48:
1135:
262:
So-called bottom-fermenting strains of brewing yeast were described as early as the 14th century in
Nuremberg and have remained an indispensable part of both Franconian and Bavarian brewing culture in southern Germany through modern times. During the explosion of scientific mycological studies in the
462:
On-going research is being conducted in the field of intraspecific
Saccharomyces hybridization. One paper created novel hybrids from S. cerevisiae and S. arboricola. Their findings were typical of similar studies, fermentation performance was more robust and the progeny/hybrids produced a mosaic of
278:
In 1904 Hansen published an important body of work where he reclassified the separate yeasts he worked with in terms of species, rather than as races or strains of the same species as he had previously done. Here Hansen classified a separate species of yeast isolated from the
Carlsberg brewery as
319:
CBS 1503, to the status of synonyms. These experiments also clearly revealed the hybrid nature of the lager brewing yeast species for the first time, even though one of the parental species was incorrectly classified in retrospect. Nonetheless, over the last decades of the 20th century, debate
270:
In 1883 the Dane Emil Hansen published the findings of his research at the
Carlsberg brewery in Copenhagen and described the isolation of a favourable pure yeast culture that he labelled "Unterhefe Nr. I" (bottom-fermenting yeast no. 1), a culture that he identified as identical to the sample
420:
proper. Analyses of lager brewing yeasts have revealed they could be classified into two groups based on their DNA structure, Frohberg type and Saaz type. In 2008 it was further concluded that the two groups were the result of two separate hybridisation events with the parent
306:
in scientific literature, and the earlier valid name assigned to a bottom-fermenting yeast by Reess in 1870 was rejected without merit. This situation was rectified using DNA-DNA reallocation techniques in 1985 when
Vaughan-Martini and Kurtzman returned the species name to
583:
Otto
Puchner und Rudolf Muck. (1950) Die frühesten Verordnungen über das Brauwesen in der freien Reichsstadt Nürnberg, insbesondere das Gebot, nur Gerste zum Bierbrauen zu verwenden und der Übergang zur Untergärung, in: Deutsche Brauwirtschaft 59, S. 367-369,
713:
Borsting C, Hummel R, Schultz ER, et al. 1997. Saccharomyces carlsbergensis contains two functional genes encoding the acyl-CoA binding protein, one similar to the ACB1 gene from S. cerevisiae and one identical to the ACB1 gene from S. monacensis. Yeast 13:
723:
Casaregola, Serge, et al. "Analysis of the constitution of the beer yeast genome by PCR, sequencing and subtelomeric sequence hybridization." International
Journal of Systematic and Evolutionary Microbiology 51.4 (2001):
547:.Hansen, E. C. 1908. Recherches sur la physiologie et la morphologie des ferments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fermentation basse. C. R. Trav. Lab, Carlsberg 7:179-217.
796:
Rainieri S, et al. Pure and mixed genetic lines of
Saccharomyces bayanus and Saccharomyces pastorianus and their contribution to the lager brewing strain genome. Appl Environ Microbiol. 2006 Jun;72(6):3968-74
593:
Hackel-Stehr, K. (1987) Das
Brauwesen in Bayern, Vom 14. bis 16. Jahrhundert. Insbesondere die Entstehung und Entwicklung des Reinheitsgebotes (1516). Inaugural-Dissertation, Technischen Universitat, Berlin.
704:
MARTINI, ANN VAUGHAN, and CLETUS P. KURTZMAN. "Deoxyribonucleic acid relatedness among species of the genus
Saccharomyces sensu stricto."International Journal of Systematic Bacteriology 35.4 (1985): 508-511
760:
Nguyen, Huu-Vang, et al. "Deciphering the hybridisation history leading to the lager lineage based on the mosaic genomes of Saccharomyces bayanus strains NBRC1948 and CBS380T." PLoS ONE 6.10 (2011): e25821
668:
Hansen, E. C. 1908. Recherches sur la physiologie et la morphologie des ferments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fermentation basse. C. R. Trav. Lab, Carlsberg 7:179-217
659:
Hansen, E. C. 1908. Recherches sur la physiologie et la morphologie des ferments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fermentation basse. C. R. Trav. Lab, Carlsberg 7:179-217
371:
In 2011 it was postulated that the unidentified genome sequence belonged to a yet to be classified natural species. This was confirmed shortly after with the discovery in Argentina of the new species,
440:) or type 2: Frohberg type, allotetraploid strains that contain near complete sets of genomes from both parents. These include the strain Weihenstephan WS 34/70 considered close to the type strain of
823:
Gibson, Brian R., et al. "Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus." Yeast 30.7 (2013): 255-266.
832:
Walther, Andrea, Ana Hesselbart, and Jürgen Wendland. "Genome Sequence of Saccharomyces carlsbergensis, the World's First Pure Culture Lager Yeast."G3: Genes| Genomes| Genetics 4.5 (2014): 783-793
805:
Walther, Andrea, Ana Hesselbart, and Jürgen Wendland. "Genome Sequence of Saccharomyces carlsbergensis, the World's First Pure Culture Lager Yeast."G3: Genes| Genomes| Genetics 4.5 (2014): 783-793
769:
Libkind, Diego, et al. "Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast." Proceedings of the National Academy of Sciences 108.35 (2011): 14539-14544.
459:) and outperformed them during fermentation (faster fermentation and higher alcohol yield). It is expected that the diversity of lager yeast strains will increase greatly in the future.
524:
Hansen EC. 1883. Undersøgelser over Alkoholgjærsvampenes Fysiologi og Morfologi. II. Om Askosporedannelsen hos Slægten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet 2: 29–102.
615:
Hansen EC. 1883. Undersøgelser over Alkoholgjærsvampenes Fysiologi og Morfologi. II. Om Askosporedannelsen hos Slægten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet 2: 29–102
814:
Dunn, Barbara, and Gavin Sherlock. "Reconstruction of the genome origins and evolution of the hybrid lager yeast Saccharomyces pastorianus." Genome research 18.10 (2008): 1610-1623.
857:"Saccharomyces arboricola and Its Hybrids' Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile"
428:
As of 2014, the two groups of lager brewing yeasts are classified as either type I: Saaz type, allotriploid strains that appear to have lost large portions of their
342:
yeast since at least 1985, but the exact nature of its parents and its proper taxonomy continued to be the subject of much debate. Various candidates for the non-
299:. The taxonomy was attributed to Hansen 1908 and the yeasts entered into the Centraalbureau voor Schimmelcultures in 1947 as CBS 1513 and CBS 1503 respectively.
1264:
742:
Pérez-Través, Laura, et al. "On the Complexity of the Saccharomyces bayanus Taxon: Hybridization and Potential Hybrid Speciation." PLoS ONE 9.4 (2014): e93729.
1186:
389:
has since been discovered in China, Tibet and Mongolia, further confirming both the existence of the species and its 99% genome similarity to the non-
1238:
751:
Vaughan-Martini A, Martini A (2011) Chapter 61 - Saccharomyces Meyen ex Reess (1870). In: The Yeasts (Fifth Edition). London: Elsevier. pp. 733–746.
733:
Vaughan-Martini A, Martini A (2011) Chapter 61 - Saccharomyces Meyen ex Reess (1870). In: The Yeasts (Fifth Edition). London: Elsevier. pp. 733–746.
905:
557:
650:
Hansen, E.C. 1904. Grundlinien zur Systematik der Saccharomyceten. Zentralblatt für Bakteriologie und Parasitenkunde Abteilung 2. 12:529-538
284:
691:
VAUGHAN-MARTINI, ANN, and CLETUS P. KURTZMAN. "Deoxyribonucleic acid relatedness among species of the genus Saccharomyces sensu stricto."
263:
19th century, the yeast responsible for producing these so-called "bottom fermentations" was finally given a taxonomical classification,
368:) has been attributed as the second parent, but it has also been conclusively demonstrated as possessing a hybrid genotype of its own.
320:
continued in scientific literature regarding the correct taxon, with authors using both names interchangeably to describe lager yeast.
247:
in 1883, but in actuality it was not officially described by Hansen as a distinct species until 1908, along with another synonym,
482:
571:
1310:
472:
291:
Reess ex Hansen 1904. In a further publication in 1908, Hansen reclassified the original "Unterhefe Nr. I" as the new species
455:. These new hybrid yeasts inherited beneficial properties from both parent strains (e.g. maltotriose use, cold tolerance and
416:
Debate over taxonomy appears to have concluded, thus new research is now focused on the variation observed within members of
787:
Boynton, Primrose J., and Duncan Greig. "The ecology and evolution of non-domesticated Saccharomyces species." Yeast (2014).
1320:
47:
855:
Winans, Matthew J.; Yamamoto, Yuki; Fujimaru, Yuki; Kusaba, Yuki; Gallagher, Jennifer E. G.; Kitagaki, Hiroshi (2020).
534:
778:
Bing, Jian, et al. "Evidence for a Far East Asian origin of lager beer yeast."Current Biology 24.10 (2014): R380-R381
272:
1315:
159:
1269:
898:
334:
1101:
678:
348:
1325:
1066:
373:
209:
275:
of Munich. This yeast soon went into industrial production in Copenhagen in 1884 as Carlsberg yeast no. 1.
1305:
1154:
1003:
447:
In 2015, researchers succeeded in creating novel lager brewing yeasts by hybridizing selected strains of
354:
234:
142:
1106:
1230:
1212:
998:
983:
891:
360:
302:
Since the early 1900s, bottom-fermenting strains of brewery yeast have been typically classified as
1116:
1071:
497:
216:
species complex, a factor that led to difficulty in establishing a proper taxonomy of the species.
167:
109:
42:
570:
Sprotte, J. (2005) Von 1303/1305 bis zum Jahre 2005. 700 Jahre Nürnberger Bier, in Jahrbuch der
311:
under the type strain CBS 1538 and relegated the two former species assigned by Hansen in 1908,
251:
The type strains of both synonyms are currently stored in yeast banks under the taxonomic name
1277:
1199:
842:
99:
1282:
868:
17:
1134:
1076:
975:
953:
928:
914:
408:, but had not reached consensus on whether the mating event took place in Asia or Europe.
244:
89:
1225:
1096:
1048:
1033:
1015:
988:
943:
933:
1299:
1191:
1038:
1025:
993:
938:
201:
119:
283:, a name derived from and attributed to Reess 1870. This strain was admitted to the
1204:
1043:
948:
456:
225:
was and continues to be used in scientific literature, but is invalid, as the name
515:
Reess, M. 1870. Botanische Untersuchungen über die Alkoholgährungspilze. pp 29-30
1139:
873:
856:
364:) a strain whose taxonomy is also hotly debated. Most commonly strain CBS 380 (
79:
1177:
1111:
958:
59:
396:
As of 2014, most authorities have agreed that the bottom-fermenting yeast
1251:
1171:
1121:
1243:
477:
241:
238:
385:
genome, irrefutably confirming it to be the second parental species.
1256:
205:
69:
1148:
843:"New lager yeast strains generated by interspecific hybridization."
624:
Meussdoerffer, Franz G. "A comprehensive history of beer brewing."
492:
487:
194:
190:
197:
1217:
1152:
887:
432:
genome. These include strains CBS 1513 (formerly classified as
346:
parent have been proposed, such as CBS 1503 (formerly known as
883:
204:
by the German Max Reess in 1870. This yeast's complicated
400:
was created by the inter-specific hybridisation between
295:
and another yeast "Unterhefe Nr. II" as the new species
604:
Botanische Untersuchungen über die Alkoholgährungspilze
845:
Journal of Industrial Microbiology 42 (2015): 769-778.
574:
2005, Institut für Gärungsgewerbe Berlin, pp. 87–131.
332:
has been known to be an interspecific hybrid between
1161:
1089:
1057:
1024:
974:
967:
921:
626:
Handbook of brewing: processes, technology, markets
693:International Journal of Systematic Bacteriology
425:coming from a distinct ale/beer brewing origin.
229:(Reess 1870) has taxonomic precedence. The name
271:originally donated to Carlsberg in 1845 by the
899:
8:
1149:
971:
906:
892:
884:
572:Gesellschaft für Geschichte des Brauwesens
31:
872:
377:, with a genome 99% identical to the non-
193:used industrially for the production of
637:Boulton, Christopher, and David Quain.
508:
436:) and CBS 1503 (formerly classified as
7:
352:) and CBS 395 (alternately known as
285:Centraalbureau voor Schimmelcultures
237:from the era when he worked for the
267:, by the German Max Reess in 1870.
287:(CBS) in 1935 as strain CBS 1538,
25:
1133:
483:Geisenheim Yeast Breeding Center
473:Bottom- and top-fermenting yeast
212:between two pure species in the
46:
994:Carl Christian Hillman Jacobsen
641:. John Wiley & Sons, 2008.
639:Brewing yeast and fermentation
535:"Saccharomyces carlsbergensis"
1:
841:Krogerus, Kristoffer, et al.
200:, and was named in honour of
1010:Saccharomyces carlsbergensis
463:volatile sensory chemicals.
293:Saccharomyces carlsbergensis
222:Saccharomyces carlsbergensis
208:appears to be the result of
176:Saccharomyces carlsbergensis
158:Nguyen & Gaillardin ex.
18:Saccharomyces carlsbergensis
874:10.3390/fermentation6010014
233:is typically attributed to
1342:
1163:Saccharomyces pastorianus
1130:
330:Saccharomyces pastorianus
289:Saccharomyces pastorianus
265:Saccharomyces pastorianus
249:Saccharomyces monacensis.
227:Saccharomyces pastorianus
186:Saccharomyces pastorianus
173:
166:
152:Saccharomyces pastorianus
148:
141:
43:Scientific classification
41:
36:Saccharomyces pastorianus
34:
989:Jacob Christian Jacobsen
335:Saccharomyces cerevisiae
297:Saccharomyces monacensis
219:The now-defunct synonym
1067:Bryggeriet Vestfyen A/S
374:Saccharomyces eubayanus
1311:Yeasts used in brewing
1034:Albani Brygerierne A/S
1004:Ny Carlsberg Glyptotek
1102:Bryggeriet Djævlebryg
235:Emil Christian Hansen
1321:Fungi in cultivation
1072:Harboes Bryggeri A/S
999:Carlsberg Laboratory
984:Carlsberg Foundation
695:35.4 (1985): 508-511
498:Yeast in winemaking
134:S. pastorianus
1107:Brøckhouse Brewery
412:Future genome work
355:S. bayanus bayanus
110:Saccharomycetaceae
1316:Danish inventions
1293:
1292:
1278:Open Tree of Life
1155:Taxon identifiers
1146:
1145:
1085:
1084:
1016:Tuborgs Fabrikker
434:S. carlsbergensis
313:S. carlsbergensis
304:S. carlsbergensis
231:S. carlsbergensis
182:
181:
100:Saccharomycetales
27:Species of fungus
16:(Redirected from
1333:
1286:
1285:
1273:
1272:
1260:
1259:
1247:
1246:
1234:
1233:
1221:
1220:
1208:
1207:
1195:
1194:
1182:
1181:
1180:
1150:
1138:
1137:
1117:Nørrebro Bryghus
1060:
1039:Ceres Bryggeriet
972:
908:
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846:
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602:Reess, M. 1870.
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568:
562:
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531:
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328:The lager yeast
154:
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21:
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1190:
1185:
1176:
1175:
1170:
1157:
1147:
1142:
1140:Beer portal
1132:
1126:
1081:
1077:Thisted Bryghus
1058:
1053:
1020:
968:Major breweries
963:
917:
912:
882:
854:
853:
849:
840:
836:
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533:
532:
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523:
519:
514:
510:
506:
469:
414:
381:portion of the
326:
260:
253:S. pastorianus.
162:
156:
150:
137:
90:Saccharomycetes
45:
28:
23:
22:
15:
12:
11:
5:
1339:
1337:
1329:
1328:
1326:Fungus species
1323:
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1143:
1131:
1128:
1127:
1125:
1124:
1119:
1114:
1109:
1104:
1099:
1097:Amager Bryghus
1093:
1091:
1090:Microbreweries
1087:
1086:
1083:
1082:
1080:
1079:
1074:
1069:
1063:
1061:
1055:
1054:
1052:
1051:
1049:Maribo Bryghus
1046:
1041:
1036:
1030:
1028:
1022:
1021:
1019:
1018:
1013:
1006:
1001:
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991:
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684:
679:"CBS Database"
670:
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576:
563:
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540:
526:
517:
507:
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468:
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442:S. pastorianus
418:S. pastorianus
413:
410:
398:S. pastorianus
383:S. pastorianus
325:
322:
309:S. pastorianus
281:S. pastorianus
273:Spaten Brewery
259:
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180:
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39:
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26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
1338:
1327:
1324:
1322:
1319:
1317:
1314:
1312:
1309:
1307:
1306:Saccharomyces
1304:
1303:
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1284:
1279:
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1262:
1258:
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1249:
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1073:
1070:
1068:
1065:
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1062:
1056:
1050:
1047:
1045:
1044:Faxe Bryggeri
1042:
1040:
1037:
1035:
1032:
1031:
1029:
1027:
1026:Royal Unibrew
1023:
1017:
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628:(2009): 1-42.
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458:
454:
450:
449:S. cerevisiae
445:
443:
439:
438:S. monacensis
435:
431:
430:S. cerevisiae
426:
424:
423:S. cerevisiae
419:
411:
409:
407:
406:S. cerevisiae
403:
399:
394:
392:
388:
384:
380:
376:
375:
369:
367:
363:
362:
357:
356:
351:
350:
349:S. monacensis
345:
341:
340:Saccharomyces
337:
336:
331:
323:
321:
318:
317:S. monacensis
315:CBS 1513 and
314:
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228:
224:
223:
217:
215:
214:Saccharomyces
211:
210:hybridisation
207:
203:
202:Louis Pasteur
199:
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178:
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143:Binomial name
140:
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126:
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121:Saccharomyces
118:
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44:
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37:
33:
30:
19:
1162:
1009:
1008:
864:
861:Fermentation
860:
850:
837:
828:
819:
810:
801:
792:
783:
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756:
747:
738:
729:
719:
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461:
457:flocculation
453:S. eubayanus
452:
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429:
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417:
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402:S. eubayanus
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397:
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387:S. eubayanus
386:
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339:
338:and another
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120:
35:
29:
922:Beer brands
915:Danish beer
1300:Categories
606:. pp 29-30
558:"Cbs 1513"
504:References
444:CBS 1538.
391:cerevisiae
379:cerevisiae
366:S. bayanus
344:cerevisiae
160:Beijerinck
80:Ascomycota
76:Division:
1112:Mikkeller
976:Carlsberg
959:Free Beer
929:Carlsberg
724:1607-1618
714:1409–1421
361:S. uvarum
245:Carlsberg
128:Species:
66:Kingdom:
60:Eukaryota
1252:MycoBank
1226:Fungorum
1192:60022099
1187:AusFungi
1172:Wikidata
954:Jacobsen
584:382-385.
467:See also
393:parent.
324:Genomics
168:Synonyms
106:Family:
56:Domain:
1244:5893624
1178:Q726782
478:Brewing
258:History
242:brewery
116:Genus:
96:Order:
86:Class:
1283:572111
1257:538547
1231:538547
1218:195765
1059:Others
944:Odense
934:Tuborg
867:: 14.
239:Danish
206:genome
1270:27292
1205:4TWGG
1122:To Øl
939:Royal
493:Yeast
488:Lager
451:with
195:lager
191:yeast
189:is a
70:Fungi
1265:NCBI
1239:GBIF
949:Faxe
404:and
198:beer
1213:EoL
1200:CoL
869:doi
358:or
1302::
1280::
1267::
1254::
1241::
1228::
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1202::
1189::
1174::
863:.
859:.
907:e
900:t
893:v
877:.
871::
865:6
681:.
560:.
537:.
20:)
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