Development of Industrial Brewing Yeast with Low Acetaldehyde Production and Improved Flavor Stability

2013 ◽  
Vol 169 (3) ◽  
pp. 1016-1025 ◽  
Author(s):  
Jinjing Wang ◽  
Nan Shen ◽  
Hua Yin ◽  
Chunfeng Liu ◽  
Yongxian Li ◽  
...  
Keyword(s):  
Flavor Stability ◽  
Brewing Yeast ◽  
Acetaldehyde Production

Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability

2014 ◽  
Vol 238 (3) ◽  
pp. 347-355 ◽  
Author(s):  
Nan Shen ◽  
Jinjing Wang ◽  
Chunfeng Liu ◽  
Yongxian Li ◽  
Qi Li
Keyword(s):  
Flavor Stability ◽  
Brewing Yeast ◽  
Beer Flavor ◽  
Acetaldehyde Production

scholarly journals The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production

2018 ◽  
Vol 124 (3) ◽  
pp. 236-243 ◽  
Author(s):  
Chunfeng Liu ◽  
Qi Li ◽  
Chengtuo Niu ◽  
Yaping Tian ◽  
Yijin Zhao ◽  
...  
Keyword(s):  
Room Temperature ◽  
Temperature Plasma ◽  
Brewing Yeast ◽  
Acetaldehyde Production

scholarly journals Reduced acetaldehyde production by genome shuffling of an industrial brewing yeast strain

2017 ◽  
Vol 123 (4) ◽  
pp. 527-532
Author(s):  
Hua Yin ◽  
Ming Liu ◽  
Yang Deng ◽  
Junfeng Zhao ◽  
Junhong Yu ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Genome Shuffling ◽  
Brewing Yeast ◽  
Acetaldehyde Production

Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability

2014 ◽  
Vol 30 (6) ◽  
pp. 1901-1908 ◽  
Author(s):  
Jin-jing Wang ◽  
Wei-na Xu ◽  
Xin’er Li ◽  
Jia Li ◽  
Qi Li
Keyword(s):  
Cell Wall ◽  
Flavor Stability ◽  
Cell Wall Composition ◽  
Brewing Yeast ◽  
Aberrant Cell ◽  
Beer Flavor

Effects of Knockout ECM25/YJL201W Gene in Brewing Yeast on Beer Flavor Stability

2008 ◽  
Vol 24 (8) ◽  
pp. 1420-1427 ◽  
Author(s):  
Y ZHANG ◽  
Q LI ◽  
W SHEN ◽  
Y XIE ◽  
G GU
Keyword(s):  
Flavor Stability ◽  
Brewing Yeast ◽  
Beer Flavor

scholarly journals A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3057
Author(s):  
Xin Xu ◽  
Chengtuo Niu ◽  
Chunfeng Liu ◽  
Jinjing Wang ◽  
Feiyun Zheng ◽  
...  
Keyword(s):  
Flavor Stability ◽  
Pilot Scale ◽  
Temperature Plasma ◽  
Lager Yeast ◽  
New Approach ◽  
Beer Industry ◽  
Novel Approach ◽  
Artp Mutagenesis ◽  
Application Potential ◽  
Acetaldehyde Production

Flavor stability is important for beer quality and extensive efforts have been undertaken to improve this. In our previous work, we proved a concept whereby metabolic engineering lager yeast with increased cellular nicotinamide adenine dinucleotide hydride (NADH) availability could enhance the flavor stability of beer. However, the method for breeding non-genetically modified strains with higher NADH levels remains unsolved. In the current study, we reported a novel approach to develop such strains based on atmospheric and room temperature plasma (ARTP) mutagenesis coupled with 2,4-dinitrophenol (DNP) selection. As a result, we obtained a serial of strains with higher NADH levels as well as improved flavor stability. For screening an optimal strain with industrial application potential, we examined the other fermentation characteristics of the mutants and ultimately obtained the optimal strain, YDR-63. The overall fermentation performance of the strain YDR-63 in pilot-scale fermentation was similar to that of the parental strain YJ-002, but the acetaldehyde production was decreased by 53.7% and the resistance staling value of beer was improved by 99.8%. The forced beer aging assay further demonstrated that the favor stability was indeed improved as the contents of 5-hydroxymethylfurfural in YDR-63 was less than that in YJ-002 and the sensory notes of staling was weaker in YDR-63. We also employed this novel approach to another industrial strain, M14, and succeeded in improving its flavor stability. All the findings demonstrated the efficiency and versatility of this new approach in developing strains with improved flavor stability for the beer industry.

scholarly journals Residual Brewing Yeast as Substrate for Co-Production of Cell Biomass and Biofilm Using Candida maltosa SM4

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 84
Author(s):  
Vidal Flores-Copa ◽  
Luis Romero-Soto ◽  
Danitza Romero-Calle ◽  
María Teresa Alvarez-Aliaga ◽  
Felipe Orozco-Gutierrez ◽  
...  
Keyword(s):  
Logistic Model ◽  
Water Retention ◽  
Candida Maltosa ◽  
Brewing Yeast ◽  
Cell Biomass ◽  
Glycosidic Bonds ◽  
Biofilm Production ◽  
High Degree ◽  
Maximal Production ◽  
Different Levels

Candida maltosa was cultivated in the liquid phase of residual brewing yeast, a major brewery residue, to produce biomass and biofilm. Using response surface methodology, the effect of two variables at two different levels was investigated. The independent variables were agitation speed (at 100 and 200 rpm), and aeration (at 1 and 3 L min−1). Aeration was identified to be important for the production of both biomass and biofilm, while agitation was the only factor significantly affecting biofilm production. The maximal production of biofilm (2.33 g L−1) was achieved for agitation of 200 rpm and aeration of 1 L min−1, while the maximum for biomass (16.97 g L−1) was reached for 100 rpm agitation and 3 L min−1 air flow. A logistic model applied to predict the growth of C. maltosa in the exponential phase and the biofilm production, showed a high degree of agreement between the prediction and the actual biomass measured experimentally. The produced biofilms were further characterized using Fourier-transform infrared spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA). FTIR allowed the identification of methyl, carbonyl ester and sulfate groups, and revealed the presence of uronic acid moieties and glycosidic bonds. Water-retention ability up to relatively high temperatures was revealed by TGA, and that makes the produced biofilm suitable for production of hydrogels. SEM also gave indications on the hydrogel-forming potential of the biofilm.

scholarly journals Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Fabrizio Iattici ◽  
Martina Catallo ◽  
Lisa Solieri
Keyword(s):  
Starter Cultures ◽  
Yeast Genome ◽  
Evolutionary Engineering ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Craft Beer ◽  
Saccharomyces Pastorianus ◽  
Brewing Process ◽  
Fermented Beverage ◽  
Increasing Demand

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.

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