Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

Hranilović, Ana; Gambetta, Joanna M.; Schmidtke, Leigh; Boss, Paul K.; Grbin, Paul R.; Masneuf‐Pomarède, Isabelle; Bely, Marina; Albertin, Warren; Jiranek, Vladimir

doi:10.1038/s41598-018-33105-7

Cited by 81 publications

(116 citation statements)

References 50 publications

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“…It was later found that this species was able to simultaneously ferment brewer's wort while producing appreciable levels of lactic acid as well, making it possible to produce sour beer without added bacteria (Domizio et al, ). This yeast seems to have a widespread distribution but appears to be frequently associated with insects such as yellow jacket wasps and fruit flies as well as oak trees (Babcock et al, ; Hranilovic et al, ). Osburn et al () isolated strains of Lachancea fermentati , Hanseniaspora vineae , W. anomalus , and Schizosaccharomyces japonicus exhibiting similar properties.…”

Section: Isolation and Brewing Potential Of Non‐saccharomyces Sppmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

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Section: Isolation and Brewing Potential Of Non‐saccharomyces Sppmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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“…It should also be noted that non-Saccharomyces yeasts have been used in beer production from the onset as a component of spontaneous fermentation microbiota [10]. Through their metabolic, physiological or cellular functions, these microorganisms significantly change the organoleptic properties of food products [11].…”

Section: Introductionmentioning

confidence: 99%

“…thermotolerans is an innovative representative of non-Saccharomyces cultures. First known as Kluyveromyces thermotolerans, it was separated from the other species of Kluyveromyces due to significant metabolic and genetic differences [11,20]. The strain is very common, occurring in different environments both natural and artificial.…”

Section: Introductionmentioning

confidence: 99%

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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“…Two of the odorants in this blend, 2-phentylethanol and 2acetylfuran, were also found in this study. Lachancea thermotolerans is frequently isolated from fruit or fruit-related resources [57,58] and is used in wine fermentations to generate ethanol and lactic acid [59].…”

Section: Discussionmentioning

confidence: 99%

Nectar-dwelling microbes of common tansy are attractive to its mosquito pollinator,Culex pipiensL

Peach

Carroll

Meraj

et al. 2020

Preprint

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Background: There is widespread interkingdom signalling between insects and microbes. For example, microbes found in floral nectar may modify its nutritional composition and produce odorants that alter the floral odor bouquet which may attract insect pollinators. Mosquitoes consume nectar and can pollinate flowers. We identified microbes isolated from nectar of common tansy, Tanacetum vulgare, elucidated the microbial odorants, and tested their ability to attract the common house mosquito, Culex pipiens. Results: We collected 18 microbial isolates from T. vulgare nectar, representing at least 12 different taxa which we identified with 16S or 26S rDNA sequencing as well as by biochemical and physiological tests. Three microorganisms (Lachancea thermotolerans, Micrococcus lactis, Micrococcus luteus) were grown on culture medium and tested in bioassays. Only the yeast L. thermotolerans grown on nectar, malt extract agar, or in synthetic nectar broth significantly attracted C. pipiens females. The odorant profile produced by L. thermotolerans varied with the nutritional composition of the culture medium. Surprisingly, all three microbes grown separately, but presented concurrently, attracted fewer C. pipiens females than L. thermotolerans by itself. Conclusions: Floral nectar of T. vulgare contains various microbes whose odorants contribute to the odor profile of inflorescences. In addition, L. thermotolerans produced odorants that attract Cx. pipiens females. As the odor profile of L. thermotolerans varied with the composition of the culture medium, we hypothesize that microbe odorants inform nectar-foraging mosquitoes about the availability of certain macro-nutrients which, in turn, affect foraging decisions by mosquitoes.

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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

Cited by 81 publications

References 50 publications

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Nectar-dwelling microbes of common tansy are attractive to its mosquito pollinator,Culex pipiensL

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