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Molecular Profiling of Beer Wort Fermentation Diversity Across Natural Saccharomyces Eubayanus Isolates

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Molecular Profiling of Beer Wort Fermentation Diversity Across Natural Saccharomyces Eubayanus Isolates Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates Wladimir Mardones, Carlos Villarroel, Kristoffer Krogerus, Sebastian Tapia, Kamila Urbina, Christian Oporto, Samuel O’donnell, Romain Minebois, Roberto Nespolo, Gilles Fischer, et al. To cite this version: Wladimir Mardones, Carlos Villarroel, Kristoffer Krogerus, Sebastian Tapia, Kamila Urbina, etal.. Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus iso- lates. Microbial Biotechnology, Wiley, 2020, 13 (4), pp.1012-1025. 10.1111/1751-7915.13545. hal- 03086238 HAL Id: hal-03086238 https://hal.archives-ouvertes.fr/hal-03086238 Submitted on 4 Jan 2021 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. bs_bs_banner Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates Wladimir Mardones,1,2 Carlos A. Villarroel,1,2 of S. eubayanus in brewing requires the comprehen- Kristoffer Krogerus,3 Sebastian M. Tapia,2,5 sion of the mechanisms that underlie fermentative Kamila Urbina,1,2 Christian I. Oporto,1,2 differences generated from its natural genetic vari- Samuel O’Donnell,4 Romain Minebois,5 ability. Here, we evaluated fermentation performance Roberto Nespolo,2,6,7 Gilles Fischer,4 and volatile compound production in ten genetically Amparo Querol,5 Brian Gibson3 and distinct S. eubayanus strains in a brewing fermenta- Francisco A. Cubillos1,2* tive context. The evaluated strains showed a broad 1Facultad de Quımica y Biologıa, Departamento de phenotypic spectrum, some of them exhibiting a Biologıa, Universidad de Santiago de Chile, Santiago, high fermentation capacity and high levels of volatile 9170022, Chile. esters and/or higher alcohols. Subsequently, we 2Millennium Institute for Integrative Biology (iBio), obtained molecular profiles by generating ‘end-to- Santiago, 7500574, Chile. end’ genome assemblies, as well as metabolome 3VTT Technical Research Centre of Finland Ltd, VTT, and transcriptome profiling of two Patagonian iso- FI-02044, Espoo, Finland. lates exhibiting significant differences in beer aroma 4Laboratory of Computational and Quantitative Biology, profiles. These strains showed clear differences in CNRS, Institut de Biologie Paris-Seine, Sorbonne concentrations of intracellular metabolites, including Universite, F-75005, Paris, France. amino acids, such as valine, leucine and isoleucine, 5Departamento de Biotecnologıa de los Alimentos, likely impacting the production of 2-methylpropanol Grupo de Biologıa de Sistemas en Levaduras de Interes and 3-methylbutanol. These differences in the pro- Biotecnologico, Instituto de Agroquımica y Tecnologıa duction of volatile compounds are attributed to gene de los Alimentos (IATA)-CSIC, E-46980, Valencia, expression variation, where the most profound differ- Spain. entiation is attributed to genes involved in assimila- 6Institute of Environmental and Evolutionary Science, tory sulfate reduction, which in turn validates Universidad Austral de Chile, 5110566, Valdivia, Chile . phenotypic differences in H2S production. This study 7Center of Applied Ecology and Sustainability (CAPES), lays a solid foundation for future research to Pontificia Universidad Catolica de Chile, Santiago, Chile. improve fermentation performance and select strains for new lager styles based on aroma and metabolic profiles. Summary S. eubayanus The utilization of has recently become Introduction a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization The choice of a yeast strain in brewing depends on myr- iad factors, including fermentation performance, ethanol and hop tolerance, sugar consumption profile and pro- Received 30 November, 2019; revised 7 February, 2020; accepted duction of volatile compounds (e.g. acetate esters, ethyl 7 February, 2020. esters and higher alcohols) (Gibson, et al., 2017). In *For correspondence. E-mail [email protected]; recent years, the phylogenetic relationships and pheno- Tel. +56 2 23542610; Fax +56 2 27181084. – Microbial Biotechnology (2020) 13(4), 1012–1025 typic diversity of ale brewing strains mostly Saccha- doi:10.1111/1751-7915.13545 romyces cerevisiae – have been studied in depth, with a Funding Information focus on fermentation performance and the genetic This research was supported to FC by Comision Nacional de Inves- tigacion Cientıfica y Tecnologica CONICYT FONDECYT (1180161) mechanisms responsible for expressed phenotypes (Gal- and Millennium Institute for Integrative Biology (iBio). WM is sup- lone, et al., 2016; Gibson, et al., 2017; Mendes, et al., ported by CONICYT FONDECYT (grant 3190532). CV is supported 2017). In contrast, lager yeasts – denoted Saccha- by CONICYT FONDECYT (grant 3170404). RN is supported by FIC – ‘Transferencia Levaduras Nativas para Cerveza Artesanal’ and Fon- romyces pastorianus have not been studied to the decyt grant 1180917. KU was funded by USA1899 – Vridei same extent. Lager yeasts are hybrids between S. cere- 021943CR-PAP Universidad de Santiago de Chile. FC, RN, SO and visiae and the cold-tolerant Saccharomyces eubayanus GF were funded by PROGRAMA DE COOPERACION CIENTIFICA ECOS-CONICYT ECOS180003. (Gibson, et al., 2017); however, the natural history of ª 2020 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. S. eubayanus profiling during brewing 1013 these yeasts remains obscure (Baker, et al., 2015). The compound production, providing detailed evidence of the first isolation of S. eubayanus in South America in 2011 genetics underlying their phenotypic and fermentative was particularly puzzling given the Central European differences. roots of lager beer (Libkind, et al., 2011). Since then, this species has however been found in New Zealand, Results Canada, United States, East Asia and Chile (Bing, et al., Extensive fermentation profile differences across strains 2014; Gayevskiy and Goddard, 2016; Peris, et al., 2016; Nespolo, et al., 2019), demonstrating its presence in In order to determine whether wild S. eubayanus strains cold regions across the globe. In fact, S. eubayanus can isolated from the Villarrica (middle Patagonia) and Coy- efficiently grow at a range of lower temperatures (4– haique (South Patagonia) regions exhibited differences 25°C) compared with S. cerevisiae, providing unique in brewing performance, we performed a fermentation opportunities for brewing (Mertens, et al., 2015). The dif- round in 15 °P wort utilizing a set of ten isolates – ferences in cold tolerance may be linked to mitochondrial including as references the CBS12357T (Libkind, et al., DNA differences (Baker, et al., 2019). 2011) and the P1C1 (Gayevskiy and Goddard, 2016) The recent isolation of S. eubayanus from Argentinian strains, isolated from Argentina and New Zealand Patagonia (Libkind, et al., 2011; Eizaguirre, et al., 2018) respectively. After seven 168 h of fermentation, we mea- is a promising step towards utilizing a new set of strains sured ethanol production, total fresh mass, residual mal- for brewing, either directly or through the generation of totriose, maltose, glucose and fructose (Table S1, new Saccharomyces hybrids from crosses with S. cere- Fig. 1). Strains exhibited significant differences in etha- visiae (Krogerus, et al., 2015; Gallone, et al., 2019; nol production (P-value < 0.05, ANOVA, results to be Langdon, et al., 2019). However, only few studies have taken with caution n = 2) with levels ranging from addressed the fermentative capacity in S. eubayanus, 2.38 Æ 0.01 (mean Æ standard error) v/v to 4.31 Æ 0.07 mostly due to the reduced number of available strains, v/v in the CL218.1 and CL216.1 strains, respectively, being only recently explored in cider (Magalhaes, et al., both from Villarrica (Fig. 1A). Similarly, significant differ- 2017), wine (Alonso-Del-Real, et al., 2017) and beer ences were found for total fresh mass (Fig. 1B, (Krogerus et al., 2017a,2017b; Eizaguirre, et al., 2018; Table S1) and maltose consumption (Fig. 1C), where Nespolo, et al., 2019). The challenge is evident as strains with the greatest maltose consumption produced shown by recent studies demonstrating genetic differ- higher ethanol and fresh biomass levels. No differences ences across S. eubayanus populations (Peris, et al., were found for glucose and fructose consumption, as 2016; Eizaguirre, et al., 2018; Nespolo, et al., 2019), both sugars were fully consumed by all strains, or mal- potentially indicative of a large phenotypic diversity totriose which was not utilized by any S. eubayanus among all isolates. Nevertheless, there are no detailed strains (Table S1). The type strain CBS12357T produced reports of the S. eubayanus brewing potential in terms of the greatest ethanol levels and consumed the highest fermentation capacity, metabolite production
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