Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching.

Autor:	Garge RK; Department of Genome Sciences, University of Washington, Seattle, Washington, USA.; Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA., Geck RC; Department of Genome Sciences, University of Washington, Seattle, Washington, USA., Armstrong JO; Department of Genome Sciences, University of Washington, Seattle, Washington, USA., Dunn B; Department of Genome Sciences, University of Washington, Seattle, Washington, USA., Boutz DR; Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA.; Houston Methodist Research Institute, Houston, Texas, USA., Battenhouse A; Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA., Leutert M; Department of Genome Sciences, University of Washington, Seattle, Washington, USA.; Institute of Molecular Systems Biology, ETH Zürich, Zürich, Switzerland., Dang V; Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA., Jiang P; Department of Genome Sciences, University of Washington, Seattle, Washington, USA., Kwiatkowski D; Live Oak Brewing Company, Austin, Texas, USA., Peiser T; Live Oak Brewing Company, Austin, Texas, USA., McElroy H; Live Oak Brewing Company, Austin, Texas, USA., Marcotte EM; Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA., Dunham MJ; Department of Genome Sciences, University of Washington, Seattle, Washington, USA.
Jazyk:	angličtina
Zdroj:	BioRxiv : the preprint server for biology [bioRxiv] 2023 Sep 30. Date of Electronic Publication: 2023 Sep 30.
DOI:	10.1101/2023.09.21.558736
Abstrakt:	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. Competing Interests: Competing Interests E.M.M. is a co-founder, shareholder, and scientific advisory member of Erisyon, Inc., which played no role in this work. D.K. is an employee, T.P. is a former employee, and H.M.E is a founding member of Live Oak Brewing Company. The other authors declare no competing interests.
Databáze:	MEDLINE
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