Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Brian Gibson (Corresponding Author), Erna Storgårds, K. Krogerus, Virve Vidgren

Research output: Contribution to journalArticleScientificpeer-review

51 Citations (Scopus)

Abstract

Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae × S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 °P all‐malt wort fermentations at 22 °C, Frohberg strains showed greater growth and superior fermentation (80% apparent attenuation, 6.5% alcohol by volume in 3–4 days) compared to all other strains and maintained highest viability values (>93%). Fermentation with S. eubayanus was poor at the same temperature (33% apparent attenuation, 2.7% alcohol by volume at 6 days and viability reduced to 75%). Saaz strains and S. eubayanus were the least sensitive to cold (10 °C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 °C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [14C]‐Maltotriose transport assays also showed negligible activity in these strains (≤0.5 µmol min−1 g−1 dry yeast). Beers from Saaz fermentations were characterized by two‐ to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3‐methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains.
Original languageEnglish
Pages (from-to)255-266
Number of pages11
JournalYeast
Volume30
Issue number7
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

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Comparative Physiology
Beer
Saccharomyces
Physiology
Yeast
Fermentation
Yeasts
Alcohols
Flavor compounds
Saccharomyces cerevisiae
Esters
Acetates
Butenes
Temperature
Assays
Growth

Keywords

  • cryotolerance
  • frohberg
  • hybrid
  • lager
  • saaz
  • saccharomyces eubayanus

Cite this

@article{be6fde7c84164f1493ef55322845d476,
title = "Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus",
abstract = "Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae × S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 °P all‐malt wort fermentations at 22 °C, Frohberg strains showed greater growth and superior fermentation (80{\%} apparent attenuation, 6.5{\%} alcohol by volume in 3–4 days) compared to all other strains and maintained highest viability values (>93{\%}). Fermentation with S. eubayanus was poor at the same temperature (33{\%} apparent attenuation, 2.7{\%} alcohol by volume at 6 days and viability reduced to 75{\%}). Saaz strains and S. eubayanus were the least sensitive to cold (10 °C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 °C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [14C]‐Maltotriose transport assays also showed negligible activity in these strains (≤0.5 µmol min−1 g−1 dry yeast). Beers from Saaz fermentations were characterized by two‐ to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3‐methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains.",
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author = "Brian Gibson and Erna Storg{\aa}rds and K. Krogerus and Virve Vidgren",
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language = "English",
volume = "30",
pages = "255--266",
journal = "Yeast",
issn = "0749-503X",
publisher = "Wiley",
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}

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus. / Gibson, Brian (Corresponding Author); Storgårds, Erna; Krogerus, K.; Vidgren, Virve.

In: Yeast, Vol. 30, No. 7, 2013, p. 255-266.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

AU - Gibson, Brian

AU - Storgårds, Erna

AU - Krogerus, K.

AU - Vidgren, Virve

PY - 2013

Y1 - 2013

N2 - Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae × S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 °P all‐malt wort fermentations at 22 °C, Frohberg strains showed greater growth and superior fermentation (80% apparent attenuation, 6.5% alcohol by volume in 3–4 days) compared to all other strains and maintained highest viability values (>93%). Fermentation with S. eubayanus was poor at the same temperature (33% apparent attenuation, 2.7% alcohol by volume at 6 days and viability reduced to 75%). Saaz strains and S. eubayanus were the least sensitive to cold (10 °C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 °C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [14C]‐Maltotriose transport assays also showed negligible activity in these strains (≤0.5 µmol min−1 g−1 dry yeast). Beers from Saaz fermentations were characterized by two‐ to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3‐methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains.

AB - Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae × S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 °P all‐malt wort fermentations at 22 °C, Frohberg strains showed greater growth and superior fermentation (80% apparent attenuation, 6.5% alcohol by volume in 3–4 days) compared to all other strains and maintained highest viability values (>93%). Fermentation with S. eubayanus was poor at the same temperature (33% apparent attenuation, 2.7% alcohol by volume at 6 days and viability reduced to 75%). Saaz strains and S. eubayanus were the least sensitive to cold (10 °C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 °C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [14C]‐Maltotriose transport assays also showed negligible activity in these strains (≤0.5 µmol min−1 g−1 dry yeast). Beers from Saaz fermentations were characterized by two‐ to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3‐methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains.

KW - cryotolerance

KW - frohberg

KW - hybrid

KW - lager

KW - saaz

KW - saccharomyces eubayanus

U2 - 10.1002/yea.2960

DO - 10.1002/yea.2960

M3 - Article

VL - 30

SP - 255

EP - 266

JO - Yeast

JF - Yeast

SN - 0749-503X

IS - 7

ER -