Allelism within the DEX and STA gene families in Saccharomyces diastaticus

Erratt, J. A.; Nasim, A.

doi:10.1007/bf00331646

Cited by 24 publications

(9 citation statements)

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“…These regions are known to be dynamic and unstable and are susceptible to structural rearrangements and reshuffling (Brown et al 2010;Yue et al 2017). In addition to STA, the names DEX1 and DEX2 have been used to describe genes encoding extracellular glucoamylases in diastatic S. cerevisiae, but these were shown to be allelic to the STA genes (Erratt and Stewart 1981;Erratt and Nasim 1986). The name STA1 will be used throughout the rest of this minireview to address the gene(s) encoding the extracellular glucoamylase in diastatic S. cerevisiae.…”

Section: Introductionmentioning

confidence: 99%

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Krogerus

Gibson

2020

Appl Microbiol Biotechnol

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Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance of the group. Rather than being merely wild-yeast contaminants, they are highly specialized, domesticated yeasts belonging to a major brewing yeast lineage. In fact, many diastatic strains have unknowingly been used as production strains for decades. These yeasts are used in the production of traditional beer styles, like saison, but also show potential for creation of new beers with novel chemical and physical properties. Herein, we review results of the most recent studies and provide a detailed account of the structure, regulation, and functional role of the glucoamylase-encoding STA1 gene in relation to brewing and other fermentation industries. The state of the art in detecting diastatic yeast in the brewery is also summarized. In summary, these latest results highlight that having diastatic S. cerevisiae in your brewery is not necessarily a bad thing. Key Points•Diastatic S. cerevisiae strains are important spoilage microbes in brewery fermentations. •These strains belong to the 'Beer 2' or 'Mosaic beer' brewing yeast lineage. •Diastatic strains have unknowingly been used as production strains in breweries.•The STA1-encoded glucoamylase enables efficient maltotriose use.

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Section: Introductionmentioning

confidence: 99%

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Krogerus

Gibson

2020

Appl Microbiol Biotechnol

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“…Three highly homologous STA genes (STA1-3) have been 41 described (Lambrechts et al, 1991;Tamaki, 1978). In addition, DEX1-2 has been used to describe 42 genes encoding extracellular glucoamylases (Erratt and Stewart, 1981), however, these were later 43 shown to be allelic to the STA genes (Erratt and Nasim, 1986). The STA1 gene appears to be 44 chimeric, consisting of rearranged gene fragments from both FLO11 and SGA1 (Lo and Dranginis, 45 1996;Yamashita et al, 1987).…”

Section: Introduction 30mentioning

confidence: 99%

A deletion in theSTA1promoter determines maltotriose and starch utilization inSTA1+Saccharomyces cerevisiaestrains

Krogerus

Magalhães

Kuivanen

et al. 2019

Preprint

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12Diastatic strains of Saccharomyces cerevisiae are common contaminants in beer fermentations and 13 are capable of producing an extracellular STA1-encoded glucoamylase. Recent studies have 14 revealed variable diastatic ability in strains tested positive for STA1, and here we elucidate genetic 15 determinants behind this variation. We show that poorly diastatic strains have a 1162 bp deletion in 16 the promoter of STA1. With CRISPR/Cas9-aided reverse engineering, we show that this deletion 17 greatly decreases the ability to grow in beer and consume dextrin, and the expression of STA1. New 18 PCR primers were designed for differentiation of highly and poorly diastatic strains based on the 19 presence of the deletion in the STA1 promoter. In addition, using publically available whole genome 20 sequence data, we show that the STA1 gene is prevalent in among the 'Beer 2'/'Mosaic Beer' 21 brewing strains. These strains utilize maltotriose efficiently, but the mechanisms for this have been 22 unknown. By deleting STA1 from a number of highly diastatic strains, we show here that 23 extracellular hydrolysis of maltotriose through STA1 appears to be the dominant mechanism 24 enabling maltotriose use during wort fermentation in STA1+ strains. The formation and retention of 25 STA1 seems to be an alternative evolutionary strategy for efficient utilization of sugars present in 26 brewer's wort. The results of this study allow for the improved reliability of molecular detection 27 methods for diastatic contaminants in beer, and can be exploited for strain development where 28 maltotriose use is desired. 29 the SGA1-derived peptide, while the FLO11-derived peptide allows for extracellular secretion of the 49 protein (Adam et al., 2004). The upstream sequences of STA1 and FLO11 are also nearly identical, 50 meaning that these genes are largely co-regulated (Gagiano et al., 1999). 51Current detection methods for diastatic S. cerevisiae rely mainly on either the microbiological 52 detection through culturing on specialized selective growth media, or the molecular detection of the 53 4 STA1 gene through conventional or quantitative PCR (Brandl, 2006;Meier-Dörnberg et al., 2018; 54 van der Aa Kühle, 1998;Yamauchi et al., 1998). The main weakness of the microbiological 55 methods is that they are time-consuming. While the molecular methods are rapid, a recent study 56 (Meier-Dörnberg et al., 2018) has revealed that there is considerable variability in diastatic ability 57 and beer-spoilage potential in strains carrying the STA1 gene. In fact, some strains that carry the 58 STA1 gene do not show spoilage potential, and these benign strains would be erroneously flagged as 59 diastatic with the current molecular methods. 60In this study, we examined the diastatic ability of a range of STA1+ S. cerevisiae strains. We also 61 sequenced the open reading frame and upstream sequence of STA1 in these same strains to search 62 for polymorphisms that might explain the variable diastatic ability. Sequencing revealed that the 63 poorly dias...

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“…There are three unlinked STA genes (STAl, STA2,STA3) which code for the glucoamylase isozymes GAI, GAII and GAIII, respectively (Erratt and Stewart 1978;Tamaki 1978). Every Saccharomyces cerevisiae strain has a sporulation-specific glucoamylase gene called SGAl (Yamashita and Fukui 1985 ;Pretorius et al 1986;Erratt and Nasim 1986). The STAI, STA2 and STA3 genes are located on chromosomes IV, I1 and XIV, respectively, while the SGAl gene is on chromosome IX (Pretorius and Marmur 1988;Bignell and Evans 1990).…”

Section: Introductionmentioning

confidence: 99%

Presence of STA gene sequences in brewer's yeast genome

Balogh

Maráz

1996

Lett Appl Microbiol

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STA genes are responsible for producing extracellular glucoamylase enzymes in Saccharomyces cerevisiae var. diastaticus. These genes exist in three forms, which are located on three different chromosomes. The nucleotide sequences of the STA genes are highly homologous. A sporulation-specific glucoamylase gene called SGA1 exists in every Saccharomyces cerevisiae strain, this also having a partly homologous DNA sequence with the STA genes. In this study S. cerevisiae var. diastaticus and brewer's yeast strains were characterized by pulsed-field gel electrophoresis. In many cases chromosome length polymorphism (CLP) was found. The chromosomes were hybridized with a DNA probe which was homologous with STA genes and the SGA1 gene. Presence of the SGA1 gene was detected in each strain used. Four brewing yeasts were found to have homologous sequences with the STA3 gene on chromosome XIV despite the fact that these strains were not able to produce extracellular glucoamylase enzyme.

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Allelism within the DEX and STA gene families in Saccharomyces diastaticus

Cited by 24 publications

References 4 publications

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

A deletion in theSTA1promoter determines maltotriose and starch utilization inSTA1+Saccharomyces cerevisiaestrains

Presence of STA gene sequences in brewer's yeast genome

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