CURRENT DEVELOPMENTS IN THE GENETIC MANIPULATION OF BREWING YEAST STRAINS-A REVIEW*

Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.

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Lager-brewing yeasts in the era of modern genetics

FEMS Yeast Research ◽

10.1093/femsyr/foz063 ◽

2019 ◽

Vol 19 (7) ◽

Cited By ~ 7

Author(s):

Arthur R Gorter de Vries ◽

Jack T Pronk ◽

Jean-Marc G Daran

Keyword(s):

Genome Editing ◽

Industrial Application ◽

Strain Improvement ◽

Brewing Yeast ◽

Yeast Strains ◽

Worldwide Production ◽

Saccharomyces Pastorianus ◽

Saccharomyces Eubayanus ◽

Brewing Yeasts

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.

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PCR Applications to Brewing: Differentiation of Brewing Yeast Strains by PCR Fingerprinting

Journal of the American Society of Brewing Chemists ◽

10.1094/asbcj-2008-1021-01 ◽

2008 ◽

Vol 66 (4) ◽

pp. 266-270

Keyword(s):

Brewing Yeast ◽

Pcr Fingerprinting ◽

Yeast Strains

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Ecological Success of a Group of Saccharomyces cerevisiae/Saccharomyces kudriavzevii Hybrids in the Northern European Wine-Making Environment

Applied and Environmental Microbiology ◽

10.1128/aem.06752-11 ◽

2012 ◽

Vol 78 (9) ◽

pp. 3256-3265 ◽

Cited By ~ 45

Author(s):

C. Erny ◽

P. Raoult ◽

A. Alais ◽

G. Butterlin ◽

P. Delobel ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

The United States ◽

Profile Measurement ◽

Comparative Genome Hybridization ◽

Brewing Yeast ◽

Ploidy Levels ◽

Content Type ◽

Wine Making ◽

Yeast Strains ◽

Saccharomyces Kudriavzevii

ABSTRACTThe hybrid nature of lager-brewing yeast strains has been known for 25 years; however, yeast hybrids have only recently been described in cider and wine fermentations. In this study, we characterized the hybrid genomes and the relatedness of the Eg8 industrial yeast strain and of 24Saccharomyces cerevisiae/Saccharomyces kudriavzeviihybrid yeast strains used for wine making in France (Alsace), Germany, Hungary, and the United States. An array-based comparative genome hybridization (aCGH) profile of the Eg8 genome revealed a typical chimeric profile. Measurement of hybrids DNA content per cell by flow cytometry revealed multiple ploidy levels (2n, 3n, or 4n), and restriction fragment length polymorphism analysis of 22 genes indicated variable amounts ofS. kudriavzeviigenetic content in three representative strains. We developed microsatellite markers forS. kudriavzeviiand used them to analyze the diversity of a population isolated from oaks in Ardèche (France). This analysis revealed new insights into the diversity of this species. We then analyzed the diversity of the wine hybrids for 12S. cerevisiaeand 7S. kudriavzeviimicrosatellite loci and found that these strains are the products of multiple hybridization events between severalS. cerevisiaewine yeast isolates and variousS. kudriavzeviistrains. The Eg8 lineage appeared remarkable, since it harbors strains found over a wide geographic area, and the interstrain divergence measured with a (δμ)2genetic distance indicates an ancient origin. These findings reflect the specific adaptations made byS. cerevisiae/S. kudriavzeviicryophilic hybrids to winery environments in cool climates.

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