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Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

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 geneti...

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Autores principales: Mardones, Wladimir, Villarroel, Carlos A., Krogerus, Kristoffer, Tapia, Sebastian M., Urbina, Kamila, Oporto, Christian I., O’Donnell, Samuel, Minebois, Romain, Nespolo, Roberto, Fischer, Gilles, Querol, Amparo, Gibson, Brian, Cubillos, Francisco A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7264880/
https://www.ncbi.nlm.nih.gov/pubmed/32096913
http://dx.doi.org/10.1111/1751-7915.13545
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author Mardones, Wladimir
Villarroel, Carlos A.
Krogerus, Kristoffer
Tapia, Sebastian M.
Urbina, Kamila
Oporto, Christian I.
O’Donnell, Samuel
Minebois, Romain
Nespolo, Roberto
Fischer, Gilles
Querol, Amparo
Gibson, Brian
Cubillos, Francisco A.
author_facet Mardones, Wladimir
Villarroel, Carlos A.
Krogerus, Kristoffer
Tapia, Sebastian M.
Urbina, Kamila
Oporto, Christian I.
O’Donnell, Samuel
Minebois, Romain
Nespolo, Roberto
Fischer, Gilles
Querol, Amparo
Gibson, Brian
Cubillos, Francisco A.
author_sort Mardones, Wladimir
collection PubMed
description 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 H(2)S 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.
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spelling pubmed-72648802020-06-03 Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates Mardones, Wladimir Villarroel, Carlos A. Krogerus, Kristoffer Tapia, Sebastian M. Urbina, Kamila Oporto, Christian I. O’Donnell, Samuel Minebois, Romain Nespolo, Roberto Fischer, Gilles Querol, Amparo Gibson, Brian Cubillos, Francisco A. Microb Biotechnol Research Articles 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 H(2)S 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. John Wiley and Sons Inc. 2020-02-25 /pmc/articles/PMC7264880/ /pubmed/32096913 http://dx.doi.org/10.1111/1751-7915.13545 Text en © 2020 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Articles
Mardones, Wladimir
Villarroel, Carlos A.
Krogerus, Kristoffer
Tapia, Sebastian M.
Urbina, Kamila
Oporto, Christian I.
O’Donnell, Samuel
Minebois, Romain
Nespolo, Roberto
Fischer, Gilles
Querol, Amparo
Gibson, Brian
Cubillos, Francisco A.
Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
title Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
title_full Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
title_fullStr Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
title_full_unstemmed Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
title_short Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates
title_sort molecular profiling of beer wort fermentation diversity across natural saccharomyces eubayanus isolates
topic Research Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7264880/
https://www.ncbi.nlm.nih.gov/pubmed/32096913
http://dx.doi.org/10.1111/1751-7915.13545
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