Adaptive laboratory evolution of ale and lager yeast for improved brewing efficiency and beer quality

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Abstract

Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.
Original languageEnglish
JournalAnnual review of food science and technology
Volume11
DOIs
Publication statusAccepted/In press - 17 Jan 2020
MoE publication typeA1 Journal article-refereed

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brewers yeast
brewing
beers
brewing industry
Yeasts
yeasts
Food and Beverages
domestication
beverages
Fermentation
hybridization
fermentation
markets
methodology

Cite this

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title = "Adaptive laboratory evolution of ale and lager yeast for improved brewing efficiency and beer quality",
abstract = "Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.",
author = "Brian Gibson and M. Dahabieh and Kristoffer Krogerus and Paula Jouhten and Frederico Magalhaes and R. Pereira and V. Siewers and Virve Vidgren",
year = "2020",
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T1 - Adaptive laboratory evolution of ale and lager yeast for improved brewing efficiency and beer quality

AU - Gibson, Brian

AU - Dahabieh, M.

AU - Krogerus, Kristoffer

AU - Jouhten, Paula

AU - Magalhaes, Frederico

AU - Pereira, R.

AU - Siewers, V.

AU - Vidgren, Virve

PY - 2020/1/17

Y1 - 2020/1/17

N2 - Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.

AB - Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.

U2 - 10.1146/annurev-food-032519-051715

DO - 10.1146/annurev-food-032519-051715

M3 - Article

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JO - Annual review of food science and technology

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SN - 1941-1413

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