1
|
Niu C, Chen H, Wang J, Liu C, Li Q. Enhanced robustness and fermentation characteristics of lager yeast in high gravity brewing through accumulation of intracellular proline. J Biotechnol 2025; 405:26-38. [PMID: 40345338 DOI: 10.1016/j.jbiotec.2025.05.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2024] [Revised: 04/09/2025] [Accepted: 05/06/2025] [Indexed: 05/11/2025]
Abstract
In beer production, lager yeasts are subjected to harsh environment in high-gravity brewing (HGB, 24°P or more), thus leading to reduced fermentation performance, increased mortality and formation of off-flavors. This study aimed to improve the vitality, viability and fermentation characteristics of lager yeast during HGB through the accumulation of intracellular proline and to reveal the potential mechanism. A mutant lager yeast Y-100 with significantly increased intracellular proline fluorescence intensity of 37.37 % was obtained by Atmospheric and Room Temperature Plasma (ARTP) mutagenesis. Compared to parental YY, the mutant Y-100 had 13.94 % higher intracellular ATP content, 23.01 % lower ROS accumulation and 77.71 % lower mortality rate at the end of serial batch fermentation for 5 times. Moreover, the time for beer matureness by Y-100 strain was shorted by one day while the real degree of fermentation value was 2.76 % higher using 24°P wort. Through genome resequencing, RT-qPCR analysis and gene knockout and overexpression, the up-regulation of GNP1 and SUA7 genes in Y-100 strain might contribute to the proline accumulation in lager yeast cells, thus resulting in energy supply and stress protection for lager yeast during HGB. The results not only provided new insights into the role of proline in lager yeast towards unfavorable industrial condition, but also obtained a high-efficient Y-100 strain for potential HGB application.
Collapse
Affiliation(s)
- Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Huating Chen
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
2
|
Guan Y, Li Q, Liu C, Wang J. Assess different fermentation characteristics of 54 lager yeasts based on group classification. Food Microbiol 2024; 120:104479. [PMID: 38431325 DOI: 10.1016/j.fm.2024.104479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 03/05/2024]
Abstract
Saccharomyces pastorianus, hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus, were generally regarded as authentic lager beer yeasts. In recent years, with more new findings of other Saccharomyces genus hybrids, yeasts used in lager beer brewing have been proved much more complicated than previous cognition. In this study, we analyzed the different fermentation characteristics of 54 yeast strains used for lager brewing in normal and very high gravity brewing based on group classification. The difference between Group Ⅰ and Group Ⅱ lager yeasts were more striking in very high gravity brewing. However, during our research progress, we realized that some yeasts used in this study were actually hybrids of S. cerevisiae and Saccharomyces kudriavzevii. Features of these hybrids could be beneficial to very high gravity brewing. We further discussed about the mechanism behind their outstanding characteristics and the reason why group classification methods of lager beer yeasts had limitations. Hybridization in yeasts is constantly getting richer. Lager yeasts could have more possibilities based on better understandings of their genetic background and roles of other Saccharomyces genus hybrids. Their heterosis shed light on innovation in brewing and other diverse fermentation industries.
Collapse
Affiliation(s)
- Yu Guan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jinjing Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi, 214122, China
| |
Collapse
|
3
|
Bennis NX, Kostanjšek M, van den Broek M, Daran JMG. Improving CRISPR-Cas9 mediated genome integration in interspecific hybrid yeasts. N Biotechnol 2023; 76:49-62. [PMID: 37028644 DOI: 10.1016/j.nbt.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/03/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023]
Abstract
Saccharomyces pastorianus is not a classical taxon, it is an interspecific hybrid resulting from the cross of Saccharomyces cerevisiae and Saccharomyces eubayanus. Exhibiting heterosis for phenotypic traits such as wort α-oligosaccharide consumption and fermentation at low temperature, it has been domesticated to become the main workhorse of the brewing industry. Although CRISPR-Cas9 has been shown to be functional in S. pastorianus, repair of CRISPR- induced double strand break is unpredictable and preferentially uses the homoeologous chromosome as template, preventing targeted introduction of the desired repair construct. Here, we demonstrate that lager hybrids can be edited with near 100% efficiency at carefully selected landing sites on the chimeric SeScCHRIII. The landing sites were systematically selected and evaluated for (i) absence of loss of heterozygosity upon CRISPR-editing, (ii) efficiency of the gRNA, and (iii) absence of effect on strain physiology. Successful examples of highly efficient single and double gene integration illustrated that genome editing can be applied in interspecies hybrids, paving the way to a new impulse to lager yeast strain development. DATA AVAILABILITY: Data underlying graphs and figures found in this manuscript are deposited at the 4TU research dat center (https://data.4tu.nl/info/en/) and available through the doi: 10.4121/21648329.
Collapse
|
4
|
Guan Y, Xu X, Liu C, Wang J, Niu C, Zheng F, Li Q. Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
5
|
Kato T, Takahashi T. Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2134972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Taku Kato
- Brewing Science Laboratories, Asahi Quality and Innovations Ltd, Moriya, Japan
| | - Tomoko Takahashi
- Core Technology Laboratories, Asahi Quality and Innovations Ltd, Moriya, Japan
| |
Collapse
|
6
|
Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.
Collapse
|
7
|
Wu Z, Wang J, Niu C, Liu C, Zheng F, Li Q. Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing. World J Microbiol Biotechnol 2022; 38:59. [DOI: 10.1007/s11274-021-03115-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022]
|
8
|
Abstract
Fossil fuels are a major contributor to climate change, and as the demand for energy production increases, alternative sources (e.g., renewables) are becoming more attractive. Biofuels such as bioethanol reduce reliance on fossil fuels and can be compatible with the existing fleet of internal combustion engines. Incorporation of biofuels can reduce internal combustion engine (ICE) fleet carbon dioxide emissions. Bioethanol is typically produced via microbial fermentation of fermentable sugars, such as glucose, to ethanol. Traditional feedstocks (e.g., first-generation feedstock) include cereal grains, sugar cane, and sugar beets. However, due to concerns regarding food sustainability, lignocellulosic (second-generation) and algal biomass (third-generation) feedstocks have been investigated. Ethanol yield from fermentation is dependent on a multitude of factors. This review compares bioethanol production from a range of feedstocks, and elaborates on available technologies, including fermentation practices. The importance of maintaining nutrient homeostasis of yeast is also examined. The purpose of this review is to provide industrial producers and policy makers insight into available technologies, yields of bioethanol achieved by current manufacturing practices, and goals for future innovation.
Collapse
|
9
|
Lin CL, García-Caro RDLC, Zhang P, Carlin S, Gottlieb A, Petersen MA, Vrhovsek U, Bond U. Packing a punch: understanding how flavours are produced in lager fermentations. FEMS Yeast Res 2021; 21:6316108. [PMID: 34227660 PMCID: PMC8310685 DOI: 10.1093/femsyr/foab040] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/02/2021] [Indexed: 11/14/2022] Open
Abstract
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity and foam stability) and sensory characters (flavour, taste and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
Collapse
Affiliation(s)
- Claire Lin Lin
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark.,Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | | | - Penghan Zhang
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Silvia Carlin
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Andrea Gottlieb
- Brewing 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens, Lyngby, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Urska Vrhovsek
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach Foundation, Via E.Mach 1, 38010 S.Michele all'Adige, Italy
| | - Ursula Bond
- School of Genetics and Microbiology, The Moyne Institute, Trinity College Dublin, Dublin 2, Ireland
| |
Collapse
|
10
|
Wang YP, Sun ZG, Zhang CY, Zhang QZ, Guo XW, Xiao DG. Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different α-amino nitrogen concentrations. Food Microbiol 2020; 95:103713. [PMID: 33397627 DOI: 10.1016/j.fm.2020.103713] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/27/2020] [Accepted: 12/03/2020] [Indexed: 10/22/2022]
Abstract
Higher alcohols are important flavor substance in alcoholic beverages. The content of α-amino nitrogen (α-AN) in the fermentation system affects the formation of higher alcohols by Saccharomyces cerevisiae. In this study, the effect of α-AN concentration on the higher alcohol productivity of yeast was explored, and the mechanism of this effect was investigated through metabolite and transcription sequence analyses. We screened 12 most likely genes and constructed the recombinant strain to evaluate the effect of each gene on high alcohol formation. Results showed that the AGP1, GDH1, and THR6 genes were important regulators of higher alcohol metabolism in S. cerevisiae. This study provided knowledge about the metabolic pathways of higher alcohols and gave an important reference for the breeding of S. cerevisiae with low-yield higher alcohols to deal with the fermentation system with different α-AN concentrations in the brewing industry.
Collapse
Affiliation(s)
- Ya-Ping Wang
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, PR China; Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
| | | | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, PR China; Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
| | - Qiao-Zhen Zhang
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, PR China; Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China
| | - Xue-Wu Guo
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, PR China; Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China.
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, PR China; Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China.
| |
Collapse
|
11
|
Gorter de Vries AR, Pronk JT, Daran JMG. Lager-brewing yeasts in the era of modern genetics. FEMS Yeast Res 2020; 19:5573808. [PMID: 31553794 PMCID: PMC6790113 DOI: 10.1093/femsyr/foz063] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Accepted: 09/23/2019] [Indexed: 12/11/2022] Open
Abstract
The yeast Saccharomyces pastorianus is responsible for the annual worldwide production of almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been studied for well over a century. Scientific interest in S. pastorianus intensified upon the discovery, in 2011, of its S. eubayanus ancestor. Moreover, advances in whole-genome sequencing and genome editing now enable deeper exploration of the complex hybrid and aneuploid genome architectures of S. pastorianus strains. These developments not only provide novel insights into the emergence and domestication of S. pastorianus but also generate new opportunities for its industrial application. This review paper combines historical, technical and socioeconomic perspectives to analyze the evolutionary origin and genetics of S. pastorianus. In addition, it provides an overview of available methods for industrial strain improvement and an outlook on future industrial application of lager-brewing yeasts. Particular attention is given to the ongoing debate on whether current S. pastorianus originates from a single or multiple hybridization events and to the potential role of genome editing in developing industrial brewing yeast strains.
Collapse
Affiliation(s)
- Arthur R Gorter de Vries
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jack T Pronk
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| |
Collapse
|
12
|
Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk ESM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Res Int 2020; 135:109282. [PMID: 32527477 DOI: 10.1016/j.foodres.2020.109282] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/14/2020] [Accepted: 04/29/2020] [Indexed: 01/21/2023]
Abstract
High-gravity (HG) brewing has broader application to succeed on beer differentiation and production optimization. However, such process imposes a handicap to yeasts, which must be able to deal with stressful conditions in fermentation. In this work, we assessed different physiological traits of 24 Saccharomyces cerevisiae strains isolated from Brazilian bioethanol distilleries for the selection of novel starters for HG brewing. Five yeast strains were selected with ability to overcome different stressors under HG beer fermentation, showing high fermentability rates, resilience to ethanol stress, low production of foam and hydrogen sulfide, as well as similar flocculation rates to brewer's yeasts. After five fermentation recycles, most strains sustained a viability rate higher than 90% and were able to efficiently accumulate trehalose and glycogen, besides presenting no detectable petite mutants at the final stage. In the sensory analysis, the beers obtained from the five selected strains showed greater aromatic complexity, with predominance of 'spicy', 'dried' and 'fresh fruits' descriptors. In conclusion, this study sheds light on the potential of yeast strains from Brazilian bioethanol process to produce distinctive specialty beers, aside from proposing an effective selection methodology based on relevant physiological attributes for HG brewing process.
Collapse
Affiliation(s)
- R M Christofoleti-Furlan
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - C B Portugal
- Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Biotecnologia de Alimentos e Bebidas, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - C S Varize
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - E S M Muynarsk
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - A R Alcarde
- Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Tecnologia e Qualidade de Bebidas, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - L C Basso
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| |
Collapse
|
13
|
Gibson B, Dahabieh M, Krogerus K, Jouhten P, Magalhães F, Pereira R, Siewers V, Vidgren V. Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality. Annu Rev Food Sci Technol 2020; 11:23-44. [DOI: 10.1146/annurev-food-032519-051715] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.
Collapse
Affiliation(s)
- B. Gibson
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - M. Dahabieh
- Renaissance BioScience, Vancouver, British Columbia, Canada, V6T1Z3
| | - K. Krogerus
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - P. Jouhten
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - F. Magalhães
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - R. Pereira
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - V. Siewers
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - V. Vidgren
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| |
Collapse
|
14
|
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology. BEVERAGES 2020. [DOI: 10.3390/beverages6010003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.
Collapse
|
15
|
Dahabieh MS, Thevelein JM, Gibson B. Multimodal Microorganism Development: Integrating Top-Down Biological Engineering with Bottom-Up Rational Design. Trends Biotechnol 2019; 38:241-253. [PMID: 31653446 DOI: 10.1016/j.tibtech.2019.09.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 09/28/2019] [Accepted: 09/30/2019] [Indexed: 12/12/2022]
Abstract
Biological engineering has unprecedented potential to solve society's most pressing challenges. Engineering approaches must consider complex technical, economic, and social factors. This requires methods that confer gene/pathway-level functionality and organism-level robustness in rapid and cost-effective ways. This article compares foundational engineering approaches - bottom-up, gene-targeted engineering, and top-down, whole-genome engineering - and identifies significant complementarity between them. Cases drawn from engineering Saccharomyces cerevisiae exemplify the synergy of a combined approach. Indeed, multimodal engineering streamlines strain development by leveraging the complementarity of whole-genome and gene-targeted engineering to overcome the gap in design knowledge that restricts rational design. As biological engineers target more complex systems, this dual-track approach is poised to become an increasingly important tool to realize the promise of synthetic biology.
Collapse
Affiliation(s)
- Matthew S Dahabieh
- Renaissance BioScience, 410-2389 Health Sciences Mall, Vancouver, BC V6T1Z3, Canada
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Katholieke Universiteit (KU) Leuven, Leuven, Belgium; Center for Microbiology, Vlaams Instituut voor Biotechnologie (VIB), Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, VTT, PO Box 1000, FI-02044 Espoo, Finland.
| |
Collapse
|
16
|
Walsh CT. Biologically generated carbon dioxide: nature's versatile chemical strategies for carboxy lyases. Nat Prod Rep 2019; 37:100-135. [PMID: 31074473 DOI: 10.1039/c9np00015a] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Covering: up to 2019Metabolic production of CO2 is natural product chemistry on a mammoth scale. Just counting humans, among all other respiring organisms, the seven billion people on the planet exhale about 3 billion tons of CO2 per year. Essentially all of the biogenic CO2 arises by action of discrete families of decarboxylases. The mechanistic routes to CO2 release from carboxylic acid metabolites vary with the electronic demands and structures of specific substrates and illustrate the breadth of chemistry employed for C-COO (C-C bond) disconnections. Most commonly decarboxylated are α-keto acid and β-keto acid substrates, the former requiring thiamin-PP as cofactor, the latter typically cofactor-free. The extensive decarboxylation of amino acids, e.g. to neurotransmitter amines, is synonymous with the coenzyme form of vitamin B6, pyridoxal-phosphate, although covalent N-terminal pyruvamide residues serve in some amino acid decarboxylases. All told, five B vitamins (B1, B2, B3, B6, B7), ATP, S-adenosylmethionine, manganese and zinc ions are pressed into service for specific decarboxylase catalyses. There are additional cofactor-independent decarboxylases that operate by distinct chemical routes. Finally, while most decarboxylases use heterolytic ionic mechanisms, a small number of decarboxylases carry out radical pathways.
Collapse
|
17
|
Magalhães CCA, Romão JA, Araújo GS, Santos DT, De Carvalho GBM. Evaluation of Nutritional Supplementation with Palm Oil in High-Gravity Beer Production. Recent Pat Food Nutr Agric 2019; 10:48-56. [PMID: 30039768 DOI: 10.2174/2212798410666180723154633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/07/2018] [Accepted: 07/13/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The use of nutritional supplementation of the brewer's wort can be an interesting option to increase cell viability and yeast fermentability. OBJECTIVE This study aims to evaluate the effects of the variables wort concentration and nutritional supplementation with palm oil in the production of beer in high-density wort. METHODS The process effects were evaluated through the central composite rotational design of type 22 associated with the Response Surface Methodology (RSM). The fermentations were carried out using the commercial Saccharomyces cerevisiae yeast, lager type, at 15°C. RESULTS The mathematical models and RSM obtained were an efficienct strategy to determine the optimum fermentation point for the ethanol volumetric productivity (wort concentration of 20.90 °P and palm oil content of 0.19 % v/v) and for the apparent degree of fermentation (wort concentration of 16.90 °P and palm oil content of 0.22% v/v). There was a good correlation between the experimental values observed and predicted by the model, indicating that the fit of the model was satisfactory and it can be inferred that the increase of the wort concentration and the nutritional supplementation with the palm oil reached an ethanol volumetric productivity of 0.55 g/L.h and an apparent degree of fermentation of 50.20 %. CONCLUSION Therefore, it can be concluded that our study demonstrates that nutritional supplementation with palm oil is an alternative and promising option for the breweries to increase productivity. There are recent patents also suggesting the advantages of using alternative nutritional supplements in beverage production.
Collapse
Affiliation(s)
- Caroline C A Magalhães
- State University of Feira de Santana, Faculty of Pharmacy, Department of Pharmaceutical Sciences. Av. Transnordestina, s / n - Novo Horizonte - 44036-900 - Feira de Santana, BA, Brazil
| | - Julia A Romão
- State University of Feira de Santana, Faculty of Pharmacy, Department of Pharmaceutical Sciences. Av. Transnordestina, s / n - Novo Horizonte - 44036-900 - Feira de Santana, BA, Brazil
| | - Geiza S Araújo
- State University of Feira de Santana, Faculty of Pharmacy, Department of Pharmaceutical Sciences. Av. Transnordestina, s / n - Novo Horizonte - 44036-900 - Feira de Santana, BA, Brazil
| | - Diego T Santos
- University of Campinas, School of Food Engineering, Department of Food Engineering, Rua Monteiro Lobato, 80, Barao Geraldo - 13083-862 - Campinas, SP, Brazil
| | - Giovani B M De Carvalho
- State University of Feira de Santana, Faculty of Pharmacy, Department of Pharmaceutical Sciences. Av. Transnordestina, s / n - Novo Horizonte - 44036-900 - Feira de Santana, BA, Brazil
| |
Collapse
|
18
|
Xu X, Wang J, Bao M, Niu C, Liu C, Zheng F, Li Y, Li Q. Reverse metabolic engineering in lager yeast: impact of the NADH/NAD + ratio on acetaldehyde production during the brewing process. Appl Microbiol Biotechnol 2018; 103:869-880. [PMID: 30535678 DOI: 10.1007/s00253-018-9517-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 10/15/2018] [Accepted: 11/11/2018] [Indexed: 01/15/2023]
Abstract
Acetaldehyde is synthesized by yeast during the main fermentation period of beer production, which causes an unpleasant off-flavor. Therefore, there has been extensive effort toward reducing acetaldehyde to obtain a beer product with better flavor and anti-staling ability. In this study, we discovered that acetaldehyde production in beer brewing is closely related with the intracellular NADH equivalent regulated by the citric acid cycle. However, there was no significant relationship between acetaldehyde production and amino acid metabolism. A reverse engineering strategy to increase the intracellular NADH/NAD+ ratio reduced the final acetaldehyde production level, and vice versa. This work offers new insight into acetaldehyde metabolism and further provides efficient strategies for reducing acetaldehyde production by the regulating the intracellular NADH/NAD+ ratio through cofactor engineering.
Collapse
Affiliation(s)
- Xin Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Min Bao
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Yongxian Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China.,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China. .,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214000, China. .,School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China.
| |
Collapse
|
19
|
Accumulation of intracellular S-adenosylmethionine increases the fermentation rate of bottom-fermenting brewer's yeast during high-gravity brewing. J Biosci Bioeng 2018; 126:736-741. [DOI: 10.1016/j.jbiosc.2018.05.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 05/31/2018] [Accepted: 05/31/2018] [Indexed: 01/05/2023]
|
20
|
Gibson B, Vidgren V, Peddinti G, Krogerus K. Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus. J Ind Microbiol Biotechnol 2018; 45:1103-1112. [PMID: 30306366 PMCID: PMC6267509 DOI: 10.1007/s10295-018-2087-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Accepted: 09/30/2018] [Indexed: 01/12/2023]
Abstract
Diacetyl contributes to the flavor profile of many fermented products. Its typical buttery flavor is considered as an off flavor in lager-style beers, and its removal has a major impact on time and energy expenditure in breweries. Here, we investigated the possibility of lowering beer diacetyl levels through evolutionary engineering of lager yeast for altered synthesis of α-acetolactate, the precursor of diacetyl. Cells were exposed repeatedly to a sub-lethal level of chlorsulfuron, which inhibits the acetohydroxy acid synthase responsible for α-acetolactate production. Initial screening of 7 adapted isolates showed a lower level of diacetyl during wort fermentation and no apparent negative influence on fermentation rate or alcohol yield. Pilot-scale fermentation was carried out with one isolate and results confirmed the positive effect of chlorsulfuron adaptation. Diacetyl levels were over 60% lower at the end of primary fermentation relative to the non-adapted lager yeast and no significant change in fermentation performance or volatile flavor profile was observed due to the adaptation. Whole-genome sequencing revealed a non-synonymous SNP in the ILV2 gene of the adapted isolate. This mutation is known to confer general tolerance to sulfonylurea compounds, and is the most likely cause of the improved tolerance. Adaptive laboratory evolution appears to be a natural, simple and cost-effective strategy for diacetyl control in brewing.
Collapse
Affiliation(s)
- Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, VTT, P.O. Box 1000, FI-02044, Espoo, Finland.
| | - Virve Vidgren
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, VTT, P.O. Box 1000, FI-02044, Espoo, Finland
| | - Gopal Peddinti
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, VTT, P.O. Box 1000, FI-02044, Espoo, Finland
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, VTT, P.O. Box 1000, FI-02044, Espoo, Finland.,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, 00076, Espoo, Finland
| |
Collapse
|
21
|
Alves SL, Thevelein JM, Stambuk BU. Extracellular maltotriose hydrolysis by Saccharomyces cerevisiae cells lacking the AGT1 permease. Lett Appl Microbiol 2018; 67:377-383. [PMID: 29992585 DOI: 10.1111/lam.13048] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 06/13/2018] [Accepted: 07/06/2018] [Indexed: 11/28/2022]
Abstract
In brewing, maltotriose is the least preferred sugar for uptake by Saccharomyces cerevisiae cells. Although the AGT1 permease is required for efficient maltotriose fermentation, we have described a new phenotype in some agt1Δ strains of which the cells do not grow on maltotriose during the first 3-4 days of incubation, but after that, they start to grow on the sugar aerobically. Aiming to characterize this new phenotype, we performed microarray gene expression analysis which indicated upregulation of high-affinity glucose transporters (HXT4, HXT6 and HXT7) and α-glucosidases (MAL12 and IMA5) during this delayed cellular growth. Since these results suggested that this phenotype might be due to extracellular hydrolysis of maltotriose, we attempted to detect glucose in the media during growth. When an hxt-null agt1Δ strain was grown on maltotriose, it also showed the delayed growth on this carbon source, and glucose accumulated in the medium during maltotriose consumption. Considering that the poorly characterized α-glucosidase encoded by IMA5 was among the overexpressed genes, we deleted this gene from an agt1Δ strain that showed delayed growth on maltotriose. The ima5Δ agt1Δ strain showed no maltotriose utilization even after 200 h of incubation, suggesting that IMA5 is likely responsible for the extracellular maltotriose hydrolysis. SIGNIFICANCE AND IMPACT OF THE STUDY Maltotriose is the second most abundant sugar present in brewing. However, many yeast strains have difficulties to consume maltotriose, mainly because of its low uptake rate by the yeast cells when compared to glucose and maltose uptake. The AGT1 permease is required for efficient maltotriose fermentation, but some strains deleted in this gene are still able to grow on maltotriose after an extensive lag phase. This manuscript shows that such delayed growth on maltotriose is a consequence of extracellular hydrolysis of the sugar. Our results also indicate that the IMA5-encoded α-glucosidase is likely the enzyme responsible for this phenotype.
Collapse
Affiliation(s)
- S L Alves
- Federal University of Fronteira Sul, Chapecó, Brazil.,Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil.,Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Belgium
| | - J M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, Belgium.,Center for Microbiology, VIB, Leuven-Heverlee, Belgium
| | - B U Stambuk
- Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil
| |
Collapse
|
22
|
Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3114-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
23
|
Kucharczyk K, Tuszyński T. The effect of temperature on fermentation and beer volatiles at an industrial scale. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.491] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Tadeusz Tuszyński
- Cracow School of Health Promotion; ul. Krowoderska 73 31-158 Kraków Poland
| |
Collapse
|
24
|
Loviso CL, Libkind D. [Synthesis and regulation of flavor compounds derived from brewing yeast: Esters]. Rev Argent Microbiol 2018; 50:436-446. [PMID: 29627148 DOI: 10.1016/j.ram.2017.11.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 09/21/2017] [Accepted: 11/14/2017] [Indexed: 01/21/2023] Open
Abstract
During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product.
Collapse
Affiliation(s)
- Claudia L Loviso
- Centro para el Estudio de Sistemas Marinos, CONICET, Puerto Madryn, Argentina
| | - Diego Libkind
- Laboratorio de Microbiología Aplicada, Biotecnología y Bioinformática de Levaduras, Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue, Bariloche, Argentina.
| |
Collapse
|
25
|
Li XE, Wang JJ, Phornsanthia S, Yin X, Li Q. Strengthening of Cell Wall Structure Enhances Stress Resistance and Fermentation Performance in Lager Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0320-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Xin-Er Li
- The Key Laboratory of Industrial Biotechnology, and Lab of Brewing Science and Technology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jin-Jing Wang
- The Key Laboratory of Industrial Biotechnology, and Lab of Brewing Science and Technology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Supatcha Phornsanthia
- Biotechnology Department of Argo-Industry Faculty, 50 Ngamwongwan Road, Chatuchak, Bangkok 10900, Thailand
| | - Xiangsheng Yin
- Cargill Malt, McGinty Road West, MS 135, Wayzata, MN 55391
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology, and Lab of Brewing Science and Technology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
26
|
Enhanced Wort Fermentation with De Novo Lager Hybrids Adapted to High-Ethanol Environments. Appl Environ Microbiol 2018; 84:AEM.02302-17. [PMID: 29196294 DOI: 10.1128/aem.02302-17] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 11/27/2017] [Indexed: 12/17/2022] Open
Abstract
Interspecific hybridization is a valuable tool for developing and improving brewing yeast in a number of industry-relevant aspects. However, the genomes of newly formed hybrids can be unstable. Here, we exploited this trait by adapting four brewing yeast strains, three of which were de novo interspecific lager hybrids with different ploidy levels, to high ethanol concentrations in an attempt to generate variant strains with improved fermentation performance in high-gravity wort. Through a batch fermentation-based adaptation process and selection based on a two-step screening process, we obtained eight variant strains which we compared to the wild-type strains in 2-liter-scale wort fermentations replicating industrial conditions. The results revealed that the adapted variants outperformed the strains from which they were derived, and the majority also possessed several desirable brewing-relevant traits, such as increased ester formation and ethanol tolerance, as well as decreased diacetyl formation. The variants obtained from the polyploid hybrids appeared to show greater improvements in fermentation performance than those derived from diploid strains. Interestingly, it was not only the hybrid strains, but also the Saccharomyces cerevisiae parent strain, that appeared to adapt and showed considerable changes in genome size. Genome sequencing and ploidy analysis revealed that changes had occurred at both the chromosome and single nucleotide levels in all variants. Our study demonstrates the possibility of improving de novo lager yeast hybrids through adaptive evolution by generating stable and superior variants that possess traits relevant to industrial lager beer fermentation.IMPORTANCE Recent studies have shown that hybridization is a valuable tool for creating new and diverse strains of lager yeast. Adaptive evolution is another strain development tool that can be applied in order to improve upon desirable traits. Here, we apply adaptive evolution to newly created lager yeast hybrids by subjecting them to environments containing high ethanol levels. We isolated and characterized a number of adapted variants which possess improved fermentation properties and ethanol tolerance. Genome analysis revealed substantial changes in the variants compared to the original strains. These improved variant strains were produced without any genetic modification and are suitable for industrial lager beer fermentations.
Collapse
|
27
|
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: 1.5] [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.
Collapse
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.
| |
Collapse
|
28
|
Brickwedde A, van den Broek M, Geertman JMA, Magalhães F, Kuijpers NGA, Gibson B, Pronk JT, Daran JMG. Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast. Front Microbiol 2017; 8:1690. [PMID: 28943864 PMCID: PMC5596070 DOI: 10.3389/fmicb.2017.01690] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 08/21/2017] [Indexed: 01/01/2023] Open
Abstract
The lager brewing yeast Saccharomyces pastorianus, an interspecies hybrid of S. eubayanus and S. cerevisiae, ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion ("attenuation") of maltotriose by industrial S. pastorianus strains is a key requirement for process intensification. This study explores a new evolutionary engineering strategy for improving maltotriose fermentation kinetics. Prolonged carbon-limited, anaerobic chemostat cultivation of the reference strain S. pastorianus CBS1483 on a maltotriose-enriched sugar mixture was used to select for spontaneous mutants with improved affinity for maltotriose. Evolved populations exhibited an up to 5-fold lower residual maltotriose concentration and a higher ethanol concentration than the parental strain. Uptake studies with 14C-labeled sugars revealed an up to 4.75-fold higher transport capacity for maltotriose in evolved strains. In laboratory batch cultures on wort, evolved strains showed improved attenuation and higher ethanol concentrations. These improvements were also observed in pilot fermentations at 1,000-L scale with high-gravity wort. Although the evolved strain exhibited multiple chromosomal copy number changes, analysis of beer made from pilot fermentations showed no negative effects on flavor compound profiles. These results demonstrate the potential of evolutionary engineering for strain improvement of hybrid, alloploid brewing strains.
Collapse
Affiliation(s)
- Anja Brickwedde
- Department of Biotechnology, Delft University of TechnologyDelft, Netherlands
| | | | | | | | - Niels G A Kuijpers
- HEINEKEN Supply Chain, Global Innovation and ResearchZoeterwoude, Netherlands
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd.Espoo, Finland
| | - Jack T Pronk
- Department of Biotechnology, Delft University of TechnologyDelft, Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of TechnologyDelft, Netherlands
| |
Collapse
|
29
|
Iurciuc (Tincu) CE, Savin A, Atanase LI, Martin P, Popa M. Physico-chemical characteristics and fermentative activity of the hydrogel particles based on polysaccharides mixture with yeast cells immobilized, obtained by ionotropic gelation. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
30
|
Gibson B, Geertman JMA, Hittinger CT, Krogerus K, Libkind D, Louis EJ, Magalhães F, Sampaio JP. New yeasts—new brews: modern approaches to brewing yeast design and development. FEMS Yeast Res 2017; 17:3861261. [DOI: 10.1093/femsyr/fox038] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 06/01/2017] [Indexed: 02/07/2023] Open
|
31
|
Enhanced ethanol production at commercial scale from molasses using high gravity technology by mutant S. cerevisiae. Braz J Microbiol 2017; 48:403-409. [PMID: 28279601 PMCID: PMC5498446 DOI: 10.1016/j.bjm.2017.02.003] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 11/29/2015] [Indexed: 11/24/2022] Open
Abstract
Very high gravity (VHG) technology was employed on industrial scale to produce ethanol from molasses (fermented) as well as by-products formation estimation. The effect of different Brix° (32, 36 and 40) air-flow rates (0.00, 0.20, 0.40, and 0.60 vvm) was studied on ethanol production. The maximum ethanol production was recorded to be 12.2% (v/v) at 40 Brix° with 0.2 vvm air-flow rate. At optimum level aeration and 40 Brix° VHG, the residual sugar level was recorded in the range of 12.5–18.5 g/L, whereas the viable cell count remained constant up to 50 h of fermentation and dry matter production increased with fermentation time. Both water and steam consumption reduced significantly under optimum conditions of Brix° and aeration rate with compromising the ethanol production. Results revealed VHG with continuous air flow is viable technique to reduce the ethanol production cost form molasses at commercial scale.
Collapse
|
32
|
Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3010004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
33
|
Krogerus K, Magalhães F, Vidgren V, Gibson B. Novel brewing yeast hybrids: creation and application. Appl Microbiol Biotechnol 2016; 101:65-78. [PMID: 27885413 PMCID: PMC5203825 DOI: 10.1007/s00253-016-8007-5] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 11/09/2016] [Accepted: 11/11/2016] [Indexed: 11/29/2022]
Abstract
The natural interspecies Saccharomyces cerevisiae × Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae × S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.
Collapse
Affiliation(s)
- Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland. .,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, Espoo, 00076, Finland.
| | - Frederico Magalhães
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland.,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, Espoo, 00076, Finland
| | - Virve Vidgren
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland
| |
Collapse
|
34
|
Krogerus K, Arvas M, De Chiara M, Magalhães F, Mattinen L, Oja M, Vidgren V, Yue JX, Liti G, Gibson B. Ploidy influences the functional attributes of de novo lager yeast hybrids. Appl Microbiol Biotechnol 2016; 100:7203-22. [PMID: 27183995 PMCID: PMC4947488 DOI: 10.1007/s00253-016-7588-3] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 04/03/2016] [Accepted: 04/24/2016] [Indexed: 12/25/2022]
Abstract
The genomes of hybrid organisms, such as lager yeast (Saccharomyces cerevisiae × Saccharomyces eubayanus), contain orthologous genes, the functionality and effect of which may differ depending on their origin and copy number. How the parental subgenomes in lager yeast contribute to important phenotypic traits such as fermentation performance, aroma production, and stress tolerance remains poorly understood. Here, three de novo lager yeast hybrids with different ploidy levels (allodiploid, allotriploid, and allotetraploid) were generated through hybridization techniques without genetic modification. The hybrids were characterized in fermentations of both high gravity wort (15 °P) and very high gravity wort (25 °P), which were monitored for aroma compound and sugar concentrations. The hybrid strains with higher DNA content performed better during fermentation and produced higher concentrations of flavor-active esters in both worts. The hybrid strains also outperformed both the parent strains. Genome sequencing revealed that several genes related to the formation of flavor-active esters (ATF1, ATF2¸ EHT1, EEB1, and BAT1) were present in higher copy numbers in the higher ploidy hybrid strains. A direct relationship between gene copy number and transcript level was also observed. The measured ester concentrations and transcript levels also suggest that the functionality of the S. cerevisiae- and S. eubayanus-derived gene products differs. The results contribute to our understanding of the complex molecular mechanisms that determine phenotypes in lager yeast hybrids and are expected to facilitate targeted strain development through interspecific hybridization.
Collapse
Affiliation(s)
- Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044, Espoo, Finland.
- Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, FI-00076, Espoo, Finland.
| | - Mikko Arvas
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044, Espoo, Finland
| | - Matteo De Chiara
- Institute for Research on Cancer and Ageing of Nice (IRCAN), CNRS UMR 7284, INSERM U1081, University of Nice Sophia Antipolis, 06107, Nice, France
| | - Frederico Magalhães
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044, Espoo, Finland
- Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, P.O. Box 16100, FI-00076, Espoo, Finland
| | - Laura Mattinen
- ValiRx Finland Oy, Kiviharjuntie 8, FI-90220, Oulu, Finland
| | - Merja Oja
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044, Espoo, Finland
| | - Virve Vidgren
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044, Espoo, Finland
| | - Jia-Xing Yue
- Institute for Research on Cancer and Ageing of Nice (IRCAN), CNRS UMR 7284, INSERM U1081, University of Nice Sophia Antipolis, 06107, Nice, France
| | - Gianni Liti
- Institute for Research on Cancer and Ageing of Nice (IRCAN), CNRS UMR 7284, INSERM U1081, University of Nice Sophia Antipolis, 06107, Nice, France
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044, Espoo, Finland
| |
Collapse
|
35
|
Oomuro M, Kato T, Zhou Y, Watanabe D, Motoyama Y, Yamagishi H, Akao T, Aizawa M. Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast. J Biosci Bioeng 2016; 122:577-582. [PMID: 27212268 DOI: 10.1016/j.jbiosc.2016.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 04/04/2016] [Accepted: 04/25/2016] [Indexed: 10/21/2022]
Abstract
One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G0) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G0, we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G0; and a CLN3ΔPEST mutant, in which the G1 cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G1 arrest and/or G0 entry were defective in both the RIM15 disruptant and the CLN3ΔPEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G0/G1 transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort.
Collapse
Affiliation(s)
- Mayu Oomuro
- Department of Brewing Microbiology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan.
| | - Taku Kato
- Department of Brewing Microbiology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yan Zhou
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Daisuke Watanabe
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Yasuo Motoyama
- Department of Brewing Microbiology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Hiromi Yamagishi
- Quality Control Center, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Takeshi Akao
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Masayuki Aizawa
- Department of Brewing Microbiology, Asahi Breweries Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| |
Collapse
|
36
|
Hucker B, Wakeling L, Vriesekoop F. Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.293] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Barry Hucker
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Lara Wakeling
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
| |
Collapse
|
37
|
Petruzzi L, Rosaria Corbo M, Sinigaglia M, Bevilacqua A. Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075211] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
38
|
Gibson B, Liti G. Saccharomyces pastorianus: genomic insights inspiring innovation for industry. Yeast 2014; 32:17-27. [DOI: 10.1002/yea.3033] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2014] [Revised: 06/17/2014] [Accepted: 07/18/2014] [Indexed: 12/24/2022] Open
Affiliation(s)
- Brian Gibson
- VTT Technical Research Centre of Finland; Tietotie 2, PO Box 1000 FI-02044 VTT Espoo Finland
| | - Gianni Liti
- Institute for Research on Cancer and Ageing of Nice (IRCAN), CNRS UMR 7284-INSERM U1081; Université de Nice Sophia Antipolis; 06107 Nice Cedex 2 France
| |
Collapse
|
39
|
Steensels J, Snoek T, Meersman E, Nicolino MP, Voordeckers K, Verstrepen KJ. Improving industrial yeast strains: exploiting natural and artificial diversity. FEMS Microbiol Rev 2014; 38:947-95. [PMID: 24724938 PMCID: PMC4293462 DOI: 10.1111/1574-6976.12073] [Citation(s) in RCA: 287] [Impact Index Per Article: 26.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Revised: 01/31/2014] [Accepted: 04/02/2014] [Indexed: 12/23/2022] Open
Abstract
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
Collapse
Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Tim Snoek
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Esther Meersman
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Martina Picca Nicolino
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Karin Voordeckers
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| |
Collapse
|
40
|
Zhao H, Wan C, Zhao M, Lei H, Mo F. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast. Int J Food Sci Technol 2014; 49:2015-2022. [DOI: 10.1111/ijfs.12503] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Accepted: 01/08/2014] [Indexed: 07/02/2024]
Abstract
SummarySoy protein isolate was hydrolysed with Alcalase, Papain, Flavorzyme and Protemax, respectively, and further fractioned by ultrafiltration. The resulting soy protein hydrolysates (SPH) and their ultrafiltration fractions were used to examine their effects on the growth and fermentation performances of brewer's yeast. Results showed that degree of hydrolysis, molecular weight distribution and amino acid composition of SPH significantly affected the growth, viability and fermentation performance of brewer's yeast. The SPH prepared from different proteolytic enzymes exhibited distinct growth‐ and fermentation‐promoting activity for brewer's yeast. The SPH treated with Protemax for 9 h and with the molecular weight below 3 kDa showed the highest growth‐promoting activity and induced more rapidly reducing sugar consumption and higher ethanol production. The relatively lower molecular weight and the hydrophilic and electropositive amino acid residues (Lys, His, Arg and Ile) in SPH might be responsible for its functionality, promoting the growth and fermentation of brewer's yeast.
Collapse
Affiliation(s)
- Haifeng Zhao
- College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 China
| | - Chunyan Wan
- College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 China
| | - Mouming Zhao
- College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 China
| | - Hongjie Lei
- College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 China
| | - Fen Mo
- College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 China
| |
Collapse
|
41
|
Gibson B, Krogerus K, Ekberg J, Monroux A, Mattinen L, Rautio J, Vidgren V. Variation in α-acetolactate production within the hybrid lager yeast group Saccharomyces pastorianus and affirmation of the central role of the ILV6 gene. Yeast 2014; 32:301-16. [PMID: 24965182 DOI: 10.1002/yea.3026] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/13/2014] [Accepted: 06/16/2014] [Indexed: 12/28/2022] Open
Abstract
A screen of 14 S. pastorianus lager-brewing strains showed as much as a nine-fold difference in wort total diacetyl concentration at equivalent stages of fermentation of 15°Plato brewer's wort. Two strains (A153 and W34), with relatively low and high diacetyl production, respectively, but which did not otherwise differ in fermentation performance, growth or flavour production, were selected for further investigation. Transcriptional analysis of key genes involved in valine biosynthesis showed differences between the two strains that were consistent with the differences in wort diacetyl concentration. In particular, the ILV6 gene, encoding a regulatory subunit of acetohydroxy acid synthase, showed early transcription (only 6 h after inoculation) and up to five-fold greater expression in W34 compared to A153. This earlier transcription was observed for both orthologues of ILV6 in the S. pastorianus hybrid (S. cerevisiae × S. eubayanus), although the S. cerevisiae form of ILV6 in W34 also showed a consistently higher transcript level throughout fermentation relative to the same gene in A153. Overexpression of either form of ILV6 (by placing it under the control of the PGK1 promoter) resulted in an identical two-fold increase in wort total diacetyl concentration relative to a control. The results confirm the role of the Ilv6 subunit in controlling α-acetolactate/diacetyl concentration and indicate no functional divergence between the two forms of Ilv6. The greater contribution of the S. cerevisiae ILV6 to acetolactate production in natural brewing yeast hybrids appears rather to be due to higher levels of transcription relative to the S. eubayanus form.
Collapse
Affiliation(s)
- Brian Gibson
- VTT Technical Research Centre of Finland, Espoo, Finland
| | | | | | | | | | | | | |
Collapse
|
42
|
Lin J, Jia B, Shan SS, Xu SA. Fed-batch fermentation with glucose syrup as an adjunct for high-ethanol beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jian Lin
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| | - Bin Jia
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| | - Shou-shui Shan
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| | - Shi-ai Xu
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| |
Collapse
|
43
|
Xu W, Wang J, Li Q. Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis. FEMS Yeast Res 2014; 14:714-28. [DOI: 10.1111/1567-1364.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 03/22/2014] [Accepted: 04/03/2014] [Indexed: 12/01/2022] Open
Affiliation(s)
- Weina Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| |
Collapse
|
44
|
Gowtham YK, Miller KP, Hodge DB, Henson JM, Harcum SW. Novel two-stage fermentation process for bioethanol production usingSaccharomyces pastorianus. Biotechnol Prog 2014; 30:300-10. [DOI: 10.1002/btpr.1850] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2013] [Revised: 12/03/2013] [Indexed: 12/15/2022]
Affiliation(s)
- Yogender Kumar Gowtham
- Dept. of Bioengineering; Clemson University; 301 Rhodes Research Center; Clemson SC 29634
| | | | - David B. Hodge
- Dept. of Chemical Engineering and Materials Science; Michigan State University; East Lansing MI 48824
- Dept. of Biosystems & Agricultural Engineering; Michigan State University; East Lansing MI 48824
- DOE Great Lakes Bioenergy Research Center; Michigan State University; East Lansing MI 48824
- Dept. of Civil; Environmental and Natural Resource Engineering, Luleå University of Technology; Luleå 97752 Sweden
| | | | - Sarah W. Harcum
- Dept. of Bioengineering; Clemson University; 301 Rhodes Research Center; Clemson SC 29634
| |
Collapse
|
45
|
|
46
|
Stewart GG, Hill AE, Russell I. 125thAnniversary Review: Developments in brewing and distilling yeast strains. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.104] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Graham G. Stewart
- 13 Heol Nant Castan, Rhiwbina Cardiff CF14 6RP UK
- ICBD; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
| | - Annie E. Hill
- ICBD; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
| | - Inge Russell
- ICBD; Heriot-Watt University; Riccarton Edinburgh EH14 4AS UK
- Alltech Inc.; Nicholasville KY 40356 USA
| |
Collapse
|
47
|
Mo F, Zhao H, Lei H, Zhao M. Effects of nitrogen composition on fermentation performance of brewer's yeast and the absorption of peptides with different molecular weights. Appl Biochem Biotechnol 2013; 171:1339-1350. [PMID: 23955296 DOI: 10.1007/s12010-013-0434-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2013] [Accepted: 08/06/2013] [Indexed: 10/26/2022]
Abstract
Four kinds of worts with different nitrogen compositions were used to examine their effects on fermentation performance of brewer's yeast. The absorption pattern of peptides with different molecular weights (Mw) in yeast cells during wort fermentation was also investigated. Results showed that both the nitrogen composition and level had significant impacts on the yeast biomass accumulation, ethanol production, and free amino nitrogen and sugars consumption rates. Worts supplemented with wheat gluten hydrolysates increased 11.5% of the biomass, 5.9% of fermentability, and 0.6% of ethanol content and decreased 25.6% of residual sugar content during wort fermentation. Moreover, yeast cells assimilated peptides with various Mw differently during fermentation. Peptides with Mw below 1 kDa decreased quickly, and the rate of assimilation was more than 50% at the end of fermentation, while those with Mw above 10 kDa almost could not be assimilated by yeast. All these results further indicated that the level and composition of wort nitrogen had significant impacts on the growth and fermentation performances of brewer's yeast, and peptides with Mw below 1 kDa were one of preferred nitrogen sources for brewer's yeast.
Collapse
Affiliation(s)
- Fen Mo
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China
| | | | | | | |
Collapse
|
48
|
Chimeric protein complexes in hybrid species generate novel phenotypes. PLoS Genet 2013; 9:e1003836. [PMID: 24137105 PMCID: PMC3789821 DOI: 10.1371/journal.pgen.1003836] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Accepted: 08/13/2013] [Indexed: 11/19/2022] Open
Abstract
Hybridization between species is an important mechanism for the origin of novel lineages and adaptation to new environments. Increased allelic variation and modification of the transcriptional network are the two recognized forces currently deemed to be responsible for the phenotypic properties seen in hybrids. However, since the majority of the biological functions in a cell are carried out by protein complexes, inter-specific protein assemblies therefore represent another important source of natural variation upon which evolutionary forces can act. Here we studied the composition of six protein complexes in two different Saccharomyces “sensu stricto” hybrids, to understand whether chimeric interactions can be freely formed in the cell in spite of species-specific co-evolutionary forces, and whether the different types of complexes cause a change in hybrid fitness. The protein assemblies were isolated from the hybrids via affinity chromatography and identified via mass spectrometry. We found evidence of spontaneous chimericity for four of the six protein assemblies tested and we showed that different types of complexes can cause a variety of phenotypes in selected environments. In the case of TRP2/TRP3 complex, the effect of such chimeric formation resulted in the fitness advantage of the hybrid in an environment lacking tryptophan, while only one type of parental combination of the MBF complex allowed the hybrid to grow under respiratory conditions. These phenotypes were dependent on both genetic and environmental backgrounds. This study provides empirical evidence that chimeric protein complexes can freely assemble in cells and reveals a new mechanism to generate phenotypic novelty and plasticity in hybrids to complement the genomic innovation resulting from gene duplication. The ability to exchange orthologous members has also important implications for the adaptation and subsequent genome evolution of the hybrids in terms of pattern of gene loss. The Saccharomyces cerevisiae “sensu stricto” group represent an excellent example of closely related species which can readily hybridise to occupy new ecological niches. Hybrids harbour the DNA of both parents and can display diverse pattern of gene expression. Less is known about the protein interactions that occur in hybrids, where two diverged proteome co-exist and are responsible for the correct execution of the biological function. In fact, hybrids could potentially form different chimeric variants of the same protein complex by using all the different combinations of parental alleles available. Chimeric interactions are expected to be sub-optimal and therefore discouraged since the members forming the protein complex are from different parents and have a different evolutionary history. Interestingly, here, we show experimentally that chimeric protein assemblies are spontaneously established in different yeast hybrids, and that such chimericity produces different phenotypic variants displaying loss or gain of fitness according to their genetic background and to the environment that they are exposed. These findings imply that the formation of chimeric complexes offers a new source of natural variation, widens the adaptation potential of the hybrids towards new nutritional contexts, and may influence genome evolution through selective retention of optimal alleles.
Collapse
|
49
|
Krogerus K, Gibson BR. 125thAnniversary Review: Diacetyl and its control during brewery fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.84] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Brian R. Gibson
- VTT Technical Research Centre of Finland; Tietotie 2, PO Box 1000; FI-02044; VTT, Espoo; Finland
| |
Collapse
|
50
|
Abstract
Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.
Collapse
Affiliation(s)
- Nicholas A. Bokulich
- Department of Food Science and Technology, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Charles W. Bamforth
- Department of Food Science and Technology, University of California, Davis, California, USA
| |
Collapse
|