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Breeding of high-tolerance yeast by adaptive evolution and high-gravity brewing of mutant

文献类型： 外文期刊

作者： Yang, Tianyou 1 ; Zhang, Shishuang 2 ; Pan, Yuru 2 ; Li, Xu 2 ; Liu, Gaifeng 2 ; Sun, Haiyan 4 ; Zhang, Rongxian 2 ; Zhang, Chaohui 2 ;

作者机构： 1.Henan Inst Sci & Technol, Sch Life Sci & Technol, Xinxiang 453003, Henan, Peoples R China

2.Henan Inst Sci & Technol, Sch Life Sci & Technol, Xinxiang, Peoples R China

3.Xian Univ Sci & Technol, Coll Geol & Environm, Xian, Peoples R China

4.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Hainan Key Lab Trop Microbe Resources, Haikou, Peoples R China

关键词： strong beer; adaptive laboratory evolution; microbial microdroplet culture; Saccharomyces cerevisiae; brewing process; very high gravity

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年

页码：

收录情况： SCI

摘要： BACKGROUND: Ethanol and osmotic stresses are the major limiting factors for brewing strong beer with high-gravity wort. Breeding of yeast strains with high osmotic and ethanol tolerance and studying very-high-gravity (VHG) brewing technology is of great significance for brewing strong beer. RESULTS: This study used an optimized microbial microdroplet culture (MMC) system for adaptive laboratory evolution (ALE) of Saccharomyces cerevisiae YN81 to improve its tolerance to osmotic and ethanol stress. Meanwhile, we investigated the VHG and VHG with added ethanol (VHGAE) brewing processes for the evolved mutants in brewing strong beer. The results showed that three evolved mutants were obtained; among them, the growth performance of YN81mc-8.3 under 300, 340, 380, 420 and 460 g L-1 sucrose stresses was greater than that of the other strains. The ethanol tolerance of YN81mc-8.3 was 12%, which was 20% higher than that of YN81. During strong-beer brewing in a 100 L cylindrical cone-bottom tank, the sugar utilization and ethanol yield of YN81mc-8.3 outperformed those of YN81 in both the VHG and VHGAE brewing processes. Measurement of the diacetyl concentration showed that YN81mc-8.3 had a stronger diacetyl reduction ability; in particular, the real degree of fermentation of beers brewed by YN81mc-8.3 in VHG and VHGAE brewing processes was 75.35% and 66.71%, respectively - higher than those of the two samples brewed by YN81. Meanwhile, the visual, olfactive and gustative properties of the strong beer produced by YN81mc-8.3 were better than those of the other beers. CONCLUSION: In this study, the mutant YN81mc-8.3 and the VHGAE brewing process were optimal and represented a better alternative strong-beer brewing process. (c) 2023 Society of Chemical Industry.

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