Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor

Conjaerts, Andreas; Willaert, Ronnie

doi:10.3390/fermentation3010004

Cited by 10 publications

(9 citation statements)

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“…The three strains-BCD1, BCD2, and BCD3-were characterized with a low flocculation ability and were continuously cultivated with high-glucose medium for 45 days. Small clusters of cells were observed around day 15, corresponding to approximately 110 generations, which is comparable to other S. cerevisiae ALE experiments [27,38,39]. The yeast cell clusters were not disrupted by treatment by EDTA, which indicated that the cell-cell interactions are not based on flocculins.…”

Section: Discussionsupporting

confidence: 83%

“…The aggregates persisted for all three strains. This indicated that the clusters are not the result of flocculin interactions and are likely due to failure in separation of the mother and daughter cells, described previously as the "snowflake" phenotype [27,[34][35][36]. The evolved strains were subsequently cultivated in batch cultures and the aggregating phenotype was found to be stable.…”

Section: Adaptive Evolution In Ministatsmentioning

confidence: 71%

“…Briefly, 15 mL test tubes were kept in an analog heat block (VWR®, Bridgeport, NJ, USA) at 30 • C and fed with high-glucose growth medium using a peristaltic pump (Type ISM833A, Ismatec®, Zurich, Switzerland). This high-glucose growth medium was previously also used in the adaptive evolution of S. cerevisiae strains towards a snowflake phenotype using a mini tower fermentor [27]. Medium was supplied at a flow rate of 30 µl/min.…”

Section: Experimental Setup With Ministatsmentioning

confidence: 99%

“…Previously, we performed ALE of a S. cerevisiae strain in a 3D-printed continuous mini tower fermentor using gravity as a selective pressure to obtain a snowflake phenotype [27]. In this work, we've used the ALE approach for the continuous cultivation of three non-flocculating industrial S. cerevisiae brewing strains in miniature chemostats (ministats) [28].…”

Section: Introductionmentioning

confidence: 99%

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Adaptive Evolution of Industrial Brewer’s Yeast Strains towards a Snowflake Phenotype

Kayacan

Mieghem

Delvaux³

et al. 2020

Fermentation

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Flocculation or cell aggregation is a well-appreciated characteristic of industrial brewer’s strains, since it allows removal of the cells from the beer in a cost-efficient and environmentally-friendly manner. However, many industrial strains are non-flocculent and genetic interference to increase the flocculation characteristics are not appreciated by the consumers. We applied adaptive laboratory evolution (ALE) to three non-flocculent, industrial Saccharomyces cerevisiae brewer’s strains using small continuous bioreactors (ministats) to obtain an aggregative phenotype, i.e., the “snowflake” phenotype. These aggregates could increase yeast sedimentation considerably. We evaluated the performance of these evolved strains and their produced flavor during lab scale beer fermentations. The small aggregates did not result in a premature sedimentation during the fermentation and did not result in major flavor changes of the produced beer. These results show that ALE could be used to increase the sedimentation behavior of non-flocculent brewer’s strains.

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Section: Discussionsupporting

confidence: 83%

Section: Adaptive Evolution In Ministatsmentioning

confidence: 71%

Section: Experimental Setup With Ministatsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Adaptive Evolution of Industrial Brewer’s Yeast Strains towards a Snowflake Phenotype

Kayacan

Mieghem

Delvaux³

et al. 2020

Fermentation

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“…Conjaerts and Willaert [9] performed adaptive laboratory evolution with gravity imposed as selective pressure for evolving a weak flocculating industrial strain towards a more flocculent phenotype. They used 3D printing to construct a suitable mini tower fermenter.…”

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confidence: 99%

Yeast Biotechnology

Willaert

2017

Fermentation

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Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers' or bakers' yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6 th millennium BC. Bakers' yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes. Today, diverse yeast species are explored for industrial applications. This Special Issue is focused on some recent developments of yeast biotechnology, i.e., bioethanol, wine and beer, and enzyme production. Additionally, the new field of yeast nanobiotechnology is introduced and reviewed.New developments in efficient bio-ethanol production. Due to its low costs and wide distribution, lignocellulosic biomass is the most promising feedstock to be used in biorefineries and lignocellulose-derived fuels. The fermentation of sugars from lignocelluloses has been proposed as a viable pathway for the production of renewable biofuels. However, the feedstock is a major cost factor. Therefore, the use of low cost and underutilised feedstocks, such as harvest forest residues, to produce ethanol could be an interesting route. Yang and colleagues [1] evaluated several batch fermentation approaches under various conditions for ethanol production from softwood forest residues. Ranges of liquefaction time, cellulase, and yeast loadings were all evaluated in this study to improve ethanol production. A pretreatment of the lignocellulose feedstock is necessary to improve the saccharification and fermentation processes, but the current physical and/or chemical pretreatment procedures have several drawbacks. The use of laccases has been developed as an environmentally friendly alternative for improving the saccharification and fermentation stages of lignocellulosic biomass. Moreno et al.[2] evaluated a novel bacterial laccase for enhancing the hydrolysability and fermentability of steam-exploded wheat straw. To increase the productivity of the ethanol fermentation, new bioreactor designs and operation modes have been introduced. A novel textile bioreactor for improved ethanol production was developed by Osadolor and colleagues [3]. Due to the efficient mixing, this fluidised-bed bioreactor allowed the procurement of a high cell density of flocculating yeast cells, resulting in a high ethanol productivity.Wine and beer yeasts. The increasing economic interest in the sector of sparkling wine has stimulated a renewed interest in microbial resource management. Starter cultures for sparkling wine production need to be selected in order to produce either quality base wine or to vigorously promote secondary fermentation. Garofalo and coworkers [4] reviewed the main characterisation for selecting Saccharomyces cerevisiae strains suitable as st...

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The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

Payen

Thompson

2019

Yeast

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Yeasts are essential for many processes, including the production of some of our most beloved foods and beverages. Less is known to the public about the far‐reaching impacts of yeasts on other products such as biofuels, pharmaceuticals, and industrial products. By leveraging and combining newly discovered yeast genetic diversity with now affordable and efficient genetic engineering and synthetic biology tools, academic and industrial yeast labs have designed yeast cell factories for a wide range of novel applications such as the production of medicines, components of human breast milk, heme for meat substitutes, bioplastics, and other biomaterials. This review covers the newest technologies developed for yeast research including synthetic biology and their use in the engineering of yeast cell factories for emerging applications.

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Gravity-Driven Adaptive Evolution of an Industrial Brewer’s Yeast Strain towards a Snowflake Phenotype in a 3D-Printed Mini Tower Fermentor

Cited by 10 publications

References 57 publications

Adaptive Evolution of Industrial Brewer’s Yeast Strains towards a Snowflake Phenotype

Adaptive Evolution of Industrial Brewer’s Yeast Strains towards a Snowflake Phenotype

Yeast Biotechnology

The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

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