Periodic Reporting for period 2 - Aromagenesis (Generation of new yeast strains for improved flavours and aromas in beer and wine)
Período documentado: 2019-12-01 hasta 2022-05-31
Flavours and aromas define the essence of alcoholic beverages and are unique characteristics of the fermented beverage. The overall taste and aroma result from complex metabolic reactions occurring during fermentations carried out by yeasts. Understanding how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development of new beverages with improved or enhanced flavour profiles.
Project AROMAGENESIS aimed to dissect the genetic, molecular, and biochemical networks involved in the production of flavour and aroma compounds in yeasts used in wine and beer fermentations. Using the knowledge gained from this in-depth analysis, a goal of the project is to generate new strains of yeasts with improved or more varied flavour profiles.
A second aim of the project was to train the next generation of researchers with the knowledge and expertise required for the expanding European beer and wine industries. The network provided a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers (ESRs) through individual mentored research training in both academic and industrial institutions, focussed workshops and inter-institutional secondments.
AROMAGENESIS brings together a unique multidisciplinary team of 10 beneficiary groups from 7 different countries. The team comprises four universities, three research intuitions and three biotechnology industries as well as two industrial partners. The involvement of industry leaders in the consortium ensured that the ESRs were exposed to real challenges facing fermentation industries. The research training provided as part of Project AROMAGENESIS equipped the ESRs with the necessary skills to provide solutions to these challenges.
Project AROMAGENESIS aimed to dissect the genetic, molecular, and biochemical networks involved in the production of flavour and aroma compounds in yeasts used in wine and beer fermentations. Using the knowledge gained from this in-depth analysis, a goal of the project is to generate new strains of yeasts with improved or more varied flavour profiles.
A second aim of the project was to train the next generation of researchers with the knowledge and expertise required for the expanding European beer and wine industries. The network provided a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers (ESRs) through individual mentored research training in both academic and industrial institutions, focussed workshops and inter-institutional secondments.
AROMAGENESIS brings together a unique multidisciplinary team of 10 beneficiary groups from 7 different countries. The team comprises four universities, three research intuitions and three biotechnology industries as well as two industrial partners. The involvement of industry leaders in the consortium ensured that the ESRs were exposed to real challenges facing fermentation industries. The research training provided as part of Project AROMAGENESIS equipped the ESRs with the necessary skills to provide solutions to these challenges.
The consortium is pleased to convey that all tasks were completed as expected and as outlined in the original proposal. The research generated in the project has expanded our understanding of the biochemistry and genetics of flavour and aroma generation during fermentation. We screened Saccharomyces species and non-conventional yeasts for desirable flavour profiles, identifying previously uncharacterised strains with novel flavour profiles. This knowledge formed the basis for the creation new yeast strains using a variety of approaches such as classical breeding, hybrid formation or adaptive evolution.
Using conventional and newly developed techniques in gas chromatography and mass spectrometry, we identified and quantified the molecules imparting unique and desirable flavour profiles during fermentation.
Genome, transcriptome and Quantitative Trait Locus analyses of the new strains uncovered unexpected as well as expected genetic markers responsible for the flavour changes and allowed for a deeper understanding of the interactions between biochemical pathways required for flavour production in yeasts. These analyses also provided insights into the previously unexplored roles played by gene copy number and orthologous allele transcription on the complex gene expression patterns that underpin flavour production during fermentation. Research was also conducted to optimise the fermentation process to improve flavour production.
The bank of yeast strains with improved flavour characteristics, generated during this project, may be exploited through patenting or licensing.
To date eight of the ESRs have completed their PhDs and submitted a PhD thesis and the remainder are expected to submit their theses by September 2022. Thirty two publications have been written within the lifespan of the project and more will emerge over the coming years.
The activities of the consortium have been conveyed to stakeholders through social media campaigns on Twitter and via our website www.aromageneisis.com as well as through presentation of the research at scientific conferences and public outreach. The ESRs have received the most up-to-date and relevant training through bespoke workshops, seminar series and scientific conferences to allow them to become “the next generation of research scientists to support and expand the beer and wine industries for the scientific and economic landscape of the 21st century”, as stated in our original aims.
Using conventional and newly developed techniques in gas chromatography and mass spectrometry, we identified and quantified the molecules imparting unique and desirable flavour profiles during fermentation.
Genome, transcriptome and Quantitative Trait Locus analyses of the new strains uncovered unexpected as well as expected genetic markers responsible for the flavour changes and allowed for a deeper understanding of the interactions between biochemical pathways required for flavour production in yeasts. These analyses also provided insights into the previously unexplored roles played by gene copy number and orthologous allele transcription on the complex gene expression patterns that underpin flavour production during fermentation. Research was also conducted to optimise the fermentation process to improve flavour production.
The bank of yeast strains with improved flavour characteristics, generated during this project, may be exploited through patenting or licensing.
To date eight of the ESRs have completed their PhDs and submitted a PhD thesis and the remainder are expected to submit their theses by September 2022. Thirty two publications have been written within the lifespan of the project and more will emerge over the coming years.
The activities of the consortium have been conveyed to stakeholders through social media campaigns on Twitter and via our website www.aromageneisis.com as well as through presentation of the research at scientific conferences and public outreach. The ESRs have received the most up-to-date and relevant training through bespoke workshops, seminar series and scientific conferences to allow them to become “the next generation of research scientists to support and expand the beer and wine industries for the scientific and economic landscape of the 21st century”, as stated in our original aims.
The research groups, working in concert, developed a multi-pronged strategy to improve our knowledge of the genetics and biochemistry of flavour and aroma production in yeast species. Firstly, we conducted a broad screening of conventional wine and beer yeasts as well as non-conventional yeasts to identify heretofore uncharacterised strains with desirable flavour profiles for today’s wine and beer industries. Secondly, with this new knowledge, we developed several strategies, all involving non-GMO techniques, to generate new yeast strains with enhanced or altered flavour profiles. The strategies included inducing changes in the copy number of chromosomes, an approach which was specifically important to the polyploid yeasts used in making lager beers. Likewise, we induced changes in the regulation of biochemical pathways responsible for the production of higher alcohols and esters, the compounds responsible for flavour and aroma profiles produced during fermentations.
Making hybrids is a novel approach to expand the repertoire of flavour compounds produced by yeast during fermentation. New techniques were developed to improve hybrid formation and a variety of new hybrids generated. Likewise, classical breeding was used to combine favoured flavour profiles of identified yeasts. In-depth genome and transcriptome analyses allowed us to understand the complex gene expression patterns that underpin flavour production and to identify key genes involved in the process.
Underpinning all of these genetic approaches was the development of novel ways to detect and quantify the compounds responsible for flavour and aroma production. This involved exploring new ways to trap these compounds and to improve technology to quantify the previously known and unknown compounds. Finally, research was conducted to explore the biotic and abiotic influences on the fermentation process and to develop strategies to improve the processes.
The recruited researchers have been afforded an opportunity to train and be educated at top research and educational institutions in Europe and to interact with key industries in beer and wine fermentations. The cross disciplinary nature of the research and training programme equipped the ESRs with a range of skills allowing them to apply the broad knowledge acquired thought this ITN network to their future careers. The skills attained will greatly enhance the future employability of the ESRs while the complementary skills programme provided as part of the project will prepare the ESRs for senior positions in academia and industry and enable them to adapt and thrive in a variety of environments.
The scientific innovations provide new and exciting opportunities for the fermentation industries and for emerging craft beer brewing SMEs and will support and sustain the European beverage industry into the future.
Making hybrids is a novel approach to expand the repertoire of flavour compounds produced by yeast during fermentation. New techniques were developed to improve hybrid formation and a variety of new hybrids generated. Likewise, classical breeding was used to combine favoured flavour profiles of identified yeasts. In-depth genome and transcriptome analyses allowed us to understand the complex gene expression patterns that underpin flavour production and to identify key genes involved in the process.
Underpinning all of these genetic approaches was the development of novel ways to detect and quantify the compounds responsible for flavour and aroma production. This involved exploring new ways to trap these compounds and to improve technology to quantify the previously known and unknown compounds. Finally, research was conducted to explore the biotic and abiotic influences on the fermentation process and to develop strategies to improve the processes.
The recruited researchers have been afforded an opportunity to train and be educated at top research and educational institutions in Europe and to interact with key industries in beer and wine fermentations. The cross disciplinary nature of the research and training programme equipped the ESRs with a range of skills allowing them to apply the broad knowledge acquired thought this ITN network to their future careers. The skills attained will greatly enhance the future employability of the ESRs while the complementary skills programme provided as part of the project will prepare the ESRs for senior positions in academia and industry and enable them to adapt and thrive in a variety of environments.
The scientific innovations provide new and exciting opportunities for the fermentation industries and for emerging craft beer brewing SMEs and will support and sustain the European beverage industry into the future.