Selective hybridisation of pure culture wine yeasts

Eschenbruch, R.; Cresswell, K. J.; Fisher, B.M.; Thornton, R. J.

doi:10.1007/bf00497892

Cited by 30 publications

(13 citation statements)

References 5 publications

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“…Russell et al (1983) described the use of cell-to-cell mating to eliminate the unwanted 'phenolic off-flavor' phenotype from brewer's yeast. This approach was also used to construct wine, bread, and beer yeasts with optimal fermentation characteristics (Gjermansen & Sigsgaard, 1981;Eschenbruch et al, 1982;Nakagawa & Ouchi, 1994;Marullo et al, 2006). More recently, it was used to combine specific phenotypes of ale and lager yeasts in order to improve stress resistance and fermentation performance (Garcia Sanchez et al, 2012).…”

Section: Direct Matingmentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

380

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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Section: Direct Matingmentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

380

288

View full text Add to dashboard Cite

show abstract

“…Saccharomyces cerevisiae (yeast) during fermentation has been well documented in wine, beer, and sake production (1,10,12,19,20,25,26,32,36,53). This compound confers an odor reminiscent of rotten eggs and is considered a defect (35).…”

Section: Formation Of Hydrogen Sulfide (H 2 S) Bymentioning

confidence: 99%

Identification ofMET10-932and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains ofSaccharomyces cerevisiae

Linderholm

Dietzel

Hirst

et al. 2010

Appl Environ Microbiol

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A vineyard isolate of the yeast Saccharomyces cerevisiae, UCD932, was identified as a strain producing little or no detectable hydrogen sulfide during wine fermentation. Genetic analysis revealed that this trait segregated as a single genetic determinant. The gene also conferred a white colony phenotype on BiGGY agar (bismuthglucose-glycine-yeast agar), which is thought to indicate low basal levels of sulfite reductase activity. However, this isolate does not display a requirement for S-containing amino acids, indicating that the sulfate reduction pathway is fully operational. Genetic crosses against known mutations conferring white colony color on BiGGY agar identified the gene leading to reduced H 2 S formation as an allele of MET10 (MET10-932), which encodes a catalytic subunit of sulfite reductase. Sequence analysis of MET10-932 revealed several corresponding amino acid differences in relation to laboratory strain S288C. Allele differences for other genes of the sulfate reduction pathway were also detected in UCD932. The MET10 allele of UCD932 was found to be unique in comparison to the sequences of several other vineyard isolates with differing levels of production of H 2 S. Replacing the MET10 allele of high-H 2 S-producing strains with MET10-932 prevented H 2 S formation by those strains. A single mutative change, corresponding to T662K, in MET10-932 resulted in a loss of H 2 S production. The role of site 662 in sulfide reduction was further analyzed by changing the encoded amino acid at this position. A change back to threonine or to the conservative serine fully restored the H 2 S formation conferred by this allele. In addition to T662K, arginine, tryptophan, and glutamic acid substitutions similarly reduced sulfide formation.

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“…H 2 S is most commonly produced as a result of the activity of the sulfate reduction pathway, in which S. cerevisiae reduces sulfate or sulfite for the synthesis of the sulfur-containing amino acids methionine and cysteine and their derivatives. Inefficiency of incorporation of the reduced sulfur into the precursors of these amino acids has been proposed to result in leakage of sulfide from the pathway and the formation of H 2 S (10,17,31,40). Mutation of this pathway accompanied by methionine supplementation of the grape juice is not a viable strategy for the elimination of reduced sulfide formation since both cysteine and methionine are reactive chemically under these reductive fermentation conditions, leading to a host of other equally undesirable sulfur-containing spoilage compounds.…”

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confidence: 99%

“…Fermentation temperature (21,31), juice turbidity (21), the level of soluble solids (46), and titratable acidity (46) have been shown to significantly affect H 2 S levels. The presence of various constituents such as metal ions have also been suggested to result in increased H 2 S in wine, although this has not been conclusively demonstrated (10). High-level additions of the antimicrobial compound sulfite (SO 2 ) have also been reported to result in increased formation of H 2 S (21).…”

mentioning

confidence: 99%

Identification of Genes Affecting Hydrogen Sulfide Formation inSaccharomyces cerevisiae

Linderholm

Findleton

Kumar

et al. 2008

Appl Environ Microbiol

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A screen of the Saccharomyces cerevisiae deletion strain set was performed to identify genes affecting hydrogen sulfide (H 2 S) production. Mutants were screened using two assays: colony color on BiGGY agar, which detects the basal level of sulfite reductase activity, and production of H 2 S in a synthetic juice medium using lead acetate detection of free sulfide in the headspace. A total of 88 mutants produced darker colony colors than the parental strain, and 4 produced colonies significantly lighter in color. There was no correlation between the appearance of a dark colony color on BiGGY agar and H 2 S production in synthetic juice media. Sixteen null mutations were identified as leading to the production of increased levels of H 2 S in synthetic juice using the headspace analysis assay. All 16 mutants also produced H 2 S in actual juices. Five of these genes encode proteins involved in sulfur containing amino acid or precursor biosynthesis and are directly associated with the sulfate assimilation pathway. The remaining genes encode proteins involved in a variety of cellular activities, including cell membrane integrity, cell energy regulation and balance, or other metabolic functions. The levels of hydrogen sulfide production of each of the 16 strains varied in response to nutritional conditions. In most cases, creation of multiple deletions of the 16 mutations in the same strain did not lead to a further increase in H 2 S production, instead often resulting in decreased levels.

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Selective hybridisation of pure culture wine yeasts

Cited by 30 publications

References 5 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Identification ofMET10-932and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains ofSaccharomyces cerevisiae

Identification of Genes Affecting Hydrogen Sulfide Formation inSaccharomyces cerevisiae

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