Impact of Serial Repitching on Lager Brewing Yeast Quality

Jenkins, Cheryl L.; Kennedy, Alan I.; Hodgson, Jeff A.; Thurston, Pat; Smart, Katherine A.

doi:10.1094/asbcj-61-0001

Cited by 23 publications

(27 citation statements)

References 22 publications

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“…Previous reports have suggested that genetic drift or sudden mutations can arise during serial repitching, resulting in a variety of alterations to the characteristics of a yeast culture 12,16,19,43,44,46,49 . Such changes are undesirable and generally have a negative impact on beer quality.…”

Section: Resultsmentioning

confidence: 99%

“…The precise number of times a yeast culture can be reused is dependent on the individual strain 5,7,47 , the quality of the cropped slurry 34 , demand 22,35 and in some instances, company policy 20 . While the physical and fermentative characteristics of the working yeast culture may appear consistent, it has been reported that genetic mutations can occur during yeast recycling 12,16,19,43,44,46,49 . Such changes to the population genome may not always be immediately obvious and may not influence product quality, however during extended serial repitching the possibility of accumulating viable variants which can compete with the original culture becomes increased.…”

Section: Introductionmentioning

confidence: 97%

“…Such changes to the population genome may not always be immediately obvious and may not influence product quality, however during extended serial repitching the possibility of accumulating viable variants which can compete with the original culture becomes increased. The accumulation of variants, coupled with the possibility for the selection of cells during cropping 14,19,27,37,45,49 , may cause certain characteristics to be passed onto subsequent generations. Such an event would lead to genetic drift within the culture and is supported by evidence of instability within the brewing yeast genome.…”

Section: Introductionmentioning

confidence: 99%

“…Given that cells within a brewing yeast culture typically divide 2-3 times during a fermentation 6 , this would represent approximately 13-25 serial repitchings. Due to the selective pressures associated with serial repitching 14,19,37 , it is therefore evident that some yeast strains should be susceptible to genetic drift. Analysis of spontaneous mutants, characterised by increased flocculation potential, have been noted to occur after approximately 6-10 generations in a lager yeast strain 9,49,53 and around 24 generations in an ale type strain 46 , while instances of reduced flocculation over time have also been reported 44 .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

Powell

Diacetis²

2007

Journal of the Institute of Brewing

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Two brewing yeast strains, one employed for the production of an ale type product and the other used solely for bottle conditioning, were serially repitched over a period of one year. Subsequently each yeast culture was compared to the original stocks for a variety of phenotypic and genotypic characteristics. Fermentation performance was assessed in terms of flocculation capacity and the time required to achieve attenuation in 150 barrel fermentation vessels, while the propensity for the population to accumulate variants was assessed by analysing giant colony morphology. Changes to the genome were monitored by DNA fingerprinting of each yeast culture using RAPD-PCR and RFLP. Although some colony morphology variation was observed between fresh and old ale yeast cultures, there were no detectable genetic changes or alterations in fermentation characteristics to either yeast strain over the course of serial repitching. It is suggested that although some brewing yeast strains are susceptible to genetic drift, others are more resilient and can remain stable over extended periods of time. The propensity to produce variants may therefore play a significant role in determining the number of times a strain may be serially repitched, or its suitability for beer fermentations.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

Powell

Diacetis²

2007

Journal of the Institute of Brewing

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“…The prac-tice of serial cropping and re-pitching imposes to yeast cells several stresses (such as oxidative, osmotic, ethanol, hydrostatic starvation, and cold shock), which influences the via-bility and vitality; this leads to obtaining slurries (high con-centrated cell suspension) with variable physiological con-ditions, which can originate inconsistent fermentation per-formance and affect the beer quality (Gibson et al 2007). Therefore, serial repitching is usually restricted to 7-20 fermentations; the number of serial re-pitchings depend on the strain robustness, company policy and production de-mands (Jenkins et al 2003;Powell et al 2003).…”

Section: Surplus Yeast Productionmentioning

confidence: 99%

Cleanup of industrial effluents containing heavy metals: a new opportunity of valorising the biomass produced by brewing industry

Soares

2013

Appl Microbiol Biotechnol

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Heavy metal pollution is a matter of concern in industrialised countries. Contrary to organic pollutants, heavy metals are not metabolically degraded. This fact has two main consequences: its bioremediation requires another strategy and heavy metals can be indefinitely recycled. Yeast cells of Saccharomyces cerevisiae are produced at high amounts as a by-product of brewing industry constituting a cheap raw ma-terial. In the present work, the possibility of valorising this type of biomass in the bioremediation of real industrial efflu-ents containing heavy metals is reviewed. Given the auto-aggregation capacity (flocculation) of brewing yeast cells, a fast and off-cost yeast separation is achieved after the treat-ment of metal-laden effluent, which reduces the costs associ-ated with the process. This is a critical issue when we are looking for an effective, eco-friendly, and low-cost technolo-gy. The possibility of the bioremediation of industrial effluents linked with the selective recovery of metals, in a strategy of simultaneous minimisation of environmental hazard of indus-trial wastes with financial benefits from reselling or recycling the metals, is discussed.

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

Smart

2007

Yeast

Self Cite

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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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Impact of Serial Repitching on Lager Brewing Yeast Quality

Cited by 23 publications

References 22 publications

Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

Cleanup of industrial effluents containing heavy metals: a new opportunity of valorising the biomass produced by brewing industry

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

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