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2016 ; 166
(6
): 1397-1410.e16
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Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
#MMPMID27610566
Gallone B
; Steensels J
; Prahl T
; Soriaga L
; Saels V
; Herrera-Malaver B
; Merlevede A
; Roncoroni M
; Voordeckers K
; Miraglia L
; Teiling C
; Steffy B
; Taylor M
; Schwartz A
; Richardson T
; White C
; Baele G
; Maere S
; Verstrepen KJ
Cell
2016[Sep]; 166
(6
): 1397-1410.e16
PMID27610566
show ga
Whereas domestication of livestock, pets, and crops is well documented, it is
still unclear to what extent microbes associated with the production of food have
also undergone human selection and where the plethora of industrial strains
originates from. Here, we present the genomes and phenomes of 157 industrial
Saccharomyces cerevisiae yeasts. Our analyses reveal that today's industrial
yeasts can be divided into five sublineages that are genetically and
phenotypically separated from wild strains and originate from only a few
ancestors through complex patterns of domestication and local divergence.
Large-scale phenotyping and genome analysis further show strong industry-specific
selection for stress tolerance, sugar utilization, and flavor production, while
the sexual cycle and other phenotypes related to survival in nature show decay,
particularly in beer yeasts. Together, these results shed light on the origins,
evolutionary history, and phenotypic diversity of industrial yeasts and provide a
resource for further selection of superior strains. PAPERCLIP.