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Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching

Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeas...

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Autores principales: Garge, Riddhiman K., Geck, Renee C., Armstrong, Joseph O., Dunn, Barbara, Boutz, Daniel R., Battenhouse, Anna, Leutert, Mario, Dang, Vy, Jiang, Pengyao, Kwiatkowski, Dusan, Peiser, Thorin, McElroy, Hoyt, Marcotte, Edward M., Dunham, Maitreya J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cold Spring Harbor Laboratory 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10543003/
https://www.ncbi.nlm.nih.gov/pubmed/37790497
http://dx.doi.org/10.1101/2023.09.21.558736
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author Garge, Riddhiman K.
Geck, Renee C.
Armstrong, Joseph O.
Dunn, Barbara
Boutz, Daniel R.
Battenhouse, Anna
Leutert, Mario
Dang, Vy
Jiang, Pengyao
Kwiatkowski, Dusan
Peiser, Thorin
McElroy, Hoyt
Marcotte, Edward M.
Dunham, Maitreya J.
author_facet Garge, Riddhiman K.
Geck, Renee C.
Armstrong, Joseph O.
Dunn, Barbara
Boutz, Daniel R.
Battenhouse, Anna
Leutert, Mario
Dang, Vy
Jiang, Pengyao
Kwiatkowski, Dusan
Peiser, Thorin
McElroy, Hoyt
Marcotte, Edward M.
Dunham, Maitreya J.
author_sort Garge, Riddhiman K.
collection PubMed
description Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production.
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spelling pubmed-105430032023-10-03 Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching Garge, Riddhiman K. Geck, Renee C. Armstrong, Joseph O. Dunn, Barbara Boutz, Daniel R. Battenhouse, Anna Leutert, Mario Dang, Vy Jiang, Pengyao Kwiatkowski, Dusan Peiser, Thorin McElroy, Hoyt Marcotte, Edward M. Dunham, Maitreya J. bioRxiv Article Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production. Cold Spring Harbor Laboratory 2023-09-30 /pmc/articles/PMC10543003/ /pubmed/37790497 http://dx.doi.org/10.1101/2023.09.21.558736 Text en https://creativecommons.org/licenses/by/4.0/This work is licensed under a Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by/4.0/) , which allows reusers to distribute, remix, adapt, and build upon the material in any medium or format, so long as attribution is given to the creator. The license allows for commercial use.
spellingShingle Article
Garge, Riddhiman K.
Geck, Renee C.
Armstrong, Joseph O.
Dunn, Barbara
Boutz, Daniel R.
Battenhouse, Anna
Leutert, Mario
Dang, Vy
Jiang, Pengyao
Kwiatkowski, Dusan
Peiser, Thorin
McElroy, Hoyt
Marcotte, Edward M.
Dunham, Maitreya J.
Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
title Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
title_full Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
title_fullStr Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
title_full_unstemmed Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
title_short Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
title_sort systematic profiling of ale yeast protein dynamics across fermentation and repitching
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10543003/
https://www.ncbi.nlm.nih.gov/pubmed/37790497
http://dx.doi.org/10.1101/2023.09.21.558736
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