Skip to main content
Springer Nature Link
Log in

Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability

  • Review Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

High level of acetaldehyde produced by yeast in beer industry, especially in China, is still an important issue. To obtain a brewing strain with low acetaldehyde, a novel approach, based on domestication by disulfiram–ethanol plates, was developed. A mutant D-A-14 with lower acetaldehyde was obtained with UV mutagenesis. Through longtime domestication, the mutant D-A-14 produced 60.57 % less (2.20 mg/L) than the Wt strain MA12. Besides, the ratio of higher alcohols to esters in beer fermented by the mutant D-A-14 (3.7) was lower than that of MA12 (5.8), which exhibited harmonious flavor. For further study, DNA microarray technique was exploited to analyze the changes in genes involved in metabolism between the Wt and mutant. The data of DNA microarray were consistent with the decrease in acetaldehyde, organic acids, and the ratio of higher alcohols to esters of mutant D-A-14. Therefore, the newly screened strain has the potential to be applied in the brewing industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  1. Tian JY (2010) Determination of several flavours in beer with headspace sampling-gas chromatography. Food Chem 123(4):1318–1321

    Article  CAS  Google Scholar 

  2. Jackowetz JN, Dierschke S, Mira de Orduña R (2011) Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae. Food Res Int 44(1):310–316

    Article  CAS  Google Scholar 

  3. Gilliland RB, Harrison GAF (1966) Flavour in beer. J Appl Microbiol 29(2):244–252

    CAS  Google Scholar 

  4. Saison D, De Schutter DP, Uyttenhove B, Delvaux F, Delvaux FR (2009) Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds. Food Chem 114(4):1206–1215

    Article  CAS  Google Scholar 

  5. Harrison GAF (1970) The flavour of beer-a review. J Inst Brew 76(5):486–495

    Article  CAS  Google Scholar 

  6. Meilgaard MC, Dalgliesh CE, Clapperton JF (1979) Beer flavor terminology. J Inst Brew 85(1):38–42

    Article  CAS  Google Scholar 

  7. Wang JJ, Wang ZY, Liu XF, Guo XN, He XP, Wensel PC, Zhang BR (2010) Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor. J Microbiol Biotechnol 20(4):767–774

    CAS  Google Scholar 

  8. Wang JJ, Wang ZY, He XP, Zhang BR (2012) Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer’s yeast strain. World J Microbiol Biotechnol 28(1):223–231

    Article  CAS  Google Scholar 

  9. Aranda A, del Olmo ML (2003) Response to acetaldehyde stress in the yeast Saccharomyces cerevisiae involves a strain-dependent regulation of several ALD genes and is mediated by the general stress response pathway. Yeast 20(8):747–759

    Article  CAS  Google Scholar 

  10. Sande M, Thompson D, Monte AA (2012) Fomepizole for severe disulfiram-ethanol reactions. Am J Emerg Med 30(1):262.e3–263.e5

    Article  Google Scholar 

  11. Veverka KA, Johnson KL, Mays DC, Lipsky JJ, Naylor S (1997) Inhibition of aldehyde dehydrogenase by disulfiram and its metabolite methyl diethylthiocarbamoyl-sulfoxide. Biochem Pharmacol 53(4):511–518

    Article  CAS  Google Scholar 

  12. Achunine G, Taylor DM (2012) Drugs for alcohol dependence. Medicine 40(12):686–687

    Article  Google Scholar 

  13. Kim AK, Souza-Formigoni MLO (2010) Disulfiram impairs the development of behavioural sensitization to the stimulant effect of ethanol. Behav Brain Res 207(2):441–446

    Article  CAS  Google Scholar 

  14. Bourcier S, Mongardon N, Daviaud F, Moachon L, Arnould MA, Perruche F, Pène F, Cariou A (2013) Disulfiram ethanol reaction mimicking anaphylactic, cardiogenic, and septic shock. Am J Emerg Med 31(1):270. e1–270. e3

    Article  Google Scholar 

  15. Liu XB, Gu QY, Yu XB (2012) Repetitive domestication to enhance butanol tolerance and production in Clostridium acetobutylicum through artificial simulation of bio-evolution. Bioresour Technol 130(2):638–643

    Google Scholar 

  16. Reid AJ (2012) Adapting to domesticity. Nat Rev Microbiol 10(3):163

    Article  CAS  Google Scholar 

  17. Diamond J (2008) Evolution, consequences and future of plant and animal domestication. Nature 418(6898):700–707

    Article  Google Scholar 

  18. Panaud O (2009) The molecular bases of cereal domestication and the history of rice. C R Biol 332(2–3):267–272

    Article  CAS  Google Scholar 

  19. Jensen P (2006) Domestication-from behaviour to genes and back again. Appl Anim Behav Sci 97(1):3–15

    Article  Google Scholar 

  20. Brown SW, Oliver SG (1982) Isolation of ethanol-tolerant mutants of yeast by continuous selection. Eur J Appl Microbiol Biotechnol 16(2–3):119–122

    Article  Google Scholar 

  21. Hu HB, Wood TK (2010) An evolved Escherichia coli strain for producing hydrogen and ethanol from glycerol. Biochem Biophys Res Commun 391(1):1033–1038

    Article  CAS  Google Scholar 

  22. Wang JJ, Shen N, Yin H, Liu CF, Li YX, Li Q (2013) Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability. Appl Biochem Biotechnol 169(3):1016–1025

    Article  CAS  Google Scholar 

  23. Tian JY (2010) Application of static headspace gas chromatography for determination of acetaldehyde in beer. J Food Compost Anal 23(5):475–479

    Article  CAS  Google Scholar 

  24. Saerens SMG, Verbelen PJ, Vanbeneden N, Thevelein JM, Delvaux FR (2008) Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast. Appl Microbiol Biotechnol 80(6):1039–1051

    Article  CAS  Google Scholar 

  25. Li Y, Xu YY, Schwardz PB, GX G (2007) Organic acids of commercial beers in China: a chemometric study. J Am Soc Brew Chem 65(2):86–91

    CAS  Google Scholar 

  26. Oh EJ, Bae YH, Kim KH, Park YC, Seo JH (2012) Effects of overexpression of acetaldehyde dehydrogenase 6 and acetyl-CoA synthetase 1 on xylitol production in recombinant Saccharomyces cerevisiae. Biocatal Agric Biotechnol 1(1):15–19

    CAS  Google Scholar 

  27. Affymetrix (2002) Statistical algorithms description document. Technical paper

  28. Irizarry RA, Hobbs B, Collin F, Beazer-Barclay YD, Antonellis KJ, Scherf U, Speed TP (2003) Exploration, normalization, and summaries of high density oligonucleotide array probe level data. Biostatistics 4(2):249–264

    Article  Google Scholar 

  29. Liu ZR, Zhang GY, Sun YP (2008) Mutagenizing brewing yeast strain for improving fermentation property of beer. J Biosci Bioeng 106(1):33–38

    Article  CAS  Google Scholar 

  30. Procopio S, Qian F, Becker T (2011) Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation. Eur Food Res Technol 233(5):721–729

    Article  CAS  Google Scholar 

  31. Hirasawa T, Yoshikawa K, Nakakura Y, Nagahisa K, Furusawa C, Katakura Y, Shimizu H, Shioya S (2007) Identification of target genes conferring ethanol stress tolerance to Saccharomyces cerevisiae based on DNA microarray data analysis. J Biotechnol 131(1):34–44

    Article  CAS  Google Scholar 

  32. Coote N, Kirsop BH, Buckee GK (1973) The concentration and significance of pyruvate in beer. J Inst Brew 79(4):298–304

    Article  CAS  Google Scholar 

  33. Klopper WJ, Angelino SAGF, Tuning B, Vermeire HA (1986) Organic acids and glycerol in beer. J Inst Brew 92(3):225–228

    Article  CAS  Google Scholar 

  34. Yoshida S, Yokoyama A (2012) Identification and characterization of genes related to the production of organic acids in yeast. J Biosci Bioeng 113(5):556–561

    Article  CAS  Google Scholar 

  35. Whiting GC (1976) Organic acid metabolism of yeasts during fermentation of alcoholic beverages—a review. J Inst Brew 82(2):84–92

    Article  CAS  Google Scholar 

  36. Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G (2006) The chemistry of beer aging—a critical review. Food Chem 95(3):357–381

    Article  CAS  Google Scholar 

  37. Zhang CY, Liu YL, Qi YN, Zhang JW, Dai LH, Lin X, Xiao DG (2013) Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains. Eur Food Res Technol 236(6):1009–1014

    Article  CAS  Google Scholar 

  38. Yoshimoto H, Fukushige T, Yonezawa T, Sone H (2002) Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae. Appl Microbiol Biotechnol 59(4–5):501–508

    CAS  Google Scholar 

  39. Verstrepen KJ, Van Laere SDM, Vanderhaegen BMP, Derdelinckx G, Dufour JP, Pretorius IS, Winderickx J, Thevelein JM, Delvaux FR (2003) Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters. Appl Environ Microbiol 69(9):5228–5237

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was financially supported by the program for New Century Excellent Talents in University of China (No.NCET-10-0453), National Science Foundation (No. 31301539), the National High Technology Research and Development Program of China (No. 2012AA021303), the Program of Introducing Talents of Discipline to Universities (No. 111-2-06), the National High Technology Research and Development Program 863 (No.2013AA102106-03), the Fundamental Research Funds for the Central Universities (JUSRP11218), and the National Science Foundation (31271919).

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China

    Nan Shen, Jinjing Wang, Chunfeng Liu, Yongxian Li & Qi Li

  2. Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Nan Shen, Jinjing Wang, Chunfeng Liu, Yongxian Li & Qi Li

Authors
  1. Nan Shen
    View author publications

    Search author on:PubMed Google Scholar

  2. Jinjing Wang
    View author publications

    Search author on:PubMed Google Scholar

  3. Chunfeng Liu
    View author publications

    Search author on:PubMed Google Scholar

  4. Yongxian Li
    View author publications

    Search author on:PubMed Google Scholar

  5. Qi Li
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Qi Li.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Shen, N., Wang, J., Liu, C. et al. Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability. Eur Food Res Technol 238, 347–355 (2014). https://doi.org/10.1007/s00217-014-2169-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-014-2169-0

Keywords