Large-scale selection and breeding to generate industrial yeasts with superior aroma production

Applied and Environmental Microbiology

Volumn 80, Issue 22, 2014, Pages 6965-6975

  Steensels, Jan ^a,b   Meersman, Esther ^a,b   Snoek, Tim ^a,b   Saels, Veerle ^a,b   Verstrepen, Kevin J ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ODORS;

AROMA ACTIVE COMPOUNDS; AROMATIC PROFILES; FERMENTATION PERFORMANCE; INDUSTRIAL YEAST; KEY AROMA COMPOUNDS; POSITIVE CORRELATIONS; SACCHAROMYCES PASTORIANUS; SENSORY QUALITIES;

YEAST;

CORRELATION; FERMENTATION; HETEROSIS; PERFORMANCE ASSESSMENT; YEAST;

VOLATILE ORGANIC COMPOUND;

ANALYSIS; CLASSIFICATION; FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY; SACCHAROMYCES; WINE;

FERMENTATION; INDUSTRIAL MICROBIOLOGY; MOLECULAR SEQUENCE DATA; PHYLOGENY; SACCHAROMYCES; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84908302290     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02235-14     Document Type: Article

References (31)

1. Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Thevelein JM, Pretorius IS, Delvaux FR. 2003. Flavor-active esters: adding fruitiness to beer. J. Biosci. Bioeng. 96:110-118. http://dx.doi.org/10.1016/S1389-1723 (03)90112-5.
2. Nordström K. 1964. Formation of esters from alcohols by brewer's yeast. J. Inst. Brew. 70:328-336. http://dx.doi.org/10.1002/j.2050-0416.1964 .tb01999.x.
3. Fujii T, Nagasawa N, Iwamatsu A, Bogaki T, Tamai Y, Hamachi M. 1994. Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyltransferase gene. Appl. Environ. Microbiol. 60:2786-2792.
4. Lilly M, Bauer FF, Lambrechts MG, Swiegers JH, Cozzolino D, Pretorius IS. 2006. The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. Yeast 23: 641-659. http://dx.doi.org/10.1002/yea.1382.
5. Verstrepen KJ, Van Laere SD, Vanderhaegen BM, Derdelinckx G, Dufour JP, Pretorius IS, Winderickx J, Thevelein JM, Delvaux FR. 2003. Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters. Appl. Environ. Microbiol. 69:5228-5237. http://dx.doi.org/10 .1128/AEM.69.9.5228-5237.2003.
6. Rossouw D, Bauer FF. 2009. Comparing the transcriptomes of wine yeast strains: toward understanding the interaction between environment and transcriptome during fermentation. Appl. Microbiol. Biotechnol. 84:937-954. http://dx.doi.org/10.1007/s00253-009-2204-4.
7. Zhang CY, Liu YL, Qi YN, Zhang JW, Dai LH, Lin X, Xiao DG. 2013. Increased esters and decreased higher alcohols production by engineered brewer's yeast strains. Eur. Food Res. Technol. 236:1009-1014. http://dx .doi.org/10.1007/s00217-013-1966-1.
8. Hirosawa I, Aritomi K, Hoshida H, Kashiwagi S, Nishizawa Y, Akada R. 2004. Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol. Appl. Microbiol. Biotechnol. 65:68-73. http://dx.doi.org/10.1007/s00253-004 -1563-0.
9. Steensels J, Snoek T, Meersman E, Nicolino MP, Voordeckers K, Verstrepen KJ. 11 April 2014. Improving industrial yeast strains: exploiting natural and artificial diversity. FEMS Microbiol. Rev. http://dx.doi.org /10.1111/1574-6976.12073.
10. Stanley D, Fraser S, Chambers PJ, Rogers P, Stanley GA. 2010. Generation and characterisation of stable ethanol-tolerant mutants of Saccharomyces cerevisiae. J. Ind. Microbiol. Biotechnol. 37:139-149. http://dx.doi .org/10.1007/s10295-009-0655-3.
11. Aarnio T, Suikho M, Kauppinen V. 1991. Isolation of acetic acid tolerant baker's yeast variants in a turbidostat. Appl. Biochem. Biotechnol. 27:55-63. http://dx.doi.org/10.1007/BF02921515.
12. Adamo GM, Brocca S, Passolunghi S, Salvato B, Lotti M. 2012. Laboratory evolution of copper tolerant yeast strains. Microb. Cell Fact. 11:1. http://dx.doi.org/10.1186/1475-2859-11-1.
13. Liti G, Carter DM, Moses AM, Warringer J, Parts L, James SA, Davey RP, Roberts IN, Burt A, Koufopanou V, Tsai IJ, Bergman CM, Bensasson D, O'Kelly MJ, van Oudenaarden A, Barton DB, Bailes E, Nguyen AN, Jones M, Quail MA, Goodhead I, Sims S, Smith F, Blomberg A, Durbin R, Louis EJ. 2009. Population genomics of domestic and wild yeasts. Nature 458:337-341. http://dx.doi.org /10.1038/nature07743.
14. Legras JL, Karst F. 2003. Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation. FEMS Microbiol. Lett. 221:249-255. http://dx.doi.org/10.1016/S0378-1097(03)00205-2.
15. Corte L, Lattanzi M, Buzzini P, Bolano A, Fatichenti F, Cardinali G. 2005. Use of RAPD and killer toxin sensitivity in Saccharomyces cerevisiae strain typing. J. Appl. Microbiol. 99:609-617. http://dx.doi.org/10.1111/j .1365-2672.2005.02631.x.
16. R Development Core Team. 2004. R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria.
17. Tremblay CH, Tremblay VJ. 2011. Recent economic developments in the import and craft segment of the US brewing industry, p 141-160. In Swinnen J (ed), The economics of beer. Oxford University Press, Oxford, United Kingdom.
18. Hyma KE, Saerens SM, Verstrepen KJ, Fay JC. 2011. Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae. FEMS Yeast Res. 11:540-551. http://dx.doi.org/10.1111/j .1567-1364.2011.00746.x.
19. Birch AN, Petersen MA, Arneborg N, Hansen ÅS. 2013. Influence of commercial baker's yeasts on bread aroma profiles. Food Res. Int. 52:160-166. http://dx.doi.org/10.1016/j.foodres.2013.03.011.
20. Randez-Gil F, Cocoles-Saz I, Prieto JA. 2013. Genetic and phenotypic characteristics of baker's yeast: relevance to baking. Annu. Rev. Food Sci. Technol. 4:191-214. http://dx.doi.org/10.1146/annurev-food-030212 -182609.
21. Warringer J, Zorgo E, Cubillos FA, Zia A, Gjuvsland A, Simpson JT, Forsmark A, Durbin R, Omholt SW, Louis EJ, Liti G, Moses A, Blomberg A. 2011. Trait variation in yeast is defined by population history. PLoS Genet. 7:e1002111. http://dx.doi.org/10.1371/journal.pgen .1002111.
22. Zörgö E, Gjuvsland A, Cubillos FA, Louis EJ, Liti G, Blomberg A, Omholt SW, Warringer J. 2012. Life history shapes trait heredity by accumulation of loss-of-function alleles in yeast. Mol. Biol. Evol. 29:1781- 1789. http://dx.doi.org/10.1093/molbev/mss019.
23. Lindegren CC, Lindegren G. 1943. A new method for hybridizing yeast. Proc. Natl. Acad. Sci. U. S. A. 29:306-308. http://dx.doi.org/10.1073/pnas .29.10.306.
24. Perez-Traves L, Lopes CA, Barrio E, Querol A. 2012. Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking. Int. J. Food Microbiol. 156:102-111. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.03.008.
25. Gerstein AC, Chun H-JE, Grant A, Otto SP. 2006. Genomic convergence toward diploidy in Saccharomyces cerevisiae. PLoS Genet. 2:e145. http://dx .doi.org/10.1371/journal.pgen.0020145.
26. Marullo P, Bely M, Masneuf-Pomarede I, Pons M, Aigle M, Dubourdieu D. 2006. Breeding strategies for combining fermentative qualities and reduc- ing off-flavor production in a wine yeast model. FEMS Yeast Res. 6:268-279. http://dx.doi.org/10.1111/j.1567-1364.2006.00034.x.
27. Timberlake WE, Frizzell MA, Richards KD, Gardner RC. 2011. A new yeast genetic resource for analysis and breeding. Yeast 28:63-80. http://dx .doi.org/10.1002/yea.1821.
28. Zörgö E, Gjuvsland A, Cubillos FA, Louis EJ, Liti G, Blomberg A, Omholt SW, Warringer J. 2012. Life history shapes trait heredity by accumulation of loss-of-function alleles in yeast. Mol. Biol. Evol. 29:1781- 1789. http://dx.doi.org/10.1093/molbev/mss019.
29. Plech M, de Visser JAG, Korona R. 2013. Heterosis is prevalent among domesticated but not wild strains of Saccharomyces cerevisiae. G3 (Bethesda) 4:315-323. http://dx.doi.org/10.1534/g3.113.009381.
30. Bellon JR, Schmid F, Capone DL, Dunn BL, Chambers PJ. 2013. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. PLoS One 8:e62053. http://dx.doi.org/10.1371/journal.pone.0062053.
31. Meilgaard MC. 1975. Flavor chemistry of beer. Part II: flavor and threshold of 239 aroma volatiles. MBAA Tech. Q. 12:151-168.