Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands.
FEMS Yeast Res. 2019 Nov 1;19(7). doi: 10.1093/femsyr/foz063.
The yeast Saccharomyces pastorianus is responsible for the annual worldwide production of almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been studied for well over a century. Scientific interest in S. pastorianus intensified upon the discovery, in 2011, of its S. eubayanus ancestor. Moreover, advances in whole-genome sequencing and genome editing now enable deeper exploration of the complex hybrid and aneuploid genome architectures of S. pastorianus strains. These developments not only provide novel insights into the emergence and domestication of S. pastorianus but also generate new opportunities for its industrial application. This review paper combines historical, technical and socioeconomic perspectives to analyze the evolutionary origin and genetics of S. pastorianus. In addition, it provides an overview of available methods for industrial strain improvement and an outlook on future industrial application of lager-brewing yeasts. Particular attention is given to the ongoing debate on whether current S. pastorianus originates from a single or multiple hybridization events and to the potential role of genome editing in developing industrial brewing yeast strains.
酿酒酵母巴氏亚种每年负责酿造近 2000 亿升拉格啤酒，这种啤酒风靡全球。巴氏亚种是酿酒酵母和贝酵母的杂交种，其研究历史已逾一个多世纪。2011 年发现其贝酵母祖先后，人们对巴氏亚种的科学研究兴趣大增。此外，全基因组测序和基因组编辑技术的进步使我们能够更深入地探索巴氏亚种复杂的杂种和非整倍体基因组结构。这些进展不仅为酿酒酵母的出现和驯化提供了新的见解，也为其工业应用创造了新的机会。本文结合历史、技术和社会经济观点，分析了巴氏亚种的进化起源和遗传学。此外，本文还概述了现有的工业菌株改良方法，并展望了未来拉格啤酒酿造酵母的工业应用。本文特别关注当前关于巴氏亚种是否源自单一或多次杂交事件的争论，以及基因组编辑在开发工业酿造酵母菌株方面的潜在作用。
