Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
| Autor: | Jan Steensels, Tim Snoek, Kevin J. Verstrepen, Veerle Saels, Esther Meersman |
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| Rok vydání: | 2014 |
| Předmět: |
Molecular Sequence Data
Isoamyl acetate Wine Applied Microbiology and Biotechnology Industrial Microbiology Saccharomyces chemistry.chemical_compound Saccharomyces paradoxus Food science Phylogeny Aroma Volatile Organic Compounds Ecology biology business.industry Saccharomyces eubayanus food and beverages Industrial microbiology biology.organism_classification Saccharomyces pastorianus Yeast Biotechnology chemistry Fermentation Food Microbiology business Food Science |
| Zdroj: | Applied and Environmental Microbiology. 80:6965-6975 |
| ISSN: | 1098-5336 0099-2240 |
| Popis: | The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 different Saccharomyces cerevisiae , Saccharomyces paradoxus , and Saccharomyces pastorianus yeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use. |
| Databáze: | OpenAIRE |
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