Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors

Cibaka, Marie-Lucie Kankolongo; Ferreira, Carlos A.; Decourrière, Laura; Lorenzo-Alonso, Celso josé; Bodart, Etienne; Collin, Sonia

doi:10.1094/asbcj-2017-2257-01

Cited by 27 publications

(27 citation statements)

References 18 publications

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“…Here, we aimed specifically at enhancing the β-lyase of selected brewing yeast strains. Volatile thiols have a central role in contributing fruity hop aroma in beer, and they typically are abundant in modern heavily hopped IPA-style beers (Gros et al 2012 ; Cibaka et al 2017 ; Dennenlöhr et al 2020 ; Bonnaffoux et al 2021 ). As the vast majority of all thiols in hops are cysteine- or glutathione-conjugated and therefore odourless, there exists a large potential pool of aroma that can be freed from β-lyase activity, such as by Irc7p (Roncoroni et al 2011 ; Roland et al 2016 ).…”

Section: Discussionmentioning

confidence: 99%

“…As a proof of concept, we aimed to generate yeast hybrids with increased β-lyase activity for fermentation of beer with enhanced hop flavour from released thiols. Recent studies have highlighted the important contribution of volatile thiols to fruity hop aroma in beer (Gros et al 2012 ; Cibaka et al 2017 ; Dennenlöhr et al 2020 ). These compounds are present in minute amounts but are still perceivable thanks to low odour thresholds (Holt et al 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Krogerus

Fletcher²,

Rettberg

et al. 2021

Appl Microbiol Biotechnol

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Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large complex genomes. To facilitate breeding, we used the CRISPR/Cas9 system to generate double-stranded breaks in the MAT locus, generating transformants with a single specified mating type. The single mating type remained stable even after loss of the Cas9 plasmid, despite the strains being homothallic, and these strains could be readily mated with other brewing yeast transformants of opposite mating type. As a proof of concept, we applied this technology to generate yeast hybrids with an aim to increase β-lyase activity for fermentation of beer with enhanced hop flavour. First, a genetic and phenotypic pre-screening of 38 strains was carried out in order to identify potential parent strains with high β-lyase activity. Mating-competent transformants of eight parent strains were generated, and these were used to generate over 60 hybrids that were screened for β-lyase activity. Selected phenolic off-flavour positive (POF +) hybrids were further sporulated to generate meiotic segregants with high β-lyase activity, efficient wort fermentation, and lack of POF, all traits that are desirable in strains for the fermentation of modern hop-forward beers. Our study demonstrates the power of combining the CRISPR/Cas9 system with classic yeast breeding to facilitate development and diversification of brewing yeast. Key points • CRISPR/Cas9-based mating-type switching was applied to industrial yeast strains. • Transformed strains could be readily mated to form intraspecific hybrids. • Hybrids exhibited heterosis for a number of brewing-relevant traits.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Krogerus

Fletcher²,

Rettberg

et al. 2021

Appl Microbiol Biotechnol

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show abstract

“…Here, we aimed specifically at enhancing the β-lyase of selected brewing yeast strains. Volatile thiols have a central role in contributing fruity hop aroma in beer, and they typically are abundant in modern heavily-hopped IPA-style beers (Gros et al 2012;Cibaka et al 2017;Dennenlöhr et al 2020;Bonnaffoux et al 2021). As the vast majority of all thiols in hops are cysteine-or glutathioneconjugated, and therefore odorless, there exists a large potential pool of aroma that can be freed from β-lyase activity, such as by Irc7p (Roncoroni et al 2011;Roland et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Krogerus

Fletcher²,

Rettberg

et al. 2021

Preprint

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Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large complex genomes. To facilitate breeding, we used the CRISPR/Cas9 system to generate double-stranded breaks in the MAT locus, generating transformants with a single specified mating type. The single mating type remained stable even after loss of the Cas9 plasmid, despite the strains being homothallic, and these strains could be readily mated with other brewing yeast transformants of opposite mating type. As a proof of concept, we applied this technology to generate yeast hybrids with an aim to increase beta-lyase activity for fermentation of beer with enhanced hop flavour. First, a genetic and phenotypic pre-screening of 38 strains was carried out in order to identify potential parent strains with high beta-lyase activity. Mating-competent transformants of eight parent strains were generated, and these were used to generate over 60 hybrids that were screened for beta-lyase activity. Selected phenolic off-flavour positive (POF+) hybrids were further sporulated to generate meiotic segregants with high beta-lyase activity, efficient wort fermentation and lack of POF; all traits that are desirable in strains for the fermentation of modern hop-forward beers. Our study demonstrates the power of combining the CRISPR/Cas9 system with classic yeast breeding to facilitate development and diversification of brewing yeast.

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“…V. vinifera berries and H. lupulus hop cones contain their own unique glycotransferases within the VvGT and HlUGT protein families [ 21 , 22 , 23 , 24 ]. Glycosylation patterns and the role of glycosylated compounds on the sensory properties of beverages made with V. vinifera berries have been investigated over the last few decades, while research into H. lupulus glycosides and their effects on beer aroma and flavor is an emerging field [ 1 , 20 , 25 ]. The extent that glycosides affect wine aroma is still being investigated, but there is evidence that glycosides act as a reservoir for aroma compounds as they are hydrolyzed by enzymes or by acid-catalysis mechanisms during the fermentation and ageing process [ 26 , 27 , 28 , 29 ].…”

Section: Glycosides Found In Grapes and Hopsmentioning

confidence: 99%

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Caffrey

Ebeler

2021

Foods

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Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.

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Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors

Cited by 27 publications

References 18 publications

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

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