2010
DOI: 10.1128/aem.03153-09
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Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts

Abstract: o P), producing beers containing higher concentrations of ethanol, which are then diluted to drinking strength. These high-gravity worts often contain adjunct carbohydrates in addition to those from the barley malt. Because the adjunct carbohydrates contain a higher proportion of fermentable sugars, relatively more ethanol is produced from each degree Plato of extract. Fermenting at high gravity provides increased production capacity from the same size brewhouse and fermentation facilities and thus decreases c… Show more

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Cited by 61 publications
(57 citation statements)
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“…Such instability is not unexpected given the high level of regulatory incompatibilities (Landry et al 2007) and functional redundancy that are associated with polyploid hybrids (Kumaran et al 2013; Selmecki et al 2015). The lager yeast genome is certainly amenable to change via evolutionary engineering, which has been applied to improve stress tolerance (Blieck et al 2007; Ekberg et al 2013; Huuskonen et al 2010; James et al 2008) and modify beer flavor profile (Mikkelsen et al 1979; Strejc et al 2013). As the possibility of creating artificial lager hybrids has existed for only a short time, we have limited information about the stability or adaptability of newly formed genomes.…”
Section: Hybrid Genome Function and Stabilitymentioning
confidence: 99%
“…Such instability is not unexpected given the high level of regulatory incompatibilities (Landry et al 2007) and functional redundancy that are associated with polyploid hybrids (Kumaran et al 2013; Selmecki et al 2015). The lager yeast genome is certainly amenable to change via evolutionary engineering, which has been applied to improve stress tolerance (Blieck et al 2007; Ekberg et al 2013; Huuskonen et al 2010; James et al 2008) and modify beer flavor profile (Mikkelsen et al 1979; Strejc et al 2013). As the possibility of creating artificial lager hybrids has existed for only a short time, we have limited information about the stability or adaptability of newly formed genomes.…”
Section: Hybrid Genome Function and Stabilitymentioning
confidence: 99%
“…A number of investigations have demonstrated the feasibility of directing evolution in natural Saccharomyces pastorianus hybrid stains in order to create variant strains with improved functional properties [6]. Such investigations have focused on adaptation to very high-gravity brewing conditions [7][8][9], associated stresses (such as osmotic stress and ethanol toxicity) [10,11], or the modification of the production of flavour compounds [12]. ALE has also been utilised to enhance the fermentation rate of S. cerevisiae with decreased formation of acetate and greater production of aroma compounds [13,14].…”
Section: Introductionmentioning
confidence: 99%
“…The strain improved displays a faster VHG fermentation rate and more complete attenuation than the control strain (Blieck et al 2007;Huuskonen et al 2010). …”
Section: Introductionmentioning
confidence: 91%
“…Since the 1960s, the higher gravity wort (about 16 8P) is employed to produce beer containing higher concentration of ethanol (about 7.5%, v/v) which will be diluted to drinking strength prior to use (Huuskonen et al 2010). Recently, more attention has been paid to beer brewing with very high gravity (VHG) wort (18-25°P) due to its greater economic advantages.…”
Section: Introductionmentioning
confidence: 99%