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Rating of the industrial application potential of yeast strains by molecular characterization

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Abstract

Each brewing yeast has its own unique impact on the formation of aroma compounds, and thus, on the properties of the final beer. The selection of the perfect strain for a specific brewing process results from physiological properties, which can be elucidated in brewing experiments. These properties result from genetic and proteomic features of each yeast strain. In the current study, 23 blind-coded yeasts were analyzed on a genomic level by microsatellite genotyping at 13 loci, on a sub-proteome level by MALDI-TOF MS, and on their phenotypic property by phenolic off flavor (POF) production assessment. These results were compared with the current application profile of each yeast strain. An expanded MALDI-TOF MS database was used to identify the blind-coded samples on species level, which was achieved to 100%. The samples belonged to top-fermenting Saccharomyces (S.) cerevisiae, bottom-fermenting S. pastorianus and S. cerevisiae var. diastaticus. Different groupings below species level were found with microsatellite analyses (classification on strain level) and MALDI sub-proteome (subdivision of yeasts into groups), which provided a prediction of application potential to beer styles for which they are currently used. The test for POF showed a wide variation and appears to be a strain-dependent property. However, this could serve as a starting point for the classification of yeast strains with respect to their usefulness for the production of specific beer styles or non-brewing applications.

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Acknowledgements

Part of this work was supported by the German Ministry of Economics and Technology and the Wifö (Wissenschaftsförderung der Deutschen Brauwirtschaft e.V., Berlin, Germany) in project AiF 17698 N. We would like to thank our technical assistant Sabine Forster, and Dr Tobias Fischborn (Lallemand Inc.) for their support with the experiment, as well as Dr Damien Biot-Pelletier (Lallemand Inc.) and Viktor Eckel (Technische Mikrobiologie Weihenstephan) for critical reading of the manuscript. We are also grateful for the information about the origin of the new yeast strains for the MALDI-TOF MS library expansion from Dr. Mathias Hutzler and Tim Meier-Dörnberg.

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  1. Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Gregor-Mendel Str. 4, 85354, Freising, Germany

    Alexander Lauterbach, Jürgen Behr & Rudi F. Vogel

  2. Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel Str. 4, 85354, Freising, Germany

    Jürgen Behr

  3. Lallemand Inc., 6100 Royalmount Montreal, Québec, H4P 2R2, Canada

    Caroline Wilde & Dave Bertrand

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Lauterbach, A., Wilde, C., Bertrand, D. et al. Rating of the industrial application potential of yeast strains by molecular characterization. Eur Food Res Technol 244, 1759–1772 (2018). https://doi.org/10.1007/s00217-018-3088-2

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