Does anyone have experience with yeast commonly used in research? Specifically I am wondering about W303, Sigma, and S288C.
Does anyone have experience with yeast commonly used in research? Specifically I am wondering about W303, Sigma, and S288C.
But why bother, apart from novelty value?
Yes, lab. strains are pretty different (genetic and phenotipically speaking) when compared to brewing strains. For example:
1. Most lab. strains are genetically modified by inserting (or deleting) gene markers. In this sense, many lab. strains can be unable to synthesize determined amino acids, which made then useful for lab. research;
2. Lab. strains are mostly haploid, with a single complete set of chromossomes (16 in total). In contrast, brewing strains can be diploids, aneuploids, or poliploids;
3. Lab. yeast strains belong to S. cerevisiae species. Brewing strains can belong to S. cerevisiae, S. pastorianus, and S. bayanus species (consider also S. pastorianus and S. bayanus are also hybrid species formed from the mating of different Saccharomyces species);
4. Lab. strains are unable to growth at lager temperature
But considering the OP, W303 is a lab. strain with auxotrophic genetic markers originated from selective mutagenesis and back-crossing. S288C is the prototype yeast strain used for yeast genome sequencing, and is derived from Sigma strains. New wild-type (WT) strains also included the BY series (BY4741, 4742, and 4743) and FY, which contain auxotrophic markers generated by gene replacement.
The auxotrophy comment is interesting. I would expect that wort would be a pretty complete medium and they wouldn't be much of an issue. Is this the wrong impression to have, or is your comment just reflecting the thought that it'd be best to have something closer to a natural strain?
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