Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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Abstract

Yeast optimisation has been crucial in improving the quality and efficiency of beer production, one of the world's most widely consumed beverages. In this context, rare mating hybridisation is a promising technique for yeast optimization to generate novel and improved non-GMO strains. The limitation of this technique is the lack of knowledge and comparable data on yeast strains hybridisable to Saccharomyces cerevisiae, probably the most important yeast species in beer production. Yeast from the genera Saccharomyces, Naumovozyma, Nakaseomyces and Kazachstania have been described to be able to form hybrids with S. cerevisiae. In the present study, 242 yeast strains were analysed under brewing conditions, including Saccharomyces species (S. cerevisiae, S. kudriavzevii, S. uvarum, S. eubayanus, S. paradoxus, S. mikatae, S. jurei and S. arboricola) and non-Saccharomyces species (Naumovozyma, Nakaseomyces and Kazaschtania), representing the full genetic variability (species and subpopulations) described up to the start of the study.

The fermentation profile was analysed by monitoring weight loss during fermentation to determine kinetic parameters and CO2 production. Metabolic analysis was performed to determine the concentration of sugars (maltotriose, maltose and glucose), alcohols (ethanol, glycerol and 2,3-butanediol) and organic acids (malic acid, succinic acid and acetic acid). Maltose and maltotriose are the predominant sugars in beer wort. The ability to consume these sugars determines the characteristics of the final product. Dataset comparisons were then made at species, subpopulation and isolation source level. The results obtained in this study demonstrate the great phenotypic variability that exists within the genus Saccharomyces and within each species of this genus, which could be useful in the generation of optimised brewing hybrids. Yeasts with different fermentative capacities and fermentative behaviours can be found under brewing conditions. S. cerevisiae, S. uvarum and S. eubayanus are the species that contain strains with similar fermentation performance to commercial strains.

对可与酿酒酵母杂交的候选酵母菌株进行发酵和代谢筛选,以优化啤酒生产。
啤酒是世界上消费量最大的饮料之一,酵母优化对提高啤酒生产的质量和效率至关重要。在这种情况下,稀有交配杂交是一种很有前途的酵母优化技术,可以产生新的改良非转基因菌株。这种技术的局限性在于缺乏有关可与酿酒酵母杂交的酵母菌株的知识和可比数据,而酿酒酵母可能是啤酒生产中最重要的酵母菌种。据描述,酵母菌属、酵母酵母(Naumovozyma)属、中酵母(Nakaseomyces)属和卡扎斯塔尼亚(Kazachstania)属的酵母都能与酿酒酵母形成杂交。本研究在酿造条件下分析了 242 株酵母菌,包括酵母菌属(S. cerevisiae、S. kudriavzevii、S. uvarum、S. eubayanus、S. paradoxus、S. mikatae、S. jurei 和 S. arboricola)和非酵母菌属(S.arboricola)和非酵母菌物种(Naumovozyma、Nakaseomyces 和 Kazaschtania),代表了研究开始前所描述的全部遗传变异(物种和亚群)。通过监测发酵过程中的重量损失来分析发酵概况,以确定动力学参数和二氧化碳产量。通过代谢分析确定糖类(麦芽三糖、麦芽糖和葡萄糖)、醇类(乙醇、甘油和 2,3-丁二醇)和有机酸(苹果酸、琥珀酸和乙酸)的浓度。麦芽糖和麦芽三糖是啤酒麦汁中最主要的糖类。消耗这些糖类的能力决定了最终产品的特性。然后在物种、亚种群和分离源水平上进行数据集比较。这项研究的结果表明,酵母菌属内部以及该属各物种内部存在着巨大的表型变异性,这有助于产生优化的酿造杂交种。在酿造条件下,可以发现具有不同发酵能力和发酵行为的酵母菌。S. cerevisiae、S. uvarum 和 S. eubayanus 是含有发酵性能与商业菌株相似的菌株的物种。
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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