{"id":372272,"date":"2019-04-05T15:27:36","date_gmt":"2019-04-05T19:27:36","guid":{"rendered":"http:\/\/www.rochester.edu\/newscenter\/?p=372272"},"modified":"2021-02-17T17:13:33","modified_gmt":"2021-02-17T22:13:33","slug":"beer-yeast-genome-origin-story-372272","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/newscenter\/beer-yeast-genome-origin-story-372272\/","title":{"rendered":"Beer yeast: Unraveling the origin story with genetics"},"content":{"rendered":"<p><a href=\"http:\/\/www.sas.rochester.edu\/bio\/people\/faculty\/fay_justin\/index.html\">Justin Fay<\/a> has brewed wine and beer from dozens of different types of yeast. But not necessarily for drinking pleasure. It\u2019s all in the name of scientific research.<\/p>\n<p>Fay, an associate professor of <a href=\"https:\/\/www.sas.rochester.edu\/bio\/\">biology at the University of Rochester<\/a>, studies yeast in order to tackle bigger questions about evolutionary biology. For example: What is the genetic basis of evolutionary change? What is the basis of differences among species or among individuals within a species?<\/p>\n<p>\u201cWhether that\u2019s differences in temperature preferences or differences in certain domesticated brewing characteristics, we want to know what genes are involved,\u201d Fay says.<\/p>\n<p>In a new paper published in the journal <a href=\"https:\/\/journals.plos.org\/plosbiology\/article?id=10.1371\/journal.pbio.3000147\"><em>PloS Biology<\/em><\/a>, Fay and his colleagues report some intriguing findings about a specialized strain of commercial yeast called <em>Saccharomyces cerevisiae<\/em>, also known as brewer\u2019s yeast. <em>S. cerevisiae<\/em> has been used to make beer for thousands of years and is genetically distinct from wild populations of yeast. But while brewer&#8217;s yeast has specialized characteristics, its historical origins have been difficult to determine because yeast was around long before people discovered microorganisms.<\/p>\n<p>Fay and his colleagues set out to unravel the complex pedigree of brewer\u2019s yeast by analyzing its genome. What they found was surprising: the genome of brewer\u2019s yeast is actually derived from a combination of the yeast strains used to make European grape wine and the yeasts used to make Asian rice wine. The results provide information about the domestication of organisms and may offer brewers insights that can lead to novel, new beer flavors.<\/p>\n<div class=\"embed-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/z6k3E4wWrmc\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h3><strong>A deep dive into beer yeast<\/strong><\/h3>\n<p>Just as wolves became domesticated dogs and wheat became a domesticated crop with the spread of agriculture, beer yeast or brewer\u2019s yeast was domesticated from its wild ancestors.<\/p>\n<p>Brewer\u2019s yeast is one of three essential ingredients\u2014along with water and a carbohydrate such as barley\u2014that make up beer. Brewer\u2019s yeast is known for its strong fermentative characteristics that, in the presence of oxygen, allow it to convert sugars from the carbohydrate into alcohol; it has gained the ability to competitively dominate other species in high-sugar, low-nutrient environments.<\/p>\n<p>Most beers, especially Western beers, are one of two types\u2014ales or lagers. Cell division within the yeast\u2014and the temperature\u2014are essential in determining the beer\u2019s flavor.<\/p>\n<p>\u201cGenome changes that occurred during cell divisions have had a clear impact on subsequent beer strain diversity and have likely played an important role in specialization to various brewing styles,\u201d Fay says.<\/p>\n<p>Wild yeast strains, for example, work in completely different ways than traditional brewer\u2019s yeast, from the temperatures at which their mitochondria undergo fermentation to the ways their cells stick together\u2014determining whether the yeast will rise to the surface or sink to the bottom during fermentation. These characteristics, in turn, affect a beer\u2019s taste.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_373312\" aria-describedby=\"caption-attachment-373312\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-373312 size-full\" src=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-justin-fay.jpg\" alt=\"Justin Fay in the lab where he studies beer yeast \" width=\"1000\" height=\"667\" srcset=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-justin-fay.jpg 1000w, https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-justin-fay-630x420.jpg 630w, https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-justin-fay-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-373312\" class=\"wp-caption-text\">Justin Fay, associate professor of biology, studies beer yeast in order to tackle bigger questions about evolutionary biology. (University of Rochester photo \/ J. Adam Fenster)<\/figcaption><\/figure>\n<h3><strong>Tracing the origin of beer yeast<\/strong><\/h3>\n<p>It can be difficult for researchers to trace the origins of domesticated organisms because an organism\u2019s lineage is often clouded by migration, gene flow, and intermixing with other groups. But the researchers found that brewer\u2019s yeast has several unique characteristics that allowed it to remain relatively isolated from other species. For one, brewer\u2019s yeast is polyploid, meaning it has three or four copies of the genes in its genome. Human diploid cells, by comparison, have two copies of 23 chromosomes (46 chromosomes total) and human haploid gametes (egg and sperm) have only one copy of 23 chromosomes.<\/p>\n<p>Because it is polyploid, brewer\u2019s yeast does not easily combine naturally and exchange genetic material with its wild ancestors. That leads to less contamination, allowing researchers to more easily trace the strain\u2019s lineage. \u201cPolyploidy provided the yeast strain with a means of remaining isolated from other populations and provided us with a living relic of its ancestors,\u201d Fay says.<\/p>\n<p>To reconstruct the history of modern ale strains, Fay and his colleagues sequenced and compared the genomes of modern brewer\u2019s yeast to a panel of reference strains. That\u2019s how they discovered that the genomes of the modern beer strains were similar to the genomes of European grape wine strains and Asian rice wine strains. The researchers conjecture that modern brewer\u2019s yeast is derived from a melting pot of fermentation technology, resulting from an East-West transfer similar to the spread of domesticated plants and animals by way of the Silk Route, thousands of years ago.<\/p>\n<figure id=\"attachment_373322\" aria-describedby=\"caption-attachment-373322\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-373322 size-full\" src=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-colonies.jpg\" alt=\"colonies of beer yeast appear as small dots on a glass plate against a black backdrop. \" width=\"1000\" height=\"667\" srcset=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-colonies.jpg 1000w, https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-colonies-630x420.jpg 630w, https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/beer-yeast-colonies-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-373322\" class=\"wp-caption-text\">Colonies of <em>S. cerevisiae, <\/em>also known as beer yeast or brewer\u2019s yeast, growing on an agar plate. Just as wolves became domesticated dogs and wheat became a domesticated crop with the spread of agriculture, brewer\u2019s yeast was domesticated from its wild ancestors. (University of Rochester photo \/ J. Adam Fenster)<\/figcaption><\/figure>\n<h3><strong>More unique flavors<\/strong><\/h3>\n<p>While yeast has traveled the world, brewers have used different strains of <em>S. cerevisiae<\/em> in their beers. Fay\u2019s research may open doors for even more unique brews.<\/p>\n<p>\u201cBeermakers are experimental, always wanting to try new things and make their beers distinct,\u201d he says. \u201cVery recently\u2014and our study will add to this\u2014beermakers have been exploring using other yeast strains besides the typical commercial beer strains.\u201d These experimental techniques have included open-casket fermentation, which involves a mixture of bacteria and yeast species, and utilizing wild strains such as in Heineken\u2019s wild lager series.<\/p>\n<p>\u201cRight now you can make a beer out of the large number of brewing strains that are available. If you really want to be creative and do something different, you could go out and use a wild strain of yeast, but you need to be able to combine the beneficial characteristics of the yeast strains that are commercially available with novel characteristics.<\/p>\n<p>\u201cKnowing more about where beer strains came from will help facilitate that.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p><em>Saccharomyces cerevisiae,<\/em> or brewer&#8217;s yeast, has been used to make beer for thousands of years. To reconstruct the history of modern ale strains, Rochester biologist Justin Fay and his colleagues sequenced the genome of modern brewer\u2019s yeast.<\/p>\n","protected":false},"author":912,"featured_media":373302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[116],"tags":[18722,29502,18792,18572,16072],"class_list":["post-372272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sci-tech","tag-department-of-biology","tag-featured-post-side","tag-genetics","tag-research-finding","tag-school-of-arts-and-sciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beer yeast: Unraveling the origin story with genetics<\/title>\n<meta name=\"description\" content=\"To reconstruct the history of modern ale strains, Rochester biologist Justin Fay and his colleagues sequenced the genome of modern beer yeast.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rochester.edu\/newscenter\/beer-yeast-genome-origin-story-372272\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beer yeast: Unraveling the origin story with genetics\" \/>\n<meta property=\"og:description\" content=\"To reconstruct the history of modern ale strains, Rochester biologist Justin Fay and his colleagues sequenced the genome of modern beer yeast.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rochester.edu\/newscenter\/beer-yeast-genome-origin-story-372272\/\" \/>\n<meta property=\"og:site_name\" content=\"News Center\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-05T19:27:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-02-17T22:13:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.rochester.edu\/newscenter\/wp-content\/uploads\/2019\/04\/fea-beer-yeast-pour.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Lindsey Valich\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lindsey Valich\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.rochester.edu\\\/newscenter\\\/beer-yeast-genome-origin-story-372272\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.rochester.edu\\\/newscenter\\\/beer-yeast-genome-origin-story-372272\\\/\"},\"author\":{\"name\":\"Lindsey Valich\",\"@id\":\"https:\\\/\\\/www.rochester.edu\\\/newscenter\\\/#\\\/schema\\\/person\\\/fcd7d29a5b8e855924bf73b764dcd827\"},\"headline\":\"Beer yeast: Unraveling the origin story with genetics\",\"datePublished\":\"2019-04-05T19:27:36+00:00\",\"dateModified\":\"2021-02-17T22:13:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.rochester.edu\\\/newscenter\\\/beer-yeast-genome-origin-story-372272\\\/\"},\"wordCount\":1003,\"image\":{\"@id\":\"https:\\\/\\\/www.rochester.edu\\\/newscenter\\\/beer-yeast-genome-origin-story-372272\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.rochester.edu\\\/newscenter\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/fea-beer-yeast-pour.jpg\",\"keywords\":[\"Department of Biology\",\"featured-post-side\",\"genetics\",\"research finding\",\"School of Arts and Sciences\"],\"articleSection\":[\"Science &amp; 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