ArticleJournal of industrial microbiology & biotechnology2018
Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus.
Article in Journal of industrial microbiology & biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 42 citations in OpenAlex.
- Moderate expression and activity of flocculins underlie the characteristic flocculation phenotype ofApplied and environmental microbiology · 2026Article
- Not Just an Aroma Compound: Expanding Perspectives on Diacetyl in Food Systems and Human Health.Molecules (Basel, Switzerland) · 2026Review
- Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals.Foods (Basel, Switzerland) · 2025Review
- Aroma Potential of a New Maltose-Negative Yeast Isolate.Foods (Basel, Switzerland) · 2025Article
- The origins of the Guinness stout yeast.Communications biology · 2024Article
- Adaptive Laboratory Evolution of Microorganisms: Methodology and Application for Bioproduction.Microorganisms · 2022Review
- Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli.Journal of food science and technology · 2022Article
- Considering Strain Variation and Non-Type Strains for Yeast Metabolic Engineering Applications.Life (Basel, Switzerland) · 2022Review
- Packing a punch: understanding how flavours are produced in lager fermentations.FEMS yeast research · 2021Review
- Increasing Yield of 2,3,5,6-Tetramethylpyrazine in Baijiu ThroughFrontiers in microbiology · 2020Article
- Lager-brewing yeasts in the era of modern genetics.FEMS yeast research · 2019Review
- Adaptation mechanism and tolerance of Rhodopseudomonas palustris PSB-S under pyrazosulfuron-ethyl stress.BMC microbiology · 2018Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Diacetyl contributes to the flavor profile of many fermented products. Its typical buttery flavor is considered as an off flavor in lager-style beers, and its removal has a major impact on time and energy expenditure in breweries. Here, we investigated the possibility of lowering beer diacetyl levels through evolutionary engineering of lager yeast for altered synthesis of α-acetolactate, the precursor of diacetyl. Cells were exposed repeatedly to a sub-lethal level of chlorsulfuron, which inhibits the acetohydroxy acid synthase responsible for α-acetolactate production. Initial screening of 7 adapted isolates showed a lower level of diacetyl during wort fermentation and no apparent negative influence on fermentation rate or alcohol yield. Pilot-scale fermentation was carried out with one isolate and results confirmed the positive effect of chlorsulfuron adaptation. Diacetyl levels were over 60% lower at the end of primary fermentation relative to the non-adapted lager yeast and no significant change in fermentation performance or volatile flavor profile was observed due to the adaptation. Whole-genome sequencing revealed a non-synonymous SNP in the ILV2 gene of the adapted isolate. This mutation is known to confer general tolerance to sulfonylurea compounds, and is the most likely cause of the improved tolerance. Adaptive laboratory evolution appears to be a natural, simple and cost-effective strategy for diacetyl control in brewing.
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Registered trials
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