Comparison of DNA-based techniques for differentiation of production strains of ale and lager brewing yeast

Kopecká, Jana; Němec, Miroslav; Matoulková, Dagmar

doi:10.1111/jam.13116

Cited by 7 publications

(6 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Beer is the third largest consumer beverage in the world, 20–22 contains a variety of flavor substances, mainly alcohol, aldehyde, ester and sulfide. These substances form and change throughout the whole beer production process, which have important impact on the taste and flavor stability of beer 23–25 . Among them, alcohols, including ethanol and higher alcohols, are the main components of beer and play a crucial role in the taste.…”

Section: Introductionmentioning

confidence: 99%

Brewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast

Dong

Bian

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

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

show abstract

Section: Introductionmentioning

confidence: 99%

Brewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast

Dong

Bian

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Some experiments included the karyotyping of chromosomes by pulsed filed gel electrophoresis to describe brewing yeast strains, new lager yeast strains or hybrids [17–20]. Amplified fragment-length polymorphism (AFLP) was used to investigate genetic variation of Saccharomyces and non- Saccharomyces yeasts [21, 22].…”

Section: Introductionmentioning

confidence: 99%

“…During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved along with biochemical and mostly DNA-based methods. Some experiments included the karyotyping of chromosomes by pulsed filed gel electrophoresis to describe brewing yeast strains, new lager yeast strains or hybrids [ 17 – 20 ]. Amplified fragment-length polymorphism (AFLP) was used to investigate genetic variation of Saccharomyces and non- Saccharomyces yeasts [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

et al. 2017

View full text Add to dashboard Cite

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 Kö lsch 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.

show abstract

“…As both strains are of the same species ‐ S. pastorianus ‐ the genomic similarity prevents the use of conventional molecular methods (e.g., RFLP, RAPD, and AFLP) . The microsatellite DNA markers suit strain discrimination within one species due to their high mutation rate and high abundance in the genome .…”

Section: Discussionmentioning

confidence: 99%

Quantification of strains in mixed lager yeast cultures using microsatellite PCR and GeXP

Hou¹,

Lu²,

Yin³

et al. 2020

J. Inst. Brew.

View full text Add to dashboard Cite

Mixed culture fermentation with lager yeast is relatively new in brewing. Maintaining the proportion of strains during fermentation is important to assure the quality of beer and accordingly needs to be monitored. The current discriminatory methods have limited application for lager strains. In the present study, a rapid method to monitor the strain proportion of strains in mixed samples of two different lager yeast strains was developed using microsatellite polymerase chain reaction (PCR) and GeXP Genetic Analysis System. Microsatellite markers in the lager yeast genome were searched using SSR Hunter software. Quantitative PCR using these microsatellite markers was performed and PCR products were analysed by capillary electrophoresis. One locus -mitochondrial carnitine acetyltransferasewas found to discriminate the two strains. A standard curve was generated based on the premixed samples of the two strains enabling the proportion of the stains to be determined. This method is a fast and reliable approach to monitor the strain proportion of mixed lager yeast fermentation.

show abstract

Comparison of DNA-based techniques for differentiation of production strains of ale and lager brewing yeast

Abstract: It was proved that PCR-RFLP method of HIS4 gene enables precise discrimination among three technologically important Saccharomyces species. Differentiation of brewing yeast to the strain level can be achieved using the RAPD-PCR technique.

Cited by 7 publications

References 57 publications

Brewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast

Brewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

Quantification of strains in mixed lager yeast cultures using microsatellite PCR and GeXP

Contact Info

Product

Resources

About