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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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Wang X, Zhang Y, Wang Y, Fu X, Mu Y, Guo L, Liu X, Wu X, Chen Y. Revealing Potential Genes Affecting Flocculation and/or Viability of Saccharomyces pastorianus by Comparative Genomic Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15417-15428. [PMID: 37814909 DOI: 10.1021/acs.jafc.3c06585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
Yeast flocculation and viability are critical factors in beer production. Adequate flocculation of yeast at the end of fermentation helps to reduce off-flavors and cell separation, while high viability is beneficial for yeast reuse. In this study, we used comparative genomics to analyze the genome information on Saccharomyces pastorianus W01, and its spontaneous mutant W02 with appropriate weakened flocculation ability (better off-flavor reduction performance) and unwanted decreased viability, to investigate the effect of different gene expressions on yeast flocculation or/and viability. Our results indicate that knockout of CNE1, CIN5, SIN3, HP-3, YPR170W-B, and SCEPF1_0274000100 and overexpression of CNE1 and ALD2 significantly decreased the flocculation ability of W01, while knockout of EPL1 increased the flocculation ability of W01. Meanwhile, knockout of CIN5, YPR170W-B, OST5, SFT1, SCEPF1_0274000100, and EPL1 and overexpression of SWC3, ALD2, and HP-2 decreased the viability of W01. CIN5, EPL1, SCEPF1_0274000100, ALD2, and YPR170W-B have all been shown to affect yeast flocculation ability and viability.
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Affiliation(s)
- Xinjian Wang
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Youdan Zhang
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Yupeng Wang
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Xiaofen Fu
- Technology Center of Beijing Yanjing Beer Co., Ltd., Beijing Key Laboratory of Beer Brewing Technology, 9 Shuanghe Road, Shunyi District, Beijing 101300, China
| | - Yingjian Mu
- Technology Center of Beijing Yanjing Beer Co., Ltd., Beijing Key Laboratory of Beer Brewing Technology, 9 Shuanghe Road, Shunyi District, Beijing 101300, China
| | - Liyun Guo
- Technology Center of Beijing Yanjing Beer Co., Ltd., Beijing Key Laboratory of Beer Brewing Technology, 9 Shuanghe Road, Shunyi District, Beijing 101300, China
| | - Xiaohang Liu
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Xiaole Wu
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Thirteenth Street, Binhai New District, Tianjin 300457, China
| | - Yefu Chen
- College of Bioengineering, Tianjin University of Science and Technology, Thirteenth Street, Binhai New District, Tianjin 300457, China
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Thirteenth Street, Binhai New District, Tianjin 300457, China
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Van Mieghem T, Delvaux F, Dekleermaeker S, Neven H, Britton SJ. The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2023. [DOI: 10.1080/03610470.2023.2178231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
| | | | | | - Hedwig Neven
- Research & Development, Puurs-Sint-Amands, Belgium
- Centre for Food and Microbial Technology (CLMT), Department M2S, KU Leuven, Leuven, Belgium
| | - Scott J. Britton
- Research & Development, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
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Britton SJ, Rogers LJ, White JS, Neven H, Maskell DL. Disparity in pseudohyphal morphogenic switching response to the quorum sensing molecule 2-phenylethanol in commercial brewing strains of Saccharomyces cerevisiae. FEMS MICROBES 2023; 4:xtad002. [PMID: 37333439 PMCID: PMC10117810 DOI: 10.1093/femsmc/xtad002] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 12/22/2022] [Accepted: 01/06/2023] [Indexed: 12/03/2023] Open
Abstract
Saccharomyces cerevisiae can undergo filamentous growth in response to specific environmental stressors, particularly nitrogen-limitation, whereby cells undergo pseudohyphal differentiation, a process where cells transition from a singular ellipsoidal appearance to multicellular filamentous chains from the incomplete scission of the mother-daughter cells. Previously, it was demonstrated that filamentous growth in S. cerevisiae is co-regulated by multiple signaling networks, including the glucose-sensing RAS/cAMP-PKA and SNF pathways, the nutrient-sensing TOR pathway, the filamentous growth MAPK pathway, and the Rim101 pathway, and can be induced by quorum-sensing aromatic alcohols, such as 2-phenylethanol. However, the prevalent research on the yeast-pseudohyphal transition and its induction by aromatic alcohols in S. cerevisiae has been primarily limited to the strain Σ1278b. Due to the prospective influence of quorum sensing on commercial fermentation, the native variation of yeast-to-filamentous phenotypic transition and its induction by 2-phenylethanol in commercial brewing strains was investigated. Image analysis software was exploited to enumerate the magnitude of whole colony filamentation in 16 commercial strains cultured on nitrogen-limiting SLAD medium; some supplemented with exogenous 2-phenylethanol. The results demonstrate that phenotypic switching is a generalized, highly varied response occurring only in select brewing strains. Nevertheless, strains exhibiting switching behavior altered their filamentation response to exogenous concentrations of 2-phenylethanol.
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Affiliation(s)
- Scott J Britton
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, EH14 4AS Edinburgh, United Kingdom
- Research & Development, Brewery Duvel Moortgat, 2870 Puurs-Sint-Amands, Belgium
| | | | - Jane S White
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, EH14 4AS Edinburgh, United Kingdom
| | - Hedwig Neven
- Research & Development, Brewery Duvel Moortgat, 2870 Puurs-Sint-Amands, Belgium
- Department M2S, Centre for Food and Microbial Technology (CLMT), KU Leuven, 3000 Leuven, Belgium
| | - Dawn L Maskell
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, EH14 4AS Edinburgh, United Kingdom
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Britton SJ, Rogers LJ, White JS, Maskell DL. HYPHAEdelity: a quantitative image analysis tool for assessing peripheral whole colony filamentation. FEMS Yeast Res 2022; 22:6832773. [PMID: 36398755 PMCID: PMC9697609 DOI: 10.1093/femsyr/foac060] [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: 06/29/2022] [Revised: 11/13/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
The yeast Saccharomyces cerevisiae, also known as brewer's yeast, can undergo a reversible stress-responsive transition from individual ellipsoidal cells to chains of elongated cells in response to nitrogen- or carbon starvation. Whole colony morphology is frequently used to evaluate phenotypic switching response; however, quantifying two-dimensional top-down images requires each pixel to be characterized as belonging to the colony or background. While feasible for a small number of colonies, this labor-intensive assessment process is impracticable for larger datasets. The software tool HYPHAEdelity has been developed to semi-automate the assessment of two-dimensional whole colony images and quantify the magnitude of peripheral whole colony yeast filamentation using image analysis tools intrinsic to the OpenCV Python library. The software application functions by determining the total area of filamentous growth, referred to as the f-measure, by subtracting the area of the inner colony boundary from the outer-boundary area associated with hyphal projections. The HYPHAEdelity application was validated against automated and manually pixel-counted two-dimensional top-down images of S. cerevisiae colonies exhibiting varying degrees of filamentation. HYPHAEdelity's f-measure results were comparable to areas determined through a manual pixel enumeration method and found to be more accurate than other whole colony filamentation software solutions.
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Affiliation(s)
- Scott J Britton
- Corresponding author: Institute for Biological Chemistry, Biophysics and Bioengineering, John Muir Building, Heriot-Watt University, Riccarton, Edinburgh, Scotland, United Kingdom, EH14 4AS. Tel: +32470205380; E-mail:
| | | | - Jane S White
- Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom EH14 4AS
| | - Dawn L Maskell
- Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom EH14 4AS
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Van Mieghem T, Delvaux F, Dekleermaeker S, Britton SJ. Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2124363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | | | - Scott J. Britton
- Brewery Duvel Moortgat, Research & Development, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
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Wauters R, Britton SJ, Verstrepen KJ. Old yeasts, young beer-The industrial relevance of yeast chronological life span. Yeast 2021; 38:339-351. [PMID: 33978982 PMCID: PMC8252602 DOI: 10.1002/yea.3650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/28/2021] [Accepted: 05/09/2021] [Indexed: 12/20/2022] Open
Abstract
Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called "bottle conditioning" helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2-methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.
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Affiliation(s)
- Ruben Wauters
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
| | - Scott J. Britton
- Research and DevelopmentDuvel MoortgatPuurs‐Sint‐AmandsBelgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - Kevin J. Verstrepen
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
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