학술논문
Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation.
Document Type
Academic Journal
Author
Foster B; Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.; Tyrawa C; Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.; Ozsahin E; Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.; Lubberts M; Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.; Krogerus K; VTT Technical Research Centre of Finland, Espoo, Finland.; Preiss R; Escarpment Laboratories, Guelph, ON, Canada.; van der Merwe G; Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Source
Publisher: Frontiers Research Foundation Country of Publication: Switzerland NLM ID: 101548977 Publication Model: eCollection Cited Medium: Print ISSN: 1664-302X (Print) Linking ISSN: 1664302X NLM ISO Abbreviation: Front Microbiol Subsets: PubMed not MEDLINE
Subject
Language
English
ISSN
1664-302X
Abstract
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavor metabolites. They are a genetically distinct group of domesticated beer yeasts of admixed origin with one parent from the "Beer 1" clade and the other unknown. While kveik are known to ferment wort efficiently at warmer temperatures, their range of fermentation temperatures and corresponding fermentation efficiencies, remain uncharacterized. In addition, the characteristics responsible for their increased thermotolerance remain largely unknown. Here we demonstrate variation in kveik strains at a wide range of fermentation temperatures and show not all kveik strains are equal in fermentation performance and stress tolerance. Furthermore, we uncovered an increased capacity of kveik strains to accumulate intracellular trehalose, which likely contributes to their increased thermo- and ethanol tolerances. Taken together our results present a clearer picture of the future opportunities presented by Norwegian kveik yeasts and offer further insight into their applications in brewing.
Competing Interests: RP was employed by Escarpment Laboratories Inc., KK was employed by VTT Technical Research Centre Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
(Copyright © 2022 Foster, Tyrawa, Ozsahin, Lubberts, Krogerus, Preiss and van der Merwe.)
Competing Interests: RP was employed by Escarpment Laboratories Inc., KK was employed by VTT Technical Research Centre Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
(Copyright © 2022 Foster, Tyrawa, Ozsahin, Lubberts, Krogerus, Preiss and van der Merwe.)