Pure and mixed genetic lines of Saccharomyces bayanus and Saccharomyces pastorianus and their contribution to the lager brewing strain genome

Article Abstract:

The yeast species Saccharomyces bayanus and Saccharomyces pastorianus are of industrial importance since they are involved in the production process of common beverages such as wine, and lager beer but they contain strains whose variability is neither fully analyzed nor exploited in genetic improvement programs. The study provides data, which could be used to generate a model of how naturally occurring, and industrial hybrid strains might have evolved.

Analysis, Genomes, Genetic polymorphisms

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Isolation and characterization of a gene specific to lager brewing yeats that encodes a branched-chain amino acid permease

Article Abstract:

The branched-chain amino acid permease gene Lg-BAP2 in the lager brewing yeast Saccharomyces pastorianus is regulated differently than the cer-BAP2 gene. Transcription of cer-BAP2 is induced by leucine and not repressed by ethanol and weak organic acid. For the Lg-BAP2 gene, the opposite was true. cer-BAP2 is expressed throughout fermentation, whereas Lg-BAP2 is suppressed at the beginning of fermentation.

Microbial enzymes, Microbial genetics

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Intracellular pH distribution in Saccharomyces cerevisiae cell populations, analyzed by flow cytometry

Article Abstract:

A rapid and noninvasive protocol that allows the determination of the intracellular pH [pH(sub i)] of Saccharomyces cerevisiae cells is described. The protocol, based on flow cytometry, gives accurate information about the pH(sub i) distribution within the given cell population and also shows a different maximum of pH sensitivity, better adapted to the typical cytosolic pH range of yeast cells.

Flow cytometry, Cell populations

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