Genomes sequencing projects developed for Torulaspora delbrueckii.
Abstract
Baking and brewing are among the oldest bioprocesses refined by human societies. Both fermentative processes have successfully used domesticated strains of Saccharomyces cerevisiae in their process as the biocatalyst throughout their evolution. However, the dominance of S. cerevisiae has limited the capability for diversification of many organoleptic properties of the final product, such as aroma and flavours. The use of non-Saccharomyces yeasts can be an enormous source of opportunities for innovation in both fermentative processes. Torulaspora delbrueckii is a ubiquitous yeast species, and numerous strains have been isolated from many different bioprocesses. The strains of T. delbrueckii, once considered microbial contamination, have recently shown several advantages over S. cerevisiae strains, including higher ethanol tolerance; better capabilities to consume wort sugars; higher resistance to hop/pH/osmotic stress; and freeze-thaw resistance, among others. This chapter aims to present a comprehensive review of frontier research on T. delbrueckii regarding its potential and prospects for the baking and brewing industries.
Keywords
- alcoholic beverages
- beer production
- baking industry
- brewing industry
- Torulaspora delbrueckii
1. Introduction
Bread and beer are among the oldest foods in the human history. The consumption of both of these fermented products has been rooted as a basic human food, and at the present time, these are still among the most consumed foods around the world. The ubiquity of their production allowed a diversification and development of refined, artisan techniques, which currently comprises innumerable recipes [1, 2]. All the recipes include essentially the same basic ingredients such as cereals, yeast, and water. However, the organoleptic properties (aroma, flavours, etc.) of the final product differ greatly between recipes.
Since early times, both cereals and water were identified as fundamental ingredients for the preparation of beer or bread. Despite the fact that these ingredients have been recognised as essentials for centuries, the experimental approaches developed by Pasteur during the mid-nineteenth century revealed the existence of a third element much more essential to the fermentation process: yeast. The fermentation performed by yeast is undoubtedly the oldest and the largest biotechnology application. There are many types of yeast strains used for fermented foods commonly known as commercial strains: baker’s yeast in bread production and brewer’s yeast in beer fermentation. After centuries of selection, due to the refinement of the fermentation processes, today it is easy to find a wide variety of dedicated yeast strains that are suitable for different types or styles for either beer or bread.
The yeast strains responsible of these fermented foods are able to ferment sugars present in the flour or in the wort (starch, glucose, fructose, sucrose, and maltose, among others), which is concomitant with the production of other molecules such as CO2, the main causes of dough leavening and the natural carbonation of beer. The type of yeast strain used in the fermentation process also greatly influences the properties displayed in the final product such as the texture of the dough and the flavour, and ideally, certain yeasts can also add some nutritional values to the final product [3].
The capabilities of the yeast strains to grow fast (fast propagation) and to produce a valuable product are still currently exploited by the industrial field. Depending on the final product, the yeast strains also possess other advantages, such as high tolerance to stresses caused by high sugar concentration or the drying/freezing of dough present in baker’s yeast [2]. On the other hand, brewer’s yeast which is similar to wine’s yeast offers particular characteristics to the fermentation process such as an optimal flocculation, high ethanol tolerance, and rapid growth at high osmolarity [4].
Since the beginning, the food industry has mainly used
The use of non-
At the present time,
2. The genetics of Torulaspora delbrueckii : an overview
A pioneering work presented in 2002 described the isolation of genes from
Strain | Source | GenBank accession | Genome assembly level | Reference |
---|---|---|---|---|
CBS 1146 (NRRL Y-866) | Unknown. Isolated by the Wallenstein Lab., No. 129, 119,077. Deposited by the NRRL | GCA_000243375.1 | Chromosome | [15] |
COFT1 | Isolated from the spontaneous wine fermentation at the Yalumba Wine Company (Angaston, Australia) | CP027647.1 to CP027655.1 | Whole-genome map | [17] |
NRRL Y-50541 | Isolated from the mezcal-fermenting process at Oaxaca, Mexico | CP011778 to CP011785 | Chromosome | [16, 18] |
SRCM101298 | Isolated from fermented food by Sung Ho Cho, Microbial Institute for Fermentation Industry, South Korea | GCA_002214845.1 | Contig | [19] |
The discovery of the circular plasmid pTD1 from
The allele-coupled exchange (ACE) and the allelic exchange (AE) technologies are becoming more common for the manipulation of microorganisms for biotech purposes. For example, researchers lead by Professor Nigel Minton at the Synthetic Biology Research Centre (SBRC) (University of Nottingham, UK) have successfully dedicated their efforts to develop the ACE and the AE technologies in diverse
At the present time, many attempts have been made to expand the number of selection markers available for the construction of new molecular tools for
3. From the lab to the kitchen: efforts towards the incorporation of scientific research into the baking and brewing industries
Results derived from scientific research have positively influenced many aspects of human wellbeing, such as food production. Many food industries are currently interested in innovation through the usage of
Effective biomass production from molasses is a crucial aspect to consider in the selection of baker’s yeast for the industrial process. Baker’s yeast is able to propagate and to create biomass from sugarcane molasses, which contains mainly glucose, fructose, and sucrose as well as trisaccharide raffinose [31, 32]. On the other hand, invertase activity is crucial for the hydrolysis of disaccharide into free glucose and fructose monomers, required for yeast growing on molasses.
Yeast strains with high invertase activity exhibit a low production of CO2 in the sweet dough. This last observation can be explained by the rapid entry of free sugars into the cells causing a massive increase in the osmotic pressure that affects the cellular homeostasis which eventually slows glycolysis [33, 34, 35].
Moreover, both trehalose and glycogen are known as the major store of glucose into
Oppositely,
As mentioned above, the metabolism of
In order to understand the high-osmolarity glycerol (HOG) pathway in
The induction of the ENA1 gene is mediated by calcineurin which plays a role in the dephosphorylation of Crz1. Two Crz1-binding regions have been identified into the ENA1 promoter; the antagonistic regulation of ENA1 is via protein kinase A (PKA) that is involved in the Crz1 phosphorylation [62]. Additionally, phosphatases Ppz1 and Ppz2, individually or both, influenced the expression of ENA1. For example, a higher increase of the ENA1 expression in Ppz1 mutants was observed which was correlated to an increase halotolerance. Interestingly, Ppz1 showed to be dependent of an intact calcineurin/Crz1-signalling pathway to keep its ENA1 promoter activity [63]. During the analysis of TdCRZ1, the homologue to
4. Yeast cocultures: Torulaspora delbrueckii —combining to enhance the product quality
At the present time, commercial strains of
The current key market players for global yeast market are listed below:
AB Mauri
Biospringer
Chr. Hansen Holding A/S
Lesaffre
AB Vista
Alltech
Angel Yeast Co., Ltd.
Biorigin—Art in Natural Ingredients
DSM N.V.
ICC
Kerry Group
Lallemand Inc.
Leiber GmbH
Minn-Dak Yeast Company
Ohly
Oriental Yeast Co., Ltd.
Pacific Ethanol, Inc.
Pakmaya
Suboneyo Chem. Pharmaceuticals Pvt. Lim.
Synergy Flavours
The flavour profiles of co-fermentations in brewing showed significant differences, revealing a species-dependent relationship. Analysis of the main volatile compounds on the beers produced by
Sequential inoculation of
Unlike the production of beer and wine, co-fermentation with
5. Conclusion
The history of fermented foods has long accompanied the evolution of the human civilisation. While the ingredients may have changed, their selection has also been shaped to meet new consumer demands. In fact, over centuries, man has refined the art of fermented food by pure empirical observation, for example, through the selection of the best cereals with better performing characteristics or through the domestication of yeast strains. Despite the fact that the fermented food industry has mastered the domestication of
Once considered a microbial contamination,
Acknowledgments
The authors acknowledge to the National Council of Science and Technology from Mexico (CONACyT) and to the Autonomous University of Chihuahua. Angel de la Cruz Pech-Canul was supported by CONACyT through the “Cátedras CONACyT para Jóvenes Investigadores” programme (Project No. 609).
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