| Title: | Generation of new hybrids by crossbreeding between bottom-fermenting yeast strains |
| Author(s): | Ota T; Kanai K; Nishimura H; Yoshida S; Yoshimoto H; Inadome H; Kobayashi O; |
| Address: | "Research Laboratories for Alcoholic Beverage Technologies, Kirin Holdings Company, Ltd., 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan. Electronic address: taku_ota@kirin.co.jp. Food Safety and Quality Assurance Center, Kirin Holdings Company, Ltd., 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan. Research Laboratories for Alcoholic Beverage Technologies, Kirin Holdings Company, Ltd., 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 230-8628, Japan. Research Laboratories for Wine Technologies, Kirin Holdings Company, Ltd., 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan. Plant Biotechnology Project, Kirin Holdings Company, Ltd., 1-13-5 Fukuura, Kanazawa-ku, Yokohama, Kanagawa 236-0004, Japan" |
| DOI: | 10.1016/j.jbiosc.2020.08.009 |
| ISSN/ISBN: | 1347-4421 (Electronic) 1347-4421 (Linking) |
| Abstract: | "The genetic diversity of bottom-fermenting yeast classified as Saccharomyces pastorianus is poor because strains are restricted to a few genetically distinct groups. Crossbreeding is an effective approach to construct novel yeast strains, but it is difficult because of inefficiency to obtain mating-competent cells (MCCs) of bottom-fermenting yeast. By using mating pheromone-supersensitive mutants, we previously isolated several mating-competent meiotic segregants from two bottom-fermenting yeast strains: high isoamyl acetate-producing KY1247, and low diacetyl-producing KY2645. Here, we constructed novel non-GM hybrids carrying preferable characteristics from both parents by crossbreeding these bottom-fermenting strains for the first time. Sixteen a/a-type meiotic segregants from KY2645 and 12 alpha/alpha-type meiotic segregants from KY1247 were mixed, and cells resembling zygotes were isolated via micromanipulation. In total, 149 hybrids were obtained and verified by examining known single-nucleotide polymorphisms (SNPs) between the parental strains. A sporulation test showed that some of the hybrids were able to sporulate. Moreover, fermentation tests on a test-tube and pilot-plant scale identified two hybrids with production levels of isoamyl acetate and diacetyl that were almost the same as KY1247 and KY2645, respectively. Both of these hybrids produced satisfactory beer in terms of taste, flavor, and overall quality, comparable to that produced by the parental strains. Collectively, our results suggest that crossbreeding between bottom-fermenting yeast strains has the potential to increase the diversity of yeast strains available for brewing, and our method of isolating MCCs provides a huge advance for crossbreeding of bottom-fermenting yeast without using DNA recombination techniques" |
| Keywords: | "Beer/microbiology *Fermentation *Hybridization, Genetic Saccharomyces/*genetics/*metabolism Bottom-fermenting yeast Brewing Crossbreeding Diacetyl Ester Isoamyl acetate Lager yeast Mating Saccharomyces pastorianus;" |
| Notes: | "MedlineOta, Taku Kanai, Keiko Nishimura, Hisami Yoshida, Satoshi Yoshimoto, Hiroyuki Inadome, Hironori Kobayashi, Osamu eng Japan 2020/11/17 J Biosci Bioeng. 2021 Jan; 131(1):61-67. doi: 10.1016/j.jbiosc.2020.08.009. Epub 2020 Oct 21" |
