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Basidiomycetous yeasts remain an almost unexplored source of enzymes with great potential in several industries. Tausonia pullulans (Tremellomycetes) is a psychrotolerant yeast with several extracellular enzymatic activities reported, although the responsible genes are not known. We performed the genomic sequencing, assembly and annotation of T. pullulans strain CRUB 1754 (Perito Moreno glacier, Argentina), a gene survey of carbohydrate-active enzymes (CAZymes), and analyzed its secretome by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) after growth in glucose (GLU) or starch (STA) as main carbon sources. T. pullulans has 7210 predicted genes, 3.6% being CAZymes. When compared to other Tremellomycetes, it contains a high number of CAZy domains, and in particular higher quantities of glucoamylases (GH15), pectinolytic enzymes (GH28) and lignocellulose decay enzymes (GH7). When the secretome of T. pullulans was analyzed experimentally after growth in starch or glucose, 98 proteins were identified. The 60% of total spectral counts belonged to GHs, oxidoreductases and to other CAZymes. A 65 kDa glucoamylase of family GH15 (TpGA1) showed the highest fold change (tenfold increase in starch). This enzyme contains a conserved active site and showed extensive N-glycosylation. This study increases the knowledge on the extracellular hydrolytic enzymes of basidiomycetous yeasts and, in particular, establishes T. pullulans as a potential source of carbohydrate-active enzymes. KEY POINTS: • Tausonia pullulans genome harbors a high number of genes coding for CAZymes. • Among CAZy domains/families, the glycoside hydrolases are the most abundant. • Secretome analysis in glucose or starch as main C sources identified 98 proteins. • A 65 kDa GH15 glucoamylase showed the highest fold increase upon culture in starch.

Saccharomyces eubayanus is a genetically diverse yeast isolated for the first time in Patagonia (Argentina), which has received special attention in research and brewing applications for being identified as one of the parents of the lager-brewing yeast. In the search for different and innovative products, the beer market has focused part of its efforts on innovation through the application of non-conventional and/or wild yeasts, as is the case of S. eubayanus. This study aimed to characterize the brewing potential of S. eubayanus and select the most promising strains in terms of beer production. Fifty S. eubayanus strains from different Patagonian locations were analyzed in small-scale fermentations. Based on its genetic characteristics and fermentative behavior a candidate from each of the five geographically structured subpopulations of S. eubayanus was selected for lab-scale fermentations. Fermentation performance, sugar consumption and production of aroma compounds were evaluated, and one strain was selected to assess for the first time the behavior of this wild yeast at a craft brewing scale. In these conditions, a decrease in fermentation capacity was observed, showing that S. eubayanus requires different handling compared to traditional brewing yeasts and set the basis for further fundamental and applied research at larger productive scales. This work supports and encourages the use of native non-conventional yeast in brewing for the production of innovative beers with greater product differentiation, giving rise to the possibility of granting a regional character to the products.

En la elaboración de cerveza las levaduras cumplen un rol fundamental. Además de ser responsables de llevar a cabo la fermentación, generando principalmente etanol y dióxido de carbono, también son capaces de metabolizar y producir numerosos compuestos orgánicos que tienen un impacto determinante en el aroma y el sabor final de la cerveza. Las especies Saccharomyces cerevisiae y Saccharomyces pastorianus son utilizadas tradicionalmente para la producción de cervezas ale y lager, respectivamente. No obstante, el continuo crecimiento en el mercado de la cerveza artesanal y el aumento del interés y las exigencias de los consumidores han orientado los esfuerzos hacia la producción de cervezas diferenciales e innovadoras. En este punto, las levaduras no convencionales han cobrado gran protagonismo como herramientas para el desarrollo de nuevos productos. En el presente trabajo se describe y desarrolla la potencial aplicación en el sector cervecero de diferentes especies de levaduras no convencionales pertenecientes a los géneros Brettanomyces, Torulaspora, Lachancea, Wickerhamomyces, Pichia y Mrakia, entre otras, así como también levaduras del género Saccharomyces distintas a las levaduras cerveceras tradicionales. Se detallan las condiciones de fermentación de este tipo de levaduras y su capacidad de asimilar y metabolizar diferentes componentes del mosto y de aportar características particulares al producto final. Este trabajo provee el estado del arte sobre levaduras no convencionales, lo que resulta de gran relevancia para evaluar su aplicación en la producción de cervezas artesanales con características sensoriales diferenciales, cervezas bajas en calorías, cervezas sin alcohol y cervezas funcionales. Yeasts play a crucial role in brewing. During fermentation, besides ethanol and carbon dioxide, yeasts produce a considerable number of organic compounds, which are essential for beer flavor. In particular, Saccharomyces cerevisiae and Saccharomyces pastorianus are traditionally used in the production of ale and lager beers, respectively. Nowadays, the continuous growth of the craft beer market motivates the production of differential and innovative beers; leading specialists and brewers focus on non-conventional yeasts as tools for new product development. In this work, we describe the potential application of non-conventional yeast species such as those of the genera Brettanomyces, Torulaspora, Lachancea, Wickerhamomyces, Pichia and Mrakia in the craft brewing industry, as well as non-traditional brewing yeasts of the Saccharomyces genus. Furthermore, the fermentation conditions of these non-conventional yeasts are discussed, along with their abilities to assimilate and metabolize diverse wort components providing differential characteristics to the final product. In summary, we present a comprehensive review of the state-of-the-art of non-conventional yeasts, which is highly relevant for their application in the production of novel craft beers including flavored beers, non-alcoholic beers, low-calorie beers and functional beers. Fil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Eizaguirre, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Fisiología, Biología Molecular y Neurociencias. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Fisiología, Biología Molecular y Neurociencias; Argentina Fil: Loviso, Claudia Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Centro Nacional Patagónico. Centro para el Estudio de Sistemas Marinos; Argentina Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina

A set of four strains representing a novel basidiomycetous yeast species Rhodotorula sampaioana f. a., sp. nov. were isolated from two different habitats, subsurface waters of Lake Negra in Argentina, and the gut of a xylophagous termite in India. Phylogenetic analyses of LSU and ITS sequences showed that they belonged to the genus Rhodotorula of the order Sporidiobolales (subphylum Pucciniomycotina) and the closest known relative being R. kratochvilovae. The new species differed from R. kratochvilovae CBS 7436 (AF071436, AF444520) by nine nucleotide substitutions and one deletion (1.7 % sequence variation) in a 593 bp D1/D2 region, and by five nucleotide substitutions and three deletions (1.3 %) in a 592 bp ITS region, respectively. Several morphological and physiological differences were also observed between R. kratochvilovae and the strains obtained during this study. These data support the proposal of Rhodotorula sampaioana as a novel species, with CRUB 1124 as the holotype, CBS 10798 as ex-type, and NFCCI 4872 as an additional strain. The GenBank accession numbers of the LSU and ITS sequences of Rhodotorula sampaioana f. a., sp. nov. are EF595748 and MW879331. The MycoBank number is MB 838533.

Species is the fundamental unit to quantify biodiversity. In recent years, the model yeast Saccharomyces cerevisiae has seen an increased number of studies related to its geographical distribution, population structure, and phenotypic diversity. However, seven additional species from the same genus have been less thoroughly studied, which has limited our understanding of the macroevolutionary events leading to the diversification of this genus over the last 20 million years. Here, we show the geographies, hosts, substrates, and phylogenetic relationships for approximately 1,800 Saccharomyces strains, covering the complete genus with unprecedented breadth and depth. We generated and analyzed complete genome sequences of 163 strains and phenotyped 128 phylogenetically diverse strains. This dataset provides insights about genetic and phenotypic diversity within and between species and populations, quantifies reticulation and incomplete lineage sorting, and demonstrates how gene flow and selection have affected traits, such as galactose metabolism. These findings elevate the genus Saccharomyces as a model to understand biodiversity and evolution in microbial eukaryotes., Some computations were performed on Tirant III of the Spanish Supercomputing Network (“Servei d’Informàtica de la Universitat de València”) under the project BCV-2021-1-0001 granted to DP, while others were performed at the Wisconsin Energy Institute and the Center for High-Throughput Computing of the University of Wisconsin–Madison. During a portion of this project, DP was a researcher funded by the European Union’s Horizon 2020 research and innovation program Marie Sklodowska-Curie, grant agreement No. 747775, the Research Council of Norway (RCN) grant Nos. RCN 324253 and 274337, and the Generalitat Valenciana plan GenT grant No. CIDEGENT/2021/039. D.P. is a recipient of an Illumina Grant for Illumina Sequencing Saccharomyces strains in this study. Q.K.L. was supported by the National Science Foundation under Grant No. DGE-1256259 (Graduate Research Fellowship) and the Predoctoral Training Program in Genetics, funded by the National Institutes of Health (5T32GM007133). This material is based upon work supported in part by the Great Lakes Bioenergy Research Center, Office of Science, Office of Biological and Environmental Research under Award Numbers DE-SC0018409 and DE-FC02-07ER64494; the National Science Foundation under Grant Nos. DEB-1253634, DEB−1442148, and DEB-2110403; and the USDA National Institute of Food and Agriculture Hatch Project Number 1020204. C.T.H. is an H. I. Romnes Faculty Fellow, supported by the Office of the Vice Chancellor for Research and Graduate Education with funding from the Wisconsin Alumni Research Foundation. QMW was supported by the National Natural Science Foundation of China (NSFC) under Grant Nos. 31770018 and 31961133020. C.R.L. holds the Canada Research Chair in Cellular Systems and Synthetic Biology, and his research on wild yeast is supported by an NSERC Discovery Grant.

Twenty-one psychrophilic yeast isolates related to the Camptobasidiaceae family in the Microbotryomycetes class were obtained from ice collected from cold environments worldwide. A new psychrophilic species from the recently described genus Cryole-vonia, Cryolevania giraudoae is proposed to accommodate 18 isolates from Patagonia (Argentina) and Antarctica (holotype CRUB 2086T). In addition, a new psychrophilic species in the genus Camptobasidium is described as Camptobasidium gelus sp. nov. (holotype CBS 8941T), based on three isolates from glacial ice in the Russel glacier (Greenland ice sheet) and Antarctica. The strict psychrophilic profile is the salient feature of both novel species. Fil: de Garcia, Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina Fil: Trochine, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Uetake, Jun. National Institute of Polar Research; Japón Fil: Bellora, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Libkind, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina

During a survey of Nothofagus trees and their parasitic fungi in Andean Patagonia (Argentina), genetically distinct strains of Hanseniaspora were obtained from the sugar-containing stromata of parasitic Cyttaria spp. Phylogenetic analyses based on the single-gene sequences (encoding rRNA and actin) or on conserved, single-copy, orthologous genes from genome sequence assemblies revealed that these strains represent a new species closely related to Hanseniaspora valbyensis. Additionally, delimitation of this novel species was supported by genetic distance calculations using overall genome relatedness indices (OGRI) between the novel taxon and its closest relatives. To better understand the mode of speciation in Hanseniaspora, we examined genes that were retained or lost in the novel species in comparison to its closest relatives. These analyses show that, during diversification, this novel species and its closest relatives, H. valbyensis and Hanseniaspora jakobsenii, lost mitochondrial and other genes involved in the generation of precursor metabolites and energy, which could explain their slower growth and higher ethanol yields under aerobic conditions. Similarly, Hanseniaspora mollemarum lost the ability to sporulate, along with genes that are involved in meiosis and mating. Based on these findings, a formal description of the novel yeast species Hanseniaspora smithiae sp. nov. is proposed, with CRUB 1602H as the holotype.

The unambiguous application of fungal names is important to communicate scientific findings. Names are critical for (clinical) diagnostics, legal compliance, and regulatory controls, such as biosafety, food security, quarantine regulations, and industrial applications. Consequently, the stability of the taxonomic system and the traceability of nomenclatural changes is crucial for a broad range of users and taxonomists. The unambiguous application of names is assured by the preservation of nomenclatural history and the physical organisms representing a name. Fungi are extremely diverse in terms of ecology, lifestyle, and methods of study. Predominantly unicellular fungi known as yeasts are usually investigated as living cultures. Methods to characterize yeasts include physiological (growth) tests and experiments to induce a sexual morph; both methods require viable cultures. Thus, the preservation and availability of viable reference cultures are important, and cultures representing reference material are cited in species descriptions. Historical surveys revealed drawbacks and inconsistencies between past practices and modern requirements as stated in the International Code of Nomenclature for Algae, Fungi, and Plants (ICNafp). Improper typification of yeasts is a common problem, resulting in a large number invalid yeast species names. With this opinion letter, we address the problem that culturable microorganisms, notably some fungi and algae, require specific provisions under the ICNafp. We use yeasts as a prominent example of fungi known from cultures. But viable type material is important not only for yeasts, but also for other cultivable Fungi that are characterized by particular morphological structures (a specific type of spores), growth properties, and secondary metabolites. We summarize potential proposals which, in our opinion, will improve the stability of fungal names, in particular by protecting those names for which the reference material can be traced back to the original isolate.

The brewing activity in Andean Patagonia plays a very important role in the region's economy, being microbial contamination one of the main problems in terms of quality. The presence of contaminant bacteria and wild yeasts in beer generate microbiological, physical and chemical changes that impact on its sensory attributes. However, few breweries establish criteria and policies to guarantee the quality of their products in a microbiological sense. The purpose of this work was to study for the first time the incidence of microbial contaminants in bottled craft beers from Andean Patagonia, identify the main microorganisms involved and establish relationships between contamination and the physicochemical variables of beer. We analyzed 75 beers from 37 breweries from 12 different Patagonian cities. Our results showed that 69.3% of the analyzed beer exhibited contaminant microorganism growth. Bacteria Levilactobacillus brevis and wild yeasts of Saccharomyces were the main microorganisms responsible for these contaminations. In addition, we found that microbial contamination had an impact on beer sensory profile and also that pH was correlated with the presence of lactic acid bacteria in beer, being an indicator of contamination for these bacteria. In conclusion, we observed that 8 out of 10 breweries studied showed contamination problems, highlighting the need to design prevention and control strategies in microbreweries.

Among the main beer components, fusel alcohols are important because of their influence on the flavor of the final product, and therefore on its quality. During the production process, these compounds are generated by yeasts through the metabolism of amino acids. The yeasts, fermentation conditions and wort composition affect fusel alcohols profiles and their concentrations. In this review, we provide detailed information about the enzymes involved in fusel alcohols formation and their regulation. Moreover, we describe how the type of yeast used, the fermentation temperature and the composition of carbohydrates and nitrogen source in wort, among other fermentation parameters, affect the biosynthesis of these alcohols. Knowing how fusel alcohol levels vary during beer production provides a relevant tool for brewers to achieve the desired characteristics in the final product and at the same time highlights the aspects still unknown to science.

A set of four strains representing a novel basidiomycetous yeast species Rhodotorula sampaioana f. a., sp. nov. were isolated from two different habitats, subsurface waters of Lake Negra in Argentina, and the gut of a xylophagous termite in India. Phylogenetic analyses of LSU and ITS sequences showed that they belonged to the genus Rhodotorula of the order Sporidiobolales (subphylum Pucciniomycotina) and the closest known relative being R. kratochvilovae. The new species differed from R. kratochvilovae CBS 7436 (AF071436, AF444520) by nine nucleotide substitutions and one deletion (1.7 % sequence variation) in a 593 bp D1/D2 region, and by five nucleotide substitutions and three deletions (1.3 %) in a 592 bp ITS region, respectively. Several morphological and physiological differences were also observed between R. kratochvilovae and the strains obtained during this study. These data support the proposal of Rhodotorula sampaioana as a novel species, with CRUB 1124 as the holotype, CBS 10798 as ex-type, and NFCCI 4872 as an additional strain. The GenBank accession numbers of the LSU and ITS sequences of Rhodotorula sampaioana f. a., sp. nov. are EF595748 and MW879331. The MycoBank number is MB 838533.

Cold environments impose challenges to organisms. Polyextremophile microorganisms can survive in these conditions thanks to an array of counteracting mechanisms. Naganishia vishniacii, a yeast species hitherto only isolated from McMurdo Dry Valleys, Antarctica, is an example of a polyextremophile. Here we present the first draft genomic sequence of N. vishniacii. Using comparative genomics, we unraveled unique characteristics of cold associated adaptations. From a total of 6183 predicted coding sequences, we identified 336 genes absent in sister species, encoding solute transfers and chaperones, among others. Among genes shared by N. vishniacii and its closest related species we found orthologs encompassing possible evidence of positive selection (dN/dS > 1). Genes associated with photoprotection were found in agreement with high solar irradiation exposure. Also genes coding for desaturases and genomic features associated with cold tolerance (i.e. trehalose synthesis and lipid metabolism) were explored. Finally, biases in amino acid usage (namely enrichment of glutamine and a trend reduction of proline) were observed, possibly conferring increased protein flexibility. To the best of our knowledge, such a combination of mechanisms for cold tolerance has not been previously reported in fungi, making N. vishniacii a unique model for the study of the genetic basis and evolution of cold adaptation strategies. Fil: Nizovoy, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Bellora, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Haridas, Sajeet. United States Department of Energy. Joint Genome Institute; Estados Unidos Fil: Sun, Hui. United States Department of Energy. Joint Genome Institute; Estados Unidos Fil: Daum, Chris. United States Department of Energy. Joint Genome Institute; Estados Unidos Fil: Barry, Kerrie. United States Department of Energy. Joint Genome Institute; Estados Unidos Fil: Grigoriev, Igor V.. United States Department of Energy. Joint Genome Institute; Estados Unidos Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina Fil: Connell, Laurie B.. University of Maine; Estados Unidos Fil: Moliné, Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina

Phaffia is an orange-colored basidiomycetous yeast genus of the order Cystofilobasidiales that contains a single species, P. rhodozyma. This species is the only fungus known to produce the economically relevant carotenoid astaxanthin. Although Phaffia was originally found in the Northern hemisphere, its diversity in the southern part of the globe has been shown to be much greater. Here we analyze the genomes of two Australasian lineages that are markedly distinct from P. rhodozyma. The two divergent lineages were investigated within a comprehensive phylogenomic study of representatives of the Cystofilobasidiales that supported the recognition of two novel Phaffia species, for which we propose the names of P. australis sp. nov. and P. tasmanica sp. nov. Comparative genomics and other analyses confirmed that the two new species have the typical Phaffia hallmark&mdash, the six genes necessary for the biosynthesis of astaxanthin could be retrieved from the draft genome sequences, and this carotenoid was detected in culture extracts. In addition, the organization of the mating-type (MAT) loci is similar to that of P. rhodozyma, with synteny throughout most regions. Moreover, cases of trans-specific polymorphism involving pheromone receptor genes and pheromone precursor proteins in the three Phaffia species, together with their shared homothallism, provide additional support for their classification in a single genus.

Twenty-one psychrophilic yeast isolates related to the

The wild, cold-adapted parent of hybrid lager-brewing yeasts, Saccharomyces eubayanus, has a complex and understudied natural history. The exploration of this diversity can be used both to develop new brewing applications and to enlighten our understanding of the dynamics of yeast evolution in the wild. Here, we integrate whole genome sequence and phenotypic data of 200 S. eubayanus strains, the largest collection known to date. S. eubayanus has a multilayered population structure, consisting of two major populations that are further structured into six subpopulations. Four of these subpopulations are found exclusively in the Patagonian region of South America; one is found predominantly in Patagonia and sparsely in Oceania and North America; and one is specific to the Holarctic ecozone. Plant host associations differed between subpopulations and between S. eubayanus and its sister species, Saccharomyces uvarum. S. eubayanus is most abundant and genetically diverse in northern Patagonia, where some locations harbor more genetic diversity than is found outside of South America, suggesting that northern Patagonia east of the Andes was a glacial refugium for this species. All but one subpopulation shows isolation-by-distance, and gene flow between subpopulations is low. However, there are strong signals of ancient and recent outcrossing, including two admixed lineages, one that is sympatric with and one that is mostly isolated from its parental populations. Using our extensive biogeographical data, we build a robust model that predicts all known and a handful of additional regions of the globe that are climatically suitable for S. eubayanus, including Europe where host accessibility and competitive exclusion by other Saccharomyces species may explain its continued elusiveness. We conclude that this industrially relevant species has rich natural diversity with many factors contributing to its complex distribution and natural history., This material is based upon work supported by the National Science Foundation (https://www.nsf.gov) under Grant Nos. DEB-1253634 (to CTH) and DGE-1256259 (Graduate Research Fellowship to QKL), the USDA National Institute of Food and Agriculture (https://www.nifa.usda.gov) Hatch Project Nos. 1003258 and 1020204 to CTH, and in part by the DOE Great Lakes Bioenergy Research Center (DOE BER Office of Science (https://www.energy.gov/science/office-science) Nos. DE-SC0018409 and DE-FC02-07ER64494 to Timothy J. Donohue). QKL was also supported by the Predoctoral Training Program in Genetics, funded by the National Institutes of Health (5T32GM007133, https://www.nih.gov). DP is a Marie Sklodowska-Curie fellow of the European Union’s Horizon 2020 (https://ec.europa.eu/programmes/horizon2020/en) research and innovation program (Grant Agreement No. 747775). DL was supported by CONICET (PIP11220130100392CO, https://www.conicet.gov.ar), FONCyT (PICT 3677, PICT 2542, https://www.argentina.gob.ar/ciencia/agencia/fondo-para-la-investigacion-cientifica-y-tecnologica-foncyt), Universidad Nacional del Comahue (B199, https://www.uncoma.edu.ar), and NSF-CONICET grant (https://www.conicet.gov.ar). CTH is a Pew Scholar in the Biomedical Sciences and H. I. Romnes Faculty Fellow, supported by the Pew Charitable Trusts (https://www.pewtrusts.org/en) and Office of the Vice Chancellor for Research and Graduate Education (https://research.wisc.edu) with funding from the Wisconsin Alumni Research Foundation (WARF, https://www.warf.org), respectively.

Yeasts play a very important role in brewing. In addition to being responsible for carrying out fermentation, generating mainly ethanol and carbon dioxide, they are also able to metabolize and produce a large number of organic compounds that have a decisive impact on the final flavor of beer. Saccharomyces cerevisiae and Saccharomyces pastorianus species are traditionally used in the production of ale and lager beers, respectively. However, the continuous growth of the craft beer market and the increasing interest and demands of consumers have oriented efforts towards the production of differential and innovative beers. In this point, non-conventional yeasts have acquired a relevant role as a tool for the development of new products. In the present work, we describe the potential application in the brewing sector of different non-conventional yeast species belonging to the genus Brettanomyces, Torulaspora, Lachancea, Hanseniaspora, Pichia y Mrakia, among others; as well as yeasts of the genus Saccharomyces, but different from traditional brewing yeasts. The fermentation conditions of these non-conventional yeast are reviewed, along with their abilities to assimilate and metabolize various components of the wort and to provide differential characteristics to the final product. Knowing the state of the art of non-conventional yeasts is essential to evaluate its application in the production of novel craft beers with different characteristics, such as flavored beers, non-alcoholic beers, low-calorie beers and functional beers.

This is a pre-copyedited, author-produced version of an article accepted for publication in FEMS Yeast Research following peer review. The version of record "D Libkind, D Peris, F A Cubillos, J L Steenwyk, D A Opulente, Q K Langdon, A Rokas, C T Hittinger, Into the wild: new yeast genomes from natural environments and new tools for their analysis, FEMS Yeast Research, Volume 20, Issue 2, March 2020, foaa008" is available online at: https://doi.org/10.1093/femsyr/foaa008, Genomic studies of yeasts from the wild have increased considerably in the past few years. This revolution has been fueled by advances in high-throughput sequencing technologies and a better understanding of yeast ecology and phylogeography, especially for biotechnologically important species. The present review aims to first introduce new bioinformatic tools available for the generation and analysis of yeast genomes. We also assess the accumulated genomic data of wild isolates of industrially relevant species, such as Saccharomyces spp., which provide unique opportunities to further investigate the domestication processes associated with the fermentation industry and opportunistic pathogenesis. The availability of genome sequences of other less conventional yeasts obtained from the wild has also increased substantially, including representatives of the phyla Ascomycota (e.g. Hanseniaspora) and Basidiomycota (e.g. Phaffia). Here, we review salient examples of both fundamental and applied research that demonstrate the importance of continuing to sequence and analyze genomes of wild yeasts., DL has been funded through CONICET (PIP11220130100392CO) and Universidad Nacional del Comahue (B199). Research in AR's lab has been funded through a National Science Foundation grant (DEB-1442113); JLS and AR have also received funding by the Howard Hughes Medical Institute through the James H. Gilliam Fellowships for Advanced Study program. CTH has been funded through the National Science Foundation (DEB-1442148), USDA National Institute of Food and Agriculture (Hatch Project 1020204), and DOE Great Lakes Bioenergy Research Center (DE-SC0018409). CTH is a Pew Scholar in the Biomedical Sciences and a H. I. Romnes Faculty Fellow, supported by the Pew Charitable Trusts and Office of the Vice Chancellor for Research and Graduate Education with funding from the Wisconsin Alumni Research Foundation, respectively. DP is a Marie Sklodowska-Curie fellow of the European Union’s Horizon 2020 research and innovation program (Grant Agreement No. 747775).

In recent years, ‘multi-omic’ sciences have affected all aspects of fundamental and applied biological research. Yeast taxonomists, though somewhat timidly, have begun to incorporate complete genomic sequences into the description of novel taxa, taking advantage of these powerful data to calculate more reliable genetic distances, construct more robust phylogenies, correlate genotype with phenotype and even reveal cryptic sexual behaviors. However, the use of genomic data in formal yeast species descriptions is far from widespread. The present review examines published examples of genome-based species descriptions of yeasts, highlights relevant bioinformatic approaches, provides recommendations for new users and discusses some of the challenges facing the genome-based systematics of yeasts.

We investigated the distribution patterns of yeast communities in freshwater lakes along a latitudinal gradient in order to evaluate yeast biogeography at intercontinental (501–8000 km), regional (0–500 km) and local (0–1 km) geographical scales. We identified 285 yeast isolates belonging to 64 species based on sequence analysis of the ITS-5.8S region and the D1/D2 domains of the large subunit of rRNA genes. Distance decay analysis showed a significant negative slope curve at the intercontinental scale. At the intercontinental and regional scales, the dissimilarity of the yeast communities was correlated with geographical distance, with community similarity decreasing with increasing distance. The physiological profiles of the yeast communities from tropical and Patagonian lakes were similar but were different from those of Antarctic lakes. This is the first report of latitudinal patterns of lake yeast diversity along a gradient extending from Antarctic to tropical environments. Fil: Brandão, Luciana R.. Universidade Federal de Minas Gerais; Brasil Fil: Vaz, Aline B.M.. Universidade Federal de Minas Gerais; Brasil Fil: Espírito Santo, Lilia C.. Universidade Federal de Minas Gerais; Brasil Fil: Pimenta, Raphael S.. Universidade Federal do Tocantins; Brasil Fil: Morais, Paula B.. Universidade Federal do Tocantins; Brasil Fil: Libkind Frati, Diego. Universidad Nacional del Comahue. Centro Regional Universidad de Bariloche. Departamento de Biología. Laboratorio de Microbiología Aplicada y Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigaciones en Biodiversidad y Medioambiente. Universidad Nacional del Comahue. Centro Regional Universidad Bariloche. Instituto de Investigaciones en Biodiversidad y Medioambiente; Argentina Fil: Rosa, Luiz H.. Universidade Federal de Minas Gerais; Brasil Fil: Rosa, Carlos A.. Universidade Federal de Minas Gerais; Brasil

Background: Lignocellulosic biomass is a common resource across the globe, and its fermentation offers a promising option for generating renewable liquid transportation fuels. The deconstruction of lignocellulosic biomass releases sugars that can be fermented by microbes, but these processes also produce fermentation inhibitors, such as aromatic acids and aldehydes. Several research projects have investigated lignocellulosic biomass fermentation by the baker's yeast Saccharomyces cerevisiae. Most projects have taken synthetic biological approaches or have explored naturally occurring diversity in S. cerevisiae to enhance stress tolerance, xylose consumption, or ethanol production. Despite these efforts, improved strains with new properties are needed. In other industrial processes, such as wine and beer fermentation, interspecies hybrids have combined important traits from multiple species, suggesting that interspecies hybridization may also offer potential for biofuel research. Results: To investigate the efficacy of this approach for traits relevant to lignocellulosic biofuel production, we generated synthetic hybrids by crossing engineered xylose-fermenting strains of S. cerevisiae with wild strains from various Saccharomyces species. These interspecies hybrids retained important parental traits, such as xylose consumption and stress tolerance, while displaying intermediate kinetic parameters and, in some cases, heterosis (hybrid vigor). Next, we exposed them to adaptive evolution in ammonia fiber expansion-pretreated corn stover hydrolysate and recovered strains with improved fermentative traits. Genome sequencing showed that the genomes of these evolved synthetic hybrids underwent rearrangements, duplications, and deletions. To determine whether the genus Saccharomyces contains additional untapped potential, we screened a genetically diverse collection of more than 500 wild, non-engineered Saccharomyces isolates and uncovered a wide range of capabilities for traits relevant to cellulosic biofuel production. Notably, Saccharomyces mikatae strains have high innate tolerance to hydrolysate toxins, while some Saccharomyces species have a robust native capacity to consume xylose. Conclusions: This research demonstrates that hybridization is a viable method to combine industrially relevant traits from diverse yeast species and that members of the genus Saccharomyces beyond S. cerevisiae may offer advantageous genes and traits of interest to the lignocellulosic biofuel industry. Fil: Peris, David. University of Wisconsin; Estados Unidos Fil: Moriarty, Ryan V.. University of Wisconsin; Estados Unidos Fil: Alexander, William G.. University of Wisconsin; Estados Unidos Fil: Baker, EmilyClare. University of Wisconsin; Estados Unidos Fil: Sylvester, Kayla. University of Wisconsin; Estados Unidos Fil: Sardi, Maria. University of Wisconsin; Estados Unidos Fil: Langdon, Quinn K.. University of Wisconsin; Estados Unidos Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina Fil: Wang, Qi-Ming. University of Wisconsin; Estados Unidos. Institute Of Microbiology Chinese Academy Of Sciences; China Fil: Bai, Feng-Yan. Institute Of Microbiology Chinese Academy Of Sciences; China Fil: Leducq, Jean Baptiste. University of Montreal; Canadá. Laval University; Canadá Fil: Charron, Guillaume. Laval University; Canadá Fil: Landry, Christian R.. Laval University; Canadá Fil: Sampaio, José Paulo. New University Of Lisbon; Portugal Fil: Gonçalves, Paula. New University Of Lisbon; Portugal Fil: Hyma, Katie E.. Washington University in St. Louis; Estados Unidos Fil: Fay, Justin C.. Washington University in St. Louis; Estados Unidos Fil: Sato, Trey K.. University of Wisconsin; Estados Unidos Fil: Hittinger, Chris Todd. University of Wisconsin; Estados Unidos

S. eubayanus, the wild, cold-tolerant parent of hybrid lager-brewing yeasts, has a complex and understudied natural history. The exploration of this diversity can be used both to develop new brewing applications and to enlighten our understanding of the dynamics of yeast evolution in the wild. Here, we integrate whole genome sequence and phenotypic data of 200 S. eubayanus strains, the largest collection to date. S. eubayanus has a multilayered population structure, consisting of two major populations that are further structured into six subpopulations. Four of these subpopulations are found exclusively in the Patagonian region of South America; one is found predominantly in Patagonia and sparsely in Oceania and North America; and one is specific to the Holarctic ecozone. S. eubayanus is most abundant and genetically diverse in Patagonia, where some locations harbor more genetic diversity than is found outside of South America. All but one subpopulation shows isolation-by-distance, and gene flow between subpopulations is low. However, there are strong signals of ancient and recent outcrossing, including two admixed lineages, one that is sympatric with and one that is mostly isolated from its parental populations. Despite S. eubayanus’ extensive genetic diversity, it has relatively little phenotypic diversity, and all subpopulations performed similarly under most conditions tested. Using our extensive biogeographical data, we constructed a robust model that predicted all known and a handful of additional regions of the globe that are climatically suitable for S. eubayanus, including Europe. We conclude that this industrially relevant species has rich wild diversity with many factors contributing to its complex distribution and biology.

Cell cycle checkpoints and DNA repair processes protect organisms from potentially lethal mutational damage. Compared to other budding yeasts in the subphylum Saccharomycotina, we noticed that a lineage in the genus Hanseniaspora exhibited very high evolutionary rates, low GC content, small genome sizes, and lower gene numbers. To better understand Hanseniaspora evolution, we analyzed 25 genomes, including 11 newly sequenced, representing 18 / 21 known species in the genus. Our phylogenomic analyses identify two Hanseniaspora lineages, the fast-evolving lineage (FEL), which began diversifying ∼87 million years ago (mya), and the slow-evolving lineage (SEL), which began diversifying ∼54 mya. Remarkably, both lineages lost genes associated with the cell cycle and genome integrity, but these losses were greater in the FEL. For example, all species lost the cell cycle regulator WHI5, and the FEL lost components of the spindle checkpoint pathway (e.g., MAD1, MAD2) and DNA damage checkpoint pathway (e.g., MEC3, RAD9). Similarly, both lineages lost genes involved in DNA repair pathways, including the DNA glycosylase gene MAG1, which is part of the base excision repair pathway, and the DNA photolyase gene PHR1, which is involved in pyrimidine dimer repair. Strikingly, the FEL lost 33 additional genes, including polymerases (i.e., POL4 and POL32) and telomere-associated genes (e.g., RIF1, RFA3, CDC13, PBP2). Echoing these losses, molecular evolutionary analyses reveal that, compared to the SEL, the FEL stem lineage underwent a burst of accelerated evolution, which resulted in greater mutational loads, homopolymer instabilities, and higher fractions of mutations associated with the common endogenously damaged base, 8-oxoguanine. We conclude that Hanseniaspora is an ancient lineage that has diversified and thrived, despite lacking many otherwise highly conserved cell cycle and genome integrity genes and pathways, and may represent a novel system for studying cellular life without them.

The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager-brewing yeasts are not the only example of hybrid vigour or heterosis in yeasts, but the full breadth of interspecies hybrids associated with human fermentations has received less attention. Here we present a comprehensive genomic analysis of 122 Saccharomyces hybrids and introgressed strains. These strains arose from hybridization events between two to four species. Hybrids with S. cerevisiae contributions originated from three lineages of domesticated S. cerevisiae, including the major wine-making lineage and two distinct brewing lineages. In contrast, the undomesticated parents of these interspecies hybrids were all from wild Holarctic or European lineages. Most hybrids have inherited a mitochondrial genome from a parent other than S. cerevisiae, which recent functional studies suggest could confer adaptation to colder temperatures. A subset of hybrids associated with crisp flavour profiles, including both lineages of lager-brewing yeasts, have inherited inactivated S. cerevisiae alleles of critical phenolic off-flavour genes and/or lost functional copies from the wild parent through multiple genetic mechanisms. These complex hybrids shed light on the convergent and divergent evolutionary trajectories of interspecies hybrids and their impact on innovation in lager brewing and other diverse fermentation industries., Work supported by the National Science Foundation (grant nos. DEB-1253634 to C.T.H. and DGE-1256259 (Graduate Research Fellowship to Q.K.L.), the USDA National Institute of Food and Agriculture Hatch Project (nos. 1003258 and 1020204 to C.T.H.) and in part by the DOE Great Lakes Bioenergy Research Center (DOE BER Office of Science nos. DE-SC0018409 and DE-FC02-07ER64494). Q.K.L. was also supported by the Predoctoral Training Program in Genetics, funded by the National Institutes of Health (grant no. 5T32GM007133). D.P. is a Marie Sklodowska-Curie fellow of the European Union’s Horizon 2020 research and innovation programme (grant no. 747775).

Cold environments represent the largest fraction of Earth's biosphere, and are known habitats for cold-adapted microorganisms. The aim of this study was to assess the occurrence and biodiversity of cold-adapted fungi associated with the Castaño Overo glacier, Mount Tronador, Patagonia, Argentina. Samples of naked soil, glacial ice and snow were collected and analyzed using tag-encoded 454 pyrosequencing of the nuclear ribosomal internal transcribed spacer (ITS). A total of 1082 OTUs (operational taxonomic units) and 151,669 sequences were obtained. OTUs obtained from soil samples corresponded mainly to the phylum Ascomycota, whereas for snow and ice samples the phylum Basidiomycota was the most represented group. Metabarcoding analysis showed high biodiversity in glacial environments and allowed the detection of hitherto unknown taxa for Patagonia. To the best of our knowledge, this is the first report of fungal diversity in an extreme glacial environment of Patagonian Argentina using amplicon sequencing. Fil: Duo Saito, Rubí Azul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina Fil: Connell, L.. University Of Maine; Estados Unidos Fil: Rodriguez, R.. Adaptive Symbiotic Technologies; Estados Unidos Fil: Redman, Damian Patricio. Adaptive Symbiotic Technologies; Estados Unidos Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina Fil: de Garcia, Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina

Budding yeasts (subphylum Saccharomycotina) are found in every biome and are as genetically diverse as plants or animals. To understand budding yeast evolution, we analyzed the genomes of 332 yeast species, including 220 newly sequenced ones, which represent nearly one-third of all known budding yeast diversity. Here, we establish a robust genus-level phylogeny comprising 12 major clades, infer the timescale of diversification from the Devonian period to the present, quantify horizontal gene transfer (HGT), and reconstruct the evolution of 45 metabolic traits and the metabolic toolkit of the budding yeast common ancestor (BYCA). We infer that BYCA was metabolically complex and chronicle the tempo and mode of genomic and phenotypic evolution across the subphylum, which is characterized by very low HGT levels and widespread losses of traits and the genes that control them. More generally, our results argue that reductive evolution is a major mode of evolutionary diversification. Fil: Shen, Xing-Xing. Vanderbilt University; Estados Unidos Fil: Opulente, Dana A.. University of Wisconsin; Estados Unidos Fil: Kominek, Jacek. University of Wisconsin; Estados Unidos Fil: Zhou, Xiaofan. Vanderbilt University; Estados Unidos. South China Agricultural University; China Fil: Steenwyk, Jacob L.. Vanderbilt University; Estados Unidos Fil: Buh, Kelly V.. University of Wisconsin; Estados Unidos Fil: Haase, Max A.B.. University of Wisconsin; Estados Unidos. University of New York. School of Medicine; Estados Unidos Fil: Wisecaver, Jennifer H.. Purdue University; Estados Unidos. Vanderbilt University; Estados Unidos Fil: Wang, Mingshuang. Vanderbilt University; Estados Unidos Fil: Doering, Drew T.. University of Wisconsin; Estados Unidos Fil: Boudouris, James T.. University of Wisconsin; Estados Unidos Fil: Schneider, Rachel M.. University of Wisconsin; Estados Unidos Fil: Langdon, Quinn K.. University of Wisconsin; Estados Unidos Fil: Ohkuma, Moriya. Riken BioResource Research Center. Japan Collection of Microorganisms; Japón Fil: Endoh, Rikiya. Riken BioResource Research Center. Japan Collection of Microorganisms; Japón Fil: Takashima, Masako. Riken BioResource Research Center. Japan Collection of Microorganisms; Japón Fil: Manabe, Ri-ichiroh. Riken Center for Integrative Medical Sciences; Japón. Riken Center For Life Science Technologies; Japón Fil: Čadež, Neža. University of Ljubljana; Eslovenia Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina. Universidad Nacional del Comahue. Centro Regional Universitario Bariloche; Argentina Fil: Rosa, Carlos A.. Universidade Federal de Minas Gerais; Brasil Fil: DeVirgilio, Jeremy. United States Department of Agriculture. Agricultural Research Service; Argentina. National Center For Agricultural; Estados Unidos Fil: Hulfachor, Amanda Beth. University of Wisconsin; Estados Unidos Fil: Groenewald, Marizeth. Westerdijk Fungal Biodiversity Institute; Países Bajos Fil: Kurtzman, Cletus P.. United States Department of Agriculture. Agricultural Research Service; Argentina. National Center For Agricultural; Estados Unidos Fil: Hittinger, Chris Todd. University of Wisconsin; Estados Unidos Fil: Rokas, Antonis. Vanderbilt University; Estados Unidos

Heavy metals at elevated concentrations are a major threat to agricultural and human health. Typically, human activities tend to release these metals to the environment in aqueous solutions, generating high levels of pollution due to the mobility of the heavy metals. The aim of the present work was to assess heavy metal tolerance in yeasts isolated from Rio Agrio - Lake Caviahue volcanic acidic aquatic environment and to evaluate the capacity of selected strains to capture metals in acidic culture media conditions. The ability of three yeast species, Cryptococcus agrionensis, Cryptococcus sp. 2, and Coniochaeta fodinicola, to tolerate and capture metals in live cultures has been evaluated. These three yeast species showed high tolerance to low pH and elevated concentrations of metals, thus implying their autochthonous status. Minimal inhibitory concentration (MIC) for growth obtained for these isolates showed elevated tolerance to the six heavy metals evaluated and were significantly higher than those registered for other microorganisms. C. agrionensis was able to capture 15.80 mg (g biomass)-1 of Cu2+ (MIC: 0.22 g L-1 ), Cryptococcus sp. 2 was able to capture 36.25 and 65.28 mg (g biomass)-1 of Ni2+ and Zn2+ , respectively (MIC: 0.56 and 1.68, respectively), and C. fodinicola was able to capture 67.11 mg (g biomass)-1 of Zn2+ (MIC: 3.75). This work reported the ability of yeasts to capture metals in acidic conditions for the first time. We hope that it represents the step-stone for future researches in the ability and metabolism of yeasts form acidic aquatic environment related to metal tolerance and capture.

Yeasts are unicellular fungi that do not form fruiting bodies.Although the yeast lifestyle has evolved multiple times, mostknown species belong to the subphylum Saccharomycotina(syn. Hemiascomycota, hereafter yeasts). This diverse groupincludes the premier eukaryotic model system,Saccharomyces cerevisiae; the common human commensaland opportunistic pathogen, Candida albicans; and over1000 other known species (with more continuing to bediscovered). Yeasts are found in every biome and continent andare more genetically diverse than angiosperms or chordates.Ease of culture, simple life cycles, and small genomes (10?20 Mbp) have made yeasts exceptional models for moleculargenetics, biotechnology, and evolutionary genomics. Herewe discuss recent developments in understanding thegenomic underpinnings of the making of yeast biodiversity,comparing and contrasting natural and human-associatedevolutionary processes. Only a tiny fraction of yeastbiodiversity and metabolic capabilities has been tapped byindustry and science. Expanding the taxonomic breadth ofdeep genomic investigations will further illuminate how genomefunction evolves to encode their diverse metabolisms andecologies. Fil: Hittinger, Chris Todd. University Of Wisconsin; Estados Unidos. University Of Wisconsin; Estados Unidos Fil: Rokas, Antonis. Vanderbilt University; Estados Unidos Fil: Bai, Feng Yan. Chinese Academy Of Sciences; República de China Fil: Boekhout, Teun. Chinese Academy Of Sciences; República de China. CBS-KNAW Fungal Biodiversity Centre; Países Bajos. Second Military Medical University; China Fil: Gonçalves, Paula. Universidade Nova de Lisboa; Portugal Fil: Jeffries, Thomas W.. University Of Wisconsin; Estados Unidos Fil: Kominek, Jacek. University Of Wisconsin; Estados Unidos Fil: Lachance, Marc Andre. University of Western Ontario; Canadá Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación en Biodiversidad y Medioambiente; Argentina. Universidad Nacional del Comahue; Argentina Fil: Rosa, Carlos A.. Universidade Federal do Minas Gerais; Brasil Fil: Sampaio, José Paulo. Universidade Nova de Lisboa; Portugal Fil: Kurtzman, Cletus P.. United States Department of Agriculture; Argentina

Las levaduras, durante el proceso de elaboración de cerveza, producen más de 500 compuestos químicos; estos pueden impactar tanto negativa como positivamente en las características organolépticas de la cerveza. En los últimos años, y en particular gracias al avance de la biología molecular y la genómica, se han logrado progresos notables en el conocimiento de las bases moleculares y celulares de la síntesis y regulación de muchos de estos compuestos que inciden en lo que se denomina flavor (aroma y sabor) de la cerveza. Este artículo está enfocado en los ésteres responsables del aroma y el sabor floral y frutado de la cerveza. La formación de estos ésteres depende de diversas enzimas y de factores como la concentración de nutrientes presente en el mosto, la cantidad de oxígeno y dióxido de carbono disuelto, la temperatura de fermentación y, principalmente, la genética de la levadura utilizada. En esta revisión se brinda información de cómo se originan los ésteres y cómo los diferentes parámetros fermentativos impactan en las concentraciones finales de estos compuestos y en la calidad del producto terminado. During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product. Fil: Loviso, Claudia Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Centro Nacional Patagónico. Centro para el Estudio de Sistemas Marinos; Argentina Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina

Astaxanthin is a xanthophyll pigment of high economic value for its use as a feeding component in aquaculture. Phaffia rhodozyma (Xanthophyllomyces dendrorhous) is a basidiomycetous fungi able to synthesize astaxanthin as its major carotenoid, the only known yeast species bearing the capability to produce this type of carotenoid and the only tremellomycetes with biotechnological application. Recently, the habitat and intraspecific variability of this species have been found to be wider than previously expected, encouraging the search for new wild strains with potential biotechnological applications. Here we describe effective procedures for isolation of P. rhodozyma from environmental samples, accurate identification of the strains, analysis of their astaxanthin content, and proper conservation of the isolates.