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Yeasts Applications in Alcohol Production
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Yeasts Applications in Alcohol Production

A special issue of Journal of Fungi (ISSN 2309-608X). This special issue belongs to the section "Fungi in Agriculture and Biotechnology".

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 19628

Special Issue Editor

Dr. Martin Zarnkow

E-Mail Website
Guest Editor
Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
Interests: beer's Maillard reaction; beer; non-conventional yeasts; cyberlindnera yeasts

Special Issue Information

Dear Colleagues,

When writing about yeast and alcohol production, one must first realize that yeasts with lactic acid bacteria are the first “pets” of humankind. Humans and their ancestors came into regular contact with alcohol through rotten fruits long before they settled down (about 11,000 years ago). These fruits have fermentable sugars already natively present, a crucial difference from the beer production process where starch, from whichever source, is broken down by enzymes to fermentable sugars. In some cases, these amylolytic enzymes may even originate from yeasts. From the Neolithic Revolution to the present day, alcohol production has represented a significant step in the preservation of water, as food, as a luxury food, as medicine, and, of course, as an intoxicant. No  other food has been the topic of such profound social, societal, political, and religious traces and discussions. There have also been many decisive steps in the development of alcohol. Always of particular importance was the interaction of the substrate offered and the containers used (as we are talking about a liquid). However, the most important date was 1883, when Emil Christian Hansen, the laboratory manager of the Carlsberg Brewery in Copenhagen/Denmark developed single-cell yeast cultivation. Since then, it has been possible to carry out fermentations with pure yeast substrates. However, in some industries or certain beverage types, spontaneous or mixed fermentation of different fermenting yeasts (and also other microorganisms) has survived. This is the case, for example, for Lambic beer in Brussels, Belgium, or for many wines. This Special Issue describes many old as well as new ways and ideas, representing the variety of microorganisms used and the diversity of process routes.

Dr. Martin Zarnkow
Guest Editor

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Keywords

  • Yeast
  • Fermentation
  • Alcohol
  • Saccharomyces
  • Non-saccharomyces
  • Beer
  • Wine
  • Cider
  • Alcoholic Beverages

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Published Papers (6 papers)

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Research

10 pages, 1748 KiB  
Article
Using Polygenic Risk Scores Related to Complex Traits to Predict Production Performance in Cross-Breeding of Yeast
by Yi Dai, Guohui Shi, Mengmeng Chen, Guotao Chen and Qi Wu
J. Fungi 2022, 8(9), 914; https://doi.org/10.3390/jof8090914 - 29 Aug 2022
Cited by 3 | Viewed by 1729
Abstract
The cultivation of hybrids with favorable complex traits is one of the important goals for animal, plant, and microbial breeding practices. A method that can closely predict the production performance of hybrids is of great significance for research and practice. In our study, [...] Read more.
The cultivation of hybrids with favorable complex traits is one of the important goals for animal, plant, and microbial breeding practices. A method that can closely predict the production performance of hybrids is of great significance for research and practice. In our study, polygenic risk scores (PRSs) were introduced to estimate the production performance of Saccharomyces cerevisiae. The genetic variation of 971 published isolates and their growth ratios under 35 medium conditions were analyzed by genome-wide association analysis, and the precise p-value threshold for each phenotype was calculated. Risk markers for the above 35 phenotypes were obtained. By estimating the genotype of F1 hybrids according to that of the parents, the PRS of 613 F1 hybrids was predicted. There was a significant linear correlation between the maximum growth rate at 40 °C and PRS in F1 hybrids and their parents (R2 = 0.2582, R2 = 0.2414, respectively), which indicates that PRS can be used to estimate the production performance of individuals and their hybrids. Our method can provide a reference for strain selection and F1 prediction in cross-breeding yeasts, reduce workload, and improve work efficiency. Full article
(This article belongs to the Special Issue Yeasts Applications in Alcohol Production)
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18 pages, 8901 KiB  
Article
CRISPR-Cas9 Approach Constructed Engineered Saccharomyces cerevisiae with the Deletion of GPD2, FPS1, and ADH2 to Enhance the Production of Ethanol
by Peizhou Yang, Shuying Jiang, Suwei Jiang, Shuhua Lu, Zhi Zheng, Jianchao Chen, Wenjing Wu and Shaotong Jiang
J. Fungi 2022, 8(7), 703; https://doi.org/10.3390/jof8070703 - 1 Jul 2022
Cited by 16 | Viewed by 3638
Abstract
Bioethanol plays an important value in renewable liquid fuel. The excessive accumulation of glycerol and organic acids caused the decrease of ethanol content in the process of industrial ethanol production. In this study, the CRISPR-Cas9 approach was used to construct S. cerevisiae engineering [...] Read more.
Bioethanol plays an important value in renewable liquid fuel. The excessive accumulation of glycerol and organic acids caused the decrease of ethanol content in the process of industrial ethanol production. In this study, the CRISPR-Cas9 approach was used to construct S. cerevisiae engineering strains by the deletion of GPD2, FPS1, and ADH2 for the improvement of ethanol production. RNA sequencing and transcriptome analysis were used to investigate the effect of gene deletion on gene expression. The results indicated that engineered S. cerevisiae SCGFA by the simultaneous deletion of GPD2, FPS1, and ADH2 produced 23.1 g/L ethanol, which increased by 0.18% in comparison with the wild-type strain with 50 g/L of glucose as substrate. SCGFA strain exhibited the ethanol conversion rate of 0.462 g per g of glucose. In addition, the contents of glycerol, lactic acid, acetic acid, and succinic acid in SCGFA decreased by 22.7, 12.7, 8.1, 19.9, and 20.7% compared with the wild-type strain, respectively. The up-regulated gene enrichment showed glycolysis, fatty acid, and carbon metabolism could affect the ethanol production of SCGFA according to the Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis. Therefore, the engineering strain SCGFA had great potential in the production of bioethanol. Full article
(This article belongs to the Special Issue Yeasts Applications in Alcohol Production)
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20 pages, 471 KiB  
Article
Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
by Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely and Vladimir Jiranek
J. Fungi 2022, 8(5), 474; https://doi.org/10.3390/jof8050474 - 30 Apr 2022
Cited by 13 | Viewed by 3087
Abstract
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. [...] Read more.
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments. Full article
(This article belongs to the Special Issue Yeasts Applications in Alcohol Production)
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15 pages, 1559 KiB  
Article
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
by Sergio Benavides, Wendy Franco, Consuelo Ceppi De Lecco, Angélica Durán and Alejandra Urtubia
J. Fungi 2022, 8(3), 259; https://doi.org/10.3390/jof8030259 - 3 Mar 2022
Cited by 6 | Viewed by 2806
Abstract
The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. [...] Read more.
The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale. Full article
(This article belongs to the Special Issue Yeasts Applications in Alcohol Production)
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18 pages, 1110 KiB  
Article
Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation
by Yue Zhao, Qingyang Sun, Bin Tian, Shusheng Zhu, Fei Du, Ruzhi Mao, Su Li, Lijing Liu and Yifan Zhu
J. Fungi 2022, 8(2), 146; https://doi.org/10.3390/jof8020146 - 30 Jan 2022
Cited by 10 | Viewed by 3248
Abstract
This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces [...] Read more.
This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity. W. anomalus (DR-110) had a greater ability to produce numerous esters and short-chain fatty acids and the representative flavors of its fermented medium were fruity and fatty. Sac.vini (BZL-28), interestingly, exhibited great capacity in the formation of many monoterpenes, particularly (Z)-β-ocimene, E-β-ocimene, linalool, citral, and geraniol and its fermented medium was characterized by a strong fruity (citrus-like) and floral flavor. M. guilliermondii (AD-58) and Sat. diversa (BZL-11) only mildly affected the aroma profiles of their resultant fermented media, since the concentrations of most of the volatiles that were produced by these two isolates were much lower than their sensory thresholds. The four indigenous non-Saccharomyces yeasts exhibited distinctive fermentation performances and aroma production behaviors. In particularly, W. anomalus (DR-110) and Sac. vini (BZL-28) have shown good potential in enhancing the aromas and complexity of wine. Full article
(This article belongs to the Special Issue Yeasts Applications in Alcohol Production)
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17 pages, 3281 KiB  
Article
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
by Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang and Du Zhu
J. Fungi 2022, 8(2), 128; https://doi.org/10.3390/jof8020128 - 27 Jan 2022
Cited by 33 | Viewed by 4089
Abstract
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well [...] Read more.
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation. Full article
(This article belongs to the Special Issue Yeasts Applications in Alcohol Production)
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