The impact of commercially available ale and lager yeast strains on the fermentative diversity of beers

Lager Yeast ◽

Brewing Yeast ◽

Beer Fermentation ◽

Yeast Strains ◽

Commercial Yeast ◽

Main Component ◽

The Impact ◽

Attenuation Profile

AbstractYeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprint its distinctive fermentative profile to the beer. Despite this, there are no studies reporting how diverse, rich, and homogeneous the beer categories are in terms of commercially available brewing yeast strains. In this work, the diversity, richness, and evenness of different beer categories and commercial yeast strains available for brewing were evaluated by applying quantitative concepts of ecology analysis in a sample of 121,528 beer recipes. For this purpose, the frequency of ale or lager and dry or liquid yeast formulations usage was accessed and its influence in the fermentation temperature, attenuation profile, and number of recipes for a beer category were analyzed. The results indicated that many beer categories are preferentially fermented with dry yeast strains formulations instead of liquid yeasts, despite considering the high number of available liquid yeast formulations. Moreover, ale dry strains are preferentially used for lager brewing. The preferential use of specific yeast formulations drives the diversity, richness, and evenness of a beer category, showing that many yeast strains are potentially and industrially underexplored.

Improving the Utilization of Isomaltose and Panose by Lager Yeast Saccharomyces pastorianus

Fermentation ◽

10.3390/fermentation7030107 ◽

2021 ◽

Vol 7 (3) ◽

pp. 107

Author(s):

Javier Porcayo Loza ◽

Anna Chailyan ◽

Jochen Forster ◽

Michael Katz ◽

Uffe Hasbro Mortensen ◽

...

Keyword(s):

Efficient Utilization ◽

Lager Yeast ◽

Brewing Yeast ◽

Stable Integration ◽

Yeast Strains ◽

Organoleptic Traits

Approximately 25% of all carbohydrates in industrial worts are poorly, if at all, fermented by brewing yeast. This includes dextrins, β-glucans, arabinose, xylose, disaccharides such as isomaltose, nigerose, kojibiose, and trisaccharides such as panose and isopanose. As the efficient utilization of carbohydrates during the wort’s fermentation impacts the alcohol yield and the organoleptic traits of the product, developing brewing strains with enhanced abilities to ferment subsets of these sugars is highly desirable. In this study, we developed Saccharomyces pastorianus laboratory yeast strains with a superior capacity to grow on isomaltose and panose. First, we designed a plasmid toolbox for the stable integration of genes into lager strains. Next, we used the toolbox to elevate the levels of the α-glucoside transporter Agt1 and the major isomaltase Ima1. This was achieved by integrating synthetic AGT1 and IMA1 genes under the control of strong constitutive promoters into defined genomic sites. As a result, strains carrying both genes showed a superior capacity to grow on panose and isomaltose, indicating that Ima1 and Agt1 act in synergy to consume these sugars. Our study suggests that non-GMO strategies aiming to develop strains with improved isomaltose and panose utilization could include identifying strains that overexpress AGT1 and IMA1.

Evaluation of Saccharomyces pastorianus impact to Sauvignon blanc chemical & sensory profile compared to different strains of S. cerevisiae/bayanus

BIO Web of Conferences ◽

10.1051/bioconf/20191202025 ◽

2019 ◽

Vol 12 ◽

pp. 02025

Author(s):

V. Troianou ◽

C. Toumpeki ◽

E. Dorignac ◽

C. Kogkou ◽

S. Kallithraka ◽

...

Keyword(s):

Sensory Profile ◽

Higher Alcohols ◽

Sauvignon Blanc ◽

Wine Analysis ◽

Yeast Strains ◽

Cold Condition ◽

Fermentation Parameters ◽

Different Strains ◽

The Impact

Enhancing flavors and/or improving fermentation parameters through the use of different species of yeast strains is nowadays a frequent challenge in winemaking research, especially for aromatic varieties such as Sauvignon Blanc. In this work, the aim was to focus on the impact of a species not already studied in wine: Saccharomyces pastorianus. Twenty-two fermentations were conducted on a Sauvignon Blanc must by addition of different strains and mixtures of them by using two different inoculation temperatures. The must was inoculated in cold condition with two similar mixtures of S. pastorianus 1 or 2 (70%) and S. bayanus(30%), with S. pastorianus 1 or 2 alone, with the correspondent S. bayanusalone and with two other S. cerevisiae1 and 2 alone as well. For classic condition, the must was inoculated with only one mixture S. pastorianus1 (70%) / S. bayanus(30%), and respectively with S. pastorianus1, S. bayanus and S. cerevisiae 2 alone. Samples were taken all along the fermentations for both conditions in order to check chemical and microbial analyses as well as yeast implantations. The final wines were analysed for alcohol, glucose, fructose, all other classical wine analysis as well as for acetate esters, and higher alcohols. The results underlined that for both S. pastorianus 1 and S. pastorianus 2 strains, the production of acetic acid was zero in cold condition and really low (0.09 g/l) for classic condition regarding S. pastorianus 1. As a consequence, Saccharomyces pastorianus seems to be highly interesting for winemaking, alone or in co-inoculation with S. bayanus.

Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast

Fermentation ◽

10.3390/fermentation4030080 ◽

2018 ◽

Vol 4 (3) ◽

pp. 80 ◽

Cited By ~ 1

Author(s):

Edward Kerr ◽

Duin McDiarmid ◽

James Fraser ◽

Benjamin Schulz

Keyword(s):

Cell Wall ◽

Protein Abundance ◽

Metabolic Diversity ◽

Brewing Yeast ◽

Whole Cell ◽

Flocculation Efficiency ◽

Yeast Strains ◽

Commercial Yeast ◽

The Relationship

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.

The diversity of commercially available ale and lager yeast strains and the impact of brewer’s preferential yeast choice on the fermentative beer profiles

Food Research International ◽

10.1016/j.foodres.2021.110125 ◽

2021 ◽

Vol 141 ◽

pp. 110125

Author(s):

Diego Bonatto

Keyword(s):

Lager Yeast ◽

Yeast Strains ◽

The Impact

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 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.

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):

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.

Impaired Uptake and/or Utilization of Leucine by Saccharomyces cerevisiae Is Suppressed by the SPT15-300 Allele of the TATA-Binding Protein Gene

Applied and Environmental Microbiology ◽

10.1128/aem.00989-09 ◽

2009 ◽

Vol 75 (19) ◽

pp. 6055-6061 ◽

Cited By ~ 19

Author(s):

Richard J. S. Baerends ◽

Jin-Long Qiu ◽

Simon Rasmussen ◽

Henrik Bjørn Nielsen ◽

Anders Brandt

Keyword(s):

Mutant Allele ◽

Binding Protein ◽

Growth Conditions ◽

Tata Binding Protein ◽

Brewing Yeast ◽

Yeast Extract Peptone Dextrose ◽

Expression Of Genes ◽

Low Concentrations ◽

Saccharomyces Pastorianus

ABSTRACT Successful fermentations to produce ethanol require microbial strains that have a high tolerance to glucose and ethanol. Enhanced glucose/ethanol tolerance of the laboratory yeast Saccharomyces cerevisiae strain BY4741 under certain growth conditions as a consequence of the expression of a dominant mutant allele of the SPT15 gene (SPT1 5-3 00) corresponding to the three amino acid changes F177S, Y195H, and K218R has been reported (H. Alper, J. Moxley, E. Nevoigt, G. R. Fink, and G. Stephanopoulos, Science 314:1565-1568, 2006). The SPT15 gene codes for the TATA-binding protein. This finding prompted us to examine the effect of expression of the SPT1 5-3 00 allele in various yeast species of industrial importance. Expression of SPT1 5-3 00 in leucine-prototrophic strains of S. cerevisiae, Saccharomyces bayanus, or Saccharomyces pastorianus (lager brewing yeast), however, did not improve tolerance to ethanol on complex rich medium (yeast extract-peptone-dextrose). The enhanced growth of the laboratory yeast strain BY4741 expressing the SPT1 5-3 00 mutant allele was seen only on defined media with low concentrations of leucine, indicating that the apparent improved growth in the presence of ethanol was indeed associated with enhanced uptake and/or utilization of leucine. Reexamination of the microarray data published by Alper and coworkers likewise suggested that expression of genes coding for the leucine permeases, Tat1p and Bap3p, were upregulated in the SPT1 5-3 00 mutant, as was expression of the genes ARO10, ADH3, ADH5, and SFA1, involved in leucine degradation.

Expression of GPD1 and SIP18 genes during rehydration in active dry industrial Saccharomyces cerevisiae cider-making yeast strains (ADY)

Acta Biochimica Polonica ◽

10.18388/abp.2016_1404 ◽

2017 ◽

Vol 64 (2) ◽

Author(s):

Anna Goncerzewicz ◽

Karolina Kamińska-Wojteczek ◽

Izabella Młynarczyk ◽

Anna Misiewicz

Keyword(s):

Fermentation Process ◽

Molecular Mechanisms ◽

Sugar Concentration ◽

Biosynthesis Pathway ◽

Drying Process ◽

Relative Expression Level ◽

Yeast Strains ◽

Gpd1 Gene ◽

The Impact

In this study we determined the influence of different sugar concentration in media, time of rehydration and type of strain on relative expression level of GPD1 and SIP18 genes of active dry cider-making yeast strains, followed by the assessment of the impact of rehydration on the fermentation process. High expression of SIP18 at the beginning of rehydration was shown to be due to high transcription of the gene during the drying process. High sugar concentrations of media initiated transcription of the GPD1 gene and triggered the cellular glycerol biosynthesis pathway in examined strains. Rehydration time and type of strain showed to have no statistically significant impact on the course of the fermentation; RT qPCR results depended mainly on the time of rehydration and sugar concentration of the medium. This is the first attempt to confront rehydration time and molecular mechanisms acting upon rehydration with the course of the fermentation process.

Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

Fermentation ◽

10.3390/fermentation5030069 ◽

2019 ◽

Vol 5 (3) ◽

pp. 69 ◽

Cited By ~ 3

Author(s):

Sydney C. Morgan ◽

Jade J. Haggerty ◽

Britney Johnston ◽

Vladimir Jiranek ◽

Daniel M. Durall

Keyword(s):

Sulfur Dioxide ◽

Volatile Compounds ◽

Resistance Mechanisms ◽

Yeast Strains ◽

Production Of Hydrogen ◽

So2 Resistance ◽

Volatile Profiles ◽

Commercial Yeast ◽

Spoilage Microorganisms

Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.

Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

10.20944/preprints202012.0098.v1 ◽

2020 ◽

Author(s):

Martina Catallo ◽

Fabrizio Iattici ◽

Cinzia Randazzo ◽

Cinzia Caggia ◽

Kristoffer Krogerus ◽

...

Keyword(s):

De Novo ◽

Yeast Culture ◽

Culture Collections ◽

Lager Yeast ◽

Ethyl Hexanoate ◽

Brewing Yeast ◽

Saccharomyces Bayanus ◽

Lager Beer ◽

Saccharomyces Eubayanus

The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomyces cerevisiae ale x Saccharomyces eubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus x Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae x S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20°C, one triple S. cerevisiae x S. eubayanus x S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2L wort fermentation trials at 12°C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for design of de novo lager beer hybrids and may help to diversify aroma profiles in lager beers.