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van Rijswijck IM, van Mastrigt O, Pijffers G, Wolkers – Rooijackers JC, Abee T, Zwietering MH, Smid EJ. Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance. Food Microbiol 2019; 83:113-121. [DOI: 10.1016/j.fm.2019.04.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/15/2019] [Accepted: 04/21/2019] [Indexed: 11/15/2022]
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Madden AA, Epps MJ, Fukami T, Irwin RE, Sheppard J, Sorger DM, Dunn RR. The ecology of insect-yeast relationships and its relevance to human industry. Proc Biol Sci 2019; 285:rspb.2017.2733. [PMID: 29563264 DOI: 10.1098/rspb.2017.2733] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Accepted: 02/28/2018] [Indexed: 01/03/2023] Open
Abstract
Many species of yeast are integral to human society. They produce many of our foods, beverages and industrial chemicals, challenge us as pathogens, and provide models for the study of our own biology. However, few species are regularly studied and much of their ecology remains unclear, hindering the development of knowledge that is needed to improve the relationships between humans and yeasts. There is increasing evidence that insects are an essential component of ascomycetous yeast ecology. We propose a 'dispersal-encounter hypothesis' whereby yeasts are dispersed by insects between ephemeral, spatially disparate sugar resources, and insects, in turn, obtain the benefits of an honest signal from yeasts for the sugar resources. We review the relationship between yeasts and insects through three main examples: social wasps, social bees and beetles, with some additional examples from fruit flies. Ultimately, we suggest that over the next decades, consideration of these ecological and evolutionary relationships between insects and yeasts will allow prediction of where new yeast diversity is most likely to be discovered, particularly yeasts with traits of interest to human industry.
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Affiliation(s)
- Anne A Madden
- Department of Applied Ecology, North Carolina State University, David Clark Labs, 100 Brooks Avenue, Raleigh, NC 27607, USA
| | - Mary Jane Epps
- Department of Biology, Mary Baldwin University, 101 East Frederick Street, Staunton, VA 24401, USA
| | - Tadashi Fukami
- Department of Biology, Stanford University, 371 Serra Mall, Stanford, CA 94305, USA
| | - Rebecca E Irwin
- Department of Applied Ecology, North Carolina State University, David Clark Labs, 100 Brooks Avenue, Raleigh, NC 27607, USA
| | - John Sheppard
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27606, USA
| | - D Magdalena Sorger
- Department of Applied Ecology, North Carolina State University, David Clark Labs, 100 Brooks Avenue, Raleigh, NC 27607, USA.,Research & Collections, North Carolina Museum of Natural Sciences, 11 West Jones Street, Raleigh, NC 27601, USA
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State University, David Clark Labs, 100 Brooks Avenue, Raleigh, NC 27607, USA.,Center for Macroecology, Evolution and Climate, Natural History Museum of Denmark, University of Copenhagen, 2100 Copenhagen Ø, Denmark.,German Centre for Integrative Biodiversity Research (iDiv), Leipzig, Germany
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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process. Microorganisms 2019; 7:microorganisms7010011. [PMID: 30626108 PMCID: PMC6351989 DOI: 10.3390/microorganisms7010011] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 01/02/2019] [Indexed: 12/20/2022] Open
Abstract
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans, Wickerhamomyces anomalus, and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S. cerevisiae, and they dominated fermentations with 1:20 ratio (S. cerevisiae/non-conventional yeasts ratios). Pure non-conventional yeasts and co-cultures affected significantly the beer aroma. A general reduction in acetaldehyde content in all mixed fermentations was found. L. thermotolerans and Z. florentina in mixed and W. anomalus in pure cultures increased higher alcohols. L. thermotolerans led to a large reduction in pH value, producing, in pure culture, a large amount of lactic acid (1.83 g/L) while showing an enhancement of ethyl butyrate and ethyl acetate in all pure and mixed fermentations. W. anomalus decreased the main aroma compounds in comparison with the S. cerevisiae but showed a significant increase in ethyl butyrate and ethyl acetate. Beers produced with Z. florentina were characterized by an increase in the isoamyl acetate and α-terpineol content.
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Canonico L, Comitini F, Ciani M. Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains. Int J Food Microbiol 2017; 259:7-13. [DOI: 10.1016/j.ijfoodmicro.2017.07.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
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van Rijswijck IMH, Wolkers-Rooijackers JCM, Abee T, Smid EJ. Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production. Microb Biotechnol 2017; 10:1591-1602. [PMID: 28834151 PMCID: PMC5658577 DOI: 10.1111/1751-7915.12717] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 03/09/2017] [Accepted: 03/20/2017] [Indexed: 11/27/2022] Open
Abstract
Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. First, the mono‐culture performance was monitored of 49 wild yeast isolates of Saccharomyces cerevisiae (16 strains), Cyberlindnera fabianii (9 strains) and Pichia kudriavzevii (24 strains). Interestingly, both C. fabianii and P. kudriavzevii isolates produced relatively more esters compared with S. cerevisiae isolates, despite their limited fermentation capacity. Next, one representative strain of each species (Sc131, Cf65 and Pk129) was applied as co‐culture with brewers’ yeast (ratio 1:1). Co‐cultures with Cf65 and Pk129 resulted in a beer with lower alcohol content (3.5, 3.8 compared with 4.2% v/v) and relatively more esters. At higher inoculum ratios of Cf65 over brewers’ yeast, growth inhibition of brewers’ yeast was observed, most likely caused by competition for oxygen between brewers’ yeast and Cf65 resulting in a reduced level of ethanol and altered aroma profiles. With this study, we demonstrate the feasibility of using non‐conventional yeast species in co‐cultivation with traditional brewers’ yeast to tailor aroma profiles as well as the final ethanol content of beer.
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Affiliation(s)
- Irma M H van Rijswijck
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen Campus, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Judith C M Wolkers-Rooijackers
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen Campus, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Tjakko Abee
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen Campus, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Eddy J Smid
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen Campus, PO Box 17, 6700 AA, Wageningen, The Netherlands
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Michel M, Meier-Dörnberg T, Jacob F, Methner FJ, Wagner RS, Hutzler M. Review: Pure non-Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.381] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Maximilian Michel
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
| | - Tim Meier-Dörnberg
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
| | - Fritz Jacob
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
| | | | - R. Steven Wagner
- Brewing Program; Central Washington University; 400 E University Way, Ellensburg Washington USA
| | - Mathias Hutzler
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
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Steensels J, Snoek T, Meersman E, Nicolino MP, Voordeckers K, Verstrepen KJ. Improving industrial yeast strains: exploiting natural and artificial diversity. FEMS Microbiol Rev 2014; 38:947-95. [PMID: 24724938 PMCID: PMC4293462 DOI: 10.1111/1574-6976.12073] [Citation(s) in RCA: 257] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Revised: 01/31/2014] [Accepted: 04/02/2014] [Indexed: 12/23/2022] Open
Abstract
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
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Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Tim Snoek
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Esther Meersman
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Martina Picca Nicolino
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Karin Voordeckers
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
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Abstract
Prions (infectious proteins) cause fatal neurodegenerative diseases in mammals. In the yeast Saccharomyces cerevisiae, many toxic and lethal variants of the [PSI+] and [URE3] prions have been identified in laboratory strains, although some commonly studied variants do not seem to impair cell growth. Phylogenetic analysis has revealed four major clades of S. cerevisiae that share histories of two prion proteins and largely correspond to different ecological niches of yeast. The [PIN+] prion was most prevalent in commercialized niches, infrequent among wine/vineyard strains, and not observed in ancestral isolates. As previously reported, the [PSI+] and [URE3] prions are not found in any of these strains. Patterns of heterozygosity revealed genetic mosaicism and indicated extensive outcrossing among divergent strains in commercialized environments. In contrast, ancestral isolates were all homozygous and wine/vineyard strains were closely related to each other and largely homozygous. Cellular growth patterns were highly variable within and among clades, although ancestral isolates were the most efficient sporulators and domesticated strains showed greater tendencies for flocculation. [PIN+]-infected strains had a significantly higher likelihood of polyploidy, showed a higher propensity for flocculation compared to uninfected strains, and had higher sporulation efficiencies compared to domesticated, uninfected strains. Extensive phenotypic variability among strains from different environments suggests that S. cerevisiae is a niche generalist and that most wild strains are able to switch from asexual to sexual and from unicellular to multicellular growth in response to environmental conditions. Our data suggest that outbreeding and multicellular growth patterns adapted for domesticated environments are ecological risk factors for the [PIN+] prion in wild yeast.
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Fischer S, Procopio S, Becker T. Self-cloning brewing yeast: a new dimension in beverage production. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2092-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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