Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation

Jarkko Nikulin, Kristoffer Krogerus, Brian Gibson (Corresponding Author)

Research output: Contribution to journalArticleResearchpeer-review

  • 2 Citations

Abstract

The lager yeast hybrid (Saccharomyces cerevisiae × Saccharomyces eubayanus) possesses two key characteristics that are essential for lager brewing: efficient sugar utilization and cold tolerance. Here we explore the possibility that the lager yeast phenotype can be recreated by hybridizing S. cerevisiae ale yeast with a number of cold-tolerant Saccharomyces species including Saccharomyces arboricola, Saccharomyces eubayanus, Saccharomyces mikatae and Saccharomyces uvarum. Interspecies hybrids performed better than parental strains in lager brewing conditions (12°C and 12°P wort), with the S. mikatae hybrid performing as well as the S. eubayanus hybrid. Where the S. cerevisiae parent was capable of utilizing maltotriose, this trait was inherited by the hybrids. A greater production of higher alcohols and esters by the hybrids resulted in the production of more aromatic beers relative to the parents. Strong fermentation performance relative to the parents was dependent on ploidy, with polyploid hybrids (3n, 4n) performing better than diploid hybrids. All hybrids produced 4-vinyl guaiacol, a smoke/clove aroma generally considered an off flavour in lager beer. This characteristic could however be eliminated by isolating spore clones from a fertile hybrid of S. cerevisiae and S. mikatae. The results suggest that S. eubayanus is dispensable when constructing yeast hybrids that express the typical lager yeast phenotype.

LanguageEnglish
Pages113-127
Number of pages15
JournalYeast
Volume35
Issue number1
DOIs
Publication statusPublished - 1 Jan 2018

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Saccharomyces
Beer
Yeast
Fermentation
Temperature
Yeasts
Saccharomyces cerevisiae
Brewing
Guaiacol
Flavors
Syzygium
Phenotype
Smoke
Polyploidy
Sugars
Ploidies
Esters
Spores
Diploidy
Alcohols

Keywords

  • aroma
  • cold tolerance
  • hybridization
  • lager beer
  • maltotriose
  • phenolic off flavour
  • saccharomyces pastorianus

OKM Publication Types

  • A1 Refereed journal article

OKM Open Access Status

  • 3 Hybrid publication

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Genetics

Cite this

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abstract = "The lager yeast hybrid (Saccharomyces cerevisiae × Saccharomyces eubayanus) possesses two key characteristics that are essential for lager brewing: efficient sugar utilization and cold tolerance. Here we explore the possibility that the lager yeast phenotype can be recreated by hybridizing S. cerevisiae ale yeast with a number of cold-tolerant Saccharomyces species including Saccharomyces arboricola, Saccharomyces eubayanus, Saccharomyces mikatae and Saccharomyces uvarum. Interspecies hybrids performed better than parental strains in lager brewing conditions (12°C and 12°P wort), with the S. mikatae hybrid performing as well as the S. eubayanus hybrid. Where the S. cerevisiae parent was capable of utilizing maltotriose, this trait was inherited by the hybrids. A greater production of higher alcohols and esters by the hybrids resulted in the production of more aromatic beers relative to the parents. Strong fermentation performance relative to the parents was dependent on ploidy, with polyploid hybrids (3n, 4n) performing better than diploid hybrids. All hybrids produced 4-vinyl guaiacol, a smoke/clove aroma generally considered an off flavour in lager beer. This characteristic could however be eliminated by isolating spore clones from a fertile hybrid of S. cerevisiae and S. mikatae. The results suggest that S. eubayanus is dispensable when constructing yeast hybrids that express the typical lager yeast phenotype.",
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Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation. / Nikulin, Jarkko; Krogerus, Kristoffer; Gibson, Brian (Corresponding Author).

In: Yeast, Vol. 35, No. 1, 01.01.2018, p. 113-127.

Research output: Contribution to journalArticleResearchpeer-review

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