TY - JOUR
T1 - Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
AU - Mardones, Wladimir
AU - Villarroel, Carlos A.
AU - Krogerus, Kristoffer
AU - Tapia, Sebastian M.
AU - Urbina, Kamila
AU - Oporto, Christian I.
AU - O’Donnell, Samuel
AU - Minebois, Romain
AU - Nespolo, Roberto
AU - Fischer, Gilles
AU - Querol, Amparo
AU - Gibson, Brian
AU - Cubillos, Francisco A.
N1 - Funding Information:
This research was supported to FC by Comisión Nacional de Investigación Científica y Tecnológica CONICYT FONDECYT (1180161) and Millennium Institute for Integrative Biology (iBio). WM is supported by CONICYT FONDECYT (grant 3190532). CV is supported by CONICYT FONDECYT (grant 3170404). RN is supported by FIC ‘Transferencia Levaduras Nativas para Cerveza Artesanal’ and Fondecyt grant 1180917. KU was funded by USA1899 – Vridei 021943CR-PAP Universidad de Santiago de Chile. FC, RN, SO and GF were funded by PROGRAMA DE COOPERACIÓN CIENTÍFICA ECOS-CONICYT ECOS180003. We would like to thank Valentina Abarca and Antonio Molina for technical help. This research was supported to FC by Comisión Nacional de Investigación Científica y Tecnológica CONICYT FONDECYT (1180161) and Millennium Institute for Integrative Biology (iBio). WM is supported by CONICYT FONDECYT (grant 3190532). CV is supported by CONICYT FONDECYT (grant 3170404). RN is supported by FIC ‘Transferencia Levaduras Nativas para Cerveza Artesanal’ and Fondecyt grant 1180917. KU was funded by USA1899 – Vridei 021943CR-PAP Universidad de Santiago de Chile. FC, RN, SO and GF were funded by PROGRAMA DE COOPERACIÓN CIENTÍFICA ECOS-CONICYT ECOS180003.
Funding Information:
This research was supported to FC by Comisión Nacional de Investigación Científica y Tecnológica CONICYT FONDECYT (1180161) and Millennium Institute for Integrative Biology (iBio). WM is supported by CONICYT FONDECYT (grant 3190532). CV is supported by CONICYT FONDECYT (grant 3170404). RN is supported by FIC ‘Transferencia Levaduras Nativas para Cerveza Artesanal’ and Fondecyt grant 1180917. KU was funded by USA1899 – Vridei 021943CR‐PAP Universidad de Santiago de Chile. FC, RN, SO and GF were funded by PROGRAMA DE COOPERACIÓN CIENTÍFICA ECOS‐CONICYT ECOS180003.
Funding Information:
We would like to thank Valentina Abarca and Antonio Molina for technical help. This research was supported to FC by Comisión Nacional de Investigación Científica y Tecnológica CONICYT FONDECYT (1180161) and Millennium Institute for Integrative Biology (iBio). WM is supported by CONICYT FONDECYT (grant 3190532). CV is supported by CONICYT FONDECYT (grant 3170404). RN is supported by FIC ‘Transferencia Levaduras Nativas para Cerveza Artesanal’ and Fondecyt grant 1180917. KU was funded by USA1899 – Vridei 021943CR‐PAP Universidad de Santiago de Chile. FC, RN, SO and GF were funded by PROGRAMA DE COOPERACIÓN CIENTÍFICA ECOS‐CONICYT ECOS180003.
Publisher Copyright:
© 2020 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.
PY - 2020/7/1
Y1 - 2020/7/1
N2 - The utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie fermentative differences generated from its natural genetic variability. Here, we evaluated fermentation performance and volatile compound production in ten genetically distinct S. eubayanus strains in a brewing fermentative context. The evaluated strains showed a broad phenotypic spectrum, some of them exhibiting a high fermentation capacity and high levels of volatile esters and/or higher alcohols. Subsequently, we obtained molecular profiles by generating ‘end-to-end’ genome assemblies, as well as metabolome and transcriptome profiling of two Patagonian isolates exhibiting significant differences in beer aroma profiles. These strains showed clear differences in concentrations of intracellular metabolites, including amino acids, such as valine, leucine and isoleucine, likely impacting the production of 2-methylpropanol and 3-methylbutanol. These differences in the production of volatile compounds are attributed to gene expression variation, where the most profound differentiation is attributed to genes involved in assimilatory sulfate reduction, which in turn validates phenotypic differences in H2S production. This study lays a solid foundation for future research to improve fermentation performance and select strains for new lager styles based on aroma and metabolic profiles.
AB - The utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie fermentative differences generated from its natural genetic variability. Here, we evaluated fermentation performance and volatile compound production in ten genetically distinct S. eubayanus strains in a brewing fermentative context. The evaluated strains showed a broad phenotypic spectrum, some of them exhibiting a high fermentation capacity and high levels of volatile esters and/or higher alcohols. Subsequently, we obtained molecular profiles by generating ‘end-to-end’ genome assemblies, as well as metabolome and transcriptome profiling of two Patagonian isolates exhibiting significant differences in beer aroma profiles. These strains showed clear differences in concentrations of intracellular metabolites, including amino acids, such as valine, leucine and isoleucine, likely impacting the production of 2-methylpropanol and 3-methylbutanol. These differences in the production of volatile compounds are attributed to gene expression variation, where the most profound differentiation is attributed to genes involved in assimilatory sulfate reduction, which in turn validates phenotypic differences in H2S production. This study lays a solid foundation for future research to improve fermentation performance and select strains for new lager styles based on aroma and metabolic profiles.
UR - http://www.scopus.com/inward/record.url?scp=85085290988&partnerID=8YFLogxK
U2 - 10.1111/1751-7915.13545
DO - 10.1111/1751-7915.13545
M3 - Article
C2 - 32096913
AN - SCOPUS:85085290988
VL - 13
SP - 1012
EP - 1025
JO - Microbial Biotechnology
JF - Microbial Biotechnology
SN - 1751-7915
IS - 4
ER -