Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids

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dc.contributor Aalto-yliopisto fi
dc.contributor Aalto University en
dc.contributor.author Krogerus, Kristoffer
dc.contributor.author Seppänen-Laakso, Tuulikki
dc.contributor.author Castillo, Sandra
dc.contributor.author Gibson, Brian
dc.date.accessioned 2018-03-23T13:37:49Z
dc.date.available 2018-03-23T13:37:49Z
dc.date.issued 2017-04-21
dc.identifier.citation Krogerus , K , Seppänen-Laakso , T , Castillo , S & Gibson , B 2017 , ' Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids ' MICROBIAL CELL FACTORIES , vol 16 , 66 . DOI: 10.1186/s12934-017-0679-8 en
dc.identifier.issn 1475-2859
dc.identifier.other PURE UUID: fa579d8b-c6e3-4047-893b-ef584beae4ce
dc.identifier.other PURE ITEMURL: https://research.aalto.fi/en/publications/inheritance-of-brewingrelevant-phenotypes-in-constructed-saccharomyces-cerevisiae-x-saccharomyces-eubayanus-hybrids(fa579d8b-c6e3-4047-893b-ef584beae4ce).html
dc.identifier.other PURE FILEURL: https://research.aalto.fi/files/17382399/s12934_017_0679_8.pdf
dc.identifier.uri https://aaltodoc.aalto.fi/handle/123456789/30330
dc.description.abstract Background: Interspecific hybridization has proven to be a potentially valuable technique for generating de novo lager yeast strains that possess diverse and improved traits compared to their parent strains. To further enhance the value of hybridization for strain development, it would be desirable to combine phenotypic traits from more than two parent strains, as well as remove unwanted traits from hybrids. One such trait, that has limited the industrial use of de novo lager yeast hybrids, is their inherent tendency to produce phenolic off-flavours; an undesirable trait inherited from the Saccharomyces eubayanus parent. Trait removal and the addition of traits from a third strain could be achieved through sporulation and meiotic recombination or further mating. However, interspecies hybrids tend to be sterile, which impedes this opportunity. Results: Here we generated a set of five hybrids from three different parent strains, two of which contained DNA from all three parent strains. These hybrids were constructed with fertile allotetraploid intermediates, which were capable of efficient sporulation. We used these eight brewing strains to examine two brewing-relevant phenotypes: stress tolerance and phenolic off-flavour formation. Lipidomics and multivariate analysis revealed links between several lipid species and the ability to ferment in low temperatures and high ethanol concentrations. Unsaturated fatty acids, such as oleic acid, and ergosterol were shown to positively influence growth at high ethanol concentrations. The ability to produce phenolic off-flavours was also successfully removed from one of the hybrids, Hybrid T2, through meiotic segregation. The potential application of these strains in industrial fermentations was demonstrated in wort fermentations, which revealed that the meiotic segregant Hybrid T2 not only didn't produce any phenolic off-flavours, but also reached the highest ethanol concentration and consumed the most maltotriose. Conclusions: Our study demonstrates the possibility of constructing complex yeast hybrids that possess traits that are relevant to industrial lager beer fermentation and that are derived from several parent strains. Yeast lipid composition was also shown to have a central role in determining ethanol and cold tolerance in brewing strains. en
dc.format.extent 22
dc.format.mimetype application/pdf
dc.language.iso en en
dc.relation.ispartofseries MICROBIAL CELL FACTORIES en
dc.relation.ispartofseries Volume 16 en
dc.rights openAccess en
dc.subject.other 1182 Biochemistry, cell and molecular biology en
dc.title Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids en
dc.type A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä fi
dc.description.version Peer reviewed en
dc.contributor.department Department of Biotechnology and Chemical Technology
dc.contributor.department VTT Technical Research Centre of Finland
dc.contributor.department Department of Bioproducts and Biosystems en
dc.subject.keyword Yeast
dc.subject.keyword Beer
dc.subject.keyword Rare mating
dc.subject.keyword Lipid
dc.subject.keyword Fatty acid
dc.subject.keyword Phenolic off-flavour
dc.subject.keyword Aroma
dc.subject.keyword LAGER YEAST STRAINS
dc.subject.keyword ETHANOL TOLERANCE
dc.subject.keyword LIPID-COMPOSITION
dc.subject.keyword LOW-TEMPERATURE
dc.subject.keyword FERULIC ACID
dc.subject.keyword FERMENTATION TEMPERATURE
dc.subject.keyword RAPID IDENTIFICATION
dc.subject.keyword GENOME SEQUENCE
dc.subject.keyword GENE-EXPRESSION
dc.subject.keyword BEER YEASTS
dc.subject.keyword 1182 Biochemistry, cell and molecular biology
dc.identifier.urn URN:NBN:fi:aalto-201803231798
dc.identifier.doi 10.1186/s12934-017-0679-8
dc.type.version publishedVersion


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