Yeast Propagation Research Articles

The role of yeast propagation aeration for subsequent primary fermentation with respect to performance and aroma development

SummaryDuring the primary fermentation of beer, the yeast simultaneously carries out a series of processes such as cell growth, pH shift, and the formation and degradation of essential flavour components. Harvested yeast from a previous fermentation can be used to inoculate the fermentation or fresh cells can be produced through aerobic propagation. This study investigated the influence of different aeration conditions during Saccharomyces pastorianus ssp. carlsbergensis propagation on the cell count development and the production of secondary metabolites during the subsequent primary beer fermentation. Propagations were conducted by applying six different dissolved oxygen concentrations, and the cells were used as inoculum for the subsequent fermentation. Cell count, pH shift, and the development of key aroma compounds were monitored throughout the primary fermentation to evaluate any difference between the conducted fermentations. The outcomes revealed significant distinctions between fermentations using yeast propagated under elevated oxygen levels and those propagated under reduced oxygen levels. Cells propagated using lower oxygen concentrations showed earlier cell growth with 40% lower final cell counts, resulting in 50% reduced biomass yields. Additionally, lower oxygen concentrations during propagation led to lower pH shifts during primary fermentation with 20% more higher alcohols and elevated formation of acetaldehyde, and esters.

Evaluation of Aerobic Propagation of Yeasts as Additional Step in Production Process of Corn Ethanol

Yeast is one of the co-products of ethanol plants, which can be used as a nutritional supplement in animal feed due to its high protein content. Given the importance of yeast contribution to the nutritional properties of DDG (dried distillers’ grains), the aim of this study was to assess how different levels of aeration affect the biomass production and the quality of yeast providing new insights into yeast production, offering an alternative source of income for the corn ethanol industry. For this purpose, yeasts were grown in a fed-batch process, and different concentrations of aeration in the medium were tested, namely 0.5, 1.0, and 1.5 volume of air per volume of wort per minute (v v−1 min−1). At the end of the cellular biomass production process, yeasts grown with 0.5 (v v−1 min−1) aeration in the reactor showed higher biomass formation (19.86 g L−1), cellular yield (g g−1), and a lower formation of succinic acid (0.70 g L−1) and acetic acid (0.11 g L−1). Aeration influenced an increase of 1.0% in the protein content in yeast. In conclusion, lower levels of aeration in the yeast production process enables more efficient sugar utilization for biomass formation and is a potential strategy to increase the protein content and the commercial value of DDG.

Multipoint monitor of beer fermentation

This short communication is devoted to a fully-mechanized flow analysis system for the control of beer fermentation process. The developed system is based on microsolenoid flow controlling devices (valves and pumps) and a flow-through optoelectronic detector. All these components are powered and controlled by a Adruino-compatible microprocessor platform that creates an integrated, compact, and robust analytical tool. Multiplication of sample aspiration ports of the analytical system allows for simultaneous monitoring of several independently performed fermentation processes, as well as a single process at the different places of fermentation tank. To demonstrate its practical utility, the developed system has been applied for online and real-time monitoring of yeast propagation and distribution in beer worts in the course of various fermentation processes. Potentially, this flow analysis system can be easily expanded to the form of multianalyte monitor equipped with optoelectronic sensors and biosensors for the determination of other parameters and analytes.

Production of IgY against iron permease Ftr1 from Candida albicans and evaluation of its antifungal activity using Galleria mellonella as a model of systemic infection

Candida albicans is one of the leading pathological agents of mucosal and deep tissue infections. Considering that the variety of antifungals is restricted and that toxicity limits their use, immunotherapies against pathogenic fungi have been viewed as alternatives with reduced adverse effects. In this context, C. albicans has a protein used to capture iron from the environment and the host, known as the high-affinity iron permease Ftr1. This protein may be a new target of action for novel antifungal therapies, as it influences the virulence of this yeast. Thus, the aim of the present study was to produce and conduct the biological characterization of IgY antibodies against C. albicans Ftr1. Immunization of laying hens with an Ftr1-derived peptide resulted in IgY antibodies extracted from egg yolks capable of binding to the antigen with high affinity (avidity index = 66.6 ± 0.3%). These antibodies reduced the growth and even eliminated C. albicans under iron restriction, a favorable condition for the expression of Ftr1. This also occurred with a mutant strain that does not produce Ftr1 in the presence of iron, a circumstance in which the protein analog of iron permease, Ftr2, is expressed. Furthermore, the survival of G. mellonella larvae infected with C. albicans and treated with the antibodies was 90% higher than the control group, which did not receive treatment (p < 0.0001). Therefore, our data suggest that IgY antibodies against Ftr1 from C. albicans can inhibit yeast propagation by blocking iron uptake.

Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency.

The use of non-Saccharomyces yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile and biocontrol. Active dry yeast starter production has been optimized for Saccharomyces cerevisiae, which may entail problems for the propagation of non-Saccharomyces yeasts. This work shows that the poor growth of Hanseniaspora vineae and Metschnikowia pulcherrima in molasses is related to a deficient sucrose consumption, linked to their low invertase activity. In order to address this issue, simple modifications to the cultivation media based hydrolysis and the reduction of sucrose concentration were performed. We performed biomass propagation simulations at a bench-top and bioreactor scale. The results show that cultivation in a hexose-based media improved biomass production in both species, as it solves their low invertase activity. The reduction in sugar concentration promoted a metabolic shift to a respiratory metabolism, which allowed a higher biomass yield, but did not improve total biomass production, due to the lower sugar availability. To evaluate the technological performance of these adaptations, we performed mixed grape juice fermentations with biomass produced in such conditions of M. pulcherrima and S. cerevisiae. The analysis of wines produced revealed that the different treatments we have tested did not have any negative impact on wine quality, further proving their applicability at an industrial level for the improvement of biomass production.

Improvement of Saccharomyces propagation performance through oxygen-enriched air and aeration parameter variation

A variety of yeast applications in the food and beverage industry require individual and reproducible yeast propagation at high yields and consistent quality. One quality-determining parameter for yeast propagation is effective aeration to avoid oxygen depletion. Therefore, this work investigated three important aeration parameters: airflow, pulse time, and oxygen concentration, for their influence on yeast propagation. The aeration of a propagator involves phase transitions which are gradient-driven processes and can be accelerated with higher gradients between the liquid medium and the gas bubbles. In this study, oxygen-enriched air generated with membrane filters was used to aerate the system in an easy and cost-efficient way without the need for expensive technical gas usage. Propagation experiments were carried out in a pilot-scale reactor equipped with a membrane filter system for enhanced oxygen concentrations in ingas and online sensors for representative monitoring of the process. The membrane filter system is based on the separation of nitrogen in compressed air, leading to oxygen enrichment. Using oxygen-enriched air for propagation aeration showed higher oxygen transfer into the medium and the anaerobic process time caused by oxygen depletion due to high cell numbers was reduced by an average of 7.4% for pulsed aeration. Additionally, we conducted experiments with controlled measures of dissolved oxygen using different oxygen concentrations for aeration. The main objective of this study is to present a new and affordable optimization of propagation aeration using membrane filtration to enrich process air. The results showed increased cell counts for higher ingas oxygen concentrations and no negative impact on cell vitality was observed. Hence, our investigations showed that using oxygen-enriched air reduced the frequency of pulsed aeration, thus hindering foam formation, a limiting factor of the yeast propagation process.

Assessment of yeast physiology during industrial-scale brewing practices using the redox-sensitive dye resazurin.

Beer refermentation in bottles is an industrial process utilized by breweries where yeast and fermentable extract are added to green beer. The beer is refermented for a minimum of 2 weeks before distribution, with the physiological state of the yeast a critical factor for successful refermentation. Ideally, fresh yeast that is propagated from a dedicated propagation plant should be used for refermentation in bottles. Here, we explored the applicability of the fluorescent and redox-sensitive dye, resazurin, to assess cellular metabolism in yeast and its ability to differentiate between growth stages. We applied this assay, with other markers of yeast physiology, to evaluate yeast quality during a full-scale industrial propagation. Resazurin allowed the discrimination between the different growth phases in yeast and afforded a more in-depth understanding of yeast metabolism during propagation. This assay can be used to optimize the yeast propagation process and cropping time to improve beer quality.

Metabolismo respirofermentativo en levaduras cultivadas en estado sólido: El efecto Crabtree y la producción de etanol

A strong inoculum in solid-state culture (SSC) is achieved by using a high-density, high-activity microbial population. To determine the best conditions for yeast propagation, the Crabtree effect was analyzed. Inoculum production was carried out in Erlenmeyer flasks with different designs (baffled, coiled and conventional) and filling volumes (20 and 40 %). A 20% filling volume resulted in better air diffusion, leading to improved yeast growth independently of the flask configuration. Yeasts have adapted to produce ethanol under aerobic conditions to compete with other microorganisms. With commercial baker's yeast, the highest ethanol production was achieved at the laboratory scale (195.70±17.25 g ethanol/kg dry matter [DM]). There was no difference in ethanol production between the tubular reactor (171.10±10.87 g ethanol/kg DM) and in the pilot batch bioreactor (165.03±9.90 g ethanol/kg DM) using S. cerevisiae yeast ITD00196 as inoculum. Crabtree-positive yeasts have potential for rapid ethanol production in organic waste fermentation without thermochemical or enzymatic pre-treatment by SSC in the laboratory and at pilot-scale.

A Bioethanol Waste Challenge being a Source of High-Quality ProteinRich Feedstock: A New Technology

Microbial biomass protein from Candida utilis yeast was produced using distillery vinasse as the sole source of carbon and energy. The process was carried out from lab scale to 200 m3 fermentors. Propagation media have to be supplemented with nutrients since vinasse cannot provide all compounds needed for a stable operation. Different mixtures of molassesenriched vinasse were tested and finally, a Microbial Growth Enhancer (MGE) was incorporated into the media to ensure its optimization. MGE-supplemented vinasse at 0.03 kgm3 was found optimum for yeast propagation. At an industrial scale, µmax ≥ 0.33 h-1 was obtained which allowed a stable behavior of the culture at this scale and significant industrial productivity. Yeast biomass from vinasse showed a composition and amino acid profile very similar to those previously obtained from molasses medium. Nutritional tetestsemonstrated that vinasse´s yeast is an excellent source of proteins for animal feeding and an efficient pollution reducer.

Louis Pasteur and the birth of microbiology in Denmark.

Høiby N. Louis Pasteur and the birth of microbiology in Denmark. APMIS 2022. Louis Pasteur's work initiated the birth of microbiology in Denmark. Carl Julius Salomonsen was the pioneer who inspired and taught Christian Gram, Thorvald Madsen and Bernhard Bang bacteriological techniques in his annual bacteriological course which he started in 1883 at the University of Copenhagen. These pioneers developed Danish human and veterinary microbiology and became world famous. Emil Chr. Hansen developed Danish technical/industrial microbiology in the Carlsberg Laboratory and purified yeast and designed equipment for the propagation of pure yeast which was used worldwide in beer brewing. He also became world famous. The fascinating birth and development of Danish microbiology is summarized in this article, which is dedicated to the 200thbirthday of Louis Pasteur, December 27, and 100thbirthday of the Danish Pasteur Society, October 25, 2022.

Multi-feedstock biorefinery concept: Valorization of winery wastes by engineered yeast

The wine industry produces significant amounts of by-products and residues that are not properly managed, posing an environmental problem. Grape must surplus, vine shoots, and wine lees have the potential to be used as renewable resources for the production of energy and chemicals. Metabolic engineering efforts have established Saccharomyces cerevisiae as an efficient microbial cell factory for biorefineries. Current biorefineries designed for producing multiple products often rely on just one feedstock, but the bioeconomy would clearly benefit if these biorefineries could efficiently convert multiple feedstocks. Moreover, to reduce the environmental impact of fossil fuel consumption and maximize production economics, a biorefinery should be capable to supplement the manufacture of biofuel with the production of high-value products. This study proposes an integrated approach for the valorization of diverse wastes resulting from winemaking processes through the biosynthesis of xylitol and ethanol. Using genetically modified S. cerevisiae strains, the xylose-rich hemicellulosic fraction of hydrothermally pretreated vine shoots was converted into xylitol, and the cellulosic fraction was used to produce bioethanol. In addition, grape must, enriched in sugars, was efficiently used as a low-cost source for yeast propagation. The production of xylitol was optimized, in a Simultaneous Saccharification and Fermentation process configuration, by adjusting the inoculum size and enzyme loading. Furthermore, a yeast strain displaying cellulases in the cell surface was applied for the production of bioethanol from the glucan-rich cellulosic. With the addition of grape must and/or wine lees, high ethanol concentrations were reached, which are crucial for the economic feasibility of distillation. This integrated multi-feedstock valorization provides a synergistic alternative for converting a range of winery wastes and by-products into biofuel and an added-value chemical while decreasing waste released to the environment.

Quantification of oxidative stress in Saccharomyces pastorianus propagation: Gene expression analysis using quantitative reverse transcription polymerase chain reaction and flow cytometry

When confronted with environmental stress, yeast cell reacts, among others, by modifying the expression of specific genes. In this study, gene expression was analyzed via RT-qPCR to quantify the oxidative stress of Saccharomyces pastorianus during yeast propagation as a reaction to different aeration levels. Target genes were identified, and a reference gene system was developed. Fermentation experiments were conducted in shaking flasks, applying different shaking speeds to generate various aeration efficiencies. The cells were sampled at different propagation stages and, additionally to the expression study, analyzed by flow cytometry after staining with dihydroethidium (DHE) to quantify reactive oxygen species (ROS) inside the cells. The results indicate that high oxygen fermentation conditions led to an increased expression of the catalase-A gene CTA1 during propagation. Furthermore, the determination of cell internal ROS shows increasing oxidative stress over the process in accordance with the RT-qPCR measurements.

J Proteins Counteract Amyloid Propagation and Toxicity in Yeast.

Simple SummaryDozens of diseases are associated with misfolded proteins that accumulate in highly ordered fibrous aggregates called amyloids. Protein quality control (PQC) factors keep cells healthy by helping maintain the integrity of the cell’s proteins and physiological processes. Yeast has been used widely for years to study how amyloids cause toxicity to cells and how PQC factors help protect cells from amyloid toxicity. The so-called J-domain proteins (JDPs) are PQC factors that are particularly effective at providing such protection. We discuss how PQC factors protect animals, human cells, and yeast from amyloid toxicity, focusing on yeast and human JDPs.The accumulation of misfolded proteins as amyloids is associated with pathology in dozens of debilitating human disorders, including diabetes, Alzheimer’s, Parkinson’s, and Huntington’s diseases. Expressing human amyloid-forming proteins in yeast is toxic, and yeast prions that propagate as infectious amyloid forms of cellular proteins are also harmful. The yeast system, which has been useful for studying amyloids and their toxic effects, has provided much insight into how amyloids affect cells and how cells respond to them. Given that an amyloid is a protein folding problem, it is unsurprising that the factors found to counteract the propagation or toxicity of amyloids in yeast involve protein quality control. Here, we discuss such factors with an emphasis on J-domain proteins (JDPs), which are the most highly abundant and diverse regulators of Hsp70 chaperones. The anti-amyloid effects of JDPs can be direct or require interaction with Hsp70.

Beyond Amyloid Fibers: Accumulation, Biological Relevance, and Regulation of Higher-Order Prion Architectures.

The formation of amyloid fibers is associated with a diverse range of disease and phenotypic states. These amyloid fibers often assemble into multi-protofibril, high-order architectures in vivo and in vitro. Prion propagation in yeast, an amyloid-based process, represents an attractive model to explore the link between these aggregation states and the biological consequences of amyloid dynamics. Here, we integrate the current state of knowledge, highlight opportunities for further insight, and draw parallels to more complex systems in vitro. Evidence suggests that high-order fibril architectures are present ex vivo from disease relevant environments and under permissive conditions in vivo in yeast, including but not limited to those leading to prion formation or instability. The biological significance of these latter amyloid architectures or how they may be regulated is, however, complicated by inconsistent experimental conditions and analytical methods, although the Hsp70 chaperone Ssa1/2 is likely involved. Transition between assembly states could form a mechanistic basis to explain some confounding observations surrounding prion regulation but is limited by a lack of unified methodology to biophysically compare these assembly states. Future exciting experimental entryways may offer opportunities for further insight.

Fed-Batch System for Propagation of Brewer’s Yeast

A novel high-density yeast propagation system has been developed, which produced yeast that performed as well as cropped yeast in commercial brewery trials. This process is capable of producing yeast concentrations 13 times greater than traditional yeast propagation approaches used in breweries to date. The system is based on a controlled fed-batch yeast fermentation, which can produce pitching yeast in as little as 24 h. A demonstrator plant was installed in a regional brewery and yeast produced from the test-platform was used to pitch commercial brews. Plant-scale trials have shown that the yeast propagated using this new system had the same fermentation profile compared to control fermentations that used cropped yeast. Volatile analysis showed no significant difference between the control and experimental beers. The experimental beers tasted true-to-type and were released to trade. The new process allows for smaller pitching volumes while maintaining overall beer quality.

Mutational analysis of the Hsp70 substrate-binding domain: Correlating molecular-level changes with in vivo function.

Hsp70 is an evolutionarily conserved chaperone involved in maintaining protein homeostasis during normal growth and upon exposure to stresses. Mutations in the β6/β7 region of the substrate-binding domain (SBD) disrupt the SBD hydrophobic core resulting in impairment of the heat-shock response and prion propagation in yeast. To elucidate the mechanisms behind Hsp70 loss of function due to disruption of the SBD, we undertook targeted mutational analysis of key residues in the β6/β7 region. We demonstrate the critical functional role of the F475 residue across yeast cytosolic Hsp70-Ssa family. We identify the size of the hydrophobic side chain at 475 as the key factor in maintaining SBD stability and functionality. The introduction of amino acid variants to either residue 475, or close neighbor 483, caused instability and cleavage of the Hsp70 SBD and subsequent degradation. Interestingly, we found that Hsp70-Ssa cleavage may occur through a vacuolar carboxypeptidase (Pep4)-dependent mechanism rather than proteasomal. Mutations at 475 and 483 result in compromised ATPase function, which reduces protein re-folding activity and contributes to depletion of cytosolic Hsp70 in vivo. The combination of reduced functionality and stability of Hsp70-Ssa results in yeast cells that are compromised in their stress response and cannot propagate the [PSI+ ] prion.

A microbubble-sparged yeast propagation\u2013fermentation process for bioethanol production

BackgroundIndustrial biotechnology will play an increasing role in creating a more sustainable global economy. For conventional aerobic bioprocesses supplying O2 can account for 15% of total production costs. Microbubbles (MBs) are micron-sized bubbles that are widely used in industry and medical imaging. Using a fluidic oscillator to generate energy-efficient MBs has the potential to decrease the costs associated with aeration. However, little is understood about the effect of MBs on microbial physiology. To address this gap, a laboratory-scale MB-based Saccharomyces cerevisiae Ethanol Red propagation–fermentation bioethanol process was developed and analysed.ResultsAeration with MBs increased O2 transfer to the propagation cultures. Titres and yields of bioethanol in subsequent anaerobic fermentations were comparable for MB-propagated and conventional, regular bubble (RB)-propagated yeast. However, transcript profiling showed significant changes in gene expression in the MB-propagated yeast compared to those propagated using RB. These changes included up-regulation of genes required for ergosterol biosynthesis. Ergosterol contributes to ethanol tolerance, and so the performance of MB-propagated yeast in fed-batch fermentations sparged with 1% O2 as either RBs or MBs were tested. The MB-sparged yeast retained higher levels of ergosteryl esters during the fermentation phase, but this did not result in enhanced viability or ethanol production compared to ungassed or RB-sparged fermentations.ConclusionsThe performance of yeast propagated using energy-efficient MB technology in bioethanol fermentations is comparable to that of those propagated conventionally. This should underpin the future development of MB-based commercial yeast propagation.

Microbial contamination of commercial corn-based fuel ethanol fermentations

Microbial contamination in commercial corn-based fuel ethanol facilities reduces efficiency and profitability. In this study, both bacterial and fungal contamination were quantitated using culture-independent DNA sequencing methods. Five wet mill and five dry grind plants were sampled at multiple process points. Fermentors primarily showed contamination by Lactobacillus with little contamination by fungi. In wet mill facilities, Lactobacillus predominated in steep water, likely a primary source of contamination. However, Lactobacillus was widespread at many process points, offering multiple opportunities for reinfection. In dry grind facilities, yeast propagation tanks, backset water, and combined liquefaction streams were likely sources of contamination. Time-course studies at two dry grind facilities showed that relative abundance of contaminants changed during the fermentations. Cleaning seemed to have little effect on the reoccurrence of contaminants. One dry grind facility was intermittently sampled over a 67-month period. Contaminants showed persistence and stability, but gradually changed in relative abundance over time.

Yeast Propagation Control: Low Frequency Electrochemical Impedance Spectroscopy as an Alternative for Cell Counting Chambers in Brewery Applications

Electrochemical impedance spectroscopy is a powerful tool in life science for cell and pathogen detection, as well as for cell counting. The measurement principles and techniques using impedance spectroscopy are highly diverse. Differences can be found in used frequency range (β or α regime), analyzed quantities, like charge transfer resistance, dielectric permittivity of double layer capacitance and in off- or online usage. In recent contributions, applications of low-frequency impedance spectroscopy in the α regime were tested for determination of cell counts and metabolic burden in Escherichia coli and Saccharomyces cerevisiae. The established easy to use methods showed reasonable potential in the lab scale, especially for S. cerevisiae. However, until now, measurements for cell counts in food science are generally based on Thoma cell counting chambers. These microscopic cell counting methods decelerate an easy and quick prediction of yeast viability, as they are labor intensive and result in a time delayed response signal. In this contribution we tested our developed method using low frequency impedance spectroscopy locally at an industrial brewery propagation site and compared results to classic cell counting procedures.

Effect of the respiro-fermentative balance during yeast propagation on fermentation and wort attenuation

Effect of the respiro-fermentative balance during yeast propagation on fermentation and wort attenuation