Generation of new hybrids by crossbreeding between bottom-fermenting yeast strains

Ota, Taku; Kanai, Keiko; Nishimura, Hisami; Yoshida, Satoshi; Yoshimoto, Hiroyuki; Inadome, Hironori; Kobayashi, Osamu

doi:10.1016/j.jbiosc.2020.08.009

Cited by 6 publications

(1 citation statement)

References 38 publications

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“…Here, we aimed to generate brewing yeast strains with enhanced ability to release volatile thiols during wort fermentation through interspecific hybridization of S. cerevisiae brewing strains with strains of S. uvarum or S. eubayanus . Interspecific hybridization has been used extensively for brewing yeast strain development in the past decade [28–30, 55, 56]. It allows for combining traits from diverse parent strains, can be performed without any genetic engineering, and hybrids may in some cases exhibit hybrid vigour, where they outperform the parent strains in certain traits [7].…”

Section: Discussionmentioning

confidence: 99%

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Krogerus

Rettberg

Gibson

2022

Preprint

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Interspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity of heavily hopped India Pale Ale-style beers, there is an increased demand from brewers for strains that can boost hop aroma. Here, we explored whether hybridization could be used to construct strains with an enhanced ability to release hop-derived flavours through β-lyase activity, which releases desirable volatile thiols. Wild Saccharomyces strains were shown to possess high β-lyase activity compared to brewing strains, however, they also produced phenolic off-flavours (POF) and showed poor attenuation. To overcome these limitations, interspecies hybrids were constructed by crossing pairs of one of three brewing and one of three wild Saccharomyces strains (S. uvarum and S. eubayanus). Hybrids were screened for fermentation ability and β-lyase activity, and selected hybrids showed improved fermentation and formation of both volatile thiols (4MMP, 3MH and 3MH acetate) and aroma-active esters compared to the parent strains. Undesirable traits (e.g. POF) could be removed from the hybrid by sporulation. To conclude, it was possible to boost the release of desirable hop-derived thiols in brewing yeast by hybridization with wild yeast. This allows production of beer with boosted hop aroma with less hops (thus improving sustainability issues).

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Section: Discussionmentioning

confidence: 99%

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Krogerus

Rettberg

Gibson

2022

Preprint

View full text Add to dashboard Cite

show abstract

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Krogerus

Rettberg

Gibson

2022

Eur Food Res Technol

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Interspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity of heavily hopped ‘India Pale Ale’-style beers, there is an increased demand from brewers for strains that can boost hop aroma. Here, we explored whether hybridization could be used to construct strains with an enhanced ability to release hop-derived flavours through β-lyase activity, which releases desirable volatile thiols. Wild Saccharomyces strains were shown to possess high β-lyase activity compared to brewing strains, however, they also produced phenolic off-flavours (POF) and showed poor attenuation. To overcome these limitations, interspecies hybrids were constructed by crossing pairs of one of three brewing and one of three wild Saccharomyces strains (S. uvarum and S. eubayanus). Hybrids were screened for fermentation ability and β-lyase activity, and selected hybrids showed improved fermentation and formation of both volatile thiols (4MMP, 3MH and 3MH-acetate) and aroma-active esters compared to the parent strains. Undesirable traits (e.g. POF) could be removed from the hybrid by sporulation. To conclude, it was possible to boost the release of desirable hop-derived thiols in brewing yeast by hybridization with wild yeast. This allows production of beer with boosted hop aroma with less hops (thus improving sustainability issues).

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Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review

Kato

Takahashi²

2022

Journal of the American Society of Brewing Chemists

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Generation of new hybrids by crossbreeding between bottom-fermenting yeast strains

Cited by 6 publications

References 38 publications

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review

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