<p>The origin of cold-adapted yeast used for millennia to make one of the most widely consumed beverage - the lager beer - has been traced to 500-year-old caves in South America.<br /><br /></p>.<p>A research team has confirmed that Saccharomyces eubayanus, the wandering parent of hybrid lager yeast discovered in 2011, is indeed a native of Patagonia.<br /><br />An analysis of the yeast's genetic sequence revealed its closest affinity to one of two highly diverse Patagonian populations, confirming it was the cold-loving microbe that, 500 years ago, found its way to the caves and monastery cellars of Bavaria where lager beer was first concocted.<br /><br />"This yeast really is native to Patagonia," said Chris Hittinger from the University of Wisconsin-Madison.<br /><br />Although rare in nature, the huge populations and strong selection that exist in industrial fermentations allow even rare hybrids to be recovered, if they are favoured.<br /><br />By exploring yeasts' native habitat and looking to see where else in the world they have turned up, scientists may unlock secrets of yeast genetics and hybridisation with enormous economic benefit.<br /><br />"Yeasts are important for fermenting processes and biotechnology," said genetics graduate student David Peris, also of UW-Madison and a co-author of the new study.<br /><br />Brewers and winemakers have unwittingly selected for hybrids, Hittinger said.<br /><br />The tools of modern biotechnology can potentially refine industrial fermentation by mixing and matching genes that lead to a better conversion of sugar to alcohol.The research was published in the journal Molecular Ecology.</p>
<p>The origin of cold-adapted yeast used for millennia to make one of the most widely consumed beverage - the lager beer - has been traced to 500-year-old caves in South America.<br /><br /></p>.<p>A research team has confirmed that Saccharomyces eubayanus, the wandering parent of hybrid lager yeast discovered in 2011, is indeed a native of Patagonia.<br /><br />An analysis of the yeast's genetic sequence revealed its closest affinity to one of two highly diverse Patagonian populations, confirming it was the cold-loving microbe that, 500 years ago, found its way to the caves and monastery cellars of Bavaria where lager beer was first concocted.<br /><br />"This yeast really is native to Patagonia," said Chris Hittinger from the University of Wisconsin-Madison.<br /><br />Although rare in nature, the huge populations and strong selection that exist in industrial fermentations allow even rare hybrids to be recovered, if they are favoured.<br /><br />By exploring yeasts' native habitat and looking to see where else in the world they have turned up, scientists may unlock secrets of yeast genetics and hybridisation with enormous economic benefit.<br /><br />"Yeasts are important for fermenting processes and biotechnology," said genetics graduate student David Peris, also of UW-Madison and a co-author of the new study.<br /><br />Brewers and winemakers have unwittingly selected for hybrids, Hittinger said.<br /><br />The tools of modern biotechnology can potentially refine industrial fermentation by mixing and matching genes that lead to a better conversion of sugar to alcohol.The research was published in the journal Molecular Ecology.</p>