Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation

Gibson, Brian; Boulton, Chris A.; Box, Wendy G.; Graham, Neil; Lawrence, Stephen J.; Linforth, Robert; Smart, Katherine A.

doi:10.1002/yea.1609

Cited by 41 publications

(26 citation statements)

References 63 publications

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“…Interestingly, it was also found that lager yeasts apparently do not undergo changes in expression at the end of fermentation seen at the diauxic shift in S. cerevisiae (60,62). On the other hand, genes counteracting oxidative stresses were found to be upregulated at this later stage, which may provide resistance to the increased ethanol content in green beer or the accumulation of medium-chain fatty acids (63,64).…”

Section: Transcript Profiling Of Lager Yeastsmentioning

confidence: 98%

Lager Yeast Comes of Age

Wendland

2014

Eukaryot Cell

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Alcoholic fermentations have accompanied human civilizations throughout our history. Lager yeasts have a several-centurylong tradition of providing fresh beer with clean taste. The yeast strains used for lager beer fermentation have long been recognized as hybrids between two Saccharomyces species. We summarize the initial findings on this hybrid nature, the genomics/ transcriptomics of lager yeasts, and established targets of strain improvements. Next-generation sequencing has provided fast access to yeast genomes. Its use in population genomics has uncovered many more hybridization events within Saccharomyces species, so that lager yeast hybrids are no longer the exception from the rule. These findings have led us to propose network evolution within Saccharomyces species. This "web of life" recognizes the ability of closely related species to exchange DNA and thus drain from a combined gene pool rather than be limited to a gene pool restricted by speciation. Within the domesticated lager yeasts, two groups, the Saaz and Frohberg groups, can be distinguished based on fermentation characteristics. Recent evidence suggests that these groups share an evolutionary history. We thus propose to refer to the Saaz group as Saccharomyces carlsbergensis and to the Frohberg group as Saccharomyces pastorianus based on their distinct genomes. New insight into the hybrid nature of lager yeast will provide novel directions for future strain improvement.

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Section: Transcript Profiling Of Lager Yeastsmentioning

confidence: 98%

Lager Yeast Comes of Age

Wendland

2014

Eukaryot Cell

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“…Yields of biomass can be limited at the high sugar concentrations employed (Crabtree effect), and some have advocated fed-batch systems analogous to those used in the production of baker's yeast (50). Gene transcription during propagation (51) and fermentation (52) has been investigated (also see reference 53). Newly propagated yeast does not usually "perform" as expected in the initial commercial fermentation, in part due to a lack of synchronicity in the cell population (54).…”

Section: Yeast Resources and Handlingmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

249

194

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SUMMARY Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.

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“…Gibson et al investigated the lager yeast transcriptome during full-scale brewery fermentation using microarrays [11]. Because both studies were based on fullscale industrial fermentation, many similarities were observed, such as the upregulation of genes related to reserve carbohydrate metabolism, upregulation of genes involved in gluconeogenesis (FBP1 and PCK1), and induction of genes involved in sugar transport.…”

Section: Discussionmentioning

confidence: 96%

“…Glycogen is also involved in responses to a wide variety of environmental stresses, including heat stress; nutrient starvation; or exposure to sodium chloride, hydrogen peroxide, copper sulfate, high levels of ethanol, and weak organic acids [9]. Similarly increased transcription of these genes has been observed in many fermentation processes, including sake brewing [40], full-scale lager yeast fermentation [11], and mimicking alcohol fermentation using commercial industrial yeast [31]. Significant accumulation of glycogen and trehalose was also observed during experiments mimicking alcohol fermentation, although genes encoding enzymes for reserve degradation, including GBD1, NTH1, and NTH2, were also upregulated during the fermentation process [31].…”

Section: Discussionmentioning

confidence: 98%

“…Studies performed under standard laboratory conditions are inadequate to reveal the mechanisms of metabolic and regulatory changes that occur during industrial fermentation processes [19]. In industrial bioethanol fermentation, largevolume fermentors are used to achieve more economic benefit, and the complexity of full-scale fermentation cannot be replicated in small-scale wort fermentations [11]. The genome-wide transcriptional response of lager yeast during fullscale batch brewery fermentation has been reported [11], but no transcriptional data derived during continuous industrial fermentation have been reported.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Genome-wide transcriptional analysis of Saccharomyces cerevisiae during industrial bioethanol fermentation

Cheng

Qiao

et al. 2009

J Ind Microbiol Biotechnol

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Saccharomyces cerevisiae is widely applied in large-scale industrial bioethanol fermentation; however, little is known about the molecular responses of industrial yeast during large-scale fermentation processes. We investigated the global transcriptional responses of an industrial strain of S. cerevisiae during industrial continuous and fed-batch fermentation by oligonucleotide-based microarrays. About 28 and 62% of all genes detected showed differential gene expression during continuous and fed-batch fermentation, respectively. The overrepresented functional categories of differentially expressed genes in continuous fermentation overlapped with those in fed-batch fermentation. Downregulation of glycosylation as well as upregulation of the unfolded protein stress response was observed in both fermentation processes, suggesting dramatic changes of environment in endoplasmic reticulum during industrial fermentation. Genes related to ergosterol synthesis and genes involved in glycogen and trehalose metabolism were downregulated in both fermentation processes. Additionally, changes in the transcription of genes involved in carbohydrate metabolism coincided with the responses to glucose limitation during the early main fermentation stage in both processes. We also found that during the late main fermentation stage, yeast cells exhibited similar but stronger transcriptional changes during the fed-batch process than during the continuous process. Furthermore, repression of glycosylation has been suggested to be a secondary stress in the model proposed to explain the transcriptional responses of yeast during industrial fermentation. Together, these findings provide insights into yeast performance during industrial fermentation processes for bioethanol production.

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Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation

Cited by 41 publications

References 63 publications

Lager Yeast Comes of Age

Lager Yeast Comes of Age

The Microbiology of Malting and Brewing

Genome-wide transcriptional analysis of Saccharomyces cerevisiae during industrial bioethanol fermentation

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