Central Laboratories for Frontier Technology, KIRIN Holdings Company, Ltd., 1-13-5 Fukuura, Kanazawa-ku, Yokohama, Kanagawa 236-0004, Japan.
J Biosci Bioeng. 2012 Apr;113(4):496-501. doi: 10.1016/j.jbiosc.2011.12.002. Epub 2012 Jan 9.
Yeast plays a capital role in brewing fermentation and has a direct impact on flavor and aroma. For the evaluation of competent brewing strains during quality control or development of novel strains it is standard practice to perform fermentation tests, which are costly and time-consuming. Here, we have categorized DNA markers which enable to distinguish and to screen brewing strains more efficiently than ever before. Sequence analysis at 289 loci in the genomes of six bottom fermenting Saccharomyces pastorianus strains revealed that 30 loci contained single nucleotide polymorphisms (SNPs). By determining the nucleotide sequences at the SNP-loci in 26 other S. pastorianus strains and 20 strains of the top fermenting yeast Saccharomyces cerevisiae, almost all these strains could be discriminated solely on the basis of the SNPs. By comparing the fermentative phenotypes of these strains we found that some DNA markers showed a strong association with brewing characteristics, such as the production of ethyl acetate and hydrogen sulphide (H2S). Therefore, the DNA markers we identified will facilitate quality control and the efficient development of brewing yeast strains.
酵母在酿造发酵中起着重要作用，直接影响到风味和香气。为了在质量控制或新型菌株开发过程中评估有能力的酿造菌株，进行发酵测试是标准做法，但这种测试既昂贵又耗时。在这里，我们对 DNA 标记物进行了分类，这些标记物使我们能够比以往任何时候都更有效地区分和筛选酿造菌株。对六种底部发酵酿酒酵母（Saccharomyces pastorianus）菌株的基因组中的 289 个位点进行序列分析表明，有 30 个位点含有单核苷酸多态性（SNP）。通过确定 26 株其他酿酒酵母（Saccharomyces pastorianus）菌株和 20 株顶部发酵酵母 Saccharomyces cerevisiae 中 SNP 位点的核苷酸序列，几乎可以仅基于 SNP 来区分所有这些菌株。通过比较这些菌株的发酵表型，我们发现一些 DNA 标记与酿造特征（如乙酸乙酯和硫化氢（H2S）的产生）密切相关。因此，我们鉴定的 DNA 标记将有助于酿造酵母菌株的质量控制和高效开发。
