Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2022-11-16 DOI:10.1080/03610470.2022.2134972

Taku Kato, Tomoko Takahashi

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引用次数: 1

Abstract

Abstract Brewing yeasts have an essential role in beer production as they convert sugar into ethanol and carbon dioxide and impart flavor to beer during brewing. Brewing yeasts can be classified into the following two types: ale yeast (or top-fermenting yeast; Saccharomyces cerevisiae), which is used for ale-type beer production; lager yeast (or bottom-fermenting yeast; Saccharomyces pastorianus), which is used for lager-type beer production. Globally, approximately 90% of beer is produced using lager yeast. The entire genomes of S. cerevisiae S288C and S. pastorianus Weihenstephan 34/70 were sequenced in 1996 and 2009, respectively. Saccharomyces eubayanus, a parent strain of the lager yeast, was discovered in 2011. These advances have markedly contributed to the studies on brewing characteristics and brewing yeast genes and the rapid development of the field of yeast genetics. To contribute to the development of the beer industry, this review summarizes the genetics of brewer’s yeast with a special focus on its genomic structure and the genes involved in brewing characteristics.

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酿酒酵母遗传特性的研究进展

酿造酵母在啤酒生产中起着至关重要的作用，因为它们将糖转化为乙醇和二氧化碳，并在酿造过程中赋予啤酒风味。酿酒酵母可分为以下两种类型:啤酒酵母(或顶发酵酵母;酿酒酵母(Saccharomyces cerevisiae)，用于酿造啤酒;窖藏酵母(或底发酵酵母);酵母(酵母)，用于生产贮藏型啤酒。在全球范围内，大约90%的啤酒是使用贮藏酵母生产的。1996年和2009年分别对酿酒葡萄球菌S288C和帕斯托里安葡萄球菌Weihenstephan 34/70进行了全基因组测序。2011年，人们发现了真酵母(Saccharomyces eubayanus)，它是窖藏酵母的亲本菌株。这些进展为酿酒特性和酿酒酵母基因的研究以及酵母遗传学领域的快速发展做出了重要贡献。为了促进啤酒工业的发展，本文综述了啤酒酵母的遗传学研究进展，重点介绍了啤酒酵母的基因组结构和与酿造特性有关的基因。

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.