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A polyploid admixed origin of beer yeasts derived from European and Asian wine populations

View ORCID ProfileJustin C. Fay, Ping Liu, Giang T. Ong, View ORCID ProfileMaitreya J. Dunham, Gareth A. Cromie, Eric W. Jeffery, Catherine L. Ludlow, Aimée M. Dudley
doi: https://doi.org/10.1101/466276
Justin C. Fay
Department of Biology, University of Rochester, Rochester, NY 14610Department of Genetics, Washington University, St. Louis, MO 63110
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Ping Liu
Department of Genetics, Washington University, St. Louis, MO 63110
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Giang T. Ong
Department of Genome Sciences, Seattle, WA 98195
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Maitreya J. Dunham
Department of Genome Sciences, Seattle, WA 98195
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Gareth A. Cromie
Pacific Northwest Research Institute, Seattle, WA 98122
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Eric W. Jeffery
Pacific Northwest Research Institute, Seattle, WA 98122
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Catherine L. Ludlow
Pacific Northwest Research Institute, Seattle, WA 98122
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Aimée M. Dudley
Pacific Northwest Research Institute, Seattle, WA 98122
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Abstract

Strains of Saccharomyces cerevisiae used to make beer, bread and wine are genetically and phenotypically distinct from wild populations associated with trees. The origins of these domesticated populations are not always clear; human-associated migration and admixture with wild populations have had a strong impact on S. cerevisiae population structure. We examined the population genetic history of beer strains and find that ale strains and the S. cerevisiae portion of allotetraploid lager strains were derived from admixture between populations closely related to European grape wine strains and Asian rice wine strains. Similar to both lager and baking strains, ale strains are polyploid, providing them with a passive means of remaining isolated from other populations and providing us with a living relic of their ancestral hybridization. To reconstruct their polyploid origin we phased the genomes of two ale strains and found ale haplotypes to both be recombinants between European and Asian alleles and to also contain novel alleles derived from extinct or as yet uncharacterized populations. We conclude that modern beer strains are the product of a historical melting pot of fermentation technology.

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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC 4.0 International license.
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Posted November 08, 2018.
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A polyploid admixed origin of beer yeasts derived from European and Asian wine populations
Justin C. Fay, Ping Liu, Giang T. Ong, Maitreya J. Dunham, Gareth A. Cromie, Eric W. Jeffery, Catherine L. Ludlow, Aimée M. Dudley
bioRxiv 466276; doi: https://doi.org/10.1101/466276
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A polyploid admixed origin of beer yeasts derived from European and Asian wine populations
Justin C. Fay, Ping Liu, Giang T. Ong, Maitreya J. Dunham, Gareth A. Cromie, Eric W. Jeffery, Catherine L. Ludlow, Aimée M. Dudley
bioRxiv 466276; doi: https://doi.org/10.1101/466276

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