1
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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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2
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Chen Y, Yang Y, Cai W, Zeng J, Liu N, Wan Y, Fu G. Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process. Crit Rev Food Sci Nutr 2023; 63:12308-12323. [PMID: 35848108 DOI: 10.1080/10408398.2022.2101090] [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] [Indexed: 11/03/2022]
Abstract
Saccharomyces cerevisiae plays a decisive role in the brewing of alcohol products, and the ideal growth and fermentation characteristics can give the pure flavor of alcohol products. However, S. cerevisiae can be affected profoundly by environmental factors during the brewing process, which have negative effects on the growth and fermentation characteristics of S. cerevisiae, and seriously hindered the development of brewing industry. Therefore, we summarized the environmental stress factors (ethanol, organic acids, temperature and osmotic pressure) that affect S. cerevisiae during the brewing process. Their impact mechanisms and the metabolic adaption of S. cerevisiae in response to these stress factors. Of note, S. cerevisiae can increase the ability to resist stress factors by changing the cell membrane components, expressing transcriptional regulatory factors, activating the anti-stress metabolic pathway and enhancing ROS scavenging ability. Meantime, the strategies and methods to improve the stress- tolerant ability of S. cerevisiae during the brewing process were also introduced. Compared with the addition of exogenous anti-stress substances, mutation breeding and protoplast fusion, it appears that adaptive evolution and genetic engineering are able to generate ideal environmental stress tolerance strains of S. cerevisiae and are more in line with the needs of the current brewing industry.
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Affiliation(s)
- Yanru Chen
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Yili Yang
- China Regional Research Centre, International Centre of Genetic Engineering & Biotechnology, Taizhou, PR China
| | - Wenqin Cai
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Jiali Zeng
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Na Liu
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
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3
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Nyhan L, Sahin AW, Arendt EK. Co-fermentation of non- Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer. Eur Food Res Technol 2023; 249:167-181. [PMID: 36466321 PMCID: PMC9702684 DOI: 10.1007/s00217-022-04142-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/11/2022] [Accepted: 10/02/2022] [Indexed: 11/28/2022]
Abstract
The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with breweries continuously seeking new ways to fulfil consumer demands. NAB can be produced by limited fermentation of non-Saccharomyces yeasts; however, beer produced in this manner is often critiqued for its sweet taste and wort-like off-flavours due to high levels of residual sugars and lack of flavour metabolites. The use of Lactobacillus in limited co-fermentation with non-Saccharomyces yeasts is a novel approach to produce NABs with varying flavour and aroma characteristics. In this study, lab-scale fermentations of Lachancea fermentati KBI 12.1 and Cyberlindnera subsufficiens C6.1 with Lactiplantibacillus plantarum FST 1.7 were performed and compared to a brewer's yeast, Saccharomyces cerevisiae WLP001. Fermentations were monitored for pH, TTA, extract reduction, alcohol production, and microbial cell count. The final beers were analysed for sugar and organic acid concentration, free amino nitrogen content (FAN), glycerol, and levels of volatile metabolites. The inability of the non-Saccharomyces yeasts to utilise maltotriose as an energy source resulted in extended fermentation times compared to S. cerevisiae WLP001. Co-fermentation of yeasts with lactic acid bacteria (LAB) resulted in a decreased pH, higher TTA and increased levels of lactic acid in the final beers. The overall acceptability of the NABs produced by co-fermentation was higher than or similar to that of the beers fermented with the yeasts alone, indicating that LAB fermentation did not negatively impact the sensory attributes of the beer. C. subsufficiens C6.1 and L. plantarum FST 1.7 NAB was characterised as fruity tasting with the significantly higher ester concentrations masking the wort-like flavours resulting from limited fermentation. NAB produced with L. fermentati KBI12.1 and L. plantarum FST1.7 had decreased levels of the undesirable volatile compound diacetyl and was described as 'fruity' and 'acidic', with the increased sourness masking the sweet, wort-like characteristics of the NAB. Moreover, this NAB was ranked as the most highly acceptable in the sensory evaluation. In conclusion, the limited co-fermentation of non-Saccharomyces yeasts with LAB is a promising strategy for the production of NAB.
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Affiliation(s)
- Laura Nyhan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland ,APC Microbiome Ireland, University College Cork, Cork, Ireland
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4
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Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04139-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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5
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Wauters R, Herrera-Malaver B, Schreurs M, Bircham P, Cautereels C, Cortebeeck J, Duffin PM, Steensels J, Verstrepen KJ. Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life. Food Chem 2022; 398:133863. [DOI: 10.1016/j.foodchem.2022.133863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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6
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Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation. Food Microbiol 2022; 104:103974. [DOI: 10.1016/j.fm.2021.103974] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/09/2021] [Accepted: 12/23/2021] [Indexed: 11/30/2022]
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7
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8
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Eigenfeld M, Kerpes R, Becker T. Recombinant protein linker production as a basis for non-invasive determination of single-cell yeast age in heterogeneous yeast populations. RSC Adv 2021; 11:31923-31932. [PMID: 35495491 PMCID: PMC9041608 DOI: 10.1039/d1ra05276d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 09/16/2021] [Indexed: 11/30/2022] Open
Abstract
The physiological and metabolic diversity of a yeast culture is the sum of individual cell phenotypes. As well as environmental conditions, genetics, and numbers of cell divisions, a major factor influencing cell characteristics is cell age. A postcytokinesis bud scar on the mother cell, a benchmark in the replicative life span, is a quantifiable indicator of cell age, characterized by significant amounts of chitin. We developed a binding process for visualizing the bud scars of Saccharomyces pastorianus var. carlsbergensis using a protein linker containing a polyhistidine tag, a superfolder green fluorescent protein (sfGFP), and a chitin-binding domain (His6-SUMO-sfGFP-ChBD). The binding did not affect yeast viability; thus, our method provides the basis for non-invasive cell age determination using flow cytometry. The His6-SUMO-sfGFP-ChBD protein was synthesized in Escherichia coli, purified using two-stage chromatography, and checked for monodispersity and purity. Linker-cell binding and the characteristics of the bound complex were determined using flow cytometry and confocal laser scanning microscopy (CLSM). Flow cytometry showed that protein binding increased to 60 455 ± 2706 fluorescence units per cell. The specific coupling of the linker to yeast cells was additionally verified by CLSM and adsorption isotherms using yeast cells, E. coli cells, and chitin resin. We found a relationship between the median bud scar number, the median of the fluorescence units, and the chitin content of yeast cells. A fast measurement of yeast population dynamics by flow cytometry is possible, using this protein binding technique. Rapid qualitative determination of yeast cell age distribution can therefore be performed.
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Affiliation(s)
- Marco Eigenfeld
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Beverage and Cereal Biotechnology Weihenstephaner Steig 20 85354 Freising Germany
| | - Roland Kerpes
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Beverage and Cereal Biotechnology Weihenstephaner Steig 20 85354 Freising Germany
| | - Thomas Becker
- Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Beverage and Cereal Biotechnology Weihenstephaner Steig 20 85354 Freising Germany
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9
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Shayevitz A, Abbott E, Van Zandycke S, Fischborn T. The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1952508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Avi Shayevitz
- Research & Development, Lallemand Inc., Montreal, Quebec, Canada
| | - Eric Abbott
- Research & Development, Lallemand Inc., Montreal, Quebec, Canada
| | | | - Tobias Fischborn
- Research & Development, Lallemand Inc., Montreal, Quebec, Canada
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10
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Sausen CW, Bochman ML. Overcoming stochastic variations in culture variables to quantify and compare growth curve data. Bioessays 2021; 43:e2100108. [PMID: 34128245 DOI: 10.1002/bies.202100108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/26/2021] [Accepted: 05/31/2021] [Indexed: 11/06/2022]
Abstract
The comparison of growth, whether it is between different strains or under different growth conditions, is a classic microbiological technique that can provide genetic, epigenetic, cell biological, and chemical biological information depending on how the assay is used. When employing solid growth media, this technique is limited by being largely qualitative and low throughput. Collecting data in the form of growth curves, especially automated data collection in multi-well plates, circumvents these issues. However, the growth curves themselves are subject to stochastic variation in several variables, most notably the length of the lag phase, the doubling rate, and the maximum expansion of the culture. Thus, growth curves are indicative of trends but cannot always be conveniently averaged and statistically compared. Here, we summarize a simple method to compile growth curve data into a quantitative format that is amenable to statistical comparisons and easy to graph and display.
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Affiliation(s)
- Christopher W Sausen
- Molecular & Cellular Biochemistry Department, Indiana University, Bloomington, Indiana, USA.,Pfizer Inc., Andover, Massachusetts, USA
| | - Matthew L Bochman
- Molecular & Cellular Biochemistry Department, Indiana University, Bloomington, Indiana, USA
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11
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Eigenfeld M, Kerpes R, Becker T. Understanding the Impact of Industrial Stress Conditions on Replicative Aging in Saccharomyces cerevisiae. FRONTIERS IN FUNGAL BIOLOGY 2021; 2:665490. [PMID: 37744109 PMCID: PMC10512339 DOI: 10.3389/ffunb.2021.665490] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Accepted: 03/30/2021] [Indexed: 09/26/2023]
Abstract
In yeast, aging is widely understood as the decline of physiological function and the decreasing ability to adapt to environmental changes. Saccharomyces cerevisiae has become an important model organism for the investigation of these processes. Yeast is used in industrial processes (beer and wine production), and several stress conditions can influence its intracellular aging processes. The aim of this review is to summarize the current knowledge on applied stress conditions, such as osmotic pressure, primary metabolites (e.g., ethanol), low pH, oxidative stress, heat on aging indicators, age-related physiological changes, and yeast longevity. There is clear evidence that yeast cells are exposed to many stressors influencing viability and vitality, leading to an age-related shift in age distribution. Currently, there is a lack of rapid, non-invasive methods allowing the investigation of aspects of yeast aging in real time on a single-cell basis using the high-throughput approach. Methods such as micromanipulation, centrifugal elutriator, or biotinylation do not provide real-time information on age distributions in industrial processes. In contrast, innovative approaches, such as non-invasive fluorescence coupled flow cytometry intended for high-throughput measurements, could be promising for determining the replicative age of yeast cells in fermentation and its impact on industrial stress conditions.
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Affiliation(s)
| | - Roland Kerpes
- Research Group Beverage and Cereal Biotechnology, Institute of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
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12
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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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13
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Schuina GL, Quelhas JOF, Carvalho GBM, Del Bianchi VL. Use of carqueja (
Baccharis trimera
(Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14730] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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SCHUINA GL, QUELHAS JOF, CASTILHOS MBMD, CARVALHO GBMD, DEL BIANCHI VL. Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.35318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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15
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Dysvik A, Liland KH, Myhrer KS, Westereng B, Rukke EO, de Rouck G, Wicklund T. Pre-fermentation with lactic acid bacteria in sour beer production. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.569] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Anna Dysvik
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Kristian Hovde Liland
- Faculty of Science and Technology; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Ås Norway
| | - Kristine S. Myhrer
- NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research; PB 210 N-1431 Ås Norway
| | - Bjørge Westereng
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Gert de Rouck
- Faculty of Engineering Technology; KU Leuven Technology campus Gent; Gebroeders De Smetstraat 1 B9000 Ghent Belgium
| | - Trude Wicklund
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
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16
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Preiss R, Tyrawa C, Krogerus K, Garshol LM, van der Merwe G. Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts. Front Microbiol 2018; 9:2137. [PMID: 30258422 PMCID: PMC6145013 DOI: 10.3389/fmicb.2018.02137] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Accepted: 08/21/2018] [Indexed: 01/19/2023] Open
Abstract
The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a farmhouse brewing culture in western Norway which has passed down yeasts referred to as kveik for generations. This practice has resulted in ale yeasts which are typically highly flocculant, phenolic off flavor negative (POF-), and exhibit a high rate of fermentation, similar to previously characterized lineages of domesticated yeast. Additionally, kveik yeasts are reportedly high-temperature tolerant, likely due to the traditional practice of pitching yeast into warm (>28°C) wort. Here, we characterize kveik yeasts from 9 different Norwegian sources via PCR fingerprinting, whole genome sequencing of selected strains, phenotypic screens, and lab-scale fermentations. Phylogenetic analysis suggests that kveik yeasts form a distinct group among beer yeasts. Additionally, we identify a novel POF- loss-of-function mutation, as well as SNPs and CNVs potentially relevant to the thermotolerance, high ethanol tolerance, and high fermentation rate phenotypes of kveik strains. We also identify domestication markers related to flocculation in kveik. Taken together, the results suggest that Norwegian kveik yeasts are a genetically distinct group of domesticated beer yeasts with properties highly relevant to the brewing sector.
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Affiliation(s)
- Richard Preiss
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
- Escarpment Laboratories, Guelph, ON, Canada
| | - Caroline Tyrawa
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Espoo, Finland
- Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Espoo, Finland
| | | | - George van der Merwe
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
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17
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Primary souring: A novel bacteria-free method for sour beer production. Food Microbiol 2018; 70:76-84. [DOI: 10.1016/j.fm.2017.09.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 07/28/2017] [Accepted: 09/11/2017] [Indexed: 11/20/2022]
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18
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Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4020022] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Peyer LC, Zarnkow M, Jacob F, De Schutter DP, Arendt EK. Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3861-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lorenzo C. Peyer
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Martin Zarnkow
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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20
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Effect of quantity of food residues on resistance to desiccation, disinfectants, and UV-C irradiation of spoilage yeasts adhered to a stainless steel surface. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Basso RF, Alcarde AR, Portugal CB. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations? Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.06.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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