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Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation

Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, View ORCID ProfileKristoffer Krogerus, Richard Preiss, View ORCID ProfileGeorge van der Merwe
doi: https://doi.org/10.1101/2021.07.26.453768
Barret Foster
1Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
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Caroline Tyrawa
1Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
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Emine Ozsahin
1Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
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Mark Lubberts
1Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
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Kristoffer Krogerus
2VTT Technical Research Centre of Finland, Espoo, Finland
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Richard Preiss
3Escarpment Laboratories, Guelph, ON, Canada
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George van der Merwe
1Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
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  • ORCID record for George van der Merwe
  • For correspondence: gvanderm@uoguelph.ca
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Abstract

Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a variety of interesting flavour metabolites. They are a genetically distinct group of domesticated beer yeasts of admixed origin with one parent from the “Beer 1” clade and the other unknown. While kveik are known to ferment wort efficiently at warmer temperatures, its range of fermentation temperatures and corresponding flavour metabolites produced, remain uncharacterized. In addition, the characteristics responsible for its increased thermotolerance remain largely unknown. Here we demonstrate variation in kveik strains at a wide range of fermentation temperatures and show not all kveik strains are equal in fermentation performance, flavour metabolite production and stress tolerance. Furthermore, we uncovered an increased capacity of kveik strains to accumulate intracellular trehalose, which likely contributes to its increased thermo- and ethanol tolerances. Taken together our results present a clearer picture of the future opportunities presented by Norwegian kveik yeasts and offer further insight into their applications in brewing.

Competing Interest Statement

The authors have declared no competing interest.

Copyright 
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-ND 4.0 International license.
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Posted July 27, 2021.
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Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation
Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merwe
bioRxiv 2021.07.26.453768; doi: https://doi.org/10.1101/2021.07.26.453768
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Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation
Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merwe
bioRxiv 2021.07.26.453768; doi: https://doi.org/10.1101/2021.07.26.453768

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