Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus
Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus
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DOI：
10.1002/yea.2960
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发表时间：
2013-07-01
期刊：
影响因子：
2.6
通讯作者：
Vidgren, Virve
中科院分区：
文献类型：
--
作者：
Gibson, Brian R.;Storgards, Erna;Vidgren, Virve
杂交巴斯德酵母（S. cerevisiae x S. eubayanus）分类群内存在两个不同的遗传群体（Saaz 和 Frohberg）。然而，两组之间存在的生理/技术差异尚不清楚。同样从未研究过亲本 S. eubayanus 的发酵能力。在这里，筛选了 58 个啤酒菌株以确定它们属于哪个杂交组，并对选定的菌株进行了表征以确定显着特征。在 22 摄氏度、15 度 P 全麦芽麦芽汁发酵中，与所有其他菌株相比，Frohberg 菌株表现出更大的生长和优越的发酵能力（表观衰减 80%，3-4 天内体积酒精含量为 6.5%），并保持最高的活力值 (>93%)。在相同温度下，S. eubayanus 的发酵效果很差（表观衰减 33%，6 天时酒精含量为 2.7%，活力降低至 75%）。 Saaz 菌株和 S. eubayanus 对寒冷（10 摄氏度）最不敏感，但这并没有转化为更好的发酵性能。 S. eubayanus 在 10 摄氏度下的发酵效果较差，但等于或大于 Saaz 菌株的发酵效果。 Saaz 酵母/S 的性能。 eubayanus 因无法使用麦芽汁麦芽三糖而受到限制。 [C-14]-麦芽三糖转运测定也显示这些菌株（0.5 mu mol min(-1) g(-1) 干酵母）的活性可忽略不计。与 Frohberg 菌株相比，Saaz 发酵啤酒的特点是风味化合物甲基丁醇、乙酸乙酯和乙酸 3-甲基丁酯的产量降低了两到六倍。 S. eubayanus 的高级醇和酯产量与 Frohberg 菌株相似。版权所有 (c) 2013 John Wiley & Sons, Ltd.
Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae x S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 degrees P all-malt wort fermentations at 22 degrees C, Frohberg strains showed greater growth and superior fermentation (80% apparent attenuation, 6.5% alcohol by volume in 3-4 days) compared to all other strains and maintained highest viability values (>93%). Fermentation with S. eubayanus was poor at the same temperature (33% apparent attenuation, 2.7% alcohol by volume at 6 days and viability reduced to 75%). Saaz strains and S. eubayanus were the least sensitive to cold (10 degrees C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 degrees C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [C-14]-Maltotriose transport assays also showed negligible activity in these strains (0.5 mu mol min(-1) g(-1) dry yeast). Beers from Saaz fermentations were characterized by two- to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3-methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains. Copyright (c) 2013 John Wiley & Sons, Ltd.