Developments in sporulation and breeding of brewer's yeast

Bilinski, Carl A.; Casey, G. P.

doi:10.1002/yea.320050603

Cited by 19 publications

(6 citation statements)

References 56 publications

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“…In this study, we applied the hybridization technique for the breeding of new baker's yeasts. Hybridization was usually done by mixing spore clones derived from different parent strains to improve or combine the characteristics required for the industrial strains (1,4,5,12,23,25,26,31). However, we tried to improve the leavening ability in lean dough by crossing clones from one parent strain, TYR, a freeze-tolerant yeast.…”

Section: Discussionmentioning

confidence: 99%

“…Frozen dough system. After fermentation for 2 h at 30°C, the pieces of dough described in the dough-raising test were punched, rounded, placed in polyethylene bags, and then stored at -20°C for 1 week. The frozen doughs were thawed in a fermentation cabinet maintained at 30°C and 85% relative humidity for 60 min for lean dough, 50 min for regular dough, and 40 min for sweet dough.…”

Section: Materuils and Methodsmentioning

confidence: 99%

“…Classical hybridization techniques have been applied successfully for the breeding of new yeast strains for baking (3,12,23,25,31,33), brewing (1,4,14), and wine making (6,7,22,29,30). However, the polyploid or aneuploid condition of industrial yeast strains confers a nonsporogenic or weakly sporogenic phenotype or poor spore viability (2,8,13,15,(26)(27)(28).…”

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confidence: 99%

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Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs

Nakagawa

Ouchi

1994

Appl Environ Microbiol

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From a freeze-tolerant baker's yeast (Saccharomyces cerevisiae), 2,333 spore clones were obtained. To improve the leavening ability in lean dough of the parent strain, we selected 555 of the high-maltose-fermentative spore clones by using a method in which a soft agar solution containing maltose and bromocresol purple was overlaid on yeast colonies. By measuring the gassing power in the dough, we selected 66 spore clones with a good leavening ability in lean dough and a total of 694 hybrids were constructed by crossing them. Among these hybrids, we obtained 50 novel freeze-tolerant strains with good leavening ability in all lean, regular, and sweet doughs comparable to that of commercial baker's yeast. Hybrids with improved leavening ability or freeze tolerance compared with the parent yeast and commercial baker's yeasts were also obtained. These results suggest that hybridization between spore clones derived from a single parent strain is effective for improving the properties of baker's yeasts.

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Section: Discussionmentioning

confidence: 99%

Section: Materuils and Methodsmentioning

confidence: 99%

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Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs

Nakagawa

Ouchi

1994

Appl Environ Microbiol

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“…Fatichenti et al (1983) showed that the antibacterial activity of Debaryomyces hansenii against Clostridium tyrobutyricum and Clostridium butyricum was related to its ability to produce both extracellular and intracellular antimicrobial compounds. Bilinski and Casey (1989) reported inhibition of the growth of the beer spoilage bacteria Bacillus megaterium and Lactobacillus plantarum due to the conversion of methylene blue into a pharmacologically active form by Kloeckera apiculata and Kluyveromyces thermotolerans . Dieuleveux et al (1998) subsequently described inhibition of Listeria by a strain of Geotrichum candidum isolated from French red smear cheese.…”

Section: Antagonistic Characteristics Of Yeastsmentioning

confidence: 99%

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Labrie²,

2012

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The yeasts constitute a large and heterogeneous group of microorganisms that are currently attracting increased attention from scientists and industry. Numerous and diverse biological activities make them promising candidates for a wide range of applications not limited to the food sector. In addition to their major contribution to flavor development in fermented foods, their antagonistic activities toward undesirable bacteria, and fungi are now widely known. These activities are associated with their competitiveness for nutrients, acidification of their growth medium, their tolerance of high concentrations of ethanol, and release of antimicrobial compounds such as antifungal killer toxins or “mycocins” and antibacterial compounds. While the design of foods containing probiotics (microorganisms that confer health benefits) has focused primarily on Lactobacillus and Bifidobacterium, the yeast Saccharomyces cerevisiae var. boulardii has long been known effective for treating gastroenteritis. In this review, the antimicrobial activities of yeasts are examined. Mechanisms underlying this antagonistic activity as well as recent applications of these biologically active yeasts in both the medical and veterinary sectors are described.

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“…Lager yeast strains appear to result from a hybridization between S. cerevisiae and another Saccharomyces yeast. Since the observed divergence is correlated with a drop in meiotic recombination, apparently causing fertility barriers21, 22, 94, 96, 116, 258, the hybridization must be considered to be interspecific. Despite this, the identity of the hybrid parents are still not known.…”

Section: The Origins Of Brewing Yeastmentioning

confidence: 99%

Brewing yeast genomes and genome‐wide expression and proteome profiling during fermentation

Smart

2007

Yeast

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The genome structure, ancestry and instability of the brewing yeast strains have received considerable attention. The hybrid nature of brewing lager yeast strains provides adaptive potential but yields genome instability which can adversely affect fermentation performance. The requirement to differentiate between production strains and assess master cultures for genomic instability has led to significant adoption of specialized molecular tool kits by the industry. Furthermore, the development of genome-wide transcriptional and protein expression technologies has generated significant interest from brewers. The opportunity presented to explore, and the concurrent requirement to understand both, the constraints and potential of their strains to generate existing and new products during fermentation is discussed.

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Developments in sporulation and breeding of brewer's yeast

Cited by 19 publications

References 56 publications

Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs

Construction from a single parent of baker's yeast strains with high freeze tolerance and fermentative activity in both lean and sweet doughs

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Brewing yeast genomes and genome‐wide expression and proteome profiling during fermentation

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