Journal Article

European farmhouse brewing yeasts form a distinct genetic group

van der Merwe, George, Foster, Barret, Krogerus, Kristoffer, Preiss, Richard, Lubberts, Mark, Fletcher, Eugene, Garshol, Lars Marius, Ozsahin, Emine

2024

Overview

The brewing industry is constantly evolving, driven by the quest for novel flavours and fermentation characteristics that cater to evolving consumer preferences. This study explores the genetic and phenotypic diversity of European farmhouse yeasts, traditionally used in rural brewing practices and maintained outside of pure culture industrial yeast selection. We isolated landrace brewing yeast strains from diverse geographical locations across Europe, including Norway, Lithuania, Latvia, and Russia, and also included African farmhouse brewing strains from Ghana. Our genomic analysis using long-read and short-read whole genome sequencing uncovered a genetically distinct group that diverges from industrial brewing yeasts. This group, which is closely related to ale brewing strains, is preliminarily named the ‘European Farmhouse’ group and shows greater predicted admixture from Asian fermentation strains. Through genomic and phenotypic analyses, including flavour metabolite analysis via headspace gas chromatography-mass spectrometry, sugar metabolite analysis via high-performance liquid chromatography, and wort fermentation analysis, we found a broad spectrum of fermentation capabilities, from rapid and efficient fermentation to unique aroma and flavour compound profiles, potentially offering novel traits for brewing applications. This study highlights the importance of preservation of brewing cultural heritage knowledge and resources including yeast cultures. Key points • A large set of geographically diverse farmhouse brewing strains were characterized • Norwegian and Baltic farmhouse brewing strains form a distinct genetic group • Farmhouse strains show considerable diversity in fermentation and flavour formation

• Publisher: Springer Berlin Heidelberg,Springer,Springer Nature B.V
• Subject: Admixtures / Analysis / Applied Genetics and Molecular Biotechnology / Aroma compounds / Beer - microbiology / Biomedical and Life Sciences / Biotechnology / Brewing / Brewing yeast / Chromatography / Cultural heritage / Cultural resources / DNA sequencing / Europe / Evolution / Farm buildings / Farmhouses / Fermentation / flavor / Flavor compounds / Flavoring Agents - metabolism / Flavors / Gas chromatography / Gas Chromatography-Mass Spectrometry / Gene sequencing / Genetic aspects / Genetic diversity / Genetic Variation / genome / Genomic analysis / Genomics / Geographical locations / Ghana / Headspace / headspace analysis / High performance liquid chromatography / Identification and classification / industry / landraces / Latvia / Life Sciences / Liquid chromatography / Lithuania / Mass spectrometry / Mass spectroscopy / Metabolites / Methods / Microbial Genetics and Genomics / Microbiology / Norway / Nucleotide sequencing / odors / phenotype / phenotypic variation / Phenotypic variations / Phylogeny / Pure culture / Russia / Saccharomyces cerevisiae - classification / Saccharomyces cerevisiae - genetics / Saccharomyces cerevisiae - metabolism / Separation (Technology) / sugars / Whole Genome Sequencing / Wort / Worts / Yeast / Yeast fungi / yeasts / Yeasts - classification / Yeasts - genetics / Yeasts - isolation & purification / Yeasts - metabolism