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 journalArticleScientificpeer-review

7 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)113-127
Number of pages15
JournalYeast
Volume35
Issue number1
DOIs
Publication statusPublished - 1 Jan 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

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

Cite this

@article{47fd9c6002bf421792c797b6f88f50a6,
title = "Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation",
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.",
keywords = "aroma, cold tolerance, hybridization, lager beer, maltotriose, phenolic off flavour, saccharomyces pastorianus",
author = "Jarkko Nikulin and Kristoffer Krogerus and Brian Gibson",
year = "2018",
month = "1",
day = "1",
doi = "10.1002/yea.3246",
language = "English",
volume = "35",
pages = "113--127",
journal = "Yeast",
issn = "0749-503X",
publisher = "Wiley",
number = "1",

}

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 journalArticleScientificpeer-review

TY - JOUR

T1 - Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation

AU - Nikulin, Jarkko

AU - Krogerus, Kristoffer

AU - Gibson, Brian

PY - 2018/1/1

Y1 - 2018/1/1

N2 - 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.

AB - 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.

KW - aroma

KW - cold tolerance

KW - hybridization

KW - lager beer

KW - maltotriose

KW - phenolic off flavour

KW - saccharomyces pastorianus

UR - http://www.scopus.com/inward/record.url?scp=85040688557&partnerID=8YFLogxK

U2 - 10.1002/yea.3246

DO - 10.1002/yea.3246

M3 - Article

VL - 35

SP - 113

EP - 127

JO - Yeast

JF - Yeast

SN - 0749-503X

IS - 1

ER -