M01697
unicellular
500 gr = 3,200 billion cells
eukaryotic microorganism
ubiquitious
chemoorganotroph
Kingdom Fungi
Mitosis, budding, spore
Able to convert carbohydrates to carbon dioxide and alcohols
Old English gist, gyst
Indo-European yes : boil, foam, or bubble
Kingdom : Fungi
Benefits
Food products
Science
Bioremediation
Biofuel
Hobby
Pharmaceutical
Cattle feed
Negative sides
Product spoilage
Pathogen
Genomic sequence of S.cerevisiae
Genetic improvements of industrial yeasts
End of 20th century-present
Improvement of industrial strains
Late 1900s
Yeast taxonomy study
Yeast in malt:
Saccaromyces cerevisiae
Isolation of single to- and bottomLate 1800s fermenting yeast and employment as
starter for beer and wine
Early 1800s
Louis Pasteur, 1857 : Pasteur effect
Late 1600s
2000-6000BC
Microscopic observation (Anton van Leeuwenhoek, 1685)
‘globular structures’
Wine making (Caucasia)
Beer brewing (Sumeria, Babylonia)
Dough leavening (Egypt)
1755 Dictionary of the English language
“the ferment put into drink to make it work and into bread to lighten and swell it.”
Verstrepen et al. (2006)
Synthetic biology
Systems biology
Molecular biology
Genetics
Prospect of genome
synthesis to create
‘ideal’ strain
Exploitation of biological
complexity of improved
yeast (strains, processes)
Metabolic engineering by directed
genetic modification and
reconstruction
Biochemistry
Genetics engineering by gene cloning and
transformation of desirable traits
Microbiology
Genetics breeding
Mutagenesis and selection
Clonal selection
Isolation and identification
Probiotics
S. boulardii
Baking
Alcoholic drinks
leavening agent
beer, wine, cider, brem
Nutritional supplements
Non alcoholic drinks
deactivated yeast, S.cerevisiae,
single cell proteins
carbonated drinks (root beer, kombucha)
Soy fermentation
Yeast polysaccharides
soy sauce, tauco
S.cerevisiae, Rhodotorula, Pichia holstii, etc.
Food additives/flavor
yeast extract/autolysate
Dairy fermentation
kefir
Colorants
Rhodotorula, Cryptococcus,
Sporobolomyces, etc.
Traditional food
Tape
Zymology/zymurgy
Glucose
2 ADP
2 Pi = 2 ethanol
2 CO2
Where ?
How ?
What metabolic pathway ?
Enzymatic reaction?
Secondary metabolites?
2 ATP
2 H2O
Monoterpenes
Thiols
Norisoprenoids
Ethyl acetate
Ester
Fatty acids
Hydrogen sulfide
Glycerol
Methanol
Embden–Meyerhof–Parnas (EMP pathway)
Preparatory phase
Pay-off phase
wikipedia.org
Brewer’s Yeast
Harvest
Wine Yeast
Crushing (destemming)
Mixture of juice, skin, and seeds
Yeast addition
Oenology
The science of wine and winemaking
Time on skins
Fermentation
Extraction method
Temperature
Fermentation vessel Type of yeast
Malolactic fermentation
Pressing
Storage and aging
Bottling
‘Cultured’ yeast
Saccharomyces cerevisiae
Skin of fruits
Equipments
Surrounding environment
Leek of previous fermentation
Saccharomyces bayanus
Saccharomyces beticus
Saccharomyces fermentati
Saccharomyces paradoxus
Saccharomyces pastorianus
Saccharomyces uvarum
Brettanomyces
Candida
Kloeckera (common wild yeast)
Saccharomycodes
Schizosaccharomyces (fission yeast)
Zygosaccharomyces (alcohol, high sugar and SO2 tolerant)
Aureobasidium
Requirements of wine yeasts
Non toxic
Quickly begin fermentation, out-competing other "wild yeasts”
Completely utilize all fermentable sugars
High alcohol-tolerance (≥15%)
Have a high SO2 tolerance but low production of sulfur compounds
Produce
minimum
amount
of
residual
pyruvate,
acid and acetaldehyde
Produce minimum foaming
Have high levels of flocculation and lees compaction
Produce flavoring compounds
acetic
Product
Organoleptik
Conversion rate of substrate to ethanol
Quantity
Ethanol concentration
Residual sugar
Quality
Safety
Sedimentation rate of yeast and lees
Titratable acidity
pH
Sulfur concentration
Volatile compounds production
Growth rate of yeast
Contamination
Distiller’s Yeast
totalpict.com
Baker’s Yeast
Purpose?
Alkohol ?
Baker’s Yeast
Active Dry Yeast
S.cerevisiae
Warm liquid
Bread Machine / instant/rapid rise yeast Highly active, one rise only
Fresh Yeast
Liquid Yeast
Extremely perishable, tested prior use
Concentrated culture
Raw materials
FERMENTATION STAGES
Flask fermentation
Filtration
Blending
Pure culture fermentation
Intermediate fermentation
Extrusion and cutting
Drying
Stock fermentation
Compressed yeast
Dried yeast
Pitch fermentation
Trade fermentation
Packaging
Food and Agric. Indust. Chapt.9
Steensels et al. (2014)
Steensels et al. (2014)
Steensels et al. (2014)
Fixed-state yeast
Two-step fermentation
Usage of previous leek
Ambient yeast
Harvesting time
Addition of fruit juice
Addition of sulphur / chilling
The list is endless…
Exploration of new yeast strains sources:
marine, endemic species/location/situation
Creation of new strains
GMO / natural process exploitation
Create your own branded starter yeast!!
500 gr = 3,200 billion cells
eukaryotic microorganism
ubiquitious
chemoorganotroph
Kingdom Fungi
Mitosis, budding, spore
Able to convert carbohydrates to carbon dioxide and alcohols
Old English gist, gyst
Indo-European yes : boil, foam, or bubble
Kingdom : Fungi
Benefits
Food products
Science
Bioremediation
Biofuel
Hobby
Pharmaceutical
Cattle feed
Negative sides
Product spoilage
Pathogen
Genomic sequence of S.cerevisiae
Genetic improvements of industrial yeasts
End of 20th century-present
Improvement of industrial strains
Late 1900s
Yeast taxonomy study
Yeast in malt:
Saccaromyces cerevisiae
Isolation of single to- and bottomLate 1800s fermenting yeast and employment as
starter for beer and wine
Early 1800s
Louis Pasteur, 1857 : Pasteur effect
Late 1600s
2000-6000BC
Microscopic observation (Anton van Leeuwenhoek, 1685)
‘globular structures’
Wine making (Caucasia)
Beer brewing (Sumeria, Babylonia)
Dough leavening (Egypt)
1755 Dictionary of the English language
“the ferment put into drink to make it work and into bread to lighten and swell it.”
Verstrepen et al. (2006)
Synthetic biology
Systems biology
Molecular biology
Genetics
Prospect of genome
synthesis to create
‘ideal’ strain
Exploitation of biological
complexity of improved
yeast (strains, processes)
Metabolic engineering by directed
genetic modification and
reconstruction
Biochemistry
Genetics engineering by gene cloning and
transformation of desirable traits
Microbiology
Genetics breeding
Mutagenesis and selection
Clonal selection
Isolation and identification
Probiotics
S. boulardii
Baking
Alcoholic drinks
leavening agent
beer, wine, cider, brem
Nutritional supplements
Non alcoholic drinks
deactivated yeast, S.cerevisiae,
single cell proteins
carbonated drinks (root beer, kombucha)
Soy fermentation
Yeast polysaccharides
soy sauce, tauco
S.cerevisiae, Rhodotorula, Pichia holstii, etc.
Food additives/flavor
yeast extract/autolysate
Dairy fermentation
kefir
Colorants
Rhodotorula, Cryptococcus,
Sporobolomyces, etc.
Traditional food
Tape
Zymology/zymurgy
Glucose
2 ADP
2 Pi = 2 ethanol
2 CO2
Where ?
How ?
What metabolic pathway ?
Enzymatic reaction?
Secondary metabolites?
2 ATP
2 H2O
Monoterpenes
Thiols
Norisoprenoids
Ethyl acetate
Ester
Fatty acids
Hydrogen sulfide
Glycerol
Methanol
Embden–Meyerhof–Parnas (EMP pathway)
Preparatory phase
Pay-off phase
wikipedia.org
Brewer’s Yeast
Harvest
Wine Yeast
Crushing (destemming)
Mixture of juice, skin, and seeds
Yeast addition
Oenology
The science of wine and winemaking
Time on skins
Fermentation
Extraction method
Temperature
Fermentation vessel Type of yeast
Malolactic fermentation
Pressing
Storage and aging
Bottling
‘Cultured’ yeast
Saccharomyces cerevisiae
Skin of fruits
Equipments
Surrounding environment
Leek of previous fermentation
Saccharomyces bayanus
Saccharomyces beticus
Saccharomyces fermentati
Saccharomyces paradoxus
Saccharomyces pastorianus
Saccharomyces uvarum
Brettanomyces
Candida
Kloeckera (common wild yeast)
Saccharomycodes
Schizosaccharomyces (fission yeast)
Zygosaccharomyces (alcohol, high sugar and SO2 tolerant)
Aureobasidium
Requirements of wine yeasts
Non toxic
Quickly begin fermentation, out-competing other "wild yeasts”
Completely utilize all fermentable sugars
High alcohol-tolerance (≥15%)
Have a high SO2 tolerance but low production of sulfur compounds
Produce
minimum
amount
of
residual
pyruvate,
acid and acetaldehyde
Produce minimum foaming
Have high levels of flocculation and lees compaction
Produce flavoring compounds
acetic
Product
Organoleptik
Conversion rate of substrate to ethanol
Quantity
Ethanol concentration
Residual sugar
Quality
Safety
Sedimentation rate of yeast and lees
Titratable acidity
pH
Sulfur concentration
Volatile compounds production
Growth rate of yeast
Contamination
Distiller’s Yeast
totalpict.com
Baker’s Yeast
Purpose?
Alkohol ?
Baker’s Yeast
Active Dry Yeast
S.cerevisiae
Warm liquid
Bread Machine / instant/rapid rise yeast Highly active, one rise only
Fresh Yeast
Liquid Yeast
Extremely perishable, tested prior use
Concentrated culture
Raw materials
FERMENTATION STAGES
Flask fermentation
Filtration
Blending
Pure culture fermentation
Intermediate fermentation
Extrusion and cutting
Drying
Stock fermentation
Compressed yeast
Dried yeast
Pitch fermentation
Trade fermentation
Packaging
Food and Agric. Indust. Chapt.9
Steensels et al. (2014)
Steensels et al. (2014)
Steensels et al. (2014)
Fixed-state yeast
Two-step fermentation
Usage of previous leek
Ambient yeast
Harvesting time
Addition of fruit juice
Addition of sulphur / chilling
The list is endless…
Exploration of new yeast strains sources:
marine, endemic species/location/situation
Creation of new strains
GMO / natural process exploitation
Create your own branded starter yeast!!