Selection of Pof-Saccharomyces eubayanus Variants for the Construction of S. cerevisiae × S. eubayanus Hybrids With Reduced 4-Vinyl Guaiacol Formation

Diderich, Jasper A.; Weening, Susan M; Broek, Marcel van den; Pronk, Jack T.; Daran, Jean‐Marc

doi:10.3389/fmicb.2018.01640

Cited by 30 publications

(25 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…4-vinyl guaiacol (4VG) is perceived as a clove-like, phenolic, or smoky flavor and considered an undesirable off-flavor in most beers. Lager beers are known for their crisp flavor profiles that lack appreciable 4VG, while wild strains of S. eubayanus and other species produce 4VG 49 . Two genes, PAD1 and FDC1, are essential for the production of 4VG 50 .…”

Section: Phenolic Off-flavor Genesmentioning

confidence: 99%

Fermentation innovation through complex hybridization of wild and domesticated yeasts

et al. 2019

View full text Add to dashboard Cite

The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing yeast Saccharomyces cerevisiae and its wild relative Saccharomyces eubayanus. Lagerbrewing yeasts are not the only example of hybrid vigor or heterosis in yeasts, but the full breadth of interspecies hybrids associated with human fermentations has received less attention. Here we present a comprehensive genomic analysis of 122 Saccharomyces hybrids and introgressed strains. These strains arose from hybridization events between two to four species. Hybrids with S. cerevisiae contributions originated from three lineages of domesticated S. cerevisiae, including the major wine-making lineage and two distinct brewing lineages. In contrast, the undomesticated parents of these interspecies hybrids were all from wild Holarctic or European lineages. Most hybrids have inherited a mitochondrial genome from a parent other than S. cerevisiae, which recent functional studies suggest could confer adaptation to colder temperatures. A subset of hybrids associated with crisp flavor profiles, including both lineages of lager-brewing yeasts, have inherited inactivated S. cerevisiae alleles of critical phenolic off-flavor genes and/or lost functional @

show abstract

Section: Phenolic Off-flavor Genesmentioning

confidence: 99%

Fermentation innovation through complex hybridization of wild and domesticated yeasts

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Second, wild yeast traits may be reduced or removed through evolutionary engineering and selection. Strains of POF‐negative S. eubayanus strains have, for example, been created for brewing applications (Diderich, Weening, van den Broek, Pronk, & Daran, ), maltotriose utilization may be increased (Brickwedde et al, ), and ethanol tolerance can be enhanced (Krogerus, Holmström, & Gibson, ). The adaptability of yeasts is evident in their genomes.…”

Section: Perspectivesmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

View full text Add to dashboard Cite

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

show abstract

“…In addition to the hybridization and genetic segregation approach taken by Tubb et al (1981), brewers could obtain diastatic yeasts from their own process lines or from other fermentation systems (Troilo et al 2020). The phenolic phenotype could then be eliminated from these yeasts through, for example, UV mutagenesis and screening, as has been successfully demonstrated for the wild yeast S. eubayanus (Diderich et al 2018).…”

Section: Industrial Applications Of Diastatic Yeastmentioning

confidence: 99%

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Krogerus

Gibson

2020

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance of the group. Rather than being merely wild-yeast contaminants, they are highly specialized, domesticated yeasts belonging to a major brewing yeast lineage. In fact, many diastatic strains have unknowingly been used as production strains for decades. These yeasts are used in the production of traditional beer styles, like saison, but also show potential for creation of new beers with novel chemical and physical properties. Herein, we review results of the most recent studies and provide a detailed account of the structure, regulation, and functional role of the glucoamylase-encoding STA1 gene in relation to brewing and other fermentation industries. The state of the art in detecting diastatic yeast in the brewery is also summarized. In summary, these latest results highlight that having diastatic S. cerevisiae in your brewery is not necessarily a bad thing. Key Points•Diastatic S. cerevisiae strains are important spoilage microbes in brewery fermentations. •These strains belong to the 'Beer 2' or 'Mosaic beer' brewing yeast lineage. •Diastatic strains have unknowingly been used as production strains in breweries.•The STA1-encoded glucoamylase enables efficient maltotriose use.

show abstract

Selection of Pof-Saccharomyces eubayanus Variants for the Construction of S. cerevisiae × S. eubayanus Hybrids With Reduced 4-Vinyl Guaiacol Formation

Cited by 30 publications

References 73 publications

Fermentation innovation through complex hybridization of wild and domesticated yeasts

Fermentation innovation through complex hybridization of wild and domesticated yeasts

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Contact Info

Product

Resources

About