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Cottrell MT. Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Li C, Dong G, Bian M, Liu X, Gong J, Hao J, Wang W, Li K, Ou W, Xia T. Brewing rich 2-phenylethanol beer from cassava and its producing metabolisms in yeast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4050-4058. [PMID: 33349937 DOI: 10.1002/jsfa.11040] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/08/2020] [Accepted: 11/25/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. RESULTS The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2-phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up-regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2-phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. CONCLUSIONS Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2-phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Can Li
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
| | - Geyu Dong
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
| | - Meng Bian
- School of Bioengineering, Qilu University of Technology, Jinan, China
| | - Xinli Liu
- School of Bioengineering, Qilu University of Technology, Jinan, China
| | - Jing Gong
- TsingTao Brewery (Jinan) Co. LTD, Jinan, China
| | - Jingxin Hao
- TsingTao Brewery (Jinan) Co. LTD, Jinan, China
| | - Wenquan Wang
- College of Tropical Crops, Hainan University, Haiko, China
| | - Kaimian Li
- Tropical Crops Genetics Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haiko, China
| | - Wenjun Ou
- Tropical Crops Genetics Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haiko, China
| | - Tao Xia
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
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Yokota K, Takeo A, Abe H, Kurokawa Y, Hashimoto M, Kajimoto K, Tanaka M, Murayama S, Nakajima Y, Taniguchi M, Kataoka M. Application of Micropore Device for Accurate, Easy, and Rapid Discrimination of Saccharomyces pastorianus from Dekkera spp. BIOSENSORS-BASEL 2021; 11:bios11080272. [PMID: 34436074 PMCID: PMC8393547 DOI: 10.3390/bios11080272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/04/2021] [Accepted: 08/07/2021] [Indexed: 11/25/2022]
Abstract
Traceability analysis, such as identification and discrimination of yeasts used for fermentation, is important for ensuring manufacturing efficiency and product safety during brewing. However, conventional methods based on morphological and physiological properties have disadvantages such as time consumption and low sensitivity. In this study, the resistive pulse method (RPM) was employed to discriminate between Saccharomyces pastorianus and Dekkera anomala and S. pastorianus and D. bruxellensis by measuring the ionic current response of cells flowing through a microsized pore. The height and shape of the pulse signal were used for the simultaneous measurement of the size, shape, and surface charge of individual cells. Accurate discrimination of S. pastorianus from Dekkera spp. was observed with a recall rate of 96.3 ± 0.8%. Furthermore, budding S. pastorianus was quantitatively detected by evaluating the shape of the waveform of the current ionic blockade. We showed a proof-of-concept demonstration of RPM for the detection of contamination of Dekkera spp. in S. pastorianus and for monitoring the fermentation of S. pastorianus through the quantitative detection of budding cells.
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Affiliation(s)
- Kazumichi Yokota
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
| | - Asae Takeo
- Institute for Future Beverages, Research & Development Division, Kirin Holdings Company, Limited. 1-17-1, Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan; (A.T.); (Y.K.)
| | - Hiroko Abe
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
| | - Yuji Kurokawa
- Institute for Future Beverages, Research & Development Division, Kirin Holdings Company, Limited. 1-17-1, Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan; (A.T.); (Y.K.)
| | - Muneaki Hashimoto
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
| | - Kazuaki Kajimoto
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
| | - Masato Tanaka
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
| | - Sanae Murayama
- The Institute of Scientific and Industrial Research, Osaka University, 8-1 Mihogaoka, Ibaraki, Osaka 567-0047, Japan; (S.M.); (M.T.)
| | - Yoshihiro Nakajima
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
| | - Masateru Taniguchi
- The Institute of Scientific and Industrial Research, Osaka University, 8-1 Mihogaoka, Ibaraki, Osaka 567-0047, Japan; (S.M.); (M.T.)
| | - Masatoshi Kataoka
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa 761-0395, Japan; (K.Y.); (H.A.); (M.H.); (K.K.); (M.T.); (Y.N.)
- Correspondence: ; Tel.: +81-87-869-3576
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Hou X, Chen L, Yin H, Dong J, Yu J, He Y, Yang M. Quantification of strains in mixed lager yeast cultures using microsatellite PCR and GeXP. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaoping Hou
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Lu Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
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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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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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