Novel brewing yeast hybrids: creation and application

Tutkimustuotos: Lehtiartikkelivertaisarvioitu

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Novel brewing yeast hybrids : creation and application. / Krogerus, Kristoffer; Magalhaes, Frederico; Vidgren, Virve; Gibson, Brian.

julkaisussa: Applied Microbiology and Biotechnology, Vuosikerta 101, Nro 1, 01.2017, s. 65-78.

Tutkimustuotos: Lehtiartikkelivertaisarvioitu

Harvard

Krogerus, K, Magalhaes, F, Vidgren, V & Gibson, B 2017, 'Novel brewing yeast hybrids: creation and application', Applied Microbiology and Biotechnology, Vuosikerta. 101, Nro 1, Sivut 65-78. https://doi.org/10.1007/s00253-016-8007-5

APA

Vancouver

Author

Krogerus, Kristoffer ; Magalhaes, Frederico ; Vidgren, Virve ; Gibson, Brian. / Novel brewing yeast hybrids : creation and application. Julkaisussa: Applied Microbiology and Biotechnology. 2017 ; Vuosikerta 101, Nro 1. Sivut 65-78.

Bibtex - Lataa

@article{e0b0934056ca4ed1a4de9e7d1ef1c7b6,
title = "Novel brewing yeast hybrids: creation and application",
abstract = "The natural interspecies Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae x S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.",
keywords = "Lager, S. eubayanus, Brewing, Mating, Heterosis, Aroma, Stress tolerance, Stability, BOTTOM-FERMENTING YEAST, BAYANUS VAR. UVARUM, SACCHAROMYCES INTERSPECIFIC HYBRIDS, IMPROVED FERMENTATION PERFORMANCE, SENSU-STRICTO COMPLEX, HIGH SSU1 EXPRESSION, LAGER YEAST, BREWERS-YEAST, NATURAL HYBRIDS, LOW-TEMPERATURE",
author = "Kristoffer Krogerus and Frederico Magalhaes and Virve Vidgren and Brian Gibson",
year = "2017",
month = "1",
doi = "10.1007/s00253-016-8007-5",
language = "English",
volume = "101",
pages = "65--78",
journal = "Applied Microbiology & Biotechnology",
issn = "0175-7598",
number = "1",

}

RIS - Lataa

TY - JOUR

T1 - Novel brewing yeast hybrids

T2 - creation and application

AU - Krogerus, Kristoffer

AU - Magalhaes, Frederico

AU - Vidgren, Virve

AU - Gibson, Brian

PY - 2017/1

Y1 - 2017/1

N2 - The natural interspecies Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae x S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.

AB - The natural interspecies Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae x S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.

KW - Lager

KW - S. eubayanus

KW - Brewing

KW - Mating

KW - Heterosis

KW - Aroma

KW - Stress tolerance

KW - Stability

KW - BOTTOM-FERMENTING YEAST

KW - BAYANUS VAR. UVARUM

KW - SACCHAROMYCES INTERSPECIFIC HYBRIDS

KW - IMPROVED FERMENTATION PERFORMANCE

KW - SENSU-STRICTO COMPLEX

KW - HIGH SSU1 EXPRESSION

KW - LAGER YEAST

KW - BREWERS-YEAST

KW - NATURAL HYBRIDS

KW - LOW-TEMPERATURE

U2 - 10.1007/s00253-016-8007-5

DO - 10.1007/s00253-016-8007-5

M3 - Literature review

VL - 101

SP - 65

EP - 78

JO - Applied Microbiology & Biotechnology

JF - Applied Microbiology & Biotechnology

SN - 0175-7598

IS - 1

ER -

ID: 10728344