Molecular profiling of beer wort fermentation diversity across natural <i>Saccharomyces eubayanus</i> isolates

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dc.contributor.authorMardones, Wladimir
dc.contributor.authorVillarroel, Carlos A.
dc.contributor.authorKrogerus, Kristoffer
dc.contributor.authorTapia, Sebastian M.
dc.contributor.authorUrbina, Kamila
dc.contributor.authorOporto, Christian I.
dc.contributor.authorO'Donnell, Samuel
dc.contributor.authorMinebois, Romain
dc.contributor.authorNespolo, Roberto
dc.contributor.authorFischer, Gilles
dc.contributor.authorQuerol, Amparo
dc.contributor.authorGibson, Brian
dc.contributor.authorCubillos, Francisco A.
dc.date.accessioned2025-01-23T19:54:24Z
dc.date.available2025-01-23T19:54:24Z
dc.date.issued2020
dc.description.abstractThe utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie fermentative differences generated from its natural genetic variability. Here, we evaluated fermentation performance and volatile compound production in ten genetically distinct S. eubayanus strains in a brewing fermentative context. The evaluated strains showed a broad phenotypic spectrum, some of them exhibiting a high fermentation capacity and high levels of volatile esters and/or higher alcohols. Subsequently, we obtained molecular profiles by generating 'end-to-end' genome assemblies, as well as metabolome and transcriptome profiling of two Patagonian isolates exhibiting significant differences in beer aroma profiles. These strains showed clear differences in concentrations of intracellular metabolites, including amino acids, such as valine, leucine and isoleucine, likely impacting the production of 2-methylpropanol and 3-methylbutanol. These differences in the production of volatile compounds are attributed to gene expression variation, where the most profound differentiation is attributed to genes involved in assimilatory sulfate reduction, which in turn validates phenotypic differences in H2S production. This study lays a solid foundation for future research to improve fermentation performance and select strains for new lager styles based on aroma and metabolic profiles.
dc.fuente.origenWOS
dc.identifier.doi10.1111/1751-7915.13545
dc.identifier.issn1751-7915
dc.identifier.urihttps://doi.org/10.1111/1751-7915.13545
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/100684
dc.identifier.wosidWOS:000515437000001
dc.issue.numero4
dc.language.isoen
dc.pagina.final1025
dc.pagina.inicio1012
dc.revistaMicrobial biotechnology
dc.rightsacceso restringido
dc.titleMolecular profiling of beer wort fermentation diversity across natural <i>Saccharomyces eubayanus</i> isolates
dc.typeartículo
dc.volumen13
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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