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Applied and Environmental Microbiology, April 2008, p. 2314-2320, Vol. 74, No. 8
0099-2240/08/$08.00+0     doi:10.1128/AEM.01867-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing{triangledown} ,{dagger}

Sara S. González,1,2 Eladio Barrio,2 and Amparo Querol1*

Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, València, Spain,1 Unitat de Genètica Evolutiva, Institut Cavanilles de Biodiversitat i Biologia Evolutiva, Universitat de València, Edificio de Institutos, Campus de Paterna, P.O. Box 22085, 46071 València, Spain2

Received 12 August 2007/ Accepted 8 February 2008

We analyzed 24 beer strains from different origins by using PCR-restriction fragment length polymorphism analysis of different gene regions, and six new Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrid strains were found. This is the first time that the presence in brewing of this new type of hybrid has been demonstrated. From the comparative molecular analysis of these natural hybrids with respect to those described in wines, it can be concluded that these originated from at least 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 was observed, but this reduction was found to vary among hybrids regardless of the source of isolation. The fact that 25% of the strains analyzed were discovered 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 Saccharomyces diversity in brewing environments. The present study raises new questions about the prevalence of these new hybrids in brewing as well as their contribution to the properties of the final product.

* Corresponding author. Mailing address: Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, València, Spain. Phone: 34 96 3900022, ext. 2306. Fax: 34 96 3900022. E-mail: aquerol{at}iata.csic.es

{triangledown} Published ahead of print on 22 February 2008.

{dagger} Supplemental material for this article may be found at http://aem.asm.org/.

Applied and Environmental Microbiology, April 2008, p. 2314-2320, Vol. 74, No. 8
0099-2240/08/$08.00+0     doi:10.1128/AEM.01867-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.





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