Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile
Non-domesticated, wild Saccharomyces yeasts have promising characteristics for beer diversification, particularly when used in the generation of de novo interspecific hybrids. A major motivation for the current work was the question whether attractive novel Saccharomyces interspecific hybrids can be...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1025132/full |
| _version_ | 1797988834419408896 |
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| author | Nikola Y. Gyurchev Nikola Y. Gyurchev Ángela Coral-Medina Ángela Coral-Medina Susan M. Weening Salwa Almayouf Niels G. A. Kuijpers Elke Nevoigt Edward J. Louis |
| author_facet | Nikola Y. Gyurchev Nikola Y. Gyurchev Ángela Coral-Medina Ángela Coral-Medina Susan M. Weening Salwa Almayouf Niels G. A. Kuijpers Elke Nevoigt Edward J. Louis |
| author_sort | Nikola Y. Gyurchev |
| collection | DOAJ |
| description | Non-domesticated, wild Saccharomyces yeasts have promising characteristics for beer diversification, particularly when used in the generation of de novo interspecific hybrids. A major motivation for the current work was the question whether attractive novel Saccharomyces interspecific hybrids can be created for the production of exotic lager beers without using the genomic resources of the ale yeast Saccharomyces cerevisiae. Importantly, maltotriose utilization is an essential characteristic typically associated with domesticated ale/lager brewing strains. A high-throughput screening on nearly 200 strains representing all eight species of the Saccharomyces genus was conducted. Three Saccharomyces mikatae strains were able to aerobically grow on maltotriose as the sole carbon source, a trait until recently unidentified for this species. Our screening also confirmed the recently reported maltotriose utilization of the S. jurei strain D5095T. Remarkably, de novo hybrids between a maltotriose-utilizing S. mikatae or S. jurei strain and the maltotriose-negative Saccharomyces eubayanus strain CBS 12357T displayed heterosis and outperformed both parents with regard to aerobically utilizing maltotriose as the sole source of carbon. Indeed, the maximum specific growth rates on this sugar were comparable to the well-known industrial strain, Saccharomyces pastorianus CBS 1513. In lager brewing settings (oxygen-limited), the new hybrids were able to ferment maltose, while maltotriose was not metabolized. Favorable fruity esters were produced, demonstrating that the novel hybrids have the potential to add to the diversity of lager brewing. |
| first_indexed | 2024-04-11T08:10:35Z |
| format | Article |
| id | doaj.art-9d26e96ff768470c90688ab147a65882 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-11T08:10:35Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-9d26e96ff768470c90688ab147a658822022-12-22T04:35:22ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-11-011310.3389/fmicb.2022.10251321025132Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profileNikola Y. Gyurchev0Nikola Y. Gyurchev1Ángela Coral-Medina2Ángela Coral-Medina3Susan M. Weening4Salwa Almayouf5Niels G. A. Kuijpers6Elke Nevoigt7Edward J. Louis8Centre of Genetic Architecture of Complex Traits, Department of Genetics and Genome Biology, University of Leicester, Leicester, United KingdomSchool of Science, Jacobs University Bremen, Bremen, GermanySPO, Université de Montpellier, INRAE, Institut Agro, Montpellier, FranceSchool of Microbiology, University College Cork, Cork, IrelandDepartment of Biotechnology, Delft University of Technology, Delft, NetherlandsCentre of Genetic Architecture of Complex Traits, Department of Genetics and Genome Biology, University of Leicester, Leicester, United KingdomResearch and Development, HEINEKEN Supply Chain B.V, Zoeterwoude, NetherlandsSchool of Science, Jacobs University Bremen, Bremen, GermanyCentre of Genetic Architecture of Complex Traits, Department of Genetics and Genome Biology, University of Leicester, Leicester, United KingdomNon-domesticated, wild Saccharomyces yeasts have promising characteristics for beer diversification, particularly when used in the generation of de novo interspecific hybrids. A major motivation for the current work was the question whether attractive novel Saccharomyces interspecific hybrids can be created for the production of exotic lager beers without using the genomic resources of the ale yeast Saccharomyces cerevisiae. Importantly, maltotriose utilization is an essential characteristic typically associated with domesticated ale/lager brewing strains. A high-throughput screening on nearly 200 strains representing all eight species of the Saccharomyces genus was conducted. Three Saccharomyces mikatae strains were able to aerobically grow on maltotriose as the sole carbon source, a trait until recently unidentified for this species. Our screening also confirmed the recently reported maltotriose utilization of the S. jurei strain D5095T. Remarkably, de novo hybrids between a maltotriose-utilizing S. mikatae or S. jurei strain and the maltotriose-negative Saccharomyces eubayanus strain CBS 12357T displayed heterosis and outperformed both parents with regard to aerobically utilizing maltotriose as the sole source of carbon. Indeed, the maximum specific growth rates on this sugar were comparable to the well-known industrial strain, Saccharomyces pastorianus CBS 1513. In lager brewing settings (oxygen-limited), the new hybrids were able to ferment maltose, while maltotriose was not metabolized. Favorable fruity esters were produced, demonstrating that the novel hybrids have the potential to add to the diversity of lager brewing.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1025132/fulllager brewingyeastde novo hybridsdiversitymaltotriose utilizationheterosis |
| spellingShingle | Nikola Y. Gyurchev Nikola Y. Gyurchev Ángela Coral-Medina Ángela Coral-Medina Susan M. Weening Salwa Almayouf Niels G. A. Kuijpers Elke Nevoigt Edward J. Louis Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile Frontiers in Microbiology lager brewing yeast de novo hybrids diversity maltotriose utilization heterosis |
| title | Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile |
| title_full | Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile |
| title_fullStr | Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile |
| title_full_unstemmed | Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile |
| title_short | Beyond Saccharomyces pastorianus for modern lager brews: Exploring non-cerevisiae Saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile |
| title_sort | beyond saccharomyces pastorianus for modern lager brews exploring non cerevisiae saccharomyces hybrids with heterotic maltotriose consumption and novel aroma profile |
| topic | lager brewing yeast de novo hybrids diversity maltotriose utilization heterosis |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1025132/full |
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