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Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus

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dc.contributor Aalto-yliopisto fi
dc.contributor Aalto University en
dc.contributor.author Gibson, Brian
dc.contributor.author Vidgren, Virve
dc.contributor.author Peddinti, Gopal
dc.contributor.author Krogerus, Kristoffer
dc.date.accessioned 2018-12-10T10:10:49Z
dc.date.available 2018-12-10T10:10:49Z
dc.date.issued 2018-12
dc.identifier.citation Gibson , B , Vidgren , V , Peddinti , G & Krogerus , K 2018 , ' Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus ' , Journal of Industrial Microbiology and Biotechnology , vol. 45 , no. 12 , pp. 1103-1112 . https://doi.org/10.1007/s10295-018-2087-4 en
dc.identifier.issn 1367-5435
dc.identifier.issn 1476-5535
dc.identifier.other PURE UUID: 1806efe9-5b8d-4770-b63c-860695c480c4
dc.identifier.other PURE ITEMURL: https://research.aalto.fi/en/publications/diacetyl-control-during-brewery-fermentation-via-adaptive-laboratory-engineering-of-the-lager-yeast-saccharomyces-pastorianus(1806efe9-5b8d-4770-b63c-860695c480c4).html
dc.identifier.other PURE LINK: http://www.scopus.com/inward/record.url?scp=85055264647&partnerID=8YFLogxK
dc.identifier.other PURE FILEURL: https://research.aalto.fi/files/29816617/Gibson2018_Article_DiacetylControlDuringBreweryFe.pdf
dc.identifier.uri https://aaltodoc.aalto.fi/handle/123456789/34935
dc.description.abstract Diacetyl contributes to the flavor profile of many fermented products. Its typical buttery flavor is considered as an off flavor in lager-style beers, and its removal has a major impact on time and energy expenditure in breweries. Here, we investigated the possibility of lowering beer diacetyl levels through evolutionary engineering of lager yeast for altered synthesis of α-acetolactate, the precursor of diacetyl. Cells were exposed repeatedly to a sub-lethal level of chlorsulfuron, which inhibits the acetohydroxy acid synthase responsible for α-acetolactate production. Initial screening of 7 adapted isolates showed a lower level of diacetyl during wort fermentation and no apparent negative influence on fermentation rate or alcohol yield. Pilot-scale fermentation was carried out with one isolate and results confirmed the positive effect of chlorsulfuron adaptation. Diacetyl levels were over 60% lower at the end of primary fermentation relative to the non-adapted lager yeast and no significant change in fermentation performance or volatile flavor profile was observed due to the adaptation. Whole-genome sequencing revealed a non-synonymous SNP in the ILV2 gene of the adapted isolate. This mutation is known to confer general tolerance to sulfonylurea compounds, and is the most likely cause of the improved tolerance. Adaptive laboratory evolution appears to be a natural, simple and cost-effective strategy for diacetyl control in brewing. en
dc.format.extent 1103-1112
dc.format.mimetype application/pdf
dc.language.iso en en
dc.relation.ispartofseries Journal of Industrial Microbiology and Biotechnology en
dc.relation.ispartofseries Volume 45, issue 12 en
dc.rights openAccess en
dc.subject.other Biotechnology en
dc.subject.other Bioengineering en
dc.subject.other Applied Microbiology and Biotechnology en
dc.subject.other 215 Chemical engineering en
dc.title Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus en
dc.type A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä fi
dc.description.version Peer reviewed en
dc.contributor.department VTT Technical Research Centre of Finland
dc.contributor.department Department of Biotechnology and Chemical Technology
dc.contributor.department Department of Bioproducts and Biosystems en
dc.subject.keyword Beer
dc.subject.keyword Chlorsulfuron
dc.subject.keyword Diacetyl
dc.subject.keyword Saccharomyces pastorianus
dc.subject.keyword α-Acetolactate
dc.subject.keyword Biotechnology
dc.subject.keyword Bioengineering
dc.subject.keyword Applied Microbiology and Biotechnology
dc.subject.keyword 215 Chemical engineering
dc.identifier.urn URN:NBN:fi:aalto-201812105950
dc.identifier.doi 10.1007/s10295-018-2087-4
dc.type.version publishedVersion

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