Diverse yeasts for diverse fermented beverages and foods

Hittinger, Chris Todd; Steele, J. L.; Ryder, David

doi:10.1016/j.copbio.2017.10.004

Cited by 107 publications

(58 citation statements)

References 43 publications

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“…Two major lineages of S. pastorianus , Saaz and Frohberg (sometimes referred to as S. carlsbergensis and S. pastorianus , respectively), with distinct genetic and fermentation characteristics, exist. Although long thought to be the result of one hybridization event throughout evolution, genomic analysis suggests that the Saaz and Frohberg lineages were created by at least two distinct hybridization events between nearly identical strains of S. eubayanus and relatively more diverse strains of S. cerevisiae . For the production of top‐fermented beers, mostly S. cerevisiae strains are used, although natural hybrids between S. cerevisiae and Saccharomyces kudriavzevii are used in some Belgian trappist beers …”

Section: Beer Starter Culturesmentioning

confidence: 99%

“…Although long thought to be the result of one hybridization event throughout evolution, genomic analysis suggests that the Saaz and Frohberg lineages were created by at least two distinct hybridization events between nearly identical strains of S. eubayanus and relatively more diverse strains of S. cerevisiae. 21,22 For the production of top-fermented beers, mostly S. cerevisiae strains are used, although natural hybrids between S. cerevisiae and Saccharomyces kudriavzevii are used in some Belgian trappist beers. 23 Currently, industrial S. cerevisiae yeasts can be divided into five sublineages, each representing different applications in different industrial sectors.…”

Section: Beer Starter Culturesmentioning

confidence: 99%

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Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry

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Section: Beer Starter Culturesmentioning

confidence: 99%

Section: Beer Starter Culturesmentioning

confidence: 99%

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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“…Along with previous research suggesting hybrid lager yeasts acquired most of their aggressive fermentation traits from S. cerevisiae (25,27,28), our results suggest they acquired their cold tolerance from S. eubayanus in large part by retaining S. eubayanus mtDNA. Our results and methods provide a roadmap for constructing designer lager strains where temperature tolerance can be controlled for the first time (24)(25)(26)(27)(28).…”

mentioning

confidence: 95%

“…Instead, the world's most commonly fermented beverage is brewed using cryotolerant S. cerevisiae x S. eubayanus hybrids (21) that inherited their mtDNA from S. eubayanus (22,23). The recent discovery of S. eubayanus (21) has sparked substantial interest in understanding the genetics of brewing-related traits to understand how lager strains were domesticated historically and to develop novel lager-brewing strains (24)(25)(26)(27)(28).…”

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confidence: 99%

Mitochondrial DNA and temperature tolerance in lager yeasts

Baker

Peris

Moriarty

et al. 2018

Preprint

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A growing body of research suggests that the mitochondrial genome (mtDNA) is important for temperature adaptation. In the yeast genus Saccharomyces, species have diverged in temperature tolerance, driving their use in high or low temperature fermentations. Here we experimentally test the role of mtDNA in temperature tolerance in synthetic and industrial hybrids (Saccharomyces cerevisiae x Saccharomyces eubayanus, or Saccharomyces pastorianus), which cold-brew lager beer. We find that the relative temperature tolerances of hybrids correspond to the parent donating mtDNA, allowing us to modulate lager strain temperature preferences. The strong influence of mitotype on the temperature tolerance of otherwise identical hybrid strains provides support for the mitochondrial climactic adaptation 2 hypothesis in yeasts and demonstrates how mitotype has influenced the world's most commonly fermented beverage.One Sentence Summary: Mitochondrial genome origin affects the temperature tolerance of synthetic and industrial lager-brewing yeast hybrids.

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“…The surface morphology of the archeological ceramic samples was examined using the FEI Trimmomatic 0.36 (6). The quality of the reads was determined using FastQC 578 (http://www.bioinformatics.bbsrc.ac.uk/projects/fastqc).…”

mentioning

confidence: 99%

Isolation and characterization of live yeast cells from ancient vessels as a tool in bio-archeology

Aouizerat

Gutman

Paz

et al. 2019

Preprint

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34Ancient fermented food has been studied based on recipes, residue analysis and ancient-DNA 35 techniques and reconstructed using modern domesticated yeast. Here, we present a novel 36 approach. We hypothesize that enriched yeast populations in fermented beverages could have 37 become the dominant species in storage vessels and the descendants of these yeast could be 38 isolated and studied long after. To this end, using a pipeline of yeast isolation from clay vessels 39 developed here, we screened for yeast cells in beverage-related and non-related ancient vessels 40 and sediments, from several archeological sites. We found that yeast cells could be successfully 41 isolated specifically from clay containers of fermented beverages. Genomic analysis revealed that 42 these yeast are similar to those found in traditional African beverages. Phenotypically, they grow 43 similar to modern-beer producing yeast. Both strongly suggesting that they are descendants of 44 the original fermenting yeast. These findings provide modern microorganisms as a new tool in 45 bio-archeology. 46Importance 47 So far, most of the study of ancient organisms was based mainly on the analysis of ancient DNA. 48Here we show that it is possible to isolate and study microorganisms, yeast in this case, from 49 thousands of years old clay vessels, used for fermentation. We demonstrate that it is highly likely 50 that these cells are descendants of the original yeast strains which participated in the fermentation 51 process and were absorbed into the pottery vessels. Moreover, we characterize the isolated yeast 52 their genome and the beer they produce. These results open new and exciting avenues in the 53 study of domesticated microorganisms and contribute significantly to the fields of bio and 54 experimental -archeology that aims to reconstruct ancient artifacts and products.55 56 57 58 109 5containers. In contrast, we could not isolate any live yeast from the control vessels which were 110 filled with filtered beer, nor were yeast cells detected by electron microscopy (Fig. 1A, left panel).

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Diverse yeasts for diverse fermented beverages and foods

Cited by 107 publications

References 43 publications

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Mitochondrial DNA and temperature tolerance in lager yeasts

Isolation and characterization of live yeast cells from ancient vessels as a tool in bio-archeology

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