Rapid Screening Method for Phenolic Off-Flavor (POF) Production in Yeast

Mertens, Stijn F. L.; Steensels, Jan; Gallone, Brigida; Souffriau, Ben; Malcorps, Philippe

doi:10.1094/asbcj-2017-4142-01

Cited by 20 publications

(22 citation statements)

References 25 publications

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“…The ability to produce POF was tested using the absorbance-based method described in Mertens et al (2017) . The test was performed in 2 mL microcentrifuge tubes containing 1 mL of media instead of 96-well plates as described in Mertens et al (2017) .…”

Section: Methodsmentioning

confidence: 99%

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

2018

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An unknown interspecies Saccharomyces hybrid, “Muri,” was recently isolated from a “kveik” culture, a traditional Norwegian farmhouse brewing yeast culture (Preiss et al., 2018). Here we used whole genome sequencing to reveal the strain as an allodiploid Saccharomyces cerevisiae × Saccharomyces uvarum hybrid. Phylogenetic analysis of its sub-genomes revealed that the S. cerevisiae and S. uvarum parent strains of Muri appear to be most closely related to English ale and Central European cider and wine strains, respectively. We then performed phenotypic analysis on a number of brewing-relevant traits in a range of S. cerevisiae, S. uvarum and hybrid strains closely related to the Muri hybrid. The Muri strain possesses a range of industrially desirable phenotypic properties, including broad temperature tolerance, good ethanol tolerance, and efficient carbohydrate use, therefore making it an interesting candidate for not only brewing applications, but potentially various other industrial fermentations, such as biofuel production and distilling. We identified the two S. cerevisiae and S. uvarum strains that were genetically and phenotypically most similar to the Muri hybrid, and then attempted to reconstruct the Muri hybrid by generating de novo interspecific hybrids between these two strains. The de novo hybrids were compared with the original Muri hybrid, and many appeared phenotypically more similar to Muri than either of the parent strains. This study introduces a novel approach to studying hybrid strains and strain development by combining genomic and phenotypic analysis to identify closely related parent strains for construction of de novo hybrids.

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Section: Methodsmentioning

confidence: 99%

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

2018

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“…Phenolic off-flavor production was screened using an absorbance-based method based on the uptake of ferulic acid (Steensels, 2017). Yeast cells were grown in triplicates in 96-well plates with YPD media for 7 days.…”

Section: Screening For Pof and Quantification Of Volatile Phenols Witmentioning

confidence: 99%

Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications

et al. 2020

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“…This is likely due at least in part to a lower level of ferulic acid precursors in the wort in the absence of a high proportion of wheat, but variation in POF enzyme activity may also play a role. Several studies have investigated variation in POF activity among a range of brewing yeast strains demonstrating significant variability, however specific yeast varieties were not identified [49,93]. In addition to the clove-like spice commonly encountered in Belgian styles, a "black pepper" character is commonly encountered.…”

Section: Desirable Characteristicsmentioning

confidence: 99%

“…This includes wild strains of S. cerevisiae, as well as members of the Pichia, Candida, Toulaspora, Kloeckera, Brettanomyces, and Schizosaccharomyces genera most commonly associated with brewery contamination, although the degree of volatile phenol production varies widely among isolates [49,93,100,103,104]. A designation of POF+ is usually associated with an analysis of yeasts ability to metabolize HCA precursor compounds.…”

Section: Undesirable/spoilage Characteristicsmentioning

confidence: 99%

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Lentz

2018

Fermentation

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Abstract:Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

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Rapid Screening Method for Phenolic Off-Flavor (POF) Production in Yeast

Cited by 20 publications

References 25 publications

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

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