TY - JOUR
T1 - Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation
AU - Foster, Barret
AU - Tyrawa, Caroline
AU - Ozsahin, Emine
AU - Lubberts, Mark
AU - Krogerus, Kristoffer
AU - Preiss, Richard
AU - Van Der Merwe, George
N1 - Funding Information:
This research was funded by Natural Sciences and Engineering Research Council of Canada Discovery (NSERC #264792-400922), OMAFRA-University of Guelph Gryphons LAAIR Product Development (UG-GLPD-2020-100357), and Ontario Regional Priorities Partnership program (ON-RP3 06) grants.
Publisher Copyright:
Copyright © 2022 Foster, Tyrawa, Ozsahin, Lubberts, Krogerus, Preiss and van der Merwe.
PY - 2022/3/16
Y1 - 2022/3/16
N2 - Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavor metabolites. They are a genetically distinct group of domesticated beer yeasts of admixed origin with one parent from the “Beer 1” clade and the other unknown. While kveik are known to ferment wort efficiently at warmer temperatures, their range of fermentation temperatures and corresponding fermentation efficiencies, remain uncharacterized. In addition, the characteristics responsible for their increased thermotolerance remain largely unknown. Here we demonstrate variation in kveik strains at a wide range of fermentation temperatures and show not all kveik strains are equal in fermentation performance and stress tolerance. Furthermore, we uncovered an increased capacity of kveik strains to accumulate intracellular trehalose, which likely contributes to their increased thermo- and ethanol tolerances. Taken together our results present a clearer picture of the future opportunities presented by Norwegian kveik yeasts and offer further insight into their applications in brewing.
AB - Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavor metabolites. They are a genetically distinct group of domesticated beer yeasts of admixed origin with one parent from the “Beer 1” clade and the other unknown. While kveik are known to ferment wort efficiently at warmer temperatures, their range of fermentation temperatures and corresponding fermentation efficiencies, remain uncharacterized. In addition, the characteristics responsible for their increased thermotolerance remain largely unknown. Here we demonstrate variation in kveik strains at a wide range of fermentation temperatures and show not all kveik strains are equal in fermentation performance and stress tolerance. Furthermore, we uncovered an increased capacity of kveik strains to accumulate intracellular trehalose, which likely contributes to their increased thermo- and ethanol tolerances. Taken together our results present a clearer picture of the future opportunities presented by Norwegian kveik yeasts and offer further insight into their applications in brewing.
UR - http://www.scopus.com/inward/record.url?scp=85127773791&partnerID=8YFLogxK
U2 - 10.3389/fmicb.2022.747546
DO - 10.3389/fmicb.2022.747546
M3 - Article
C2 - 35369501
SN - 1664-302X
VL - 13
SP - 747546
JO - Frontiers in Microbiology
JF - Frontiers in Microbiology
M1 - 747546
ER -