New lager yeast strains generated by interspecific hybridization

Krogerus, Kristoffer; Magalhães, Frederico; Vidgren, Virve; Gibson, Brian

doi:10.1007/s10295-015-1597-6

Cited by 129 publications

(184 citation statements)

References 51 publications

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“…On average, the interspecific hybrids produced more ethanol than their corresponding best parental strain. These results are in line with the work of Pérez-Través and coworkers and, more recently, Krogerus et al in which interspecific hybridization between S. cerevisiae and cold-tolerant yeast species like S. kudriavzevii and S. eubayanus yielded variants able to outperform their parental strains in wine and beer fermentations at low temperatures (24,29).…”

Section: Figsupporting

confidence: 91%

Section: Figmentioning

confidence: 62%

“…The overall yield of 1.5% obtained with the spore-to-spore mating technique is significantly higher than the yield obtained with mass mating approaches (e.g., the hybridization frequency of 2.6 ϫ 10 Ϫ6 reported by Krogerus and coworkers [24]). Another advantage of the spore-to-spore approach is that no auxotrophic mutants of the parental strains needed to be obtained prior to mating (24,29). Moreover, because the experimental procedure only relies on natural mating and not on genetic modification, the interspecific hybrids generated are not considered to be genetically modified (GM) organisms and can be used by the beverage industry without restrictions.…”

Section: Figmentioning

confidence: 62%

“…Previous studies indicate that the success rate of interspecific mass mating experiments is very low, likely because of the prezygotic barrier between species from the Saccharomyces genus (24,29). To overcome this limitation, spore-to-spore mating was used to cross yeasts of different species (21).…”

Section: Resultsmentioning

confidence: 99%

“…While the characteristically clean, fresh flavor and aroma of lager beers is one of their most distinctive and praised traits, diversification and differentiation have become increasingly important in today's market. The development of new lager hybrids may help to generate a set of distinct beers that in some ways bridge the gap between diverse, aromatic ales and fresh and drinkable lagers (7,19,24). The development of interspecific hybrids has proven to be a powerful approach to generate novel yeast variants with enhanced characteristics for wine making.…”

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confidence: 99%

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A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

121

163

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Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. With an annual production exceeding 1.97 billion hectoliters a year, beer is the most-produced fermented beverage in the world (1). The vast majority of currently produced beer is classified as either ale or lager beer, each type being produced by a unique fermentation process (2). Specifically, ale beer production uses the common brewer's yeast Saccharomyces cerevisiae and relatively high fermentation temperatures (typically 18 to 25°C) (2-5).In contrast, lager beer (with Pilsner beer as the most popular and commonly known type of lager beer) is fermented at lower temperatures (5 to 15°C), followed by a period of cold storage (lagering), which is a traditional practice vital for the beer's characteristically clean flavor and aroma. Lagers are not fermented by S. cerevisiae but by the closely related species Saccharomyces pastorianus (formerly known as Saccharomyces carlsbergensis), which combines the desirable fermentation characteristics of S. cerevisiae with the cold tolerance of its other parent, S. eubayanus (6). Lager beer currently accounts for more than 90% of the global beer market but has a much more recent origin than ales. The lager beer production process was developed in the 16th century in Bavaria (Germany), where brewing was only allowed during wintertime to minimize the microbial spoilage of beer. Later, in the 19th century, the advent of refrigeration enabled lager brewing throughout the whole year (2, 3, 7).Several recent studies have focused on analyzi...

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Section: Figsupporting

confidence: 91%

Section: Figmentioning

confidence: 62%

Section: Figmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

121

163

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Modeling and Control of Beer Fermentation for Optimal Flavor and Performance

Yerolla

Harsha

et al. 2023

Chem Eng & Technol

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Beer has been consumed for millennia and fermentation is crucial to the brewing process. The process requires bacteria, yeast, and carbohydrates. The temperature has the most significant influence on the beer quality as the fermentation temperature affects the fruitiness and acidity. In this work, a growth and a taste model are built for the beer fermentation process. The dynamic model simulation findings are compared and validated with industry data reported in the literature. The temperature must be regulated to maintain the consistency and flavor of the beer. The dynamic model determines the optimal controller settings for maximizing energy efficiency. To get the optimal taste profile, the proportional‐integral/proportional‐integral‐derivative controller is used to obtain optimal temperature control.

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Alternative Saccharomyces interspecies hybrid combinations and their potential for low‐temperature wort fermentation

Nikulin

Krogerus

Gibson

2017

Yeast

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The lager yeast hybrid (Saccharomyces cerevisiae × Saccharomyces eubayanus) possesses two key characteristics that are essential for lager brewing: efficient sugar utilization and cold tolerance. Here we explore the possibility that the lager yeast phenotype can be recreated by hybridizing S. cerevisiae ale yeast with a number of cold‐tolerant Saccharomyces species including Saccharomyces arboricola, Saccharomyces eubayanus, Saccharomyces mikatae and Saccharomyces uvarum. Interspecies hybrids performed better than parental strains in lager brewing conditions (12°C and 12°P wort), with the S. mikatae hybrid performing as well as the S. eubayanus hybrid. Where the S. cerevisiae parent was capable of utilizing maltotriose, this trait was inherited by the hybrids. A greater production of higher alcohols and esters by the hybrids resulted in the production of more aromatic beers relative to the parents. Strong fermentation performance relative to the parents was dependent on ploidy, with polyploid hybrids (3n, 4n) performing better than diploid hybrids. All hybrids produced 4‐vinyl guaiacol, a smoke/clove aroma generally considered an off flavour in lager beer. This characteristic could however be eliminated by isolating spore clones from a fertile hybrid of S. cerevisiae and S. mikatae. The results suggest that S. eubayanus is dispensable when constructing yeast hybrids that express the typical lager yeast phenotype. © 2017 The Authors. Yeast published by John Wiley & Sons, Ltd.

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New lager yeast strains generated by interspecific hybridization

Cited by 129 publications

References 51 publications

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Modeling and Control of Beer Fermentation for Optimal Flavor and Performance

Alternative Saccharomyces interspecies hybrid combinations and their potential for low‐temperature wort fermentation

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