Yeast responses to stresses associated with industrial brewery handling

• Published in: FEMS microbiology reviews Vol. 31; no. 5; pp. 535 - 569
• Main Authors: Gibson, Brian R., Lawrence, Stephen J., Leclaire, Jessica P. R., Powell, Chris D., Smart, Katherine A.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.09.2007; Blackwell; Oxford University Press
• Subjects: Analytical, structural and metabolic biochemistry; Beer; Beer - microbiology; Biological and medical sciences; Breweries; Brewing; Brewing yeast; Cell culture; Dissolved oxygen; Ethanol; Fermentation; Fundamental and applied biological sciences. Psychology; Gene Expression Regulation, Fungal; Handling; Industrial Microbiology; Inoculum; Miscellaneous; Nutrient concentrations; Osmolarity; Proteins; Proteomics; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - physiology; Slurries; stress; Stresses; Variation; Worts; Yeast; yeast brewing; Yeasts; stress; yeast brewing; fermentation; Oxygen; Temperature; Yeast; Ethanol; Genomics; Fermentation; Stress; Strain; Batchwise; Proteomics; Environment; Recycling; Fitness
• ISSN: 0168-6445; 1574-6976
• DOI: 10.1111/j.1574-6976.2007.00076.x

Abstract During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.