Genomic adaptation of autochthonous cider yeast strain to buckwheat and barley wort under stressful brewing conditions

An autochthonous Saccharomyces cerevisiae strain from the complex microbiota of spontaneously fermented traditional Slovenian cider was adapted to a specific beer type by adaptive laboratory evolution (ALE). The genomes of the six evolved clones were sequenced and genomic changes were compared with changes in fitness of these clones in laboratory fermentations and their profiles of flavor compounds were compared with those of their ancestral strain.