酵母优化对于提高啤酒生产的质量和效率至关重要。世界上消费最广泛的饮料之一。在这种情况下,稀有交配杂交是酵母优化产生新的和改进的非GMO菌株的有前途的技术。这种技术的局限性在于缺乏有关可与酿酒酵母杂交的酵母菌株的知识和可比数据,可能是啤酒生产中最重要的酵母品种。酵母属酵母,Naumovozyma,Nakaseomyces和Kazachstania已被描述为能够与酿酒酵母形成杂种。在本研究中,在酿造条件下分析了242株酵母菌株,包括酵母属物种(S.酿酒酵母,S.kudriavzevii,S.uvarum,S.eubayanus,美国悖论,S.mikatae,S.jurei和S.arboricola)和非酵母属物种(Naumovozyma,Nakaseomyces和Kazaschtania),代表到研究开始时描述的全部遗传变异性(物种和亚群)。通过监测发酵期间的重量损失来分析发酵曲线,以确定动力学参数和CO2产生。进行代谢分析以确定糖(麦芽三糖,麦芽糖和葡萄糖),醇(乙醇,甘油和2,3-丁二醇)和有机酸(苹果酸,琥珀酸和乙酸)。麦芽糖和麦芽三糖是啤酒麦芽汁中的主要糖。消耗这些糖的能力决定了最终产品的特性。然后对物种进行数据集比较,亚群和隔离源级别。在这项研究中获得的结果表明,存在于酵母属和该属的每个物种内的巨大表型变异性,这可能有助于优化酿造混合动力车的产生。在酿造条件下可以发现具有不同发酵能力和发酵行为的酵母。酿酒酵母,S.uvarum和S.eubayanus是含有与商业菌株具有相似发酵性能的菌株的物种。
Yeast optimisation has been crucial in improving the quality and efficiency of beer production, one of the world\'s most widely consumed beverages. In this context, rare mating hybridisation is a promising technique for yeast optimization to generate novel and improved non-GMO strains. The limitation of this technique is the lack of knowledge and comparable data on yeast strains hybridisable to Saccharomyces cerevisiae, probably the most important yeast species in beer production. Yeast from the genera Saccharomyces, Naumovozyma, Nakaseomyces and Kazachstania have been described to be able to form
hybrids with S. cerevisiae. In the present study, 242 yeast strains were analysed under brewing conditions, including Saccharomyces species (S. cerevisiae, S. kudriavzevii, S. uvarum, S. eubayanus, S. paradoxus, S. mikatae, S. jurei and S. arboricola) and non-Saccharomyces species (Naumovozyma, Nakaseomyces and Kazaschtania), representing the full genetic variability (species and subpopulations) described up to the start of the study. The fermentation profile was analysed by monitoring weight loss during fermentation to determine kinetic parameters and CO2 production. Metabolic analysis was performed to determine the concentration of sugars (maltotriose, maltose and glucose), alcohols (ethanol, glycerol and 2,3-butanediol) and organic acids (malic acid, succinic acid and acetic acid). Maltose and maltotriose are the predominant sugars in beer wort. The ability to consume these sugars determines the characteristics of the final product. Dataset comparisons were then made at species, subpopulation and isolation source level. The results obtained in this study demonstrate the great phenotypic variability that exists within the genus Saccharomyces and within each species of this genus, which could be useful in the generation of optimised brewing
hybrids. Yeasts with different fermentative capacities and fermentative behaviours can be found under brewing conditions. S. cerevisiae, S. uvarum and S. eubayanus are the species that contain strains with similar fermentation performance to commercial strains.