ArticleApplied and environmental microbiology2014
Large-scale selection and breeding to generate industrial yeasts with superior aroma production.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 54 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
54 citing papers in PubMed, 134 citations in OpenAlex.
- Distinctive domestication of farmhouse beer yeasts preserved pre-industrial genetic and phenotypic diversity.Current biology : CB · 2026Article
- Influence of Ploidy and Genetic Background on Stress Tolerance of Intraspecific Yeast Hybrids.Microbial biotechnology · 2026Article
- Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2025Review
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- The microbial food revolution.Nature communications · 2023Review
- A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novelFrontiers in microbiology · 2023Article
- Genomic Adaptations ofMicroorganisms · 2022Review
- Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies.Foods (Basel, Switzerland) · 2022Article
- A Saccharomyces eubayanus haploid resource for research studies.Scientific reports · 2022Article
- Evolutionary engineering to improve Wickerhamomyces subpelliculosus and Kazachstania gamospora for baking.World journal of microbiology & biotechnology · 2022Article
- Correlation Between Improved Mating Efficiency and Weakened Scaffold-Kinase Interaction in the Mating Pheromone Response Pathway Revealed by Interspecies Complementation.Frontiers in microbiology · 2022Article
- Article
- Massive QTL analysis identifies pleiotropic genetic determinants for stress resistance, aroma formation, and ethanol, glycerol and isobutanol production in Saccharomyces cerevisiae.Biotechnology for biofuels · 2021Article
- Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching.Applied microbiology and biotechnology · 2021Article
- Sound Stimulation Can AffectMetabolites · 2021Article
- Packing a punch: understanding how flavours are produced in lager fermentations.FEMS yeast research · 2021Review
- Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates.Microbial biotechnology · 2020Article
- Genomic and proteomic biases inform metabolic engineering strategies for anaerobic fungi.Metabolic engineering communications · 2020Article
- Reduction of Sulfur Compounds through Genetic Improvement of NativeFoods (Basel, Switzerland) · 2020Article
- Exploring the potential of comparative de novo transcriptomics to classify Saccharomyces brewing yeasts.PloS one · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains, careful selection of variants with optimal aromatic profiles is of crucial importance for a high-quality end product. This study evaluates the production of different aroma-active compounds in 301 different Saccharomyces cerevisiae, Saccharomyces paradoxus, and Saccharomyces pastorianus yeast strains. Our results show that the production of key aroma compounds like isoamyl acetate and ethyl acetate varies by an order of magnitude between natural yeasts, with the concentrations of some compounds showing significant positive correlation, whereas others vary independently. Targeted hybridization of some of the best aroma-producing strains yielded 46 intraspecific hybrids, of which some show a distinct heterosis (hybrid vigor) effect and produce up to 45% more isoamyl acetate than the best parental strains while retaining their overall fermentation performance. Together, our results demonstrate the potential of large-scale outbreeding to obtain superior industrial yeasts that are directly applicable for commercial use.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.