Replicative ageing and senescence in Saccharomyces cerevisiae and the impact on brewing fermentations

Powell, Christopher D.; Zandycke, Sylvie M. Van; Quain, David E.; Smart, Katherine A.

doi:10.1099/00221287-146-5-1023

Cited by 73 publications

(60 citation statements)

References 109 publications

(126 reference statements)

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“…Within the stated limitations, this study mimics the industrial production of beer, which reuses yeast cropped at the end of fermentation in subsequent fermentations, so the immediate and long term fermentation performance is conditioned by the characteristics of these reused inocula. Since the yeast Saccharomyces cerevisae has a limited replicative lifespan, each cell within a population is only capable of a finite number of divisions prior to senescence and death (Powell et al, 2000(Powell et al, , 2003. Towards the end of fermentation yeast sediments and are collected within the fermenter cone.…”

Section: Resultsmentioning

confidence: 99%

Exploring the lag phase and growth initiation of a yeast culture by means of an individual-based model

et al. 2011

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Yeast ageing and inoculum size are factors that affect successive industrial fermentation, particularly in those processes that reuse the yeast cells. The aim of the work is to explore the effects of inocula size and aging on the dynamics of yeast population. However, only individual-based modelling (IbM) makes possible studies of small, well characterized, microbial inocula. Here we have made use of INDISIM-YEAST to carry out these studies.Several simulations were performed to analyze inoculum size and their different genealogical ages on the lag phase, first division time and specific growth rate. Shortest lag phase and time to the first division where obtained with largest inocula and with youngest inoculated parent cells.

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Section: Resultsmentioning

confidence: 99%

Exploring the lag phase and growth initiation of a yeast culture by means of an individual-based model

et al. 2011

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“…Brewing yeast cells are capable of a finite number of divisions (10 -30 divisions) before entering a non-replicative state termed senescence, leading to death and autolysis 73 . Yeast display an array of changes during aging including decrease of viability 5 , increase in size, cell surface wrinkling, increase of generation time, increasing bud scar number and decreased metabolic activity 38,60,85 .…”

Section: Aging Of Yeast In Continuous Culturesmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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“…Processes related to cell aging, including the accumulation of DNA damage or variability in gene expression and loss of gene silencing, may also be used to describe genetic variability between individual microbial cells (92,184). Other sources of cellular heterogeneity are discussed briefly below.…”

Section: Genetic Heterogeneitymentioning

confidence: 99%

“…Biochemical or metabolic heterogeneity in a population is characterized by individual cellular differences in macromolecular composition or activity and may stem from cell cyclerelated physiological processes such as turnover or from events related to aging (66,184). As the phenotypic expression of genetic phenomena, biochemical heterogeneity could also stem from mutations, programmed events associated with differentiation, or random transcription events and "noise" (75,127).…”

Section: Biochemical or Metabolic Heterogeneitymentioning

confidence: 99%

“…Individual microorganisms, even those in "clonal" populations, may differ widely from each other in terms of their genetic composition, physiology, biochemistry, or behavior (40,66,75,127,208). This variability or heterogeneity has important practical consequences for a number of human interests, including antibiotic and biocide resistance (21,228,237), the productivity and stability of industrial fermentations (184,205,229), the efficacy of food preservatives, (17,223,229), and the potential of pathogens to cause disease (67). Additionally, methods for identification, characterization, and/or physical separation of individual microorganisms are needed for the detection of pathogens and for the identification and selection of strains with beneficial or improved properties (124,224).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Single-Cell Microbiology: Tools, Technologies, and Applications

Brehm-Stecher

Johnson

2004

Microbiol Mol Biol Rev

452

316

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The field of microbiology has traditionally been concerned with and focused on studies at the population level. Information on how cells respond to their environment, interact with each other, or undergo complex processes such as cellular differentiation or gene expression has been obtained mostly by inference from population-level data. Individual microorganisms, even those in supposedly “clonal” populations, may differ widely from each other in terms of their genetic composition, physiology, biochemistry, or behavior. This genetic and phenotypic heterogeneity has important practical consequences for a number of human interests, including antibiotic or biocide resistance, the productivity and stability of industrial fermentations, the efficacy of food preservatives, and the potential of pathogens to cause disease. New appreciation of the importance of cellular heterogeneity, coupled with recent advances in technology, has driven the development of new tools and techniques for the study of individual microbial cells. Because observations made at the single-cell level are not subject to the “averaging” effects characteristic of bulk-phase, population-level methods, they offer the unique capacity to observe discrete microbiological phenomena unavailable using traditional approaches. As a result, scientists have been able to characterize microorganisms, their activities, and their interactions at unprecedented levels of detail

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Replicative ageing and senescence in Saccharomyces cerevisiae and the impact on brewing fermentations

Cited by 73 publications

References 109 publications

Exploring the lag phase and growth initiation of a yeast culture by means of an individual-based model

Exploring the lag phase and growth initiation of a yeast culture by means of an individual-based model

A Review of Flavour Formation in Continuous Beer Fermentations*

Single-Cell Microbiology: Tools, Technologies, and Applications

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