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Meier-Dörnberg T, Kory OI, Jacob F, Michel M, Hutzler M. Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization. FEMS Yeast Res 2019. [PMID: 29518233 DOI: 10.1093/femsyr/foy023] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Saccharomyces cerevisiae variety diastaticus is generally considered to be an obligatory spoilage microorganism and spoilage yeast in beer and beer-mixed beverages. Their super-attenuating ability causes increased carbon dioxide concentrations, beer gushing and potential bottle explosion along with changes in flavor, sedimentation and increased turbidity. This research shows clear differences in the super-attenuating properties of S. cerevisiae var. diastaticus yeast strains and their potential for industrial brewing applications. Nineteen unknown spoilage yeast cultures were obtained as isolates and characterized using a broad spectrum of genetic and phenotypic methods. Results indicated that all isolates represent genetically different S. cerevisiae var. diastaticus strains except for strain TUM PI BA 124. Yeast strains were screened for their super-attenuating ability and sporulation. Even if the STA1 gene responsible for super-attenuation by encoding for the enzyme glucoamylase could be verified by real-time polymerase chain reaction, no correlation to the spoilage potential could be demonstrated. Seven strains were further characterized focusing on brewing and sensory properties according to the yeast characterization platform developed by Meier-Dörnberg. Yeast strain TUM 3-H-2 cannot metabolize dextrin and soluble starch and showed no spoilage potential or super-attenuating ability even when the strain belongs to the species S. cerevisiae var. diastaticus. Overall, the beer produced with S. cerevisiae var. diastaticus has a dry and winey body with noticeable phenolic off-flavors desirable in German wheat beers.
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Affiliation(s)
- Tim Meier-Dörnberg
- Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354 Freising, Germany
| | - Oliver Ingo Kory
- Miho Inspektionssysteme GmbH, Obervellmarsche Str. 12, 334292 Ahnatal, Germany
| | - Fritz Jacob
- Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354 Freising, Germany
| | - Maximilian Michel
- Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354 Freising, Germany
| | - Mathias Hutzler
- Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354 Freising, Germany
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Iskakova J, Hutzler M, Kemelov K, Grothusheitkamp D, Michel M, Methner FJ. Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1553449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Janyl Iskakova
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Mathias Hutzler
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Kubat Kemelov
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Daniela Grothusheitkamp
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Munich, D-85354, Germany
| | - Frank-Juergen Methner
- Department of Brewing Science, Institute of Food Technology and Food Chemistry, TU Berlin, Berlin, D-13353, Germany
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Gorre E, Muste C, Owens KG. Introducing a Cell-Free Approach for the Identification of Brewing Yeast (Saccharomyces cerevisiae) Strains Using MALDI-TOF MS. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2018; 29:2248-2259. [PMID: 30088233 DOI: 10.1007/s13361-018-2031-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 06/16/2018] [Accepted: 06/26/2018] [Indexed: 06/08/2023]
Abstract
Matrix-assisted laser desorption ionization (MALDI) time-of-flight mass spectrometry (TOF MS) is now accepted as a quick, easy-to-use, cost-effective, and accurate technique for the identification of microorganisms. However, the successful identification of microorganisms is dependent upon careful attention to factors such as growth conditions, extraction methods, mass spectral data collection, and data analysis procedures. Currently, most microorganism identification has been limited to the species level, and only a limited number of publications have been successful in achieving strain-level identification. In this work, a "cell-free" approach is introduced where peptide analytes secreted by several Saccharomyces cerevisiae strains during their growth period are analyzed. The analysis of the cell supernatant generates mass spectral patterns that are specific to each strain. The patterns generated in combination with a robust data analysis workflow using the open-source programs MALDIquant and Mass-Up allows for strain-level identification of S. cerevisiae. The cell-free approach using the yeast supernatant to accurately identify yeast strains is presented here as a proof of concept. Graphical Abstract.
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Affiliation(s)
- Elsa Gorre
- Department of Chemistry, Drexel University, 3141 Chestnut St, Philadelphia, PA, 19104-2875, USA
| | - Cathy Muste
- Department of Chemistry, Drexel University, 3141 Chestnut St, Philadelphia, PA, 19104-2875, USA
| | - Kevin G Owens
- Department of Chemistry, Drexel University, 3141 Chestnut St, Philadelphia, PA, 19104-2875, USA.
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The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3030041] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Lauterbach A, Usbeck JC, Behr J, Vogel RF. MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles. PLoS One 2017; 12:e0181694. [PMID: 28792944 PMCID: PMC5549903 DOI: 10.1371/journal.pone.0181694] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Accepted: 07/04/2017] [Indexed: 11/19/2022] Open
Abstract
Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own “in-house strains”. During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable “brewing yeast” spectra database was established including 52 brewing yeast strains of the most important types of bottom- and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kölsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB) cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking.
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Affiliation(s)
- Alexander Lauterbach
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Julia C. Usbeck
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Rudi F. Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
- * E-mail:
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Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model. Yeast 2016; 33:129-44. [DOI: 10.1002/yea.3146] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 11/16/2015] [Accepted: 11/30/2015] [Indexed: 11/07/2022] Open
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Handley JA, Shi Z, Park SH, Dawoud TM, Kwon YM, Ricke SC. Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses. Food Saf (Tokyo) 2015. [DOI: 10.1016/b978-0-12-800245-2.00006-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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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.
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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
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