On the origins and industrial applications of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids

Summary Companies based on alcoholic fermentation products, such as wine, beer, and biofuels, use yeasts to make their products. Each industrial process utilizes different media conditions, which differ in sugar content, the presence of inhibitors, and fermentation temperatures. Saccharomyces cerevisiae has traditionally been the main yeast responsible for most fermentation processes. However, the market is changing due to the consumer demands or external factors, such as climate change. Some processes, such as biofuel production or winemaking, require new yeasts to solve specific challenges, especially those associated with sustainability, novel flavors, and altered alcohol contents. One of the proposed solutions is the application of yeast hybrids. The lager beer market has been dominated by S. cerevisiae x Saccharomyces eubayanus hybrids. However, several less thoroughly studied hybrids have been isolated from other diverse industrial processes. Here we focus on S. cerevisiae x Saccharomyces kudriavzevii hybrids, which have been isolated from diverse industrial conditions that include wine, ale beer, cider, and dietary supplements. Emerging data suggest an extended and complex story of adaptation of these hybrids to traditional industrial conditions. S. cerevisiae x S. kudriavzevii hybrids are also being explored for new industrial applications, such as biofuels. This review describes the past, present, and future of S. cerevisiae x S. kudriavzevii hybrids.
Source: Yeast - Category: Molecular Biology Authors: Tags: SPECIAL ISSUE ‐ YEAST INTERSPECIES HYBRIDS Source Type: research