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Reference: Gonzalez SS, et al. (2008) Molecular characterization of new natural hybrids of Saccharomyces cerevisiae and S. kudriavzevii in brewing. Appl Environ Microbiol 74(8):2314-20

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Abstract

We analyzed, by PCR-restriction analysis of different gene regions, 24 beer strains from different origins and six new S. cerevisiae x S. kudriavzevii hybrid strains were found. This is the first time that the presence in brewing of this new type of hybrids is demonstrated. From the molecular comparative analysis of these natural hybrids with respect to those described in wines, it can be concluded that they were at least originated by two hybridization events and that some brewing hybrids share a common origin with wine hybrids. Finally, a reduction of the S. kudriavzevii fraction of the hybrid genomes is observed, but this reduction is variable among hybrids regardless of the source of isolation. The fact that a 25% of the strains analyzed resulted to be S. cerevisiae x S. kudriavzevii hybrids, suggests that an important fraction of brewing strains classified as S. cerevisiae may correspond to hybrids contributing to the complexity of the Saccharomyces diversity in brewing environments. The present study opens new questions about the prevalence of these new hybrids in brewing as well as their contribution to the properties of the final product.

Reference Type
Journal Article
Authors
Gonzalez SS, Barrio E, Querol A
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