Old yeasts, young beer—The industrial relevance of yeast chronological life span

Autor: Kevin J. Verstrepen, Scott J. Britton, Ruben Wauters
Jazyk: angličtina
Rok vydání: 2021
Předmět:
0106 biological sciences
Time Factors
STALING ALDEHYDES
flavor stability
yeast
PKA pathway
01 natural sciences
Applied Microbiology and Biotechnology
Biochemistry
OXYGEN
SACCHAROMYCES-CEREVISIAE
MITOCHONDRIAL-FUNCTION
Reductive metabolism
Gene Expression Regulation
Fungal
CALORIE RESTRICTION
chronological life span
LONGEVITY
media_common
0303 health sciences
STATIONARY-PHASE
Longevity
Beer
Cell biology
Sch9
bottle conditioning
Life Sciences & Biomedicine
Cell Division
Biotechnology
Signal Transduction
Biochemistry & Molecular Biology
Saccharomyces cerevisiae Proteins
media_common.quotation_subject
Calorie restriction
Saccharomyces cerevisiae
Yeast Extracts
Bioengineering
Mycology
Biology
Microbiology
03 medical and health sciences
Industrial Microbiology
010608 biotechnology
Genetics
030304 developmental biology
Science & Technology
Life span
business.industry
STRESS RESISTANCE
biology.organism_classification
Yeast
TORC1
Biotechnology & Applied Microbiology
Stationary phase
Brewing
TORC1/Sch9
business
SYSTEM
Zdroj: Yeast (Chichester, England)
ISSN: 1097-0061
0749-503X
Popis: Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called “bottle conditioning” helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2‐methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.
This review article outlines the mechanisms underlying chronological life span in yeast, with a focus on nutrient signaling pathways and strain‐to‐strain differences in chronological life span. It also connects these insights to industrial observations, which opens new routes towards the generation of superior industrial yeasts.
Databáze: OpenAIRE
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