Phenotypic Characterization of Fermentation Performance and Stress Tolerance in Commercial Ale Yeast Strains

Yeast plays a crucial role in the fermentation industry, particularly in alcoholic beverage production, where robustness and metabolic flexibility are essential. This study aimed to investigate the stress tolerance and metabolic capabilities of seven commercial ale yeast strains under various stress...

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Bibliographic Details
Published in:Fermentation (Basel) 2024-07, Vol.10 (7), p.364
Main Authors: Chen, Anqi, Si, Qiqi, Xu, Qingyun, Pan, Chenwei, Cheng, Yuhan, Chen, Jian
Format: Article
Language:English
Subjects:
Acidification
Adaptability
Alcoholic beverages
Amino acids
Beer
Biosensors
Brewing
Carbon
carbon source utilization
Carbon sources
Cell growth
commercial yeast
Composition
Drug tolerance
Efficiency
Ethanol
Fermentation
Genetic aspects
Glucose
Glucose tolerance
Maltose
Metabolic regulation
Metabolism
Methods
Osmotic pressure
Production processes
Raffinose
stress tolerance
Temperature tolerance
Yeast
Yeast fungi
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Summary:Yeast plays a crucial role in the fermentation industry, particularly in alcoholic beverage production, where robustness and metabolic flexibility are essential. This study aimed to investigate the stress tolerance and metabolic capabilities of seven commercial ale yeast strains under various stress conditions, including temperature, pH, osmotic pressure, glucose starvation, and ethanol concentration. Detailed growth assays and stress tolerance tests were utilized to evaluate fermentation efficiency, carbon source utilization, and stress adaptation. Significant variability was observed among the strains. ACY169 and ACY150 demonstrated high overall stress tolerance, making them suitable for high-gravity brewing and processes involving extreme temperature fluctuations. ACY10 showed robust performance under acid stress, making it ideal for sour beer production. In contrast, ACY5 exhibited limited adaptability under stress, with longer doubling times and reduced metabolic activity. The study also revealed differences in carbon source utilization, with ACY169 displaying exceptional metabolic versatility by efficiently fermenting various sugars, including glucose, fructose, maltose, and raffinose. ACY10 and ACY150 exhibited balanced fermentation profiles with high ethanol production rates, while ACY9 demonstrated the highest glucose consumption rate but lower ethanol yields and significant acidification.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10070364