiology, School of Genetics and Microbiology, Trinity College Dublin, Ireland.
Biotechnol Adv. 2017 Jul;35(4):512-519. doi: 10.1016/j.biotechadv.2017.03.003. Epub 2017 Mar 8.
Yeasts used in the production of lager beers belong to the species Saccharomyces pastorianus, an interspecies hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus. The hybridisation event happened approximately 500-600years ago and therefore S. pastorianus may be considered as a newly evolving species. The happenstance of the hybridisation event created a novel species, with unique genetic characteristics, ideal for the fermentation of sugars to produce flavoursome beer. Lager yeast strains retain the chromosomes of both parental species and also have sets of novel hybrid chromosomes that arose by recombination between the homeologous parental chromosomes. The lager yeasts are subdivided into two groups (I and II) based on the S. cerevisiae: S. eubayanus gene content and the types and numbers of hybrid chromosomes. Recently, whole genome sequences for several Group I and II lager yeasts and for many S. cerevisiae and S. eubayanus isolates have become available. Here we review the available genome data and discuss the likely origins of the parental species that gave rise to S. pastorianus. We review the compiled data on the composition of the lager yeast genomes and consider several evolutionary models to account for the emergence of the two distinct types of lager yeasts.
用于生产拉格啤酒的酵母属于酿酒酵母种间杂种，是酿酒酵母和贝酵母的种间杂种。杂交事件发生在大约 500-600 年前，因此可以认为 S. pastorianus 是一种新进化的物种。杂交事件的发生创造了一个具有独特遗传特征的新型物种，非常适合发酵糖来生产美味的啤酒。拉格酵母菌株保留了双亲本物种的染色体，并且还具有由同源亲本染色体之间重组产生的新型杂种染色体组。根据酿酒酵母：贝酵母基因含量以及杂种染色体的类型和数量，将拉格酵母分为两组（I 和 II）。最近，已经获得了几个 I 组和 II 组拉格酵母以及许多酿酒酵母和贝酵母分离株的全基因组序列。在这里，我们回顾了可用的基因组数据，并讨论了产生 S. pastorianus 的亲本物种的可能起源。我们回顾了拉格酵母基因组组成的综合数据，并考虑了几种进化模型来解释两种不同类型的拉格酵母的出现。
