<i>Rho</i><sup>−</sup>Mitochondrial Genomes and Their Influence on Adaptation to Nutrient Stress in Lager Yeast Strains

Good, Liam; Dowhanick, Terrance M.; Ernandes, José E.; Russell, Inge; Stewart, Graham G.

doi:10.1094/asbcj-51-0035

Cited by 11 publications

(8 citation statements)

References 18 publications

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“…Repercussions include changes in flocculation and utilization of maltotriose (18). Yeast drift can also arise through the partial or complete loss of mitochondrial DNA, leading to the production of so-called "petites" (19)(20)(21). Although alcoholic fermentation is anaerobic, meaning there is no role for a respiratory function in mitochondria, the latter organelles do have other metabolic functions in brewery fermentations (22)(23)(24).…”

Section: Brewing Yeastmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

267

206

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SUMMARY Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.

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Section: Brewing Yeastmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

267

206

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“…The occurrence of petites in brewing and distilling yeast slurries necessitates their detection as part of the routine yeast quality assessment. Several methods are available to investigate mitochondria or specifically the presence or integrity of the mitochondrial genome17, 36, 73, 99, 101, 157, 169, 192, 199, 205, 235, 240, 288. The most frequently utilized method of detecting brewing yeast petite mutants is the tetrazolium triphenyl chloride (TTC) overlay technique10, 68, 133, 205.…”

Section: Brewing Yeast Genome Instabilitymentioning

confidence: 99%

“…Petite mutation affects sugar utilization in brewing strains73, 139. A spontaneous petite mutant was also observed to ferment wort more slowly and accumulate less biomass, at low cell densities, than that of its respiratory‐competent wild‐type99, 200, 265. Reduced attenuation rates73 but higher ethanol yields132, 265 appear to occur.…”

Section: Brewing Yeast Genome Instabilitymentioning

confidence: 99%

Brewing yeast genomes and genome‐wide expression and proteome profiling during fermentation

Smart

2007

Yeast

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The genome structure, ancestry and instability of the brewing yeast strains have received considerable attention. The hybrid nature of brewing lager yeast strains provides adaptive potential but yields genome instability which can adversely affect fermentation performance. The requirement to differentiate between production strains and assess master cultures for genomic instability has led to significant adoption of specialized molecular tool kits by the industry. Furthermore, the development of genome-wide transcriptional and protein expression technologies has generated significant interest from brewers. The opportunity presented to explore, and the concurrent requirement to understand both, the constraints and potential of their strains to generate existing and new products during fermentation is discussed.

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“…For example, beer produced from these mutants contained elevated levels of diacetyl and higher alcohols 122 . Wort fermentation rates were slower, higher dead cell counts were observed and biomass production and flocculation ability were reduced 45,51 .…”

Section: Genetic Manipulation Of Brewer's Yeast Strainsmentioning

confidence: 99%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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Rho⁻Mitochondrial Genomes and Their Influence on Adaptation to Nutrient Stress in Lager Yeast Strains

Cited by 11 publications

References 18 publications

The Microbiology of Malting and Brewing

The Microbiology of Malting and Brewing

Brewing yeast genomes and genome‐wide expression and proteome profiling during fermentation

The Horace Brown Medal Lecture: Forty Years of Brewing Research

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Rho−Mitochondrial Genomes and Their Influence on Adaptation to Nutrient Stress in Lager Yeast Strains

Cited by 11 publications

References 18 publications

The Microbiology of Malting and Brewing

The Microbiology of Malting and Brewing

Brewing yeast genomes and genome‐wide expression and proteome profiling during fermentation

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Contact Info

Product

Resources

About

Rho⁻Mitochondrial Genomes and Their Influence on Adaptation to Nutrient Stress in Lager Yeast Strains