scholarly journals A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

2015 ◽  
Vol 81 (23) ◽  
pp. 8202-8214 ◽  
Author(s):  
Stijn Mertens ◽  
Jan Steensels ◽  
Veerle Saels ◽  
Gert De Rouck ◽  
Guido Aerts ◽  
...  
Keyword(s):  
Large Scale ◽  
Alcoholic Beverage ◽  
Pilot Scale ◽  
Temperature Tolerance ◽  
Large Set ◽  
Lager Yeast ◽  
Content Type ◽  
High Attenuation ◽  
Saccharomyces Pastorianus ◽  
Lager Beer

ABSTRACTLager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use ofSaccharomyces pastorianus, an interspecific hybrid betweenSaccharomyces cerevisiaeand the cold-tolerantSaccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, “Saaz” and “Frohberg.” This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains ofS. cerevisiae(six strains) andS. eubayanus(two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and referenceS. pastorianusyeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma.

scholarly journals Lager Yeast Comes of Age

2014 ◽  
Vol 13 (10) ◽  
pp. 1256-1265 ◽  
Author(s):  
Jürgen Wendland
Keyword(s):  
Gene Pool ◽  
Population Genomics ◽  
Strain Improvement ◽  
Network Evolution ◽  
Lager Yeast ◽  
Content Type ◽  
Hybrid Nature ◽  
Saccharomyces Pastorianus ◽  
Lager Beer ◽  
Yeast Genomes

ABSTRACTAlcoholic fermentations have accompanied human civilizations throughout our history. Lager yeasts have a several-century-long tradition of providing fresh beer with clean taste. The yeast strains used for lager beer fermentation have long been recognized as hybrids between twoSaccharomycesspecies. We summarize the initial findings on this hybrid nature, the genomics/transcriptomics of lager yeasts, and established targets of strain improvements. Next-generation sequencing has provided fast access to yeast genomes. Its use in population genomics has uncovered many more hybridization events withinSaccharomycesspecies, so that lager yeast hybrids are no longer the exception from the rule. These findings have led us to propose network evolution withinSaccharomycesspecies. This “web of life” recognizes the ability of closely related species to exchange DNA and thus drain from a combined gene pool rather than be limited to a gene pool restricted by speciation. Within the domesticated lager yeasts, two groups, the Saaz and Frohberg groups, can be distinguished based on fermentation characteristics. Recent evidence suggests that these groups share an evolutionary history. We thus propose to refer to the Saaz group asSaccharomyces carlsbergensisand to the Frohberg group asSaccharomyces pastorianusbased on their distinct genomes. New insight into the hybrid nature of lager yeast will provide novel directions for future strain improvement.

scholarly journals Himalayan Saccharomyces eubayanus Genome Sequences Reveal Genetic Markers Explaining Heterotic Maltotriose Consumption by Saccharomyces pastorianus Hybrids

2019 ◽  
Vol 85 (22) ◽  
Author(s):  
Nick Brouwers ◽  
Anja Brickwedde ◽  
Arthur R. Gorter de Vries ◽  
Marcel van den Broek ◽  
Susan M. Weening ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Alcoholic Beverage ◽  
Evolutionary Origin ◽  
Transcription Activator ◽  
High Sequence Identity ◽  
Content Type ◽  
Maltose Metabolism ◽  
Saccharomyces Pastorianus ◽  
Lager Beer ◽  
Saccharomyces Eubayanus

ABSTRACT Saccharomyces pastorianus strains are hybrids of Saccharomyces cerevisiae and Saccharomyces eubayanus that have been domesticated for centuries in lager beer brewing environments. As sequences and structures of S. pastorianus genomes are being resolved, molecular mechanisms and evolutionary origins of several industrially relevant phenotypes remain unknown. This study investigates how maltotriose metabolism, a key feature in brewing, may have arisen in early S. eubayanus × S. cerevisiae hybrids. To address this question, we generated a nearly complete genome assembly of Himalayan S. eubayanus strains of the Holarctic subclade. This group of strains has been proposed to be the S. eubayanus subgenome origin of current S. pastorianus strains. The Himalayan S. eubayanus genomes harbored several copies of an S. eubayanus AGT1 (SeAGT1) α-oligoglucoside transporter gene with high sequence identity to genes encountered in S. pastorianus. Although Himalayan S. eubayanus strains cannot grow on maltose and maltotriose, their maltose-hydrolase and SeMALT1 and SeAGT1 maltose transporter genes complemented the corresponding null mutants of S. cerevisiae. Expression, in Himalayan S. eubayanus of a functional S. cerevisiae maltose metabolism regulator gene (MALx3) enabled growth on oligoglucosides. The hypothesis that the maltotriose-positive phenotype in S. pastorianus is a result of heterosis was experimentally tested by constructing an S. cerevisiae × S. eubayanus laboratory hybrid with a complement of maltose metabolism genes that resembles that of current S. pastorianus strains. The ability of this hybrid to consume maltotriose in brewer’s wort demonstrated regulatory cross talk between subgenomes and thereby validated this hypothesis. These results support experimentally the new postulated hypothesis on the evolutionary origin of an essential phenotype of lager brewing strains and valuable knowledge for industrial exploitation of laboratory-made S. pastorianus-like hybrids. IMPORTANCE S. pastorianus, an S. cerevisiae × S. eubayanus hybrid, is used for production of lager beer, the most produced alcoholic beverage worldwide. It emerged by spontaneous hybridization and colonized early lager brewing processes. Despite accumulation and analysis of genome sequencing data of S. pastorianus parental genomes, the genetic blueprint of industrially relevant phenotypes remains unresolved. Assimilation of maltotriose, an abundant sugar in wort, has been postulated to be inherited from the S. cerevisiae parent. Here, we demonstrate that although Asian S. eubayanus isolates harbor a functional maltotriose transporter SeAGT1 gene, they are unable to grow on α-oligoglucosides, but expression of S. cerevisiae regulator MAL13 (ScMAL13) was sufficient to restore growth on trisaccharides. We hypothesized that the S. pastorianus maltotriose phenotype results from regulatory interaction between S. cerevisiae maltose transcription activator and the promoter of SeAGT1. We experimentally confirmed the heterotic nature of the phenotype, and thus these results provide experimental evidence of the evolutionary origin of an essential phenotype of lager brewing strains.

scholarly journals Cap rates and risk: a spatial analysis of commercial real estate

2018 ◽  
Vol 35 (1) ◽  
pp. 25-43
Author(s):  
Florian Unbehaun ◽  
Franz Fuerst
Keyword(s):  
Real Estate ◽  
Risk Perceptions ◽  
Large Scale ◽  
Risk Premia ◽  
Real Estate Market ◽  
Commercial Real Estate ◽  
Data Series ◽  
Large Set ◽  
Content Type ◽  
The Impact

Purpose This study aims to assess the impact of location on capitalization rates and risk premia. Design/methodology/approach Using a transaction-based data series for the five largest office markets in Germany from 2005 to 2015, regression analysis is performed to account for a large set of asset-level drivers such as location, age and size and time-varying macro-level drivers. Findings Location is found to be a key determinant of cap rates and risk premia. CBD locations are found to attract lower cap rates and lower risk premia in three of the five largest markets in Germany. Interestingly, this effect is not found in the non-CBD locations of these markets, suggesting that the lower perceived risk associated with these large markets is restricted to a relatively small area within these markets that are reputed to be safe investments. Research limitations/implications The findings imply that investors view properties in peripheral urban locations as imperfect substitutes for CBD properties. Further analysis also shows that these risk premia are not uniformly applied across real estate asset types. The CBD risk effect is particularly pronounced for office and retail assets, apparently considered “prime” investments within the central locations. Originality/value This is one of the first empirical studies of the risk implications of peripheral commercial real estate locations. It is also one of the first large-scale cap rate analyses of the German commercial real estate market. The results demonstrate that risk perceptions of investors have a distinct spatial dimension.

scholarly journals Creation and Characterization of Industrially Applicable de Novo Lager Yeast Hybrids with a Unique Genomic Architecture

2020 ◽  
Author(s):  
Zachari Turgeon ◽  
Thomas Sierocinski ◽  
Cedric A. Brimacombe ◽  
Yiqiong Jin ◽  
Brittany Goldhawke ◽  
...  
Keyword(s):  
De Novo ◽  
Phenotypic Diversity ◽  
Breeding Strategy ◽  
Lager Yeast ◽  
Genomic Architecture ◽  
Group I ◽  
Saccharomyces Pastorianus ◽  
Lager Beer ◽  
Group Ii ◽  
Beer Production

Lager beer is produced by Saccharomyces pastorianus, which is a natural allopolyploid hybrid between Saccharomyces cerevisiae and Saccharomyces eubayanus. Lager strains are classified into two major groups based largely on genomic composition: Group I and Group II. Group I strains are allotriploid, whereas Group II are allotetraploid. A lack of phenotypic diversity in commercial lager strains has led to substantial interest in the reconstitution of de novo allotetraploid lager strains by hybridization of S. cerevisiae and S. eubayanus strains. Such strategies rely on the hybridization of wild S. eubayanus isolates, which carry unacceptable traits for commercial lager beer such as phenolic off-flavours and incomplete utilization of carbohydrates. Using an alternative breeding strategy, we have created de novo lager hybrids containing the domesticated S. eubayanus subgenome from an industrial S. pastorianus strain by hybridizing diploid meiotic segregants of this strain to a variety of S. cerevisiae ale strains. Five de novo hybrids were isolated which had fermentation characteristics similar to those of prototypical commercial lager strains but with unique phenotypic variation due to the contributions of the S. cerevisiae parents. Genomic analysis of these de novo lager hybrids identified novel allotetraploid genomes carrying three copies of the S. cerevisiae genome and one copy of the S. eubayanus genome. Most importantly, these hybrids do not possess the negative traits which result from breeding wild S. eubayanus. The de novo lager strains produced using industrial S. pastorianus in this study are immediately suitable for industrial lager beer production. IMPORTANCE All lager beer is produced using two related lager yeast types: Group I and Group II, which are highly similar resulting in a lack of strain diversity for lager beer production. To date, approaches for generating new lager yeasts have generated strains possessing undesirable brewing characteristics which render them commercially inviable. We have used an alternative approach that circumvents this issue and created new lager strains that are directly suitable for lager beer production. These novel lager strains also possess a unique genomic architecture, which may lead to a better understanding of industrial yeast hybrids. We propose that strains created using our approach be classified as a third group of lager strains (Group III). We anticipate that these novel lager strains will be of great industrial relevance, and that this technique will be applicable to the creation of additional novel lager strains that will help broaden the diversity in commercial lager beer strains.

scholarly journals Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1628
Author(s):  
Massimo Iorizzo ◽  
Francesco Letizia ◽  
Gianluca Albanese ◽  
Francesca Coppola ◽  
Angelita Gambuti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Brewing Industry ◽  
Saccharomyces Pastorianus ◽  
Lager Beer ◽  
Efficient Fermentation ◽  
Saccharomyces Eubayanus ◽  
Beer Production ◽  
New Strategies

Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.

scholarly journals Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

2014 ◽  
Vol 80 (22) ◽  
pp. 6965-6975 ◽  
Author(s):  
Jan Steensels ◽  
Esther Meersman ◽  
Tim Snoek ◽  
Veerle Saels ◽  
Kevin J. Verstrepen
Keyword(s):  
Large Scale ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Yeast Cells ◽  
Fermented Foods ◽  
Active Compounds ◽  
Content Type ◽  
Yeast Strains ◽  
Saccharomyces Pastorianus ◽  
Industrial Yeasts

ABSTRACTThe concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 differentSaccharomyces cerevisiae,Saccharomyces paradoxus, andSaccharomyces pastorianusyeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use.

scholarly journals Mitochondrial DNA and temperature tolerance in lager yeasts

2019 ◽  
Vol 5 (1) ◽  
pp. eaav1869 ◽  
Author(s):  
EmilyClare P. Baker ◽  
David Peris ◽  
Ryan V. Moriarty ◽  
Xueying C. Li ◽  
Justin C. Fay ◽  
...  
Keyword(s):  
Temperature Tolerance ◽  
Temperature Adaptation ◽  
Relative Temperature ◽  
Saccharomyces Pastorianus ◽  
Fermented Beverage ◽  
Temperature Preferences ◽  
Lager Beer ◽  
High Or Low Temperature ◽  
Saccharomyces Eubayanus

A growing body of research suggests that the mitochondrial genome (mtDNA) is important for temperature adaptation. In the yeast genusSaccharomyces, species have diverged in temperature tolerance, driving their use in high- or low-temperature fermentations. Here, we experimentally test the role of mtDNA in temperature tolerance in synthetic and industrial hybrids (Saccharomyces cerevisiae×Saccharomyces eubayanusorSaccharomyces pastorianus), which cold-brew lager beer. We find that the relative temperature tolerances of hybrids correspond to the parent donating mtDNA, allowing us to modulate lager strain temperature preferences. The strong influence of mitotype on the temperature tolerance of otherwise identical hybrid strains provides support for the mitochondrial climactic adaptation hypothesis in yeasts and demonstrates how mitotype has influenced the world’s most commonly fermented beverage.

scholarly journals Comparing the day temperature and holiday effects on retail sales of alcoholic beverages – a time-series analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Martin Hirche ◽  
Juliane Haensch ◽  
Larry Lockshin
Keyword(s):  
Large Scale ◽  
Meteorological Data ◽  
Alcoholic Beverage ◽  
White Wine ◽  
Alcoholic Beverages ◽  
Daily Maximum ◽  
Short Term ◽  
Retail Sales ◽  
Content Type ◽  
Us Counties

Purpose Little research on the influence of external factors, such as weather and holiday periods, on retail sales on alcoholic beverages is available. This study aims to investigate how weekly retail sales of different alcoholic beverages vary in association with daily maximum temperatures and annual federal holidays across selected US counties in the years 2013 to 2015. The research provides information, which can contribute to better sales forecasts. Design/methodology/approach Secondary data of weekly retail sales (volume) of alcoholic beverages from 37,346 stores in 651 counties in the USA are analysed. The data cover on average 21% of all existing US counties and 12% of the total US off-trade retail sales of alcoholic beverages in the period studied (Euromonitor, 2017). Additional data of federal holidays and meteorological data are collated for each county in the sample. Seasonal autoregressive integrated moving average models with exogenous regressors (SARIMAX) are applied to develop forecasting models and to investigate possible relationships and effects. Findings The results indicate that off-trade retail sales of beer, liquor, red and white wine are temperature sensitive throughout the year, while contrary to expectations rosé, sparkling and other wines are not. Sales sensitivities to temperature also differ by geography. In the warmest regions, liquor and white wine sales do not respond to temperature changes, as opposed to the coolest regions, where they are responsive. Public holidays, particularly Easter, Thanksgiving, Christmas and New Year holidays, represent a constant influencing factor on short-term sales increases for all investigated alcoholic beverage categories. Originality/value This is the first large-scale study of weather and holiday-related sales variations over time, across geographies and different alcoholic beverage categories. Seasonal and non-seasonal short-term sales variations are important for retailers and manufacturers alike. Accounting for expected changes in demand accommodates efficiencies along the supply chain and has implications for retail management, as well as adjusting marketing efforts in competing categories.

Analysing the voice of customers by a hybrid fuzzy decision-making approach in a developing country's automotive market

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hannan Amoozad Mahdiraji ◽  
Khalid Hafeez ◽  
Hamidreza Kord ◽  
AliAsghar Abbasi Kamardi
Keyword(s):  
Decision Making ◽  
Large Scale ◽  
Large Set ◽  
Automotive Sector ◽  
Price Variation ◽  
Content Type ◽  
Customer Complaints ◽  
Fuzzy Delphi ◽  
The Voice ◽  
Voice Of Customers

PurposeThis paper analyses the voice of customers (VoCs) using a hybrid clustering multi-criteria decision-making (MCDM) approach. The proposed method serves as an efficient tool for how to approach multiple decision-making involving a large set of countrywide customer complaints in the Iranian automotive sector.Design/methodology/approachThe countrywide data comprising 3,342 customer complaints (VoCs) were gathered. A total of seven determinant complaint criteria were identified in brainstorming sessions with three groups (six each) of experts employing the fuzzy Delphi method. The weights of these criteria were assigned by applying the fuzzy best–worst method (FBWM) to identify the severity of the complaints. Subsequently, the complaints were clustered into five categories with respective customer locations (province), car type and manufacturer using the K-mean method and further prioritised and ranked employing the fuzzy complex proportional assessment of alternatives (FCOPRAS) method.FindingsThe results indicated that the majority of complaints (1,027) from the various regions of the country belonged to one specific model of car made by a particular producer. The analyses revealed that only a few complaints were related to product quality, with the majority related to service and financial processes including delays in automobile delivery, delays in calculating monthly instalments, price variation, failure to provide a registration ( licence) and failure to supply the agreed product. The proposed method is an efficient way to solve large-scale multidimensional problems and provide a robust and reliable set of results.Practical implicationsThe proposed method makes it much easier for management to deal with complaints by significantly reducing their number. The highest-ranked complaints from customers of the car industry in Iran are those related to delivery time, price alternations, customer service support and quality issues. Surveying the list of complaints shows that paying attention to the four most voiced complaints can reduce them more than 54%. Management can make appropriate strategies to improve the production quality as well as business processes, thus producing a significant number of customer complaints.Originality/valueThis paper proposes a comprehensive approach to critically analyse the VoCs by combining qualitative and decision-making approaches including K-mean, FCOPRAS, fuzzy Delphi and FBWM. This is the first paper that analyses the VoCs in the automotive sector in a developing country’s context involving large-scale decision-making problem-solving.

scholarly journals Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

2015 ◽  
Vol 81 (18) ◽  
pp. 6166-6176 ◽  
Author(s):  
Esther Meersman ◽  
Jan Steensels ◽  
Tinneke Paulus ◽  
Nore Struyf ◽  
Veerle Saels ◽  
...  
Keyword(s):  
Starter Culture ◽  
Field Trials ◽  
Pilot Scale ◽  
Temperature Tolerance ◽  
Breeding Strategy ◽  
Starter Cultures ◽  
Content Type ◽  
Fermentation Capacity ◽  
Spontaneous Fermentations

ABSTRACTCocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selectedSaccharomyces cerevisiaestrains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.

Sign in / Sign up

Export Citation Format

Share Document