Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast

Kerr, Edward D.; McDiarmid, Duin; Fraser, James A.; Schulz, Benjamin L.

doi:10.3390/fermentation4030080

Cited by 8 publications

(8 citation statements)

References 33 publications

(42 reference statements)

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“…This means that this conserved aspartic acid motif is important and should not be mutated, consistent with the observation throughout the entire epithelial adhesin family (Maestre-Reyna et al, 2012). The residues N224, V226 and W228 have strong interactions with Ca 2+ which is located in the binding site (K. V. Goossens et al, 2015) and involved in the binding of carbohydrates (Kerr, McDiarmid, Fraser, & Schulz, 2018). Therefore, these residues will not be considered for mutation in order to avoid disrupting the oligomannose binding.…”

Section: Alanine Scanning Mutagenesissupporting

confidence: 57%

Mutation of the Flo1 flocculation protein for enhancing the oligomannose binding

Zhang¹,

Zhong²

Authorea

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Section: Alanine Scanning Mutagenesissupporting

confidence: 57%

Mutation of the Flo1 flocculation protein for enhancing the oligomannose binding

Zhang¹,

Zhong²

Authorea

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“…WLP775 is a standard yeast for dry ciders and may retain the flavors from apples [56]. Prior work demonstrated that cider produced using WLP775 exhibits higher flocculation behaviors than BY4743, but there is no research for WLP775 focused on its contribution to cider flavor [57]. In this research, WLP775 cider had a distinguished vegetal aroma, whereas Maurivin B-fermented ciders had higher levels of floral aromas detected.…”

Section: Sensory Analysismentioning

confidence: 77%

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider

Wang,

Svyantek,

Bogenrief

et al. 2024

Applied Sciences

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A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass.

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“…Whole Cell Sample Preparation -Proteins from yeast whole cell extracts were prepared for LC-MS/MS proteomics as previously described 48 . Briefly, harvested cells were resuspended in non-denaturing buffer with protease inhibitors, lysed by bead beating, cysteines were reduced/alkylated, and centrifuged.…”

Section: Sugar and Amino Acid Quantification By Multiple Reaction Mon...mentioning

confidence: 99%

Capturing and Characterising Wild Yeast for Beer Brewing

Kerr,

Howes,

Schulz

2024

Preprint

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Beer is typically made using fermentation withSaccharomyces cerevisiaeorSaccharomyces pastorianus, domesticated brewing yeasts. Historically, wild, non-Saccharomycesyeasts have also been frequently used in mixed culture fermentations to provide interesting and unique flavours to beer. However, brewing using mixed cultures or by spontaneous fermentation makes reproducing flavours and beer styles extremely difficult. Here, we describe a pipeline from collection of wild yeast from plant material to the characterisation and industrial scale production of beer using wild yeast. We isolated and identified wild yeast strains from the St Lucia campus of The University of Queensland, Brisbane, Australia. Several isolates fermented efficiently at laboratory scale, but failed to grow at industrial scale due to the combination of maltose and pressure stress. Systems biology showed that the synergistic metabolic defects caused by these dual stresses converged on amino acid nutrient uptake. Glucoamylase addition relieved maltose stress and allowed industrial scale fermentation using wild yeast. Our workflow allows efficient collection and characterisation of diverse wild yeast isolates, identification of interventions to allow their use at industrial scale, and investigation of the genetic and metabolic diversity of wild yeasts.

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Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast

Cited by 8 publications

References 33 publications

Mutation of the Flo1 flocculation protein for enhancing the oligomannose binding

Mutation of the Flo1 flocculation protein for enhancing the oligomannose binding

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider

Capturing and Characterising Wild Yeast for Beer Brewing

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