1
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Garge RK, Geck RC, Armstrong JO, Dunn B, Boutz DR, Battenhouse A, Leutert M, Dang V, Jiang P, Kwiatkowski D, Peiser T, McElroy H, Marcotte EM, Dunham MJ. Systematic profiling of ale yeast protein dynamics across fermentation and repitching. G3 (BETHESDA, MD.) 2024; 14:jkad293. [PMID: 38135291 PMCID: PMC10917522 DOI: 10.1093/g3journal/jkad293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 11/28/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023]
Abstract
Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is among the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout 2 fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production.
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Affiliation(s)
- Riddhiman K Garge
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Renee C Geck
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | - Joseph O Armstrong
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | - Barbara Dunn
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | - Daniel R Boutz
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
- Antibody Discovery and Accelerated Protein Therapeutics, Department of Pathology and Genomic Medicine, Houston Methodist Research Institute, Houston, TX 77030, USA
| | - Anna Battenhouse
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Mario Leutert
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
- Institute of Molecular Systems Biology, ETH Zürich, Zürich 8049, Switzerland
| | - Vy Dang
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Pengyao Jiang
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | | | | | | | - Edward M Marcotte
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Maitreya J Dunham
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
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2
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Dilmetz BA, Desire CT, Meneses J, Klingler-Hoffmann M, Young C, Hoffmann P. Impact of propagation time on yeast physiology during bottle conditioning of beer on an industrial scale. Food Chem 2024; 435:137655. [PMID: 37806202 DOI: 10.1016/j.foodchem.2023.137655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 09/27/2023] [Accepted: 10/01/2023] [Indexed: 10/10/2023]
Abstract
Bottle conditioning occurs when yeast and a fermentable extract are added to beer prior to packaging. Aside from ethanol and carbon dioxide production, this process can minimize the production of off-flavors and increase the shelf-life of beer. The advantages of bottle conditioning rely on the yeast being able to quickly referment the beer and maintain viability during storage. In this study, a commercial ale yeast was propagated in wort on a large scale (30 hL) for 24 h or 72 h and seeded into pale ale beer for bottle conditioning. We found that yeast propagated until the post-diauxic shift (72 h) provided better longevity in the bottle and improved foam stability compared to the 24 h propagated yeast. At the time of seeding, yeast propagated for 72 h showed an upregulation of proteins involved in cellular respiration and general stress pathways that may indicate responses toward mitigating cellular stress levels.
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Affiliation(s)
- Brooke A Dilmetz
- Clinical & Health Sciences, University of South Australia, Adelaide 5000, Australia.
| | - Christopher T Desire
- Future Industries Institute, University of South Australia, Mawson Lakes 5095, Australia.
| | - Jon Meneses
- Coopers Brewery Ltd, Regency Park, 5010, Australia.
| | | | - Clifford Young
- Clinical & Health Sciences, University of South Australia, Adelaide 5000, Australia.
| | - Peter Hoffmann
- Clinical & Health Sciences, University of South Australia, Adelaide 5000, Australia.
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3
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Bobalova J, Strouhalova D, Bobal P. Common Post-translational Modifications (PTMs) of Proteins: Analysis by Up-to-Date Analytical Techniques with an Emphasis on Barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14825-14837. [PMID: 37792446 PMCID: PMC10591476 DOI: 10.1021/acs.jafc.3c00886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 09/07/2023] [Accepted: 09/12/2023] [Indexed: 10/05/2023]
Abstract
Post-translational modifications (PTMs) of biomacromolecules can be useful for understanding the processes by which a relatively small number of individual genes in a particular genome can generate enormous biological complexity in different organisms. The proteomes of barley and the brewing process were investigated by different techniques. However, their diverse and complex PTMs remain understudied. As standard analytical approaches have limitations, innovative analytical approaches need to be developed and applied in PTM studies. To make further progress in this field, it is necessary to specify the sites of modification, as well as to characterize individual isoforms with increased selectivity and sensitivity. This review summarizes advances in the PTM analysis of barley proteins, particularly those involving mass spectrometric detection. Our focus is on monitoring phosphorylation, glycation, and glycosylation, which critically influence functional behavior in metabolism and regulation in organisms.
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Affiliation(s)
- Janette Bobalova
- Institute
of Analytical Chemistry of the CAS, v. v. i., Veveri 97, Brno 602 00, Czech Republic
| | - Dana Strouhalova
- Institute
of Analytical Chemistry of the CAS, v. v. i., Veveri 97, Brno 602 00, Czech Republic
| | - Pavel Bobal
- Masaryk
University, Department of Chemical Drugs,
Faculty of Pharmacy, Palackeho
1946/1, Brno 612 00, Czech Republic
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4
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Garge RK, Geck RC, Armstrong JO, Dunn B, Boutz DR, Battenhouse A, Leutert M, Dang V, Jiang P, Kwiatkowski D, Peiser T, McElroy H, Marcotte EM, Dunham MJ. Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.09.21.558736. [PMID: 37790497 PMCID: PMC10543003 DOI: 10.1101/2023.09.21.558736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production.
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Affiliation(s)
- Riddhiman K. Garge
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Renee C. Geck
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | - Joseph O. Armstrong
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | - Barbara Dunn
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | - Daniel R. Boutz
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
- Houston Methodist Research Institute, Houston, Texas, USA
| | - Anna Battenhouse
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Mario Leutert
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, Switzerland
| | - Vy Dang
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Pengyao Jiang
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | | | | | | | - Edward M. Marcotte
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Maitreya J. Dunham
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
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Pieczonka SA, Zarnkow M, Ampenberger F, Gastl M, Rychlik M, Schmitt-Kopplin P. FT-ICR-MS reveals the molecular imprints of the brewing process. Front Nutr 2023; 10:1243503. [PMID: 37810931 PMCID: PMC10557258 DOI: 10.3389/fnut.2023.1243503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023] Open
Abstract
The study of fermentation and brewing has a long history of pioneering discoveries that continue to influence modern industrial food production. Since then, numerous research endeavors have yielded conventional criteria that guide contemporary brewing practices. However, the intricate open challenges faced today necessitate a more exhaustive understanding of the process at the molecular scale. We have developed an ultra-high-resolution mass spectrometric analysis (FT-ICR-MS) of the brewing process that can rapidly and comprehensively resolve thousands of molecules. This approach allows us to track molecular fluctuation during brewing at the level of chemical compositions. Employing biological triplicates, our investigation of two brewing lines that are otherwise identical except for the malt used revealed over 8,000 molecular descriptors of the brewing process. Metabolite imprints of both the similarities and differences arising from deviating malting temperatures were visualized. Additionally, we translated traditional brewing attributes such as the EBC-value, free amino nitrogen, pH-value, and concentration curves of specific molecules, into highly correlative molecular patterns consisting of hundreds of metabolites. These in-depth molecular imprints provide a better understanding of the molecular circumstances leading to various changes throughout the brewing process. Such chemical maps go beyond the observation of traditional brewing attributes and are of great significance in the investigation strategies of current open challenges in brewing research. The molecular base of knowledge, along with advancements in technological and data integration schemes, can facilitate the efficient monitoring of brewing and other productions processes.
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Affiliation(s)
- Stefan A. Pieczonka
- Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Friedrich Ampenberger
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Martina Gastl
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany
| | - Michael Rychlik
- Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Philippe Schmitt-Kopplin
- Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany
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Herkenhoff ME, Battistini C, Praia AB, Rossini BC, dos Santos LD, Brödel O, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Res Int 2023; 167:112704. [PMID: 37087270 DOI: 10.1016/j.foodres.2023.112704] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 03/08/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the addition of fruit juice. This study aimed to evaluate the use of the starter Streptococcus thermophilus TH-4 (TH-4) and the probiotics Lacticaseibacillus paracasei F19 and 431, associated with Saccharomyces cerevisiae US-05, in the absence (control)/presence of passion fruit or peach juices. Evaluation proceeded during fermentation and storage by enumeration using pour-plate and qPCR; gene expressions of hop resistance; proteome by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS); and odor, flavor, and metabolome by Headspace Solid-Phase Microextraction (HS-SPME), coupled with the gas chromatography-mass spectrometry (GC-MS) analysis. We concluded that the strains studied are recommended for applications in sour beers, due to the presence of defense mechanisms like membrane adhesion and H + pump. Furthermore, HS-SPME/GC-MS indicated that the strains may contribute to the beer flavor and odor.
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Albuquerque W, Ghezellou P, Seidel L, Burkert J, Will F, Schweiggert R, Spengler B, Zorn H, Gand M. Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine. Biomolecules 2023; 13:biom13040650. [PMID: 37189397 DOI: 10.3390/biom13040650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/16/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
The comprehensive identification of the proteome content from a white wine (cv. Silvaner) is described here for the first time. The wine protein composition isolated from a representative wine sample (250 L) was identified via mass spectrometry (MS)-based proteomics following in-solution and in-gel digestion methods after being submitted to size exclusion chromatographic (SEC) fractionation to gain a comprehensive insight into proteins that survive the vinification processes. In total, we identified 154 characterized (with described functional information) or so far uncharacterized proteins, mainly from Vitis vinifera L. and Saccharomyces cerevisiae. With the complementarity of the two-step purification, the digestion techniques and the high-resolution (HR)-MS analyses provided a high-score identification of proteins from low to high abundance. These proteins can be valuable for future authentication of wines by tracing proteins derived from a specific cultivar or winemaking process. The proteomics approach presented herein may also be generally helpful to understand which proteins are important for the organoleptic properties and stability of wines.
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Affiliation(s)
- Wendell Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Parviz Ghezellou
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Leif Seidel
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Johannes Burkert
- Institute for Viticulture and Oenology, Bavarian State Institute for Viticulture and Horticulture (LWG), An der Steige 15, 97209 Veitshöchheim, Germany
| | - Frank Will
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Ralf Schweiggert
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Bernhard Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
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8
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The Role of Emergent Processing Technologies in Beer Production. BEVERAGES 2023. [DOI: 10.3390/beverages9010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production.
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Abstract
Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.
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