PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2018 | 62 | 02 |
Tytuł artykułu

Krzyżówki drożdży browarniczych. Cz.3. Przemysłowo użyteczne fenotypy krzyżówek międzygatunkowych

Warianty tytułu
EN
Brewing yeasts hybrids. Part III. Industrially useful phenotypes of interspecific hybrids
Języki publikacji
PL
Abstrakty
PL
Praktyka przemysłowa w przemyśle piwowarskim wyróżnia określone - użyteczne przemysłowo fenotypy szczepów drożdży browarniczych. Istotnymi z punktu widzenia opłacalności ekonomicznej cechami charakteryzującymi te szczepy są m.in.: produkcja związków zapachowych, tolerancja niskiej temperatury czy wykorzystanie węglowodanów dostępnych w brzeczce. Cechy te są u drożdży ściśle zależne od genotypu i jego ploidalności, otwierając szerokie pole do zmian opartych na technice hybrydyzacji. Dodatkowo zjawisko heterozji mieszańców umożliwia osiągnięcie wzmocnienia pewnych cech w krzyżówkach potomnych.
EN
Industrial practice in the brewing industry distinguishes specific - industrially useful phenotypes of brewing yeasts. Economically significant features characterizing these strains are aroma production, low temperature tolerance or the use of carbohydrates available in wort. These features in yeast are closely related to the genotype and its ploidity.which opens wide possibilities to changewith hybridization techniques. In addition, the heterosis phenomenon enables the enhancement of certain features in resulting hybrids.
Wydawca
-
Rocznik
Tom
62
Numer
02
Opis fizyczny
s.14-17,bibliogr.
Twórcy
autor
  • Department of Agriculture and Forestry Engineering, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
  • Bio-Ref Lab, Katedra Biotechnologii i Analizy Żywności, Wydział Inżynieryjno-Ekonomiczny, Uniwersytet Ekonomiczny we Wrocławiu, Wrocław
autor
  • Katedra Biotechnologii i Analizy Żywności, Wydział Inżynieryjno-Ekonomiczny, Uniwersytet Ekonomiczny we Wrocławiu, Wrocław
  • Katedra Biotechnologii i Analizy Żywności, Wydział Inżynieryjno-Ekonomiczny, Uniwersytet Ekonomiczny we Wrocławiu, Wrocław
Bibliografia
  • [1] Almeida Pedro, Carla Gonçalves, Sara Teixeira, Diego Libkind, Martin Bontrager, Isabelle Masneuf-Pomarède, Warren Albertin. 2014. “A Gondwanan Imprint on Global Diversity and Domestication of Wine and Cider Yeast Saccharomyces Uvarum.” Nature Communications 5.
  • [2] Alves Jr., Sergio Luiz, Ricardo A. Herberts, Claudia Hollatz, Luiz C. Miletti, Boris U. Stambuk. 2007. “Maltose and Maltotriose Active Transport and Fermentation by Saccharomyces Cerevisiae.” Journal of the American Society of Brewing Chemists 65 (2) : 99–104.
  • [3] Baker Emily, Bing Wang, Nicolas Bellora, David Peris, Amanda Beth Hulfachor, Justin A. Koshalek, Marie Adams, Diego Libkind, Chris Todd Hittinger. 2015. “The Genome Sequence of Saccharomyces Eubayanus and the Domestication of Lager-Brewing Yeasts.” Molecular Biology and Evolution 32 (11) : 2818–2831.
  • [4] Bellon Jennifer R., Frank Schmid, Dimitra L. Capone, Barbara L. Dunni Paul J. Chambers. 2013. “Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces Cerevisiae Wine Yeast and Saccharomyces Mikatae.” PLoS ONE 8 (4).
  • [5] Bing Jian, Peijie Han, Wan Qiu Liu, Qi Ming Wang, Feng Yan Bai. 2014. “Evidence for a Far East Asian Origin of Lager Beer Yeast.” Current Biology 24 (10) : R380–R381.
  • [6] Bizaj Etjen, Antonio G. Cordente, Jennifer R. Bellon, Peter Raspor, Chris D. Curtin, Isak S. Pretorius. 2012. “A Breeding Strategy to Harness Flavor Diversity of Saccharomyces Interspecific Hybrids and Minimize Hydrogen Sulfide Production” FEMS Yeast Research 12 (4) : 456–465
  • [7] Choi Byoung -J, Keum -I Jang, Kwang -Y Kim. 2001. “Characterization of Brewing Yeast Expressing Glucoamylase Selected by Rare Mating” Korean Journal of Applied Microbiology and Biotechnology 29 (4) : 212–220.
  • [8] Da Silva Telma, Warren Albertin, Christine Dillmann, Marina Bely, Stephane La Guerche, Christophe Giraud, Sylvie Huet, i in. 2015. “Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.” PLoS ONE 10 (5).
  • [9] Gallone Brigida, Jan Steensels, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, i in. 2016. “Domestication and Divergence of Saccharomyces Cerevisiae Beer Yeasts.” Cell 166 (6) : 1397–1410.e16.
  • [10] García-Ríos Estefani, Amparo Querol, Jose M. Guillamón. 2016. “ITRAQ-Based Proteome Profiling of Saccharomyces Cerevisiae and Cryotolerant Species Saccharomyces Uvarum and Saccharomyces Kudriavzevii during Low-Temperature Wine Fermentation.” Journal of Proteomics 146 : 70–79.
  • [11] Gayevskiy Velimir, Matthew R. Goddard. 2016. “Saccharomyces Eubayanus and Saccharomyces Arboricola Reside in North Island Native New Zealand Forests.” Environmental Microbiology 18 (4): 1137–1147.
  • [12] Gibson Brian R., Erna Storgårds, Kristoffer Krogerus, Virve Vidgren. 2013. “Comparative Physiology and Fermentation Performance of Saaz and Frohberg Lager Yeast Strains and the Parental Species Saccharomyces Eubayanus.” Yeast 30 (7) : 255–266.
  • [13] Gonçalves Paula, Elisabete Valério, Claudia Correia, Joao M. G. C. F. de Almeida, Jose P. Sampaio. 2011. “Evidence for Divergent Evolution of Growth Temperature Preference in Sympatric Saccharomyces Species.” PLoS ONE 6 (6).
  • [14] González Sara Susana, Eladio Barrio, Amparo Querol. 2008. “Molecular Characterization of New Natural Hybrids of Saccharomyces Cerevisiae and S. Kudriavzevii in Brewing.” Applied and Environmental Microbiology 74 (8) : 2314–2320.
  • [15] Harasym Joanna, Tomasz Podeszwa, Ludmiła Bogacz-Radomska. 2017. „Krzyżówki drożdży browarniczych. 1. Historia, stan obecny, perspektywy.” Przemysł Fermentacyjny i OwocowoWarzywny 7 : 20–23.
  • [16] Hebly Marit, Anja Brickwedde, Irina Bolat, Maureen R. M. Driessen, Erik A. F. de Hulster, Marcel van den Broek, Jack T. Pronk, Jan -Maarten Geertman, Jean -Marc Daran, and Pascale DaranLapujade. 2015. “S. Cerevisiae × S. Eubayanus Interspecific Hybrid, the Best of both Worlds and Beyond.” FEMS Yeast Research 15 (3) : 1–14.
  • [17] Krogerus Kristoffer, Brian R. Gibson. 2013. “125th Anniversary Review: Diacetyl and its Control during Brewery Fermentation.” Journal of the Institute of Brewing 119 (3) : 86–97.
  • [18] Krogerus Kristoffer, Frederico Magalhães, Virve Vidgren, Brian Gibson. 2015. “New Lager Yeast Strains Generated by Interspecific Hybridization.” Journal of Industrial Microbiology and Biotechnology 42 (5) : 769–778.
  • [19] Krogerus Kristoffer, Mikko Arvas, Matteo De Chiara, Frederico Magalhães, Laura Mattinen, Merja Oja, Virve Vidgren, Jia -X Yue, Gianni Liti, Brian Gibson. 2016. “Ploidy Influences the Functional Attributes of De Novo Lager Yeast Hybrids.” Applied Microbiology and Biotechnology 100 (16) : 7203–7222.
  • [20] Lopes Cristian A., Eladio Barrio, Amparo Querol. 2010. “Natural Hybrids of S. Cerevisiae × S. Kudriavzevii Share Alleles with European Wild Populations of Saccharomyces Kudriavzevii.” FEMS Yeast Research 10 (4) : 412–421.
  • [21] Magalhães Federico, Virve Vidgren, Laura Ruohonen, Brian Gibson. 2016. “Maltose and Maltotriose Utilisation by Group I Strains of the Hybrid Lager Yeast Saccharomyces Pastorianus.” FEMS Yeast Research 16 (5).
  • [22] Masneuf-Pomarède Isabelle, Marina Bely, Philippe Marullo, Aline Lonvaud-Funel, Denis Dubourdieu. 2010. “Reassessment of Phenotypic Traits for Saccharomyces Bayanus Var. Uvarum Wine Yeast Strains.” International Journal of Food Microbiology 139 (1–2) : 79–86.
  • [23] Mertens Stijn, Jan Steensels, Veerle Saels, Gert De Rouck, Guido Aerts, Kevin J. Verstrepen. 2015. “A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers.” Applied and Environmental Microbiology 81 (23) : 8202–8214.
  • [24] Monerawela Chandre, Tharappel C. James, Kenneth H. Wolfe, Ursula Bond. 2015. “Loss of Lager Specific Genes and Subtelomeric Regions Define Two Different Saccharomyces Cerevisiae Lineages for Saccharomyces Pastorianus Group I and II Strains.” FEMS Yeast Research 15 (2).
  • [25] Mukai Nobuhiko, Kazuo Masaki, Tsutomu Fujii, Haruyuki Iefuji. 2014. “Single Nucleotide Polymorphisms of PAD1 and FDC1 show a Positive Relationship with Ferulic Acid Decarboxylation Ability among Industrial Yeasts used in Alcoholic Beverage Production.” Journal of Bioscience and Bioengineering 118 (1) : 50–55.
  • [26] Mukai Nobuhiko, Chiharu Nishimori, Ikuko W. Fujishige, Akihiro Mizuno, Toshiro Takahashi, Kazuo Sato. 2001. “Beer Brewing using a Fusant between a Sake Yeast and a Brewer’s Yeast.” Journal of Bioscience and Bioengineering 91 (5) : 482–486.
  • [27] Naumov Gennadi I., Huu Vang Nguyen, Elena S. Naumova, Aigle Michel, Michel Aigle and Claude M. Gaillardin. 2001. “Genetic Identification of Saccharomyces Bayanus Var. Uvarum, a Cider-Fermenting Yeast.” International Journal of Food Microbiology 65 (3) : 163–171.
  • [28] Okuno Miki, Rei Kajitani, Rie Ryusui, Hiroya Morimoto, Yukiko Kodama, Takehiko Itoh. 2015. “Next-Generation Sequencing Analysis of Lager Brewing Yeast Strains Reveals the Evolutionary History of Interspecies Hybridization.” DNA Research 23 (1) : 67–80.
  • [29] Paget Caroline M., Jean -M Schwartz, Daniela Delneri. 2014. “Environmental Systems Biology of Cold-Tolerant Phenotype in Saccharomyces Species Adapted to Grow at Different Temperatures.” Molecular Ecology 23 (21) : 5241–5257.
  • [30] Peris David, Quinn K. Langdon, Ryan V. Moriarty, Kayla Sylvester, Martin Bontrager, Guillaume Charron, Jean Baptiste Leducq, Christian R. Landry, Diego Libkind, Chris Todd Hittinger. 2016. “Complex Ancestries of Lager-Brewing Hybrids were Shaped by Standing Variation in the Wild Yeast Saccharomyces Eubayanus.” PLoS Genetics 12 (7).
  • [31] Plech Marcin, Joan A. G. M. de Visser, Ryszard Korona. 2014. “Heterosis is Prevalent among Domesticated but Not Wild Strains of Saccharomyces Cerevisiae.” G3: Genes, Genomes, Genetics 4 (2) : 315–323.
  • [32] Salvadó Zoel, Francisco N. Arroyo-López, Jose M. Guillamón, Guillem Salazar, Amparo Quero, Eladio Barrio. 2011. “Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces.” Applied and Environmental Microbiology 77 (7) : 2292–2302.
  • [33] Steensels Jan, Esther Meersman, Tim Snoek, Veerle Saels, and Kevin J. Verstrepen. 2014. “Large-Scale Selection and Breeding to Generate Industrial Yeasts with Superior Aroma Production.” Applied and Environmental Microbiology 80 (22) : 6965–6975.
  • [34] Stribny Jiri, Amparo Querol, Roberto Pérez-Torrado. 2016. “Differences in Enzymatic Properties of the Saccharomyces Kudriavzevii and Saccharomyces Uvarum Alcohol Acetyltransferases and their Impact on Aroma-Active Compounds Production.” Frontiers in Microbiology 7 (JUN).
  • [35] Siew Leng T., Pascale Daran-Lapujade, Michael C. Walsh, Jack T. Pronk, Jean -M Daran. 2007. “Acclimation of Saccharomyces Cerevisiae to Low Temperature: A Chemostat-Based Transcriptome Analysis.” Molecular Biology of the Cell 18 (12) : 5100–5112.
  • [36] Tubb Roy, Brian Searle, Andrew Goodey, Andrew Brown. 1981. Rare mating and transformation for construction of novel brewing yeasts. Proc 18th Congress of European Brewery Convention 487–496.
  • [37] Walther Andrea 2014. “Genome Sequence of Saccharomyces Carlsbergensis, the World’s First Pure Culture Lager Yeast.” G3 (Bethesda, Md.) 4 (5) : 783–793.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-49dfc58c-3b12-4f81-a37a-14c4e53a56ac
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.