Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast

Duong, Cam Thuy; Strack, L.; Futschik, Matthias E.; Katou, Yuki; Nakao, Yoshihiro; Fujimura, Takaji; Shirahige, Katsuhiko; Kodama, Y.; Nevoigt, Elke

doi:10.1016/j.ymben.2011.07.005

Cited by 52 publications

(54 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Since studies on the AHAS activity (e.g. Byrne and Meacock 2001; Duong et al 2011; Magee and de Robichon-Szulmajster 1968; Pang and Duggleby 2001) revolve around an assay based on the ability of AHAS to convert pyruvate into α-acetolactate, it would be of interest to measure the activity of the α-ketobutyrate to α-acetohydroxybutyrate reaction as well, and the effect of various amino acids on its activity.…”

Section: Discussionmentioning

confidence: 99%

“…One promising method of decreasing diacetyl production during fermentation, without the use of GM strains (Blomqvist et al 1991; Dillemans et al 1987; Duong et al 2011; Kronlöf and Linko 1992; Kusunoki and Ogata 2012; Lu et al 2012; Mithieux and Weiss 1995; Wang et al 2008), is through the control of the valine content of the wort. Valine is involved in feedback inhibition of the enzyme acetohydroxy acid synthase (AHAS), which catalyses both the irreversible conversion of pyruvate to α-acetolactate (the precursor of diacetyl) and α-ketobutyrate to α-acetohydroxybutyrate, and is of importance regarding VDK production (Barton and Slaughter 1992; Magee and de Robichon-Szulmajster 1968).…”

Section: Introductionmentioning

confidence: 99%

“…Valine is involved in feedback inhibition of the enzyme acetohydroxy acid synthase (AHAS), which catalyses both the irreversible conversion of pyruvate to α-acetolactate (the precursor of diacetyl) and α-ketobutyrate to α-acetohydroxybutyrate, and is of importance regarding VDK production (Barton and Slaughter 1992; Magee and de Robichon-Szulmajster 1968). Disruption of the AHAS-encoding ILV2 gene and/or the ILV6 gene, encoding its regulatory subunit, have produced yeast strains with lower diacetyl productions rates (Duong et al 2011; Kusunoki and Ogata 2012; Wang et al 2008). Valine can thus be linked to the control of the formation of diacetyl precursors.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

Krogerus

Gibson

2013

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Undesirable butter-tasting vicinal diketones are produced as by-products of valine and isoleucine biosynthesis during wort fermentation. One promising method of decreasing diacetyl production is through control of wort valine content since valine is involved in feedback inhibition of enzymes controlling the formation of diacetyl precursors. Here, the influence of valine supplementation, wort amino acid profile and free amino nitrogen content on diacetyl formation during wort fermentation with the lager yeast Saccharomyces pastorianus was investigated. Valine supplementation (100 to 300 mg L−1) resulted in decreased maximum diacetyl concentrations (up to 37 % lower) and diacetyl concentrations at the end of fermentation (up to 33 % lower) in all trials. Composition of the amino acid spectrum of the wort also had an impact on diacetyl and 2,3-pentanedione production during fermentation. No direct correlation between the wort amino acid concentrations and diacetyl production was found, but rather a negative correlation between the uptake rate of valine (and also other branched-chain amino acids) and diacetyl production. Fermentation performance and yeast growth were unaffected by supplementations. Amino acid addition had a minor effect on higher alcohol and ester composition, suggesting that high levels of supplementation could affect the flavour profile of the beer. Modifying amino acid profile of wort, especially with respect to valine and the other branched-chain amino acids, may be an effective way of decreasing the amount of diacetyl formed during fermentation.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

Krogerus

Gibson

2013

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…A reduction of the time needed for beer maturation may, therefore, significantly shorten the overall brewing time (93). To achieve this, several routes can be taken: (i) ILV2 can be deleted, (ii) ILV5 can be overexpressed, or (iii) an activator of Ilv2 encoded by ILV6 can be deleted (94)(95)(96).…”

Section: Genetic Strain Improvement Of Lager Yeastmentioning

confidence: 99%

Lager Yeast Comes of Age

Wendland

2014

Eukaryot Cell

View full text Add to dashboard Cite

Alcoholic fermentations have accompanied human civilizations throughout our history. Lager yeasts have a several-centurylong tradition of providing fresh beer with clean taste. The yeast strains used for lager beer fermentation have long been recognized as hybrids between two Saccharomyces species. We summarize the initial findings on this hybrid nature, the genomics/ transcriptomics of lager yeasts, and established targets of strain improvements. Next-generation sequencing has provided fast access to yeast genomes. Its use in population genomics has uncovered many more hybridization events within Saccharomyces species, so that lager yeast hybrids are no longer the exception from the rule. These findings have led us to propose network evolution within Saccharomyces species. This "web of life" recognizes the ability of closely related species to exchange DNA and thus drain from a combined gene pool rather than be limited to a gene pool restricted by speciation. Within the domesticated lager yeasts, two groups, the Saaz and Frohberg groups, can be distinguished based on fermentation characteristics. Recent evidence suggests that these groups share an evolutionary history. We thus propose to refer to the Saaz group as Saccharomyces carlsbergensis and to the Frohberg group as Saccharomyces pastorianus based on their distinct genomes. New insight into the hybrid nature of lager yeast will provide novel directions for future strain improvement.

show abstract

“…Combining these results with the transcriptome data, they successfully designed the desired strains. Similarly, Duong et al(120) identified the gene ILV6 as a target to reduce diacetyl formation in lager brewers' yeast through a combination of microarray-based comparative genome hybridization and a transcriptome.…”

mentioning

confidence: 99%

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Petruzzi

Corbo

Sinigaglia

et al. 2015

Food Reviews International

View full text Add to dashboard Cite

Historically, brewing beer came from uncontrolled spontaneous fermentations; nowadays, spontaneous fermentation is still used in speciality products such as Belgian acid beers (e.g., lambic, gueze and Rodenbach) or in various traditional beers worldwide. On the other hand, industrial fermentations sometimes require a combination of phenotypic traits that might not be commonly encountered in nature. In some cases, the demand for increased productivity, as well as changing consumer preferences, leads to a great interest towards improvement and/or design new strains or yeast variants. This review addresses the following topics: controlled and uncontrolled fermentation, advances in the selection of novel, nonconventional, and superior strains for beer.

show abstract

Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast

Cited by 52 publications

References 38 publications

Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

Lager Yeast Comes of Age

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Contact Info

Product

Resources

About