Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species <i>Saccharomyces eubayanus</i>

Gibson, Brian; Storgårds, Erna; Krogerus, Kristoffer; Vidgren, Virve

doi:10.1002/yea.2960

Cited by 114 publications

(163 citation statements)

References 39 publications

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“…This indicates that two hybridizations were involved in the obtaining of second group, and for this species two independent origins can be speculated [11,16]. As generally Saaz strains are not able to ferment maltotriose, the growth and fermentative activity of these strains are slower than Frohberg strains [14,17]. Some authors report that the genome of some strains may also contain portion from other yeasts belonging to the Saccharomyces evolutionary group [18].…”

Section: Lager Yeastsmentioning

confidence: 92%

“…A S. eubayanus strain with high identity (99.5%) with the non-S. cerevisiae part of the S. pastorianus genome was firstly isolated in Patagonia [13]. The main features of S. eubayanus are cold tolerance and strain cold-tolerance is directly correlated with the proportion of the S. eubayanus genome [14]. The tolerance to high ethanol concentrations of S. eubayanus is lower than the resistance of traditional ethanol producing strains.…”

Section: Lager Yeastsmentioning

confidence: 99%

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Conventional and Non-Conventional Yeasts in Beer Production

et al. 2018

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The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional process, in which Saccharomyces is the sole microbial component, and any deviation is considered a flaw. However, nowadays the brewing sector is faced with an increasing demand for innovative products, and it is diffusing the use of uncharacterized autochthonous starter cultures, spontaneous fermentation, or non-Saccharomyces starters, which leads to the production of distinctive and unusual products. Attempts to obtain products with more complex sensory characteristics have led one to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts. These generally are characterized by low fermentation yields and are more sensitive to ethanol stress, but they provide a distinctive aroma and flavor. Furthermore, non-conventional yeasts can be used for the production of low-alcohol/non-alcoholic and light beers. This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.

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Section: Lager Yeastsmentioning

confidence: 92%

Section: Lager Yeastsmentioning

confidence: 99%

Conventional and Non-Conventional Yeasts in Beer Production

et al. 2018

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“…Differences in sugar utilization became apparent, as group II yeasts utilize maltotriose and group I yeasts do not. Additionally, flavor differences were identified showing that Saaz strains produce severalfold-lower levels of, e.g., isoamyl acetate (banana flavor) than Frohberg strains (25,26).…”

Section: Identification Of the Hybrid Nature Of Lager Yeastmentioning

confidence: 99%

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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“…Saaz-type S. pastorianus yeasts are allotriploids (ϳ3n), while Frohberg-type are allotetraploids (ϳ4n), and each type has a slightly different phenotype and fermentation characteristics. Apart from showing a better tolerance toward low temperatures, Saaz-type yeasts are unable to ferment maltotriose, resulting in lower growth and fermentation rates (18)(19)(20). Additionally, Saaztype strains produce lower concentrations of aroma compounds like ethyl acetate, isoamyl alcohol, and isoamyl acetate (IA) than the more aroma-rich Frohberg yeasts (16,19,20).…”

mentioning

confidence: 99%

“…While the characteristically clean, fresh flavor and aroma of lager beers is one of their most distinctive and praised traits, diversification and differentiation have become increasingly important in today's market. The development of new lager hybrids may help to generate a set of distinct beers that in some ways bridge the gap between diverse, aromatic ales and fresh and drinkable lagers (7,19,24). The development of interspecific hybrids has proven to be a powerful approach to generate novel yeast variants with enhanced characteristics for wine making.…”

mentioning

confidence: 99%

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Mertens

Steensels

Saels

et al. 2015

Appl Environ Microbiol

114

161

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Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. With an annual production exceeding 1.97 billion hectoliters a year, beer is the most-produced fermented beverage in the world (1). The vast majority of currently produced beer is classified as either ale or lager beer, each type being produced by a unique fermentation process (2). Specifically, ale beer production uses the common brewer's yeast Saccharomyces cerevisiae and relatively high fermentation temperatures (typically 18 to 25°C) (2-5).In contrast, lager beer (with Pilsner beer as the most popular and commonly known type of lager beer) is fermented at lower temperatures (5 to 15°C), followed by a period of cold storage (lagering), which is a traditional practice vital for the beer's characteristically clean flavor and aroma. Lagers are not fermented by S. cerevisiae but by the closely related species Saccharomyces pastorianus (formerly known as Saccharomyces carlsbergensis), which combines the desirable fermentation characteristics of S. cerevisiae with the cold tolerance of its other parent, S. eubayanus (6). Lager beer currently accounts for more than 90% of the global beer market but has a much more recent origin than ales. The lager beer production process was developed in the 16th century in Bavaria (Germany), where brewing was only allowed during wintertime to minimize the microbial spoilage of beer. Later, in the 19th century, the advent of refrigeration enabled lager brewing throughout the whole year (2, 3, 7).Several recent studies have focused on analyzi...

show abstract

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Cited by 114 publications

References 39 publications

Conventional and Non-Conventional Yeasts in Beer Production

Conventional and Non-Conventional Yeasts in Beer Production

Lager Yeast Comes of Age

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

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