Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores

Saccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage carbonated fermented beverages in brewing industry. Here, prevalence S. nature and breweries was assessed as well capacity its vegetative cells spores. could only be enriched from 1 out 136 bark soil samples Netherlands, being first described natural isolate this yeast outside South America. On other hand, it identified by PCR selective enrichment 25 21 54 biofilm beer filling halls Asia, Africa, Europe North ITS sequencing revealed that (including represented <0.05% DNA 17 20 samples, while 0.1, 2 32% VH6, VH1 VH3 respectively. Next, ascospores MB523 were inoculated a variety products containing 0.0–5.0% alcohol (v/v). Ascospores spoiled all products, did not grow Radler lemon 0.0, lime mint 0.0 0.0. Notably, spoil these Radlers when they had been grown free either or mixed with Conversely, lost their potential product YPD medium for more than 24 h. In addition, shown heat resistant (D52 40 min ? 10.3 min, respectively). Together, data show less prevalent variant nature, accumulates biofilms. Data also both spores can tested latter cell type irrespective environmental history.