Studies on the Genetic Characteristics of the Brewing Yeasts <i>Saccharomyces</i>: A Review

Kato, Taku; Takahashi, Tomoko

doi:10.1080/03610470.2022.2134972

Cited by 2 publications

(3 citation statements)

References 120 publications

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“…3A). Low FPKM values for AGT 1 are unexpected, as this gene is important for the maltose and maltotriose utilization in ale and lager yeast (39). For MAL 31 genes we observe that the isoform TRINITY_DN227_c0_g2_i15 from Sp790 strain show the highest expression value in the second and fifth day of fermentation, 329.26 and 180.08 respectively, compared with the highest expressed TRINITY_DN389_c0_g2_i5 isoform in Sp820 strain showing a 34.52 FPKM on the second day of fermentations and TRINITY_DN389_c0_g2_i2 isoform showing 50.12 FPKM on the fifth day of fermentation.…”

Section: Resultsmentioning

confidence: 99%

Expression Patterns ofMalgenes and its Association with Differential Maltose and Maltotriose Transport rate of TwoSaccharomyces pastorianusYeasts

Hernández-Vásquez,

García-García,

Pérez-Ortega

et al. 2023

Preprint

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Microorganisms play a significant role in fermented food biotechnology by converting raw materials in human edible organoleptic and nutritive components, especially in the beer brewing industry. The lager-style beer is the dominant industrial beer type, and it is fermented bySaccharomyces pastorianus(Sp) whose members encompass two groups. Typically, strains belonging to group I are deficient in maltotriose consumption. The main variables linked to this phenotype are fermentation conditions, the presence of maltotriose transporters, copy number variation of maltose and maltotriose transporters, and differential genetic regulation. This study was aimed to determine that the differences the alpha-glycoside consumption phenotypes of two Sp strains, Sp820 and Sp790, are related with different phylogenetic distribution and gene expression of the transporters ScMalx1, SeMalx1, ScAGT1, SeAGT1,MTT1 andMPHx. Biochemical analyses of the transport rate confirmed that the Sp790 strain transported more maltose and maltotriose, 28% and 32% respectively, than Sp820 strain. In addition, detection of Sp790 transcripts indicated the presence of all theMalgenes analyzed since the first day of fermentation, whereas Sp820 only presented transcripts for the ScMalx1, ScAGT1, andMPHx genes. These results indicate that a multifactorial phenomenon related with phylogenetic distribution, polymorphisms in transmembrane domains and the difference in the genetic expression of maltose and maltotriose transporters are involved in the phenotypic diversity related with maltose and maltotriose consumption in two lager yeast.IMPORTANCEBeer is the third most popular beverage around the world and has roughly 90% market share in the alcoholic beverage industry.Saccharomyces pastorianus(Sp) strains, which are widely used for lager beer production, have a phenotypic diversity involved in maltotriosa consumption. The fermentation of this sugar is fundamental for the flavor landscape produced during lager beer brewing. This phenotypic diversity encompasses lager yeast strain with remarkable ability to consume maltotriose; Sp group II, to poor capacity of consumption for some lager yeast belonging to Sp group I. Research in this field indicate that variables like conditions of fermentation, presence of maltotriose transporter specific genes, and differential gene regulation can cause this diversity. The significance of our study is to approximate and also contribute to the elucidation of mechanistic variables involved in such phenotypic variability that will allow the development of more controlled and efficient biotechnological processes around beer brewing industry.

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Section: Resultsmentioning

confidence: 99%

Expression Patterns ofMalgenes and its Association with Differential Maltose and Maltotriose Transport rate of TwoSaccharomyces pastorianusYeasts

Hernández-Vásquez,

García-García,

Pérez-Ortega

et al. 2023

Preprint

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“…It is commonly classified into two types based on the fermentation process: top-fermented and bottom-fermented. Top-fermented beers, also known as ales, use Saccharomyces cerevisiae as the yeast strain, while bottom-fermented beers, or lagers, use Saccharomyces pastorianus as the yeast strain. , Researchers have long been interested in the origin, evolution, and genomic characteristics of lager yeast. S.…”

Section: Introductionmentioning

confidence: 99%

“…Top-fermented beers, also known as ales, use Saccharomyces cerevisiae as the yeast strain, while bottom-fermented beers, or lagers, use Saccharomyces pastorianus as the yeast strain. 2, 3 Researchers have long been interested in the origin, evolution, and genomic characteristics of lager yeast. S. pastorianus is a natural hybrid resulting from the hybridization of S. cerevisiae and Saccharomyces eubayanus.…”

Section: ■ Introductionmentioning

confidence: 99%

Revealing Potential Genes Affecting Flocculation and/or Viability of Saccharomyces pastorianus by Comparative Genomic Analysis

Wang,

Zhang,

Wang

et al. 2023

J. Agric. Food Chem.

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Yeast flocculation and viability are critical factors in beer production. Adequate flocculation of yeast at the end of fermentation helps to reduce off-flavors and cell separation, while high viability is beneficial for yeast reuse. In this study, we used comparative genomics to analyze the genome information on Saccharomyces pastorianus W01, and its spontaneous mutant W02 with appropriate weakened flocculation ability (better off-flavor reduction performance) and unwanted decreased viability, to investigate the effect of different gene expressions on yeast flocculation or/and viability. Our results indicate that knockout of CNE1, CIN5, SIN3, HP-3, YPR170W-B, and SCEPF1_0274000100 and overexpression of CNE1 and ALD2 significantly decreased the flocculation ability of W01, while knockout of EPL1 increased the flocculation ability of W01. Meanwhile, knockout of CIN5, YPR170W-B, OST5, SFT1, SCEPF1_0274000100, and EPL1 and overexpression of SWC3, ALD2, and HP-2 decreased the viability of W01. CIN5, EPL1, SCEPF1_0274000100, ALD2, and YPR170W-B have all been shown to affect yeast flocculation ability and viability.

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Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review

Cited by 2 publications

References 120 publications

Expression Patterns ofMalgenes and its Association with Differential Maltose and Maltotriose Transport rate of TwoSaccharomyces pastorianusYeasts

Expression Patterns ofMalgenes and its Association with Differential Maltose and Maltotriose Transport rate of TwoSaccharomyces pastorianusYeasts

Revealing Potential Genes Affecting Flocculation and/or Viability of Saccharomyces pastorianus by Comparative Genomic Analysis

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