Differential Yeast Gene Transcription during Brewery Propagation

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

doi:10.1094/asbcj-2009-1123-01

Cited by 5 publications

(5 citation statements)

References 40 publications

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“…Furthermore, the onset of hydrogen sulphide production seems to coincide with the induction of NCR‐sensitive genes. However, to our knowledge, there have been no comprehensive genome‐wide analyses that indicate induction of NCR‐sensitive genes under brewing conditions . In the present study, changes in hydrogen sulphide production by bottom‐fermenting yeast were investigated by constructing strains in which genes encoding transcription factors related to nitrogen starvation signalling (NCR‐related genes) were disrupted or overexpressed.…”

Section: Resultsmentioning

confidence: 99%

“…During the fermentation of wort, yeast is likely to be subject to nitrogen starvation stress (8). However, to our knowledge, there has been no comprehensive analysis of gene expression that clearly shows that bottomfermenting yeast in wort are indeed undergoing nitrogen starvation stress during fermentation (9)(10)(11)(12)(13)(14). The increased production of hydrogen sulphide and thiol off-flavour compounds by yeast in the fermentation liquor, with a nitrogen concentration lower than in a normal wort, suggests that the increase may be a response to nitrogen starvation stress (3)(4)(5)(6)(7).…”

Section: Introductionmentioning

confidence: 99%

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Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling

Ogata

2013

J. Inst. Brew.

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Bottom-fermenting yeast subjected to nitrogen starvation during exponential growth were found to produce hydrogen sulphide. In order to investigate a possible relationship between nitrogen starvation and hydrogen sulphide production, bottom-fermenting yeast strains, with depressed nitrogen starvation responses, were constructed by disrupting GLN3 and GAT1, encoding transcription factors that activate the transcription of NCR (nitrogen catabolite repression)-sensitive genes. In order to construct additional bottom-fermenting yeast strains with depressed nitrogen starvation responses, DAL80-, GZF3-and URE2-overexpressing strains were also constructed as these genes are also involved in NCR, and repress transcription of NCR-sensitive genes. Bottom-fermenting yeast have two types of genes, those derived from Saccharomyces cerevisiae-type and S. bayanus-type genomes. Both types of genes were disrupted/overexpressed in the constructed strains. In wort fermentations, all of the constructed strains produced less hydrogen sulphide and less of the thiol off-flavour compounds, 3-methyl-2-butene-1-thiol and 2-mercapto-3-methyl-1-butanol than the parent strains.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling

Ogata

2013

J. Inst. Brew.

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“…Během této doby, pro kvasinky stresující, je aktivováno mnoho genů zodpovědných za stresové odpovědi [21]. Pivovarské kvasinky jsou schopné udržovat stresovou odpověď v prvních fázích kvašení.…”

Section: Stresové Odpovědi Spojené S Propagacíunclassified

“…A number of stress response genes are activated during this time. The period immediately after pitching seems to be particularly stressful for yeast but yeast cells are able to cope with it [21]. Brewery strains are capable of mounting a stress response at the early stages of fermentation but, as the fermentation proceeds, the response is repressed [22].…”

Section: Propagation-associated Stress Responsesmentioning

confidence: 99%

Stress responses in brewing yeast.

Sigler¹,

Matoulková²

2011

Kvasny Prum

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Klíčová slova: laboratorní kvasinky, pivovarské kvasinky, stresy, odpovědi na stres  1 ÚVOD V podmínkách přirozeného prostředí jsou buňky kvasinek vystaveny různým stresům a jejich různým kombinacím. Při použití v prů-myslové výrobě, jako je např. pivovarství, je spektrum stresových faktorů rozšířeno o technologické stresy [1] nebo dochází k zesílení přirozených stresových faktorů. Během pivovarského procesu působí na kvasinky změny teploty, koncentrace kyslíku, změny pH, hypoa hyperosmotický stres, hydrostatický a chemický stres (alkohol, sladové a chmelové fenolické látky, antimikrobiální látky sladu, surogáty, přetlak CO 2, atd.) a změny v obsahu živin. Mezi další stresy patří např. kyselé mytí (pro odstranění bakteriální kontaminace) nebo hydrodynamický stres (způsobený odstřeďováním kvasnic). Neustálý vývoj nových systémů, které snižují provozní náklady a výrobní dobu a maximalizují výnosy [2], může vést k rozšíření spektra existujících stresových faktorů a zvýšení jejich intenzity. Následující text obsahuje stručný souhrn hlavních rysů environmentálních a technologických stresů a odpovědí kvasinek na tyto stresy. Pozornost je věnována zejména specifickým vlastnostem pivovarských kvasinek, podmínkám jejich použití při výrobě piva a způsobům, jakým tyto specifické vlastnosti pivovarských kvasinek ovlivňují jejich reakci na stres.Keywords: laboratory yeast, brewing yeast, stresses, stress responsesEven in nature, yeast cells are exposed to a combination of stressful conditions. When used for industrial production, as in brewery, they are subject to additional manmade stresses [1], and/or the natural environmental stresses are intensified. During the brewing process yeast cells are challenged, e.g., by variations in temperature, oxygen concentration and pH, hypo-and hyperosmotic stress, hydrostatic and chemical stress (ethanol, malt and hop phenolics, malt antimicrobial compounds, adjunct components, CO 2 overpressure, etc.), and changing levels of nutrients. Other stresses, include, e.g., acid washing to remove bacteria before repitching, or centrifugation causing hydrodynamic stress. To lower operating costs, reduce processing times and maximize revenue [2] breweries adopt and evolve continuously new systems that potentially amplify and/or extend the existing stresses. Here we tried to summarize briefly the main features of both environmental and brewing stresses, characterize the types of stress responses of yeast cells, and point out the specificities of brewing yeast strains and the conditions of their use for beer production, and the way in which they reflect in the stress responses of brewing yeast. Tento stručný přehled popisuje odpovědi kvasinek na různé typy stresů, kterým mohou být vystaveny. Stresy a reakce kvasinek jsou zde charakterizovány z pohledu genetických znaků, biochemických pochodů, vypínání a zapínání signálních drah během stresových odpovědí, a výsledných změn buněčné fyziologie a/nebo struktury. Článek obsahuje stručný výčet různých druhů stresů, jak environmentálních, tak stresů způs...

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“…A esporulação (reprodução sexuada) é favorecida em condições de escassez de alimento (Gibson et al, 2010 (Mitchell, 1994).…”

Section: Teste De Esporulaçãounclassified

Caracterização de leveduras não convencionais para produção de cervejas

Basso¹

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Characterization of non-conventional yeasts for beer crafting The booming in the craft beer market worldwide has demanded innovations to bring up distinctive products. An approach that stands out in this context is the use of non-conventional yeasts in controlled beer fermentation processes. To have better outcomes in this scenario, it is essential that the producer knows the capabilities and limitations of those yeasts. Thus, this study aimed to assess essential and complementary physiological traits of one strain of Brettanomyces anomalus and one of Torulaspora delbrueckii for beer brewing, comparing them with two Saccharomyces cerevisiae strains already used in commercial breweries. The characteristics assessed were chromosome profile (karyotyping technique), growth capacity in different substrates and carbon sources, as well as under different concentrations of ethanol and hop compounds, the capability of sporulation, flocculation, hydrogen sulfide (H2S) production and foam formation and, finally, the fermentation evolution pattern. Differences in the chromosomal profile were observed among the four strains. The potential for H2S production was higher for B. anomalus (WLP640) when compared to T. delbrueckii (WLP603), which had the same potential than S-33 (S. cerevisiae). Both non-conventional yeasts have met the essential physiological traits demanded to carry beer wort fermentation. B. anomalus was able to metabolize many of the assessed carbon sources, as glucose, fructose, sucrose, maltose, maltotriose and cellobiose, while the T. delbrueckii strain was able to grow only in glucose, fructose and sucrose, pointing its potential application for low alcohol beer production, as well as its use in sequential inoculations or co-inoculations with other yeasts. Both showed satisfying growth under alcohol contents of 4% and 8%. T. delbrueckii tolerated higher hop compounds concentration when compared to B. anomalus, that was unable to grow at the highest combined concentrations of ethanol (8% v/v) and α-acids (80 mg/L). The results lead to the conclusion that the yeasts B. anomalus and T. delbrueckii can be explored in beer brewing, provided that an alignment between their physiological traits and the expectations around the beer characteristics are observed.

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Differential Yeast Gene Transcription during Brewery Propagation

Cited by 5 publications

References 40 publications

Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling

Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling

Stress responses in brewing yeast.

Caracterização de leveduras não convencionais para produção de cervejas

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