Inhibition of diastatic yeasts by <i>Saccharomyces</i> killer toxins to prevent hyperattenuation during brewing.

ABSTRACT: Secondary fermentation in beer can result in undesirable consequences, such as off-flavors, increased alcohol content, hyperattenuation, gushing, and the spontaneous explosion of packaging. Strains of Saccharomyces cerevisiae var. diastaticus are a major contributor to such spoilage due to their production of extracellular glucoamylase enzyme encoded by the STA1 gene. Saccharomyces yeasts can naturally produce antifungal proteins named "killer" toxins that inhibit the growth of competing yeasts. Challenging diastatic yeasts with killer toxins revealed that 91% of strains are susceptible to the K1 killer toxin produced by S. cerevisiae. Screening of 192 killer yeasts identified novel K2 toxins that could inhibit all K1-resistant diastatic yeasts. Variant K2 kille

SUBMITTER: Zhong V 

PROVIDER: S-EPMC11497815 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature