To Optimize Beer Production, Potential Yeast Strains that can Hybridize with Saccharomyces Cerevisiae are Screened Metabolically and Fermentatively

Abstract

One of the most popular drinks in the world, beer, has been produced with greater efficiency and quality
thanks in large part to yeast optimization. In this regard, a promising method for optimizing yeast to
produce new and enhanced non-GMO strains is uncommon mating hybridization. The lack of
information and comparable data on yeast strains that can hybridize with Saccharomyces cerevisiae,
perhaps the most significant yeast species in beer production, is the technique's drawback. It has been
reported that yeast belonging to the genera Saccharomyces, Naumovozyma, Nakaseomyces, and
Kazachstania can hybridize with S. cerevisiae. 242 yeast strains, including Saccharomyces species (S.
cerevisiae, S. kudriavzevii, S. uvarum, S. eubayanus, S. paradoxus, S. mikatae, S. jurei, and S.
arboricola) and non-Saccharomyces species (Nau-movozyma, Nakaseomyces, and Kazaschtania), were
analyzed under brewing conditions in this study. This represents the entire genetic variability (species
and sub-populations) described up until the study began.
In order to ascertain kinetic parameters and CO2 production, the fermentation profile was examined by
tracking weight loss during the fermentation process. The concentrations of sugars (maltotriose,
maltose, and glucose), alcohols (ethanol, glycerol, and 2,3-butanediol), and organic acids (malic acid,
succinic acid, and acetic acid) were measured by metabolic analysis. The main sugars in beer wort are
maltose and maltotriose. The qualities of the finished product are determined by the ability to consume
these sugars. Then, species, subpopulation, and isolation source comparisons were performed on the
dataset. The findings of this study show the wide range of phenotypes found in the genus
Saccharomyces and in each of its species, which may help with the creation of brewing hybrids that are
optimized. Under brewing conditions, yeasts with varying fermentative capacities and behaviors can be
identified. The species that have strains that perform similarly to commercial strains in terms of
fermentation are S. cerevisiae, S. uvarum, and S. eubayanus.