MOESM1 of Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

Additional file 1: Table S1. The relative concentrations (% of total lipid content) of fatty acids, squalene and ergosterol, unsaturated to saturated fatty acid ratio, and average fatty acid chain length in the lipids extracted from cells in late exponential phase during the growth assays. Table S2. Modelled (A, μ, λ) growth parameters of the microplate cultivations performed with the three laboratory strains grown in media supplemented with 0.8 mM oleic acid and various concentrations of ethanol (growth curves are presented in Fig. 7 in the main article). Table S3. The alleles of the PAD1 and FDC1 genes (responsible for the ‘phenolic off-flavour’-phenotype) that were detected in the 8 brewing strains based on single nucleotide polymorphisms. Figure S1. Confirmation of hybridization by (A) interdelta PCR, (B) rDNA ITS PCR and RFLP, and (C) amplification of FSY1 and MEX67 genes using species-specific primers. Figure S2. DNA content of the (A) S. cerevisiae haploid (CEN.PK113-1A) and diploid (CEN.PK) reference strains, (B) P1-P3 parent strains (all diploid), (C) H1-H3 hybrid strains (allotetraploid, allotriploid and allotetraploid, respectively), and (D) T1-T2 hybrids strains (allotetraploid and allodiploid, respectively) by flow cytometry. Figure S3. The sequencing coverage (median in 10 kbp windows) over the S. cerevisiae- (black and red) and S. eubayanus-derived (black and blue) chromosomes of parent and hybrid strains (A) P2 (265x), (B) H1 (87x), (C) H2 (304x), (D) H3 (275x), (E) T1 (295x), and (F) T2 (317x). Figure S4 The (A) suspended yeast dry mass (g L−1) and (B) pH in the beers fermented from the 15 °P wort with the 8 brewing strains.