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Astola A, Durán-Guerrero E, Díaz AB, Lasanta C, Castro R. Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04251-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
AbstractThe brewing industry has experienced a significant boom in recent years through the emergence of, on the one hand, craft breweries that produce beers with unique organoleptic characteristics, and, on the other hand, the brewing of a significant number of beers using hybridized or genetically modified microorganisms with the aim of improving both the brewing processes and the final products. This review covers the influence from yeast strains on the organoleptic properties of the final beers and also the main hybridization and genetic modification methods applied to such yeast strains with the aim of improving the sensory characteristics of the product obtained and/or the brewing process. Different approaches to the phenotypic modification of the yeasts used in beer brewing have arisen in recent years. These are dealt with in this work, with special emphasis on the methodology followed as well as on the effects of the same on the brewing process and/or on the final product.
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Teymennet-Ramírez KV, Martínez-Morales F, Trejo-Hernández MR. Yeast Surface Display System: Strategies for Improvement and Biotechnological Applications. Front Bioeng Biotechnol 2022; 9:794742. [PMID: 35083204 PMCID: PMC8784408 DOI: 10.3389/fbioe.2021.794742] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 12/20/2021] [Indexed: 12/26/2022] Open
Abstract
Yeast surface display (YSD) is a “whole-cell” platform used for the heterologous expression of proteins immobilized on the yeast’s cell surface. YSD combines the advantages eukaryotic systems offer such as post-translational modifications, correct folding and glycosylation of proteins, with ease of cell culturing and genetic manipulation, and allows of protein immobilization and recovery. Additionally, proteins displayed on the surface of yeast cells may show enhanced stability against changes in temperature, pH, organic solvents, and proteases. This platform has been used to study protein-protein interactions, antibody design and protein engineering. Other applications for YSD include library screening, whole-proteome studies, bioremediation, vaccine and antibiotics development, production of biosensors, ethanol production and biocatalysis. YSD is a promising technology that is not yet optimized for biotechnological applications. This mini review is focused on recent strategies to improve the efficiency and selection of displayed proteins. YSD is presented as a cutting-edge technology for the vectorial expression of proteins and peptides. Finally, recent biotechnological applications are summarized. The different approaches described herein could allow for a better strategy cascade for increasing protein/peptide interaction and production.
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Affiliation(s)
- Karla V Teymennet-Ramírez
- Centro de Investigación en Biotecnología, Universidad Autónoma del Estado de Morelos, Cuernavaca, Mėxico
| | - Fernando Martínez-Morales
- Centro de Investigación en Biotecnología, Universidad Autónoma del Estado de Morelos, Cuernavaca, Mėxico
| | - María R Trejo-Hernández
- Centro de Investigación en Biotecnología, Universidad Autónoma del Estado de Morelos, Cuernavaca, Mėxico
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The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout. Biomolecules 2021; 11:biom11121778. [PMID: 34944422 PMCID: PMC8698465 DOI: 10.3390/biom11121778] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 02/06/2023] Open
Abstract
The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers' growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the production of Foreign Extra Stout beer. The content of alcohol of the KVEIK-fermented beer was 5.11-5.58% v/v, the extract content was 5.05-6.66% w/w, and the pH value was 4.53-4.83. The KVEIK yeast was able to completely consume maltose and maltotriose. The mean concentration of glycerol in KVEIK-fermented beers was higher than in the control sample (1.51 g/L vs. 1.12 g/L, respectively). The use of KVEIK-type yeast can offer a viable method for increasing the concentration of phenolic compounds in beer and for boosting its antioxidative potential. The beers produced with KVEIK-type yeast had a total phenol content of 446.9-598.7 mg GAE/L, exhibited antioxidative potential of 0.63-1.08 mM TE/L in the DPPH• assay and 3.85-5.16 mM TE/L in the ABTS•+ assay, and showed a ferric ion reducing capacity (FRAP) of 3.54-4.14 mM TE/L. The KVEIK-fermented bears contained various levels of volatile compounds (lower or higher depending on the yeast strain) and especially of higher alcohols, such as 3-metylobutanol, 2-metylobutanol, and 1-propanol, or ethyl esters, such as ethyl acetate or decanoate, compared to the control beers. In addition, they featured a richer fruity aroma (apricot, dried fruit, apples) than the control beers fermented with a commercial US-05 strain.
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Wang L, Zhao S, Liao T, Shu X, Guo D, Huang Y, Yang X, Wang Q, Chen X. Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages. J Food Sci 2020; 85:3776-3785. [PMID: 33084074 DOI: 10.1111/1750-3841.15493] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 11/29/2022]
Abstract
Polysaccharides have been considered as a group of promising candidate for preventing the protein-polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein-polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein-polyphenol hazes. Ultraviolet-visible spectrophotometry confirmed that polysaccharides affected protein-polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin-EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin-EGCG haze. However, in BSA/gelatin-PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein-tannin-polysaccharide) for increasing the solubility of protein-polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin-PC, BSA-PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. PRACTICAL APPLICATION: This experiment data could be used for development of polysaccharide products for prevention of protein-polyphenol haze formation in beverages.
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Affiliation(s)
- Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China
| | - Shan Zhao
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Tianyu Liao
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Xiaomeng Shu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Dengfeng Guo
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China
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Andreu C, Del Olmo ML. Yeast arming systems: pros and cons of different protein anchors and other elements required for display. Appl Microbiol Biotechnol 2018; 102:2543-2561. [PMID: 29435617 DOI: 10.1007/s00253-018-8827-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 01/30/2018] [Accepted: 01/31/2018] [Indexed: 12/13/2022]
Abstract
Yeast display is a powerful strategy that consists in exposing peptides or proteins of interest on the cell surface of this microorganism. Ever since initial experiments with this methodology were carried out, its scope has extended and many applications have been successfully developed in different science and technology fields. Several yeast display systems have been designed, which all involve introducting into yeast cells the gene fusions that contain the coding regions of a signal peptide, an anchor protein, to properly attach the target to the cell surface, and the protein of interest to be exposed, all of which are controlled by a strong promoter. In this work, we report the description of such elements for the alternative systems introduced by focusing particularly on anchor proteins. The comparisons made between them are included whenever possible, and the main advantages and inconveniences of each one are discussed. Despite the huge number of publications on yeast surface display and the revisions published to date, this topic has not yet been widely considered. Finally, given the growing interest in developing systems for non-Saccharomyces yeasts, the main strategies reported for some are also summarized.
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Affiliation(s)
- Cecilia Andreu
- Departament de Química Orgànica, Facultat de Farmàcia, Universitat de València, Vicent Andrés Estellés s/n. 46100 Burjassot, València, Spain
| | - Marcel Lí Del Olmo
- Departament de Bioquímica i Biologia Molecular, Facultat de Biologia, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, València, Spain.
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Karabín M, Jelínek L, Kotrba P, Cejnar R, Dostálek P. Enhancing the performance of brewing yeasts. Biotechnol Adv 2017; 36:691-706. [PMID: 29277309 DOI: 10.1016/j.biotechadv.2017.12.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 11/23/2017] [Accepted: 12/20/2017] [Indexed: 12/26/2022]
Abstract
Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers.
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Affiliation(s)
- Marcel Karabín
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 16628 Prague 6, Czech Republic
| | - Lukáš Jelínek
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 16628 Prague 6, Czech Republic
| | - Pavel Kotrba
- Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Technická 5, 16628 Prague 6, Czech Republic
| | - Rudolf Cejnar
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 16628 Prague 6, Czech Republic
| | - Pavel Dostálek
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 16628 Prague 6, Czech Republic.
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Nunes CDSO, de Carvalho GBM, da Silva MLC, da Silva GP, Machado BAS, Uetanabaro APT. Cocoa pulp in beer production: Applicability and fermentative process performance. PLoS One 2017; 12:e0175677. [PMID: 28419110 PMCID: PMC5395165 DOI: 10.1371/journal.pone.0175677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Accepted: 03/29/2017] [Indexed: 11/18/2022] Open
Abstract
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.
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Affiliation(s)
- Cassiane da Silva Oliveira Nunes
- Department of Biology and Biotechnology of Microorganisms, State University of Santa Cruz, Ilhéus, Bahia, Brazil
- Bahia Federal Institute Catu Campus, Catu, Bahia, Brazil
- * E-mail:
| | | | | | | | - Bruna Aparecida Souza Machado
- Department of Biotechnology and Food, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
- Institute of Technology in Health, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
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