A Survey of Industrial Strains of Saccharomyces cerevisiae Reveals Numerous Altered Patterns of Maltose and Sucrose Utilisation
F.
Jon
Meneses1,2,
Paul
A.
Henschke3
and
Vladimir
Jiranek1,4
1Department
of
Horticulture,
Viticulture
and
Oenology,
The
University
of
Adelaide,
PMB
1
Glen
Osmond,
SA
5064
2Coopers
Brewery
Ltd.,
461
South
Rd,
Regency
Park,
SA
5010
3The
Australian
Wine
Research
Institute,
PO
Box
197,
Glen
Osmond,
SA
5064
4Corresponding
author.
Email:
vladimir.jiranek@adelaide.edu.au
J. Inst. Brew. 108(3), 310-321, 2002 | VIEW ARTICLE
ABSTRACT
A
model
fermentation
system
was
used
to
define
the
abilities
of
25
Saccharomyces
cerevisiae
strains,
representing
the
brewing,
baking,
winemaking
and
distilling
industries,
to
utilise
maltose
and
sucrose
in
the
presence
of
glucose
and
fructose.
Three
categories
of
sucrose
and
maltose
utilisers
were
observed;
repressible,
constitutive
and
non-utilisers.
In
terms
of
fermentation
kinetics,
neither
high
rates
of
sucrose
hydrolysis
nor
the
early
onset
of
maltose
utilisation
were
correlated
with
reduced
fermentation
duration
in
the
experimental
system
used.
Instead
better
positive
correlations
were
found
between
this
parameter
and
biomass
formation
(R2
=
0.62)
and
rates
of
maltose
or
monosaccharide
removal
(R2
=
0.87
and
0.82,
respectively).
Additionally,
invertase
activity
of
brewing
strains
was
seen
to
occur
in
two
forms:
cell-associated
and
non-cell-associated.
This
survey
exposed
a
number
of
novel
phenotypes
that
could
be
harnessed
as
a
means
of
producing
strains
with
rapid
and
efficient
utilisation
of
fermentable
carbohydrates.
Key words:
Fermentation,
Saccharomyces
cerevisiae,
mutants,
sugar
uptake,
wort
sugars.
Publication no. G-2002-0827-060 ©2002 The Institute & Guild of Brewing