Yeast for preparing beverages free from phenolic off-flavors

Abstract

The present invention relates to yeast strains having useful characteristics, including an inability to produce phenolic off-flavors and / or an inability to utilize maltose, or a limited ability to utilize maltose. Also provided are methods for producing cereal-based beverages and / or low- or non-alcoholic malt-based and / or cereal-based beverages that are free of phenolic off-flavors, and beverages produced by these methods.

Description

[Technical Field]

[0001] The present invention relates to Dekkera yeast strains that have a reduced ability to convert p-coumaric acid to 4-ethylphenol and / or a reduced ability to convert ferulic acid to 4-ethylguaiacol. As used herein, the term Dekkera may refer to both sexual Dekkera strains and asexual Brettanomyces strains. The present invention further relates to Dekkera yeast strains that are unable to utilize maltose or have a limited ability to utilize maltose. In addition, the present invention relates to such yeast strains that possess both of the above-mentioned characteristics. The present invention also provides methods for producing malt- and / or cereal-based beverages containing low levels of 4-ethylphenol and / or 4-ethylguaiacol, as well as beverages produced by these methods. Furthermore, methods for producing low-alcohol or non-alcoholic malt- and / or cereal-based beverages, as well as beverages produced by these methods, are provided. [Background technology]

[0002] Dekkera yeast strains are often used in craft beer production due to their unique flavor profile, but in most beer styles, Dekkera is generally considered a contaminant because Dekkera usually produces some off-flavors, such as phenolic off-flavors.

[0003] Phenolics represent a broad class of compounds that may be welcome or completely undesirable in beer or other beverages, depending on the brewer's intentions and the target style. Phenolic flavors and aromas in beer are often described as clove-like, spicy, smoky, Band-Aid-like, or medicinal. Thus, Dekkera is commonly reported as a spoilage yeast responsible for the development of off-flavors in wine, beer, cider, or dairy products, resulting in significant economic losses. In some beer styles, some of these flavors are considered appropriate.

[0004] Mukai et al., 2010, described the production of phenolic off-flavors and the conversion of p-coumaric acid to 4-ethylphenol and ferulic acid to 4-ethylguaiacol in Saccharomyces cerevisiae. Mukai et al. identified phenolic acid decarboxylase (PAD1) as responsible for the conversion of p-coumaric acid to 4-vinyl-phenol, which is further converted to 4-ethylphenol in Saccharomyces cerevisiae.

[0005] Harris et al., 2009, described the synthesis of volatile compounds using cell extracts from Dekkera and Brettanomyces species. Harris et al. described a partial protein that shares approximately 50–56% homology with the protein Pst2 from Candida and Saccharomyces. Pst2 in Dekkera does not have the described function. It is unlikely that Pst2 from Candida and Saccharomyces is involved in hydroxycinnamic acid catabolism. The partial protein has very limited sequence homology to the PAD enzyme from S. cerevisiae.

[0006] Alcoholic beverages are often prepared by fermenting carbohydrate-rich liquids using yeast. For example, beer is prepared by fermenting wort using yeast. Wort contains many compounds that can be normally utilized by yeast. For example, wort is rich in sugars, especially maltose, as well as amino acids and low molecular weight peptides. Conventional yeast can utilize maltose, and therefore conventional yeast can ferment maltose to produce ethanol.

[0007] Alcohol-free and low-alcohol beers are beers that contain no alcohol or have a low alcohol content. These low-alcohol beers are often produced by producing full-strength alcohol beers and then removing the alcohol through physical processes or simply diluting the full-strength beer with water. Alternatively, alcohol-free beers can be produced without fermentation. The drawback from these methods is often a lack of desirable flavors and / or the presence of off-flavors compared to full-strength beers.

[0008] Because yeast selection can strongly influence the flavor profile of beer, the use of non-traditional yeast species is being investigated more closely. Dekkera species are prominent for beer flavoring, as their use brings characteristics unattainable with conventional brewer's yeasts, both in alcoholic beverages and in the production of alcohol-free and low-alcohol beers.

[0009] The biochemical pathways involved in beer fermentation and aroma formation have been extensively studied in brewer's yeasts, but little work has been done in Dekkera yeasts due to the complexity of their genomes and the lack of genomic tools to perform gene deletion and transformation. Summary of the Invention

[0010] Currently, beer produced by fermentation using Dekkera yeast strains contains phenolic off-flavors. Therefore, there is currently no method for producing malt and / or cereal-based beverages that contain the distinctive flavor produced by Dekkera yeast strains while simultaneously containing no or little phenolic off-flavors. Interestingly, the present invention provides Dekkera yeast strains, such as Dekkera bruxellensis and Dekkera anomalus (also known in their anamorphic forms as Brettanomyces bruxellensis and Brettanomyces anomalus), which are useful for producing malt and / or cereal-based beverages containing low levels of 4-ethylphenol and / or low levels of 4-ethylguaiacol.

[0011] In particular, the Dekkera yeast strain of the present invention preferably cannot convert more than 25% of p-coumaric acid to 4-ethylphenol when incubated in an aqueous solution containing p-coumaric acid, and / or cannot convert more than 25% of ferulic acid to 4-ethylguaiacol when incubated in an aqueous solution containing ferulic acid. The regulatory pathways involved in the production of phenolic off-flavors in Dekkera have previously been unknown. Although the regulatory pathways involved in the production of phenolic off-flavors in brewer's yeast have been mapped, the Dekkera genome is significantly different from that of brewer's yeast.

[0012] Thus, the present invention provides a Dekkera yeast strain that is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol and / or more than 25% of ferulic acid to 4-ethylguaiacol, thereby producing beverages with reduced levels of 4-ethylphenol and / or 4-ethylguaiacol. The Dekkera yeast strain may additionally or alternatively be unable to utilize more than 2% maltose. The present invention also provides a novel method for producing beverages with a delicious taste by using a Dekkera yeast strain that is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol and / or more than 25% of ferulic acid to 4-ethylguaiacol.

[0013] In one aspect of the present invention there is provided a method for producing a malt-based and / or cereal-based beverage, said method comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a yeast strain of the genus Dekkera, wherein the yeast strain is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol when incubated in an aqueous solution containing p-coumaric acid. iii) fermenting said aqueous extract with said yeast strain thereby obtaining said malt and / or cereal-based beverage.

[0014] Another aspect of the present invention is to provide a Dekkera yeast strain that, when incubated in an aqueous solution containing p-coumaric acid, is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol. In one embodiment of the present invention, the yeast strain, when incubated in an aqueous solution containing ferulic acid, is unable to convert more than 25% of ferulic acid to 4-ethylguaiacol.

[0015] Another aspect of the present invention is to provide a malt- and / or cereal-based beverage comprising low levels of 4-ethylphenol, such as less than 0.5 mg / L, for example less than 0.3 mg / L, such as less than 0.1 mg / L of 4-ethylphenol. In one embodiment of the present invention, the malt- and / or cereal-based beverage comprises low levels of 4-ethylguaiacol, such as less than 1 mg / L of 4-ethylguaiacol, for example less than 0.8 mg / L, for example less than 0.6 mg / L, for example less than 0.5 mg / L of 4-ethylguaiacol.

[0016] Another aspect of the present invention is to produce a palatable alcohol-free or low-alcohol beverage. Accordingly, one aspect of the present invention is to produce a palatable alcohol-free or low-alcohol beverage having low levels of 4-ethylphenol and / or 4-ethylguaiacol.

[0017] The present invention further provides a Dekkera yeast strain useful for producing low-alcohol or alcohol-free beverages. In particular, the Dekkera yeast strain of the present invention is unable to utilize maltose or has limited ability to utilize maltose, and therefore, when added to a maltose-rich aqueous extract, the yeast produces only limited amounts of ethanol. This is particularly true when the aqueous extract contains only low levels of glucose. Until now, the regulatory pathways involved in maltose metabolism in Dekkera have been unknown. Although the regulatory pathways involved in maltose utilization in brewer's yeast are highly complex, the Dekkera genome is significantly different from that of brewer's yeast.

[0018] Thus, the present invention further provides a Dekkera yeast strain that cannot utilize more than 2% maltose while producing authentic-tasting low-alcohol or alcohol-free beer with a delicious taste. The present invention also provides a novel method for producing delicious-tasting low-alcohol or alcohol-free beverages by using a Dekkera yeast strain that cannot utilize more than 2% maltose. [Brief explanation of the drawings]

[0019] [Figure 1] Panel A) shows the contents (mg / L) of p-coumaric acid, ferulic acid, 4-EP (4-ethylphenol), and 4-EG (4-ethylguaiacol) in beers fermented with CRL-2 (Deckela brucellensis) and CRL-90 and CRL-49 (both Dekkera anomalus). Fermentations were carried out at 25°C for 169 hours, and the levels of p-coumaric acid, ferulic acid, 4-EP, and 4-EG at the end of the fermentation are shown. The results indicate that CRL-90 was unable to convert p-coumaric acid to 4-ethylphenol and had a very low ability to convert ferulic acid to 4-ethylguaiacol. Panel B) shows the genome configuration of CRL-90 aligned with the reference Dekkera anomalus yeast strain, CRL-49. The genome configuration reveals that the first 1-53,715 bp of the CRL-90 scaffold is missing. [Figure 2] Panel A) shows metabolic activity as determined by NADH production of various Dekkera yeast strains in defined YNB medium supplemented with amino acids. Strains were grown in triplicate, and standard deviations are indicated by color shading. The y-axis shows purple color in Omnilog units measured using an Omnilog® Biolog system. NADH production is measured by reducing tetrazolium dye to purple formazan. Quantification of strain metabolic activity was therefore based on the addition of tetrazolium dye, which is reduced to purple formazan depending on yeast strain NADH production, as a measure of metabolic activity. Strain growth can be correlated with metabolic activity and therefore determined based on purple color production. The x-axis shows time measured in hours. G: glucose; M: maltose. Figure 2 shows that CRL-90 (D. anomalus) and CRL-2 (D. bruxellensis) were the only tested yeast strains that were unable to grow when maltose was present as the sole carbon source. Panel B) shows the genome configuration of CRL-90 aligned to the reference Dekkera anomalus yeast strain, CRL-49. From the genome configuration, it is clear that the first 1 bp to 40,470 bp of the scaffold are missing. [Figure 3] Panel A) shows the fermentation curves in beer wort for five different Dekkera yeast strains. The y-axis, in psi, represents the cumulative pressure measured using the ANKOM system. The x-axis represents time, measured in hours. From the figure, it is clear that CRL-1, CRL-19, CRL-49, and CRL-50 were able to utilize most of the fermentable sugars present in the wort, while CRL-2 was only able to utilize a small amount of fermentable sugars present in the wort. Panel B) shows the fermentation curves in beer wort for one Dekkera brucellensis yeast strain, CRL-2, and one Dekkera anomalus yeast strain, CRL-90. The y-axis, in psi, represents the cumulative pressure measured using the ANKOM system. The x-axis represents time, measured in hours. Both yeast strains, CRL-2 and CRL-90, were only able to utilize a small amount of fermentable sugars. [Figure 4] Figure 4 shows a comparison of the protein sequences of various putative maltose transporters found in the D. brucellensis reference genome (MTRA5, MTRA4, MTRA3, MTRA2, MTRA1). The top of the table shows the sequence identity in %. The bottom of the table shows the number of amino acid changes between the transporters. [Figure 5] Panel A) shows a nucleotide alignment of the MTRA1 gene sequences for CRL-1 (four known copies), CRL-50 (three known copies), CRL-19 (one known copy), and CRL-2 (one known copy with 97.5% homology). The alignment shows the N-terminal nucleotide sequence of the MTRA1 transporter. It can be concluded that the copy found in CRL-2 has a completely different N-terminal nucleotide sequence compared to CRL-1, CRL-19, and CRL-50. Panel B) shows the amino acid sequences of all known MTRA1 copies in CRL-1, CRL-2, CRL-19, and CRL-50. From this alignment, it can also be concluded that the N-terminal amino acid sequence of MTRA1 in CRL-2 is different from the amino acid sequence of MTRA1 in CRL-1, CRL-19, and CRL-50. [Figure 6]Panel A) shows a nucleotide alignment of a portion of the ISOM(2) gene for CRL-1, CRL-19, CRL-50, and CRL-2. The arrow indicates the 1050 bp deletion in ISOM(2) of CRL-2. Panel B) shows a protein alignment of ISOM(2) of CRL-1 and CRL-2. It can be concluded that the deletion results in a frameshift, leading to truncated translation, and therefore 50% of the ISOM(2) protein is absent in CRL-2. [Figure 7] Figure 7 shows the 3D model structure of the protein ISOM(2), produced using the CLC Genomics Workbench 11. The missing part in the maltose-negative Dekkera is colored white. [Figure 8] Figure 8: Monoterpene alcohols measured in beer after fermentation with Dekkera spp. applied as primary (A) or secondary (B) yeast strains. The sum of all monoterpenes is shown in μg / L below the strain name. CRL-1, CRL-2, CRL-19, and CRL-50 are Dekkera brucellensis yeast strains, and CRL-49 is a Dekkera anomalus yeast strain. [Figure 9] Figure 9: Genomic configuration of CRL-90 aligned with the reference Dekkera anomalus yeast strain, CRL-49. From the genome configuration, it is clear that the first 1 bp to 40,470 bp of the scaffold where ISOM(1), MTRA1, and MTRA2 are located are missing. DETAILED DESCRIPTION OF THE INVENTION

[0020] definition As used herein, "a" can mean one or more, depending on the context in which it is used.

[0021] The term "phenolic off-flavor" or "POF" as used herein refers to a group of phenolic compounds that may be present in fermented beverages such as beer. In some types of fermented beverages, they are considered off-flavors and are undesirable. However, some of them may be desirable in certain types of fermented beverages. Preferably, these compounds are selected from the group consisting of 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol, and 4-ethylguaiacol.

[0022] The term "beer" as used herein refers to a beverage prepared by fermentation of wort, preferably said fermentation being by yeast.

[0023] The term "additive" as used herein refers to a carbon-rich raw material source added during the preparation of malt-based and / or cereal-based beverages. The additive may be ungerminated grain that can be milled together with the germinated grain prepared according to the present invention. The additive may also be syrup, sugar, or another carbohydrate source.

[0024] The term "wort" refers to a liquid extract of malt and / or cereal grains and, optionally, additional additives. Wort is generally obtained by mashing, optionally followed by "wort filtering," a process that extracts residual sugars and other compounds from the spent grain after mashing with hot water. Wort filtering is typically performed in a strainer, mash filter, or another device that allows for the separation of the extracted water from the spent grain. The wort obtained after mashing is generally called "first wort," and the wort obtained after wort filtering is generally called "second wort." Unless specified, the term wort can refer to first wort, second wort, or a combination of both. During traditional beer production, wort is boiled with hops. Hop-free wort may also be called "sweet wort," and wort boiled with hops may be called "boiled wort" or simply wort.

[0025] The term "aqueous extract" as used herein refers to any aqueous extract of malt and / or cereal grains, and thus, non-limiting examples thereof may be fermented malt- and / or cereal-based beverages such as wort or beer.

[0026] The term "aqueous solution" as used herein refers to any water-based liquid or solution. An aqueous solution may contain a predetermined level of a particular compound. Thus, a non-limiting example thereof may be any medium, such as a medium associated with yeast strain growth and / or metabolic activity.

[0027] The term "° Plateau" as used herein refers to density as measured on the Plateau scale, which is an empirically derived hydrometer scale for measuring the density of beer or wort in terms of the weight percentage of extract. The scale expresses density as a weight percentage of sugars.

[0028] The term "fermenting" as used herein means incubating an aqueous extract or solution with a microorganism, such as a yeast strain.

[0029] The term "nitrogen source" as used herein refers to any organic nitrogen-containing molecule and / or ammonium-containing molecule. In particular, the nitrogen source may be an organic nitrogen source, such as a peptide, an amino acid, and / or an amine. The nitrogen source may also be ammonium. Thus, for example, N2 is not considered herein as a "nitrogen source."

[0030] The term "malting" as used herein refers to the controlled germination of cereal grains, particularly barley grains, which occurs under controlled environmental conditions. In some embodiments, "malting" may further include drying the germinated grains, for example by kiln drying.

[0031] The term "malt" as used herein refers to malted cereal grains. The term "green malt" refers to germinated cereal grains that have not been subjected to a kiln drying step. In some embodiments, the green malt is milled green malt. The term "kiln-dried malt" as used herein refers to germinated cereal grains that have been dried by kiln drying. In some embodiments, the kiln-dried malt is milled kiln-dried malt. Generally, the cereal grains have been germinated under controlled environmental conditions.

[0032] The term "mashing" as used herein refers to the incubation of ground malt (e.g., green malt or kiln-dried malt) and / or ungerminated cereal grains in water. Mashing is preferably carried out at a particular temperature(s) and a particular volume of water.

[0033] The term "comminuted" refers to material (e.g., barley grain or malt) that has been finely divided, for example, by cutting, crushing, grinding, or crushing. Barley grain can be crushed while wet, for example, using a grinder or wet mill. The crushed barley grain or crushed malt is divided sufficiently finely to render the material useful for aqueous extracts. Crushed barley grain or crushed malt cannot be regenerated into a whole plant by essentially biological methods.

[0034] As used herein, the term "carbon source" refers to any organic molecule that can provide yeast with energy and carbon for cell biosynthesis. In particular, the carbon source can be a carbohydrate, and more preferably, the carbon source can be a monosaccharide, disaccharide, trisaccharide, and / or tetrasaccharide.

[0035] Amino acids may be named herein using the IUPAC single-letter and three-letter codes.

[0036] The term "functional homologue" as used herein refers to a polypeptide that shares at least one biological function with a reference polypeptide. Generally, the functional homologue also shares significant sequence identity with the reference polypeptide. Preferably, the functional homologue of a reference polypeptide is a polypeptide that has the same biological function as the reference protein and shares a high level of sequence identity with the reference polypeptide.

[0037] The term "sequence identity" as used herein refers to the percentage of identical amino acids or nucleotides between a candidate sequence and a reference sequence after alignment. Thus, a candidate sequence sharing 80% amino acid identity with a reference sequence requires that, after alignment, 80% of the amino acids in the candidate sequence are identical to the corresponding amino acids in the reference sequence. Identity according to the present invention is determined with the aid of computer analysis, such as, but not limited to, the Clustal Omega computer alignment program for polypeptide sequence alignment (Sievers et al., 2011; Li et al., 2015; McWilliam et al., 2013) and the default parameters proposed therein. The Clustal Omega software is available from EMBL-EBI at https: / / www.ebi.ac.uk / Tools / msa / clustalo / . Using this program with default settings, the mature (biologically active) portion of the query and the reference polypeptide are aligned. The number of completely conserved residues is counted and divided by the length of the reference polypeptide. The MUSCLE or MAFFT algorithms can be used to align nucleotide sequences. Sequence identity can be calculated in a similar manner as shown for amino acid sequences. As provided herein, sequence identity is therefore calculated over the entire length of the reference sequence.

[0038] "Encoding" or "encoded," in the context of a specified nucleic acid, means containing information for translation into a specific protein. A nucleic acid or polynucleotide that encodes a protein may contain untranslated sequences, e.g., introns, within the translated region of the nucleic acid, or may lack such intervening untranslated sequences, e.g., in cDNA. The information by which a protein is encoded is specified by the use of codons.

[0039] As used herein, "expression" in the context of nucleic acids is understood as the transcription or accumulation of sense or antisense mRNA derived from a nucleic acid fragment. "Expression" in the context of proteins refers to the translation of mRNA into a polypeptide.

[0040] The term "gene" refers to a segment of DNA involved in producing a polypeptide chain, including the regions before and after the coding region (promoter and terminator) that encode said polypeptide chain. In addition, some yeast genes also contain introns, although, for example, only 5% of the genes in the Saccharomyces cerevisiae genome contain introns. After translation into RNA, introns are removed by splicing to generate mature messenger RNA (mRNA).

[0041] The term "mutation" as used herein includes insertions, deletions, substitutions, translocations, and point mutations in coding and non-coding regions of a gene. Point mutations may involve a single base pair change and may result in premature stop codons, frameshift mutations, splice site mutations, or amino acid substitutions. A gene containing a mutation may be referred to as a "mutated gene." If the mutant gene encodes a polypeptide having a sequence different from the wild-type, the polypeptide may be referred to as a "mutated polypeptide" and / or a "mutant protein." A mutant polypeptide may be described as carrying a mutation if it contains an amino acid sequence different from the wild-type sequence.

[0042] The term "deletion" as used herein can be the deletion of the entire gene or only part of a gene or part of a chromosome.

[0043] The term "splice site" as used herein refers to a consensus sequence that acts as a splice signal for the splicing process.Splice site mutations are genetic mutations that insert, delete or change multiple nucleotides at the specific site where splicing occurs during the splicing process, i.e., during the process of precursor messenger RNA into mature messenger RNA (mRNA).The splice site consensus sequence that promotes exon recognition is typically located at the very end of an intron.

[0044] The term "stop codon" as used herein refers to a nucleotide triplet in the genetic code that causes the end of translation in mRNA. The term "stop codon" as used herein also refers to a nucleotide triplet in a gene that encodes a stop codon in mRNA. A stop codon in DNA typically has one of the following sequences: TAG, TAA, or TGA.

[0045] The term "growth" as used herein in reference to yeast refers to the process by which yeast cells multiply. Thus, when yeast cells grow, the number of yeast cells increases. The number of yeast cells may be determined by any useful method. Conditions that allow yeast growth are conditions that increase the number of yeast cells. Such conditions generally require the presence of appropriate nutrients, e.g., carbon and nitrogen sources, and an appropriate temperature, typically in the range of 5°C to 40°C.

[0046] The term "metabolic activity" as used herein refers to the metabolism of a yeast strain, which is typically determined by determining NADH production. Metabolic activity often correlates with yeast growth, and therefore can often be used as an indicator of yeast growth. No or insignificant changes in metabolism can indicate no growth. NADH production can be measured, for example, by adding a tetrazolium dye to yeast cells, which is subsequently reduced to purple formazan in response to NADH production. Metabolic activity can therefore be determined based on the production of purple formazan. If a yeast strain has no or very limited metabolic activity, NADH production will be limited and therefore purple formazan will not be produced. As mentioned above, metabolic activity can often be correlated with yeast growth; if a yeast strain does not grow at all, NADH production will often be minimal and therefore purple formazan will not be produced. The amount of reduced dye, i.e., purple formazan, can be measured using OmniLog® Biolog, which provides OmniLog units representing the metabolic activity of the cells. A useful method for determining metabolic activity (which, as noted above, is likely to correlate with yeast growth) is to incubate yeast strains for 80 hours at 25°C in an aqueous solution containing 10 g / L maltose as the sole carbon source, the non-carbohydrate component, and a predetermined level of tetrazolium dye, and determine the formation of purple formazan, as measured using an OmniLog® Biolog. Yeast metabolic activity can then be expressed as absolute Omnilog units at specific times during incubation, or by a rate expressed per hour, e.g., Omnilog units per hour. Yeast strains are considered to have insignificant metabolic activity, and therefore are often considered to be not growing if they have fewer than 50 Omnilog units after 80 hours of incubation. In other words, if the slope of the curve showing the progression of purple formazan (Omnilog units) over time (hours) is at most 0.2, such as at most 0.1, such as at most 0.05 OmniLog units / hour, the yeast strain is considered to have insignificant metabolic activity and therefore also to be unable to grow.Another way to quantify the amount of purple formazan is to measure the amount of purple formazan using a spectrophotometer at a wavelength of 590 nm.

[0047] As used herein, the term "yeast strain that cannot utilize XX as a sole carbon source" refers to a yeast strain that cannot grow and / or does not have significant metabolic activity when incubated in a medium containing XX as a sole carbon source, where "XX" can be any specific carbon source, such as sugar. The "carbon source" can particularly be a carbohydrate. Therefore, the medium preferably does not contain any other carbohydrates other than XX. For example, the yeast strain may be unable to utilize maltose as a sole carbon source.

[0048] The term "low-alcohol beverage" is used herein to describe a fermented malt-based and / or cereal-based beverage having an ethanol content of less than 3%. Preferably, a "low-alcohol beverage" may have an ethanol content of less than 2%. A low-alcohol beverage may be, for example, a low-alcohol beer having an ethanol content of less than 3%, preferably less than 2%.

[0049] The terms "alcohol-free beverage" or "non-alcoholic beverage" are used herein to describe fermented malt- and / or cereal-based beverages having an ethanol content of 0.5% or less. An alcohol-free beverage can be, for example, an alcohol-free beer, and a non-alcoholic beverage can be, for example, a non-alcoholic beer having an ethanol content of less than 0.5%.

[0050] Yeast characteristics The present invention relates to a Dekkera yeast strain having at least one of characteristics I, II, and III described herein below. In addition to characteristics I, II, and III, the yeast strain may have one or more characteristics selected from the group consisting of characteristics IV, V, VI, and VII. Additionally, the Dekkera yeast strain may have one or more of genotypes I, II, III, IV, V, VI, VII, VIII, IX, and X as described below.

[0051] The term Dekkera as used herein can refer to both sexual Dekkera strains and asexual Brettanomyces strains.

[0052] The term Dekkera is sometimes used interchangeably with the term Brettanomyces. The term "Brettanomyces" is sometimes used to refer to asexual or non-spore-forming yeasts of the Dekkera genus, and the term "Dekkera" may be used to describe sexual or spore-forming forms of the yeast.

[0053] The genus Dekkera may particularly include the sexual yeast strains Dekkera anomala and Dekkera brucelensis. The genus Brettanomyces may particularly include the asexual forms of Dekkera, i.e., Brettanomyces nanus, Brettanomyces naardenensis, Brettanomyces custerisianus, Brettanomyces anomalus, and / or Brettanomyces brucelensis. Preferably, the yeast strain of the present invention is a yeast strain of a species selected from the group consisting of Dekkera anomalus and Dekkera brucelensis. However, as noted above, the terms Dekkera and Brettanomyces may be used interchangeably. Thus, Dekkera anomalus and Dekkera brucellensis are also known as Brettanomyces brucellensis and Brettanomyces anomalus, respectively, the former term may refer to the sexual form and the latter to the asexual form. As used herein, the term "Dekkera" covers both the Dekkera and Brettanomyces forms of yeast.

[0054] In one embodiment, the yeast strain has characteristic I described herein below. In another embodiment, the yeast strain has characteristic II described herein below.

[0055] In particular, it is preferred that the yeast strain has at least the characteristics I and II described herein below.

[0056] In another embodiment, the yeast strain may also have characteristics I and III, or characteristics II and III, or characteristics I, II and III, as described herein below.

[0057] In another embodiment, the yeast strain according to the invention has characteristics I, II and / or III as described herein below, and further has one or more of characteristics IV, V, VI and VII as described herein below.

[0058] Feature I The present invention relates to a Dekkera yeast strain that has a reduced ability to convert p-coumaric acid to 4-ethylphenol, and a method for producing a beverage using the yeast. Accordingly, the Dekkera yeast strain of the present invention may have Characteristic I, which is a reduced ability to convert p-coumaric acid to 4-ethylphenol. In particular, Characteristic I is the inability of the yeast strain to convert more than 25% of p-coumaric acid to 4-ethylphenol.

[0059] In an embodiment of the present invention, a Dekkera yeast strain according to the present invention has characteristic I, and said Dekkera yeast strain generally also has genotype I and / or genotype II. Preferably, said yeast strain has genotype I.

[0060] The Dekkera yeast strains of the present invention have a reduced ability to convert p-coumaric acid to 4-ethylphenol. Without being bound by theory, conventional Dekkera yeast strains have a reduced ability to convert p-coumaric acid to 4-ethylphenol by the following reaction:

[0061] [ka]

[0062] It is believed that the enzyme may contain an enzyme activity that catalyzes the

[0063] Thus, for example, a Dekkera yeast strain of the invention may have a reduced ability to convert p-coumaric acid to 4-vinylphenol, and / or a Dekkera yeast strain of the invention may have a reduced ability to convert 4-vinylphenol to 4-ethylphenol.

[0064] Preferably, when incubated in an aqueous solution, the Dekkera yeast strain of the present invention is unable to convert more than 25% of the p-coumaric acid present in the aqueous solution to 4-ethylphenol. For example, when incubated in an aqueous solution, the Dekkera yeast strain of the present invention may be unable to convert more than 20%, such as more than 15%, such as more than 10%, such as more than 5%, such as more than 1% of the p-coumaric acid present in the aqueous solution to 4-ethylphenol.

[0065] Whether the Dekkera yeast strain is capable of converting p-coumaric acid present in an aqueous solution to 4-ethylphenol can be determined in different ways. In one embodiment, it is: preparing an aqueous solution containing a predetermined level of p-coumaric acid; incubating the Dekkera yeast strain to be tested with said aqueous solution; determining the level of p-coumaric acid in the aqueous solution after said incubation. is determined by a method comprising: The decrease in the level of p-coumaric acid is taken as a measure of the conversion of p-coumaric acid to 4-ethylphenol.

[0066] Thus, when a Dekkera yeast strain according to the present invention is incubated in an aqueous solution containing a predetermined level of p-coumaric acid, it is preferred that the level of p-coumaric acid after said incubation is at most 25%, such as at most 20%, for example at most 15%, such as at most 10%, for example at most 5%, such as at most 1% lower than the initial level.

[0067] In one embodiment, the ability of the Dekkera yeast strain to convert p-coumaric acid present in an aqueous solution to 4-ethylphenol is determined by: preparing an aqueous solution containing p-coumaric acid and a predetermined level of 4-ethylphenol; incubating the Dekkera yeast strain to be tested with said aqueous solution; determining the level of 4-ethylphenol in the aqueous solution after said incubation. is determined by a method comprising: The increase in 4-ethylphenol is taken as a measure of the conversion of p-coumaric acid to 4-ethylphenol.

[0068] Thus, when a Dekkera yeast strain according to the present invention is incubated in an aqueous solution containing a predetermined level of p-coumaric acid and a predetermined level of 4-ethylphenol, then it is preferred that the molar increase in 4-ethylphenol level after incubation is at most 25%, such as at most 20%, for example at most 15%, such as at most 10%, for example at most 5%, such as at most 1% of the predetermined molar level of p-coumaric acid.

[0069] Whether the method for determining whether the Dekkera yeast strain can convert p-coumaric acid present in an aqueous solution to 4-ethylphenol involves determining the level of p-coumaric acid or the level of 4-ethylphenol, incubation in the aqueous solution can then be carried out in any suitable manner. Generally, incubation is carried out under conditions that allow growth and / or metabolic activity of the Dekkera yeast strain. Thus, incubation is carried out at a temperature ranging from 5°C to 30°C, e.g., from 15°C to 25°C. In addition to p-coumaric acid, the aqueous solution should also contain components that promote yeast strain growth, including carbon and nitrogen sources, and optionally buffers and salts. Thus, the aqueous solution can be, for example, a synthetic medium such as YPD supplemented with glucose and p-coumaric acid. Alternatively, the aqueous solution can be wort. Incubation is carried out, for example, for 3 to 7 days.

[0070] In a preferred embodiment, the ability of a Dekkera yeast strain to convert p-coumaric acid present in an aqueous solution to 4-ethylphenol is determined by the method described in Example 2 below.

[0071] In another embodiment of the present invention, the Dekkera yeast strain may also have a reduced ability to convert p-coumaric acid to 4-ethylphenol. Thus, the Dekkera yeast strain of the present invention may have Characteristic I, which is also characterized by a reduced ability to convert p-coumaric acid to 4-vinylphenol. In particular, Characteristic I also covers yeast strains that are unable to convert more than 25%, for example, more than 20%, for example, more than 15%, for example, more than 10%, for example, more than 5%, for example, more than 1% of p-coumaric acid present in an aqueous solution to 4-vinylphenol.

[0072] The ability of the above Dekkera yeast strain to convert p-coumaric acid in aqueous solution to 4-vinylphenol was as follows: preparing an aqueous solution containing p-coumaric acid and a predetermined level of 4-vinylphenol; incubating the Dekkera yeast strain to be tested with said aqueous solution; determining the level of 4-vinylphenol in the aqueous solution after said incubation. may be determined by a method comprising: The increase in 4-vinylphenol is taken as a measure of the conversion of p-coumaric acid to 4-vinylphenol.

[0073] Thus, when a Dekkera yeast strain according to the present invention is incubated in an aqueous solution comprising a predetermined level of p-coumaric acid and a predetermined level of 4-vinylphenol, then it is preferred that the molar increase in 4-vinylphenol level after incubation is at most 25%, such as at most 20%, for example at most 15%, such as at most 10%, for example at most 5%, such as at most 1% of the predetermined molar level of p-coumaric acid.

[0074] Incubation of the Dekkera yeast strain in aqueous solution can be carried out in any suitable manner, such as those described herein above.

[0075] Feature II The Dekkera yeast strain of the present invention may have Characteristic II, which is a low ability to convert ferulic acid to 4-ethylguaiacol. In particular, the yeast strain of the present invention may have Characteristic II in addition to Characteristic I (the inability to convert more than 25% of p-coumaric acid to 4-ethylphenol).

[0076] In an embodiment of the present invention, a Dekkera yeast strain according to the present invention has characteristic II, and said Dekkera yeast strain generally also has genotype I and / or genotype II. Preferably, said yeast strain has genotype I.

[0077] In embodiments of the present invention, a Dekkera yeast strain of the present invention may, for example, have a reduced ability to convert ferulic acid to 4-vinylguaiacol, and / or a Dekkera yeast strain of the present invention may have a reduced ability to convert 4-vinylguaiacol to 4-ethylguaiacol.

[0078] Thus, a Dekkera yeast strain of the present invention may have characteristic II, which is that when incubated in an aqueous solution, the Dekkera yeast strain cannot convert more than 25% of the ferulic acid present in the aqueous solution to 4-ethylguaiacol. For example, when incubated in an aqueous solution, the Dekkera yeast strain of the present invention may not convert more than 20%, such as more than 15%, such as more than 10%, such as more than 5%, for example more than 1% of the ferulic acid present in the aqueous solution to 4-ethylguaiacol.

[0079] The ability of the Dekkera yeast strain to convert ferulic acid present in an aqueous solution to 4-ethylguaiacol can be determined essentially as described herein above in connection with Feature I, except for determining the level of ferulic acid and / or 4-ethylguaiacol.

[0080] In a preferred embodiment, the ability of a Dekkera yeast strain to convert ferulic acid present in an aqueous solution to 4-ethylguaiacol is determined by the method described in Example 2 below.

[0081] In another embodiment of the present invention, the Dekkera yeast strain may also have a low ability to convert ferulic acid to 4-vinylguaiacol. Thus, the Dekkera yeast strain of the present invention may have Characteristic II, which is also characterized by a low ability to convert ferulic acid to 4-vinylguaiacol. In particular, Characteristic II also covers yeast strains that cannot convert more than 25%, for example, more than 20%, for example, more than 15%, for example, more than 10%, for example, more than 5%, for example, more than 1% of ferulic acid present in an aqueous solution to 4-vinylguaiacol.

[0082] Whether the above Dekkera yeast strain can convert ferulic acid present in aqueous solution to 4-vinylguaiacol is as follows: preparing an aqueous solution containing ferulic acid and a predetermined level of 4-vinylguaiacol; incubating the Dekkera yeast strain to be tested with said aqueous solution; determining the level of 4-vinylguaiacol in the aqueous solution after incubation; may be determined by a method comprising: The increase in 4-vinylguaiacol is taken as a measure of the conversion of p-coumaric acid to 4-vinylguaiacol.

[0083] Thus, when a Dekkera yeast strain according to the present invention is incubated in an aqueous solution comprising a predetermined level of ferulic acid and a predetermined level of 4-vinylguaiacol, then it is preferred that the molar increase in 4-vinylguaiacol level after incubation is at most 25%, such as at most 20%, for example at most 15%, such as at most 10%, for example at most 5%, such as at most 1% of the predetermined molar level of ferulic acid.

[0084] Incubation of the Dekkera yeast strain in aqueous solution can be carried out in any suitable manner, as described in the above specification.

[0085] Feature III The Dekkera yeast strain of the present invention may also have characteristic III, which is that the Dekkera yeast strain cannot utilize more than 2% maltose. In one embodiment of the present invention, the yeast strain cannot utilize more than 1.5%, such as 1%, for example 0.1% maltose.

[0086] In other words, the present invention relates to a Dekkera yeast strain that cannot utilize more than 20 g / L of maltose. In one embodiment of the invention, the yeast strain cannot utilize more than 15 g / L of maltose, such as 10 g / L, for example 1 g / L.

[0087] In an embodiment of the present invention, a Dekkera yeast strain of the present invention has characteristic III, and the Dekkera yeast strain also generally has one or more of genotypes III, IV, and V. Preferably, the yeast strain has all of genotypes III, IV, and V.

[0088] The ability of a yeast strain to utilize maltose can be calculated using different methods. One method is to measure the amount of maltose present in the aqueous extract or solution containing maltose before and after incubation of the aqueous extract or solution with the yeast strain, and calculate the difference in the amount of maltose before and after incubation with the yeast strain. The aqueous extract can be incubated with the yeast strain at, for example, 5°C to 30°C, e.g., 10°C to 28°C, e.g., 15°C to 25°C, for 1 to 21 days, e.g., 2 to 10 days, e.g., 3 to 7 days. The aqueous solution can be incubated with the yeast strain at, for example, 15°C to 35°C, e.g., 20°C to 30°C, for 1 to 80 hours, e.g., 60 to 80 hours. The difference in the amount of maltose can, for example, be used to calculate the absolute amount of maltose utilized by the yeast strain, e.g., g / kg or g / L, or as a % (e.g., w / w) of maltose utilized.

[0089] In one embodiment of the present invention, the yeast strain cannot utilize more than 2% maltose when incubated in an aqueous solution containing maltose and glucose. Preferably, the yeast strain cannot utilize more than 1.5%, such as 1%, for example 0.1%, of maltose when incubated in an aqueous solution containing maltose and glucose. The aqueous extract may particularly be wort. The yeast strain may be incubated in the aqueous extract at, for example, 5°C to 30°C, for example 10°C to 28°C, for example 15°C to 25°C, for 1 to 21 days, for example 3 to 7 days. The aqueous extract may contain, for example, more than 40 g / kg of maltose. In one embodiment, the aqueous solution may contain maltose in the range of 40 g / kg to 100 g / kg. In some embodiments of the present invention, the aqueous solution may contain, for example, glucose in the range of 4 g / kg to 50 g / kg.

[0090] Preferably, the yeast strain according to the invention is unable to utilize more than 2%, such as more than 1%, of maltose when incubated for 10 days at 25° C. in an aqueous solution comprising maltose in the range of 40 g / kg to 100 g / kg and glucose in the range of 8 g / kg to 50 g / kg. Very preferably, the yeast strain according to the invention is unable to utilize more than 2%, such as more than 1%, of maltose as determined by fermenting wort as described herein below in Example 5.

[0091] When determining whether a yeast strain can utilize maltose, it is generally preferred to use a method for determining maltose concentration that has a measurement uncertainty significantly less than 2% relative to the total maltose concentration, which can be achieved, for example, by using an average of multiple measurements, for example at least 10 independent measurements.

[0092] In one embodiment of the invention, the yeast strain according to the invention is unable to utilize any maltose present in the aqueous solution, for example in such an embodiment the amount of maltose present in the aqueous solution after incubation with the yeast strain is not less than the amount of maltose present in the aqueous extract before incubation with the yeast strain.

[0093] In one embodiment of the present invention, the yeast strain cannot utilize maltose as a sole carbon source. Therefore, the yeast strain cannot grow and / or does not have significant metabolic activity in an aqueous solution containing maltose as a sole carbon source. Such an aqueous solution preferably does not contain any monosaccharides, disaccharides, trisaccharides, and / or tetrasaccharides other than maltose, and more preferably, such an aqueous solution does not contain any carbohydrates other than maltose. For example, a yeast strain is considered to have no significant metabolic activity if insignificant metabolic activity is measured as described in Example 4 below.

[0094] In one embodiment, a yeast strain of the present invention cannot grow and / or has no significant metabolism when incubated in an aqueous solution containing maltose in the range of 5 g / L to 15 g / L, e.g., 8 g / L to 12 g / L, where maltose is the only carbon source. Preferably, such an aqueous solution does not contain any carbohydrates other than maltose at the above concentrations. The incubation period can be, for example, at 15°C to 35°C, e.g., 20°C to 30°C, and for 1 hour to 80 hours, e.g., 60 hours to 80 hours. For example, a yeast strain is considered to have no significant metabolic activity if no significant metabolic activity is measured as described in Example 4 below.

[0095] The growth of the yeast strain can be measured using different methods. In one embodiment, the growth of the yeast strain is measured by: Preparing an aqueous solution containing maltose in the range of 5 g / L to 15 g / L as the sole carbon source. Incubating the aqueous solution with a predetermined number of yeast cells of the yeast strain according to the present invention for 60 to 80 hours at 20°C to 30°C. Determining the number of yeast cells in the aqueous solution The method is determined by a method including:

[0096] The number of yeast cells can be determined by any suitable method known in the art.

[0097] In one embodiment of the present invention, the growth of the yeast strain is correlated with metabolic activity. In such cases, growth is determined indirectly by measuring metabolic activity. Metabolic activity can be, for example, preparing an aqueous solution containing maltose in the range of 5 g / L to 15 g / L as the sole carbon source and a predetermined level of a compound (e.g., tetrazolium) that responds to NADH production by being reduced to a dye (e.g., purple formazan); Incubating the aqueous solution with the yeast strain of the present invention for 60 to 80 hours at 20°C to 30°C. Quantifying the amount of reducing dye (e.g., purple formazan) in the aqueous solution The determination can be made by a method including:

[0098] Preferably, tests for yeast cell growth and / or metabolic activity are performed in replicates, such as in duplicate or triplicate. Thus, the method steps can preferably be performed one or more times, for example two or more times, for example three or more times, for example ten or more times, for each tested yeast strain. The average growth and / or metabolic activity of a yeast strain can be calculated as the average amount of reduced dye within the replicates of the tested yeast strain.

[0099] Several methods can be used to measure the amount of reducing dye (eg, purple formazan).

[0100] Thus, when the yeast strain according to the present invention is incubated for 60 to 80 hours at 20°C to 30°C in an aqueous solution comprising the sole carbon source required for yeast growth, maltose in the range of 5 g / L to 15 g / L as a non-carbohydrate component, and a predetermined level of a dye responsive to cellular NADH production, the yeast strain is considered to be unable to grow and / or not have significant metabolic activity if the amount of reduced dye, as measured by OmniLog® Biolog, is at most 50 OmniLog units, for example at most 40 OmniLog units.

[0101] In one embodiment, the yeast strain according to the invention is deemed unable to grow and / or to have no significant metabolic activity when incubated for 80 hours at 25°C in an aqueous solution comprising the sole carbon source required for yeast growth, 10 g / L maltose as a non-carbohydrate component, and a predetermined level of tetrazolium dye, and is deemed unable to grow and / or to have no significant metabolic activity if the formation of purple formazan, as measured by OmniLog® Biolog, is at most 50 OmniLog units after 80 hours.

[0102] In another embodiment, the growth of the tested yeast strain is measured based on the growth rate of the yeast strain during an incubation period. Thus, the amount of reduced dye can be quantified and plotted against incubation time, allowing the slope of the curve indicating the amount of reduced dye over time to be calculated.

[0103] Thus, when the yeast strain according to the present invention is incubated for 60 to 80 hours at 20°C to 30°C in an aqueous solution comprising the sole carbon source required for yeast growth, maltose in the range of 5 g / L to 15 g / L as a non-carbohydrate component, and a predetermined level of a dye responsive to cellular NADH production, the yeast strain is considered to be unable to grow and / or not have significant metabolic activity if the slope of the curve showing the amount of reduced dye over time, as measured in an OmniLog® Biolog, is less than 0.2, for example less than 0.1, for example less than 0.05 OmniLog units / hour.

[0104] In one embodiment, the yeast strain according to the invention is deemed unable to grow and / or to have no significant metabolic activity when incubated for 80 hours at 25°C in an aqueous solution comprising the sole carbon source required for yeast growth, 10 g / L maltose as a non-carbohydrate component, and a predetermined level of tetrazolium dye, and is deemed unable to grow and / or to have no significant metabolic activity if the slope of the curve showing purple formazan measured over time on an OmniLog® Biolog is at most 0.2, such as at most 0.1, for example at most 0.05 OmniLog units / hour.

[0105] Another non-limiting method for quantifying the amount of reduced dye is to measure the amount of reduced dye by using a spectrophotometer. Thus, one example is to measure the amount of formazan using a spectrophotometer at a wavelength of 590 nm.

[0106] In one embodiment, the yeast strain according to the present invention is incubated for 60 to 80 hours at 20°C to 30°C in an aqueous solution containing the sole carbon source required for yeast growth, maltose in the range of 5 g / L to 15 g / L as a non-carbohydrate component, and a predetermined level of a dye that responds to NADH production, and the yeast strain according to the present invention is considered to be unable to grow and / or not to have significant metabolic activity if the reduced dye, measured using a spectrophotometer at a wavelength of 590 nm, does not increase by more than two-fold after 80 hours.

[0107] In one embodiment, the yeast strain according to the invention is deemed unable to grow and / or to have no significant metabolic activity when incubated for 80 hours at 25°C in an aqueous solution comprising the sole carbon source required for yeast growth, 10 g / L maltose as a non-carbohydrate component, and a predetermined level of tetrazolium dye; the yeast strain is deemed unable to grow and / or to have no significant metabolic activity if the formation of purple formazan, as measured spectrophotometrically at a wavelength of 590 nm, does not increase by more than two-fold after 80 hours.

[0108] Feature IV The Dekkera yeast strain according to the present invention may also have Characteristic IV, which is that the Dekkera yeast strain cannot utilize more than 5% maltotriose. In one embodiment of the present invention, the yeast strain cannot utilize more than 4% maltotriose, such as 3%, for example 2%, for example 1%, for example 0.1% maltotriose.

[0109] Thus, upon incubation in an aqueous extract containing maltose, the yeast strain cannot utilize more than 5% of the maltotriose. Preferably, the yeast strain cannot utilize more than 1.5%, such as 1%, for example 0.1%, of the maltotriose present in the aqueous extract. The aqueous extract may in particular be wort. The yeast strain may be incubated in the aqueous extract at, for example, 5°C to 25°C, for example 10°C to 20°C, for 1 to 21 days, for example 3 to 7 days. The amount of maltotriose in the aqueous extract may be, for example, 1 g / kg to 50 g / kg, for example 10 g / L to 20 g / L.

[0110] The ability of a yeast strain to not utilize maltotriose can be calculated as described above for maltose.

[0111] One useful method for determining whether a yeast strain is unable to utilize maltotriose in wort is described in Example 5.

[0112] Feature V A Dekkera yeast strain according to the present invention may also have characteristic V, wherein the Dekkera yeast strain is unable to utilize more than 5% maltotetraose. In one embodiment of the invention, the yeast strain is unable to utilize more than 4% maltotetraose, such as 3%, for example 2%, for example 1%, for example 0.1% maltotetraose.

[0113] Thus, after incubation in an aqueous extract containing maltotetraose, the yeast strain is unable to utilize more than 5% of the maltotetraose. Preferably, the yeast strain is unable to utilize more than 1.5%, such as 1%, for example 0.1%, of the maltotriose present in the aqueous extract. The aqueous extract may in particular be wort. The yeast strain may be incubated in the aqueous extract at, for example, 5°C to 25°C, for example 16°C to 18°C, for 1 to 21 days, for example 3 to 7 days. The amount of maltotriose in the aqueous extract may be, for example, 0.5 g / kg to 15 g / kg, for example 1 g / L to 5 g / L.

[0114] The ability of a yeast strain to not utilize maltotetraose can be calculated as described above for maltose.

[0115] One useful method for determining whether a yeast strain is unable to utilize maltotetraose in wort is described in Example 5.

[0116] Feature VI A Dekkera yeast strain according to the present invention may also have Characteristic VI, which is that the Dekkera yeast strain is unable to utilize glucose, and therefore, upon incubation in an aqueous extract containing glucose, the yeast strain is then able to utilize a portion of the glucose present in the aqueous extract.

[0117] More preferably, the yeast strain can utilize glucose as a sole carbon source. Thus, the yeast strain can grow in a medium containing glucose as a sole carbon source. Such a medium preferably does not contain any monosaccharides, disaccharides, trisaccharides, and / or tetrasaccharides other than glucose, and more preferably, such a medium does not contain any carbohydrates other than glucose. One useful method for determining whether a yeast strain can utilize glucose as a sole carbon source is described in Example 4.

[0118] It will be understood by those skilled in the art that the method described in Example 4 can be used to test whether a yeast strain can grow in a medium containing glucose or maltose as the sole carbon source, and that the method described in Example 5 can be used to test whether a yeast strain can utilize fermentable sugars, such as maltose, maltotriose, maltotetraose, and glucose, present in an aqueous extract such as wort.

[0119] Feature VII A Dekkera yeast strain according to the present invention can also have Characteristic VII, in which the Dekkera yeast strain has low ethanol production. Because the amount of ethanol produced by a given yeast strain is strongly influenced by the starting material, it is preferred that the yeast strain not produce more than 1.5 promils of ethanol per ° plateau, e.g., 1.3 promils of ethanol per ° plateau, e.g., 1.1 promils of ethanol per ° plateau. The ° plateau is a measure of liquid density and therefore indicates the level of sugars and other fermentable nutrients.

[0120] In one embodiment, the yeast strain preferably cannot produce more than 1.5 promils of ethanol per °Plateau when added to an aqueous extract having a sugar content of up to 10 °Plateau, e.g., up to 9 °Plateau. In particular, the yeast strain cannot produce more than 1.5 promils of ethanol per °Plateau when added to an aqueous extract containing glucose and maltose. The aqueous extract may contain more than 40 g / kg of maltose. In one embodiment, the aqueous solution may contain maltose in the range of 40 g / kg to 100 g / kg. In one embodiment, the aqueous extract may contain, for example, up to 15 g / kg of glucose, e.g., up to 10 g / kg of glucose, e.g., up to 5 g / kg of glucose.

[0121] In one embodiment of the present invention, the Dekkera yeast strain is unable to produce more than 2% ethanol. In another embodiment of the present invention, the yeast strain is unable to produce more than 1.5% ethanol. Thus, upon incubation in an aqueous extract containing maltose and glucose, the yeast strain is then unable to produce more than 2% ethanol, for example, more than 1.5% ethanol. The aqueous extract may in particular be wort. The yeast strain may be incubated in the aqueous extract at, for example, 5°C to 25°C, for example, 10°C to 20°C, for 1 to 21 days, for example, 3 to 7 days. The amount of maltose in the aqueous extract may be, for example, 5g / kg to 200g / kg, for example, 40g / kg to 70g / kg, for example, 50g / kg to 60g / kg. The aqueous extract may contain up to 15g / kg glucose, for example, up to 10g / kg glucose. In one example, the yeast strain may not produce more than 2% ethanol when incubated in an aqueous extract containing 50 g / kg to 60 g / kg maltose and 9 g / kg to 11 g / kg glucose, as described herein below in Example 5.

[0122] seed The yeast strain may be any Dekkera yeast strain. Unless otherwise specified, the term "Dekkera" in this application covers both Dekkera (e.g., sexual forms) and Brettanomyces (e.g., asexual forms) of yeast.

[0123] In a preferred embodiment, the yeast strain is of the species Dekkera anomalus, Dekkera brucellensis, Brettanomyces anomalus, or Brettanomyces brucellensis. In particular, the yeast strain can be the species Dekkera brucellensis or Dekkera anomalus, both of which have been found to produce unique and desirable flavor profiles during fermentation compared to other Dekkera species. In a preferred embodiment, the yeast strain is Dekkera anomalus. Dekkera anomalus is also known as Dekkera claussenii.

[0124] Genetic background Gene mapping Whole genome sequencing was performed on Dekkera yeast strains.

[0125] CRL-49 (Deckela anomalus) was used herein as a reference for D. anomalus. The genome of the D. brucelensis isolate UMY321 served as a reference for D. brucelensis. UMY321 is publicly available from NCBI.

[0126] All open reading frames of the genome were identified, and the putative function of each gene was based on comparison with the UniprotKB and Pfam databases using Blastp and HMMER, respectively. The putative functions of predicted genes involved in maltose assimilation have not been previously demonstrated.

[0127] Two genes potentially involved in POF production have been identified in the genus Dekkala, one decarboxylase, designated herein as "DPAD," and one superoxide dismutase, designated herein as "DSOD." Dekkara bruxellensis contains two PAD genes, DbPAD1 and DbPAD2. Unless otherwise specified, the term PAD in reference to Dekkara bruxellensis refers to DbPAD2. The sequences of the Dekkala PAD and SOD genes and polypeptides are set forth herein as follows: DaPAD1 (SEQ ID NO: 1), encoding the DaPAD1 protein of SEQ ID NO: 2 - DaSOD (SEQ ID NO: 3) encoding the DaSOD protein of SEQ ID NO: 4 DbPAD1 (SEQ ID NO: 23) encoding the DbPAD1 protein of SEQ ID NO: 24 - DbPAD2 (SEQ ID NO: 5) encoding the off-frame DbPAD2 protein of SEQ ID NO: 6 - DbSOD (SEQ ID NO: 7) encoding the DbSOD protein of SEQ ID NO: 18 It is provided as follows.

[0128] Potential genes involved in maltose assimilation were identified in Dekkera sp.: This includes the maltose transporter, designated herein as "MTRA," and the major isomaltase, designated herein as "ISOM": DaMTRA1 (SEQ ID NO: 9) encoding the DaMTRA1 protein of SEQ ID NO: 10 DaISOM (SEQ ID NO: 11) encoding the DaISOM protein of SEQ ID NO: 12 DaMTRA2 (SEQ ID NO: 13) encoding the DaMTRA2 protein of SEQ ID NO: 14 DbMTRA1 (SEQ ID NO: 15) encoding the DbMTRA1 protein of SEQ ID NO: 16 DbISOM(2) (SEQ ID NO: 17), which encodes the DbISOM(2) protein of SEQ ID NO: 18 DbMTRA2 (SEQ ID NO: 19) encoding the DbMTRA2 protein of SEQ ID NO: 20 DbISOM(1) (SEQ ID NO: 21), which encodes the DbISOM(1) protein of SEQ ID NO: 22 DbMTRA3 (SEQ ID NO: 25) encoding the DbMTRA3 protein of SEQ ID NO: 26 DbMTRA4 (SEQ ID NO: 27) encoding the DbMTRA4 protein of SEQ ID NO: 28 DbMTRA5 (SEQ ID NO: 29) encoding the DbMTRA5 protein of SEQ ID NO: 30 DbMTRA6 (SEQ ID NO: 31) encoding the DbMTRA6 protein of SEQ ID NO: 32

[0129] Maltose assimilation genes are distributed throughout the genome, with a main cluster containing the enzyme ISOM surrounded by maltose transporters (MTRA1, MTRA2, MTRA3, MTRA4) present in scaffold I, herein designated the MAL locus.

[0130] Genotype-Phenotype A Dekkera yeast strain according to the present invention may have one or more of the phenotypic characteristics I-III described herein above. In addition to, or instead of, phenotypic characteristics I-III, the yeast strain may have one or more characteristics selected from the group consisting of characteristics IV, V, VI, and VII.

[0131] In addition to the above phenotypic characteristics, yeast strains according to the invention may have one or more of the genotypes I to X described herein below, which may be associated with phenotypic characteristics I to III outlined above as well as phenotypic characteristics IV to VII outlined above.

[0132] In one embodiment, a yeast strain according to the invention has at least genotype I as described herein below. In addition to having genotype I, the yeast may also have one or more of genotypes II-V and one or more of the phenotypic characteristics described above.

[0133] Thus, in one embodiment of the present invention, the yeast strain has at least genotype I, as described below, and genotype II, as described below. In addition to having genotypes I and II, the yeast may also have one or more of genotypes III-V and one or more of characteristics I-III.

[0134] In another embodiment, the yeast strain may have additional genotypes and phenotypes described herein below.

[0135] Genotype I: PAD A Dekkera yeast strain according to the invention may have genotype I, which is the presence of one or more mutations in, or deletion of, the gene encoding PAD. In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype 1, and said Dekkera yeast strain generally also has characteristics I and / or II, and preferably said yeast strain has both characteristics I and II.

[0136] The gene encoding a functional PAD is herein designated PAD1 in Dekkera anomalus, while it is designated PAD2 in Dekkera brucellensis. Therefore, genotype I can be the presence of one or more mutations in or deletions of the gene encoding PAD2 in Dekkera brucellensis or the gene encoding PAD1 in Dekkera anomalus.

[0137] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain has genotype I, wherein the yeast strain comprises a mutation or deletion in a gene encoding DaPAD1 of SEQ ID NO: 2 or a functional homolog thereof having at least 80% sequence identity thereto.

[0138] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, wherein the yeast strain has genotype I, wherein genotype I comprises a mutation or deletion in a gene encoding DbPAD2 of SEQ ID NO: 6 or a functional homolog thereof having at least 80% sequence identity thereto.

[0139] PAD may be responsible for the decarboxylation of p-coumaric acid to 4-vinylphenol and the decarboxylation of any ferulic acid present to 4-vinylguaiacol.

[0140] In one embodiment of the invention, the yeast strain according to the invention lacks a gene encoding a PAD. Thus, the yeast strain may have a deletion of the gene encoding a PAD.

[0141] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain according to the invention lacks a gene encoding DaPAD1 of SEQ ID NO: 2 or a functional homologue thereof having at least 80% sequence identity thereto. In other words, a yeast strain of the species Dekkera anomalus may have a deletion of the gene encoding DaPAD1 of SEQ ID NO: 2 or a functional homologue thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto. In particular, said yeast strain of the species Dekkera anomalus may have a deletion of the gene encoding DaPAD1 of SEQ ID NO: 2.

[0142] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain according to the invention lacks a gene encoding DbPAD2 of SEQ ID NO: 6 or a functional homologue thereof having at least 80% sequence identity thereto. In other words, a yeast strain of the species Dekkera brucellensis may have a deletion of the gene encoding DbPAD2 of SEQ ID NO: 6 or a functional homologue thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto.

[0143] In one embodiment, a yeast strain according to the invention comprises one or more deletions in the gene encoding PAD, such that said gene encodes a mutant PAD polypeptide lacking at least some of the PAD, such as lacking at least 10% of the amino acids of PAD, such as lacking at least 20% of the amino acids of PAD, such as lacking at least 30%, such as lacking at least 40%, such as lacking at least 50%, such as lacking at least 60%, such as lacking at least 70%, such as lacking at least 80%, such as lacking at least 90%.

[0144] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain lacks a portion of the gene encoding DaPAD1, such as lacking at least 10% of the amino acids of DaPAD1, such as lacking at least 20%, such as lacking at least 30%, such as lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, such as lacking at least 90% of the amino acids of DaPAD1 of SEQ ID NO: 2 or a functional homologue thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto.

[0145] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain lacks a portion of the gene encoding DbPAD2, such as lacking at least 10% of the amino acids of DbPAD2, such as lacking at least 20%, such as lacking at least 30%, for example lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, such as lacking at least 90% of the amino acids of DbPAD2 of SEQ ID NO: 6 or a functional homologue thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto.

[0146] In one embodiment, a yeast strain of the invention carries one or more mutations (including multiple mutations) that result in a mutant PAD gene encoding a mutant PAD 1. For example, a yeast strain may carry a mutation in a PAD gene that results in a loss of PAD function, particularly a total loss of PAD function.

[0147] A yeast strain carrying one or more mutation(s) in a PAD gene that results in loss of PAD function may carry different types of mutations, such as any of the mutations described herein in this section.

[0148] In one embodiment, a yeast strain of the invention carries one or more mutation(s) that result in a mutant PAD gene encoding a mutant PAD protein comprising one or more amino acid substitutions, such as 5 or more, for example 10 or more, for example 15 or more, for example 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0149] In one embodiment, the amino acid substitution is located in the N-terminal region of the PAD. In another embodiment, the amino acid substitution is located in the C-terminal region of the PAD.

[0150] In one embodiment, the yeast strain according to the invention carries a mutation in the PAD gene, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the PAD gene; ·Mutations in the splice sites of the PAD gene; Mutations in the promoter region of the PAD gene; and / or Mutations in the introns of the PAD gene is.

[0151] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, wherein said yeast strain carries a mutation in the DaPAD1 gene of SEQ ID NO: 1, wherein the mutation is · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DaPAD1 gene; ·Mutations in the splice sites of the DaPAD1 gene; Mutations in the promoter region of the DaPAD1 gene; and / or Mutation in an intron of the DaPAD1 gene is.

[0152] In yet another embodiment, the yeast strain is a Dekkera brucellaensis yeast strain, wherein said yeast strain carries a mutation in the DbPAD2 gene of SEQ ID NO: 5, wherein the mutation is · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DbPAD2 gene; ·Mutations in the splice site of the DbPAD2 gene; Mutations in the promoter region of the DbPAD2 gene; and / or Mutation in an intron of the DbPAD2 gene is.

[0153] Mutations in splice sites, promoter regions, and / or introns of the PAD gene can result in aberrant splicing of PAD mRNA, and / or aberrant transcription of PAD mRNA and / or aberrant translation of PAD protein. Such yeast strains can, in particular, have reduced PAD mRNA levels as described herein below in this section, and / or reduced PAD protein levels as described herein below in this section.

[0154] Loss of PAD function can be determined by any method known to those skilled in the art. One method of determining PAD function can be to determine the expression level of PAD at either the mRNA level or the protein level.

[0155] In one embodiment, a yeast strain is considered to have loss of PAD function if it contains a wild-type PAD gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type PAD mRNA compared to the level of PAD mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of PAD function if it contains a wild-type PAD gene but less than 5%, preferably less than 1%, mutant or wild-type PAD mRNA compared to a yeast strain of the same genotype. The mutant PAD is an mRNA encoded by a mutant PAD gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the PAD mRNA is DaPAD1 mRNA encoding the polypeptide of SEQ ID NO: 2 or a functional homolog thereof, and the wild-type DaPAD1 gene is a gene encoding the polypeptide of SEQ ID NO: 2 or a functional homolog thereof. The functional homolog preferably shares at least 80%, such as at least 90%, for example at least 95% sequence identity with SEQ ID NO: 2. In one embodiment, a yeast strain having a complete loss of DaPAD1 function may not contain detectable mutant or wild-type DaPAD1 mRNA as determined by conventional quantitative RT-PCR. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the PAD mRNA is a DbPAD2 mRNA encoding the polypeptide of SEQ ID NO: 6 or a functional homolog thereof, and the wild-type DbPAD2 gene is a gene encoding the polypeptide of SEQ ID NO: 6 or a functional homolog thereof. The functional homolog preferably shares at least 80%, such as at least 90%, for example at least 95% sequence identity with SEQ ID NO: 6. In one embodiment, a yeast strain having a complete loss of DbPAD2 function may not contain detectable mutant or wild-type DbPAD2 mRNA as determined by conventional quantitative RT-PCR.

[0156] In one embodiment, a yeast strain is considered to have loss of PAD function if it contains a wild-type PAD gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type PAD protein compared to the level of PAD protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of PAD function if it contains a wild-type PAD gene but less than 5%, preferably less than 1%, of mutant or wild-type PAD protein compared to a yeast strain of the same genotype. The mutant PAD protein is a polypeptide encoded by a mutant D PAD gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the PAD protein is the DaPAD1 polypeptide of SEQ ID NO:2 or a functional homolog thereof, and the wild-type DaPAD1 gene is a gene encoding the polypeptide of SEQ ID NO:2 or a functional homolog thereof. The functional homolog preferably shares at least 80%, e.g., at least 90%, e.g., at least 95%, sequence identity with SEQ ID NO:2. In one embodiment, a yeast strain having a complete loss of DaPAD1 function may contain no detectable mutant or wild-type DaPAD1 protein as detected by conventional Western blotting. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the PAD protein is the DbPAD2 polypeptide of SEQ ID NO: 6 or a functional homolog thereof, and the wild-type DbPAD2 gene is a gene encoding the polypeptide of SEQ ID NO: 6 or a functional homolog thereof. The functional homolog preferably shares at least 80%, e.g., at least 90%, e.g., at least 95%, sequence identity with SEQ ID NO: 6. In one embodiment, a yeast strain having a complete loss of DbPAD2 function may contain no detectable mutant or wild-type DbPAD2 protein as detected by conventional Western blotting.

[0157] The yeast strain may, for example, have genotype I as described herein above in an embodiment of the invention, wherein the yeast strain is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol. In other embodiments of the invention, the yeast strain is unable to convert more than 25% of ferulic acid to 4-ethylguaiacol.

[0158] Genotype II: SOD1 A Dekkera yeast strain according to the present invention may have genotype II, which is the presence of one or more mutations in or deletions of the gene encoding SOD.

[0159] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype II, and said Dekkera yeast strain generally also has characteristics I and / or II, preferably said yeast strain has both characteristics I and II.

[0160] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain has genotype II, which comprises a mutation in or a deletion of a gene encoding DaSOD of SEQ ID NO: 4 or a functional homolog thereof having at least 80% sequence identity thereto.

[0161] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, wherein the yeast strain has genotype II, which comprises a mutation in or a deletion of a gene encoding DbSOD of SEQ ID NO: 8 or a functional homolog thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto.

[0162] SOD may be involved in the second reduction step of 4-vinylphenol to 4-ethylphenol, as well as the reduction of 4-vinylguaiacol to 4-ethylguaiacol.

[0163] In one embodiment of the invention, the yeast strain according to the invention lacks the gene encoding SOD. Thus, the yeast strain may have a deletion in the gene encoding SOD.

[0164] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain according to the invention lacks the gene encoding the DaSOD of SEQ ID NO: 4 or a functional homologue thereof having at least 80% sequence identity thereto. In other words, a yeast strain of the species Dekkera anomalus may have a deletion of the gene encoding the DaSOD of SEQ ID NO: 4 or a functional homologue thereof having at least 80% sequence identity thereto.

[0165] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain according to the invention lacks a gene encoding the DbSOD of SEQ ID NO: 8 or a functional homologue thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto. In other words, a yeast strain of the species Dekkera brucellensis may have a deletion of the gene encoding the DbSOD of SEQ ID NO: 8 or a functional homologue thereof having at least 80% sequence identity thereto.

[0166] In one embodiment, the yeast strain according to the invention comprises one or more deletions in the gene encoding SOD, such that said gene encodes a mutant SOD that lacks at least some of the SOD, such as lacking at least 10% of the SOD, such as lacking at least 20% of the SOD, such as lacking at least 30%, such as lacking at least 40%, such as lacking at least 50%, such as lacking at least 60%, such as lacking at least 70%, such as lacking at least 80%, such as lacking at least 90%.

[0167] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain lacks a portion of the gene encoding DaSOD, for example lacks at least 10% of DaSOD, for example lacks at least 20%, such as lacking at least 30%, for example lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, for example lacking at least 90% of the DaSOD of SEQ ID NO: 4 or a functional homologue thereof having at least 80% sequence identity thereto.

[0168] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain lacks a portion of the gene encoding DbSOD, for example lacking at least 10% of DbSOD, for example lacking at least 20%, such as lacking at least 30%, for example lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, for example lacking at least 90% of the DbSOD of SEQ ID NO: 8 or a functional homologue thereof having at least 80% sequence identity thereto.

[0169] In one embodiment, the yeast strain of the invention carries one or more mutations that result in a mutant SOD encoding a mutant SOD, e.g., the yeast strain carries a mutation in the SOD gene that results in a loss of SOD function, particularly a total loss of SOD function.

[0170] A yeast strain carrying one or more mutation(s) in the SOD gene that results in loss of SOD function may carry different types of mutations, for example, any of the mutations described herein in this section.

[0171] In one embodiment, a yeast of the invention carries one or more mutation(s) that result in a mutant SOD gene encoding a mutant SOD protein containing one or more amino acid substitutions, e.g., 5 or more, e.g., 10 or more, e.g., 15 or more, e.g., 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0172] In one embodiment, the amino acid substitution is located in the N-terminal region of SOD. In another embodiment, the amino acid substitution is located in the C-terminal region of SOD.

[0173] In one embodiment, the yeast strain according to the invention carries a mutation in the SOD gene, wherein the mutation is: · Mutations resulting in frameshift mutations; ·Mutations leading to the formation of a premature stop codon in the SOD gene; ·Mutations in the splice sites of the SOD gene; Mutations in the promoter region of the SOD gene; and / or Mutation in the intron of the SOD gene is.

[0174] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, wherein said yeast strain carries a mutation in the DaSOD gene of SEQ ID NO: 3, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DaSOD gene; ·Mutations in the splice sites of the DaSOD gene; Mutations in the promoter region of the DaSOD gene; and / or Mutation in an intron of the DaSOD gene is.

[0175] In yet another embodiment, the yeast strain is a Dekkera brucellaensis yeast strain, wherein said yeast strain carries a mutation in the DbSOD gene of SEQ ID NO: 7, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DbSOD gene; ·Mutation in the splice site of the DbSOD gene; Mutations in the promoter region of the DbSOD gene; and / or Mutation in an intron of the DbSOD gene is.

[0176] Mutations in splice sites, promoter regions, and / or introns of the SOD gene can result in aberrant splicing of SOD mRNA, and / or aberrant transcription of SOD mRNA, and / or aberrant translation of SOD protein. Such yeast strains can, in particular, have reduced SOD mRNA levels as described herein below in this section, and / or reduced SOD protein levels as described herein below in this section.

[0177] Loss of SOD function can be determined by any method known to those skilled in the art. One method of determining SOD function can be to determine the expression level of SOD at either the mRNA level or the protein level.

[0178] In one embodiment, a yeast strain is considered to have loss of SOD function if it contains a wild-type PAD gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type SOD mRNA compared to the level of SOD mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of SOD function if it contains a wild-type SOD gene but less than 5%, preferably less than 1%, mutant or wild-type SOD mRNA compared to a yeast strain of the same genotype. The mutant SOD is an mRNA encoded by a mutant SOD gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, the SOD mRNA is an RNA encoding the polypeptide of SEQ ID NO: 4 or a functional homolog thereof, and the wild-type DaSOD gene is a gene encoding the polypeptide of SEQ ID NO: 4 or a functional homolog thereof. The functional homolog preferably shares at least 80% sequence identity with SEQ ID NO: 4. In one embodiment, a yeast strain having a total loss of DaSOD function may contain no detectable mutant or wild-type DaSOD mRNA as determined by conventional quantitative RT-PCR. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbSOD mRNA is RNA encoding the polypeptide of SEQ ID NO: 8 or a functional homolog thereof, and the wild-type DbSOD gene is a gene encoding the polypeptide of SEQ ID NO: 8 or a functional homolog thereof. The functional homolog preferably shares at least 80% sequence identity with SEQ ID NO: 8. In one embodiment, a yeast strain having a total loss of DbSOD function may contain no detectable mutant or wild-type DbSOD mRNA as determined by conventional quantitative RT-PCR.

[0179] In one embodiment, a yeast strain is considered to have loss of SOD function if it contains a wild-type SOD gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type SOD protein compared to the level of SOD protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of SOD function if it contains a wild-type SOD gene but less than 5%, preferably less than 1%, of mutant or wild-type SOD protein compared to a yeast strain of the same genotype. The mutant SOD protein is a polypeptide encoded by a mutant SOD gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, the DaSOD protein is the polypeptide of SEQ ID NO: 4 or a functional homolog thereof, and the wild-type DaSOD gene is a gene encoding the polypeptide of SEQ ID NO: 4 or a functional homolog thereof. The functional homolog preferably shares at least 80% sequence identity with SEQ ID NO: 4. In one embodiment, a yeast strain having a total loss of DaSOD function may contain no detectable mutant or wild-type DaSOD protein as detected by conventional Western blotting. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbSOD protein is the polypeptide of SEQ ID NO: 8 or a functional homolog thereof, and the wild-type DbSOD gene is a gene encoding the polypeptide of SEQ ID NO: 8 or a functional homolog thereof. The functional homolog preferably shares at least 80% sequence identity with SEQ ID NO: 8. In one embodiment, a yeast strain having a total loss of DbSOD function may contain no detectable mutant or wild-type DbSOD protein as detected by conventional Western blotting.

[0180] The yeast strain may, for example, have genotype II as described herein above in an embodiment of the invention, wherein the yeast strain is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol. In other embodiments of the invention, the yeast strain is unable to convert more than 25% of ferulic acid to 4-ethylguaiacol.

[0181] Genotype III: MTRA1 A Dekkera yeast strain according to the invention may have an additional genotype, genotype III, which is the presence of one or more mutations in or deletion of the gene encoding MTRA1.

[0182] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype III, and said Dekkera yeast strain generally also has characteristic III.

[0183] The putative function of MTRA1 is predicted to be as a high-affinity maltose transporter.

[0184] In one embodiment of the invention, the yeast according to the invention lacks the gene encoding MTRA1. Thus, the yeast strain may have a deletion of the gene encoding MTRA1.

[0185] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain according to the invention lacks a gene encoding DaMTRA1 of SEQ ID NO: 10 or a functional homologue thereof having at least 98% sequence identity thereto. In other words, the yeast may have a deletion of the gene encoding DaMTRA1 of SEQ ID NO: 10 or a functional homologue thereof having at least 98% sequence identity thereto.

[0186] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain according to the invention lacks a gene encoding DbMTRA1 of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto. In other words, the yeast may have a deletion of the gene encoding DbMTRA1 of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto.

[0187] In one embodiment, the yeast strain according to the invention comprises one or more deletions in the gene encoding MTRA1, such that said gene encodes a mutant MTRA1 lacking at least some of MTRA1, such as lacking at least 10% of MTRA1, such as lacking at least 20% of MTRA1, such as lacking at least 30%, for example lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, such as lacking at least 90%.

[0188] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain comprises a deletion in the gene encoding DaMTRA1, such that the gene encodes a mutant DaMTRA1 that lacks at least some of DaMTRA1, for example lacking at least 10% of DaMTRA1, for example lacking at least 20%, such as lacking at least 30%, for example lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, for example lacking at least 90% of DaMTRA1 of SEQ ID NO: 10 or a functional homologue thereof having at least 98% sequence identity thereto.

[0189] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain comprises a deletion in the gene encoding DbMTRA1, such that the gene encodes a mutant DbMTRA1 that lacks at least some of DbMTRA1, for example lacking at least 10% of DbMTRA1, for example lacking at least 20%, for example lacking at least 30%, for example lacking at least 40%, for example lacking at least 50%, for example lacking at least 60%, for example lacking at least 70%, for example lacking at least 80%, for example lacking at least 90% of DbMTRA1 of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto.

[0190] In one embodiment, the yeast strain of the invention carries one or more mutations that result in a mutant MTRA1 gene that encodes a mutant MTRA1. For example, the yeast strain may carry a mutation in the MTRA1 gene that results in a loss of MTRA1 function, particularly a total loss of MTRA1 function.

[0191] Yeast strains carrying one or more mutation(s) in the MTRA1 gene that result in loss of MTRA1 function can carry different types of mutations, for example, any of the mutations described herein in this section.

[0192] In one embodiment, a yeast strain of the invention carries one or more mutation(s) that result in a mutant MTRA1 gene encoding a mutant MTRA1 protein that contains one or more amino acid substitutions, for example, 4 or more, for example, 8 or more, for example, 12 or more, for example, 14 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0193] Preferably, the amino acid substitutions are located in the N-terminal region of MTRA1.

[0194] Thus, in one embodiment, the yeast strain carries one or more mutations (including multiple mutations) that result in a mutant MTRA1 gene encoding a mutant MTRA1 protein that includes one or more amino acid substitutions, for example 4 or more, for example 8 or more, for example 12 or more, for example 14 or more amino acid substitutions, in the N-terminal region consisting of amino acids 1 to 65 of MTRA1.

[0195] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain carries one or more mutations (including multiple mutations) resulting in a mutant DaMTRA1 gene encoding a mutant DaMTRA1 protein comprising one or more amino acid substitutions, for example 4 or more, for example 8 or more, for example 12 or more, for example 14 or more amino acid substitutions, in the N-terminal region consisting of amino acids 1 to 65 of DaMTRA1 of SEQ ID NO: 10 or a functional homologue thereof having at least 98% sequence identity thereto.

[0196] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries one or more mutations (including multiple mutations) resulting in a mutant DbMTRA1 gene encoding a mutant DbMTRA1 protein comprising one or more amino acid substitutions, for example 4 or more, for example 8 or more, for example 12 or more, for example 14 or more amino acid substitutions, in the N-terminal region consisting of amino acids 1 to 65 of DbMTRA1 of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto.

[0197] In one embodiment, the yeast strain carries one or more mutation(s) that result in a mutant MTRA1 gene encoding a mutant MTRA1 protein that is missing one or more amino acids, e.g., missing at least 4 amino acids, e.g., missing at least 8, e.g., missing at least 12, e.g., missing at least 14. In particular, the mutant MTRA1 protein is missing one or more of amino acids 1 to 65 of amino acids in the N-terminal region consisting of amino acids 1 to 65 of MTRA1, e.g., missing at least 4 amino acids, e.g., missing at least 8, e.g., missing at least 12, e.g., missing at least 14 amino acids.

[0198] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain carries a mutation resulting in a mutant DaMTRA1 gene encoding a mutant DaMTRA1 protein lacking one or more amino acids, e.g., lacking at least four amino acids, e.g., lacking at least 8, e.g., lacking at least 12, e.g., lacking at least 14 of the amino acids of SEQ ID NO: 10 or a functional homolog thereof having at least 98% sequence identity thereto. In particular, the mutant DaMTRA1 protein can lack one or more, e.g., lacking at least four amino acids, e.g., lacking at least 8, e.g., lacking at least 12, e.g., lacking at least 14 of amino acids 1 to 65 of SEQ ID NO: 10 or a functional homolog thereof having at least 89% sequence identity thereto.

[0199] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries a mutation resulting in a mutant DbMTRA1 gene encoding a mutant DbMTRA1 protein lacking one or more amino acids, e.g., lacking at least four amino acids, e.g., lacking at least 8, e.g., lacking at least 12, e.g., lacking at least 14 of the amino acids of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto. In particular, the mutant DbMTRA1 protein can lack one or more, e.g., lacking at least four amino acids, e.g., lacking at least 8, e.g., lacking at least 12, e.g., lacking at least 14 of amino acids 1 to 65 of SEQ ID NO: 16 or a functional homolog thereof having at least 89% sequence identity thereto.

[0200] In one embodiment, a yeast strain of the invention carries one or more mutations (including multiple mutations) that result in a mutant MTRA1 gene encoding a mutant MTRA1 protein lacking at least the 10 most N-terminal amino acids, such as at least the 20 most N-terminal amino acids, for example at least the 30 most N-terminal amino acids, for example at least the 60 most N-terminal amino acids of MTRA1.

[0201] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain of the present invention harbors one or more mutations that result in a mutant DaMTRA1 gene encoding a mutant DaMTRA1 protein lacking at least the 10 most N-terminal amino acids, e.g., at least the 20 most N-terminal amino acids, e.g., at least the 30 most N-terminal amino acids, e.g., at least the 60 most N-terminal amino acids, of SEQ ID NO: 10 or a functional homolog thereof having at least 98% sequence identity thereto. For example, the yeast strain can comprise a mutant DaMTRA1 gene encoding a mutant DaMTRA1 protein lacking at least the 64 most N-terminal amino acids of SEQ ID NO: 10 or a functional homolog thereof having at least 98% sequence identity thereto.

[0202] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain of the present invention harbors one or more mutations that result in a mutant DbMTRA1 gene encoding a mutant DbMTRA1 protein lacking at least the 10 most N-terminal amino acids, e.g., at least the 20 most N-terminal amino acids, e.g., at least the 30 most N-terminal amino acids, e.g., at least the 60 most N-terminal amino acids, of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto. For example, the yeast strain can comprise a mutant DbMTRA1 gene encoding a mutant DbMTRA1 protein lacking at least the 64 most N-terminal amino acids of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto.

[0203] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain of the present invention carries a mutation that results in a mutant DaMTRA1 gene encoding a truncated DaMTRA1 protein comprising a C-terminal fragment of DaMTRA1 comprising up to 579 C-terminal amino acids of SEQ ID NO: 10 or a functional homologue thereof having at least 98% sequence identity thereto, such as up to 569 C-terminal amino acids of SEQ ID NO: 10, such as up to 559 C-terminal amino acids of SEQ ID NO: 10, such as up to 529 C-terminal amino acids of SEQ ID NO: 10, preferably up to 524 C-terminal amino acids of SEQ ID NO: 10.

[0204] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain of the present invention carries a mutation resulting in a mutant DbMTRA1 gene encoding a truncated DbMTRA1 protein comprising a C-terminal fragment of DbMTRA1 comprising up to 579 C-terminal amino acids of SEQ ID NO: 16 or a functional homologue thereof having at least 98% sequence identity thereto, such as up to 569 C-terminal amino acids of SEQ ID NO: 16, such as up to 559 C-terminal amino acids of SEQ ID NO: 16, such as up to 529 C-terminal amino acids of SEQ ID NO: 16, preferably up to 524 C-terminal amino acids of SEQ ID NO: 16.

[0205] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, wherein the yeast strain is a Dekkera anomalus yeast strain, wherein the yeast strain is W72-L155 of sequence number 10 F156-G382 of SEQ ID NO: 10 A383-F532 of sequence number 10 A person is considered to have loss of DaMTRA1 function if he or she carries a mutation that results in the DaMTRA1 gene encoding a mutant DaMTRA1 protein lacking one or more of the following:

[0206] In another embodiment, the yeast strain is a Dekkera brucellaensis yeast strain, wherein said yeast strain comprises the following region: SEQ ID NO: 16 W72-M155 F156-V382 of SEQ ID NO: 16 C383-F533 of SEQ ID NO: 16 A person is considered to have a loss of DbMTRA1 function if he or she carries a mutation that results in the DbMTRA1 gene encoding a mutant DbMTRA1 protein lacking one or more of the following:

[0207] In one embodiment, the yeast strain of the invention carries a mutation in the MTRA1 gene, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the MTRA1 gene; ·Mutations in the splice sites of the MTRA1 gene; ·Mutations in the promoter region of the MTRA1 gene; Mutation in an intron of the MTRA1 gene is.

[0208] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, wherein said yeast strain carries a mutation in the DaMTRA1 gene of SEQ ID NO: 10, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DaMTRA1 gene; ·Mutation in the splice site of the DaMTRA1 gene; Mutations in the promoter region of the DaMTRA1 gene; and / or Mutation in an intron of the DaMTRA1 gene is.

[0209] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, wherein said yeast strain carries a mutation in the DaMTRA1 gene of SEQ ID NO: 16, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DbMTRA1 gene; ·Mutation in the splice site of the DbMTRA1 gene; Mutations in the promoter region of the DbMTRA1 gene; and / or Mutation in an intron of the DbMTRA1 gene is.

[0210] Mutations at splice sites, frameshift mutations, or mutations resulting in the formation of premature stop codons generally result in mutant genes encoding truncated forms of MTRA1. In one embodiment of the present invention, the yeast strain is a Dekkera anomalus yeast strain, and the truncated DaMTRA1 may comprise an N-terminal fragment of DaMTRA1 comprising up to 500 N-terminal amino acids of SEQ ID NO: 10, such as up to 400 N-terminal amino acids of SEQ ID NO: 10, such as up to 300 N-terminal amino acids of SEQ ID NO: 10, such as up to 200 N-terminal amino acids of SEQ ID NO: 10, preferably up to 100 N-terminal amino acids of SEQ ID NO: 10 or a functional homolog thereof having at least 98% sequence identity thereto. In another embodiment of the present invention, the yeast strain is a Dekkera brucellensis yeast strain, and the truncated DbMTRA1 may comprise an N-terminal fragment of DbMTRA1 comprising up to 500 N-terminal amino acids of SEQ ID NO: 16, such as up to 400 N-terminal amino acids of SEQ ID NO: 16, such as up to 300 N-terminal amino acids of SEQ ID NO: 16, for example up to 200 N-terminal amino acids of SEQ ID NO: 16, preferably up to 100 N-terminal amino acids of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto.

[0211] Mutations in splice sites, promoter regions, and / or introns of the MTRA1 gene can result in aberrant splicing of MTRA1 mRNA, and / or aberrant transcription of MTRA1 mRNA and / or aberrant translation of MTRA1 protein. Such yeast strains can, in particular, have reduced MTRA1 mRNA levels as described herein below in this section and / or reduced MTRA1 protein levels as described herein below in this section.

[0212] Loss of MTRA1 function can be determined by any method known to those skilled in the art. One way to determine MTRA1 function can be to determine the expression level of MTRA1 at either the mRNA level or the protein level.

[0213] In one embodiment, a yeast strain is considered to have loss of MTRA1 function if it contains a wild-type MTRA1 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type MTRA1 mRNA compared to the level of MTRA1 mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA1 function if it contains a wild-type MTRA1 gene but less than 5%, preferably less than 1%, mutant or wild-type MTRA1 mRNA compared to a yeast strain of the same genotype. The mutant MTRA1 is an mRNA encoded by a mutant MTRA1 gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the DaMTRA1 mRNA is an RNA encoding the polypeptide of SEQ ID NO: 10 or a functional homolog thereof, and the wild-type DaMTRA1 gene is a gene encoding the polypeptide of SEQ ID NO: 10 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 10. In one embodiment, a yeast strain having a total loss of MTRA1 function may contain no detectable mutant or wild-type MTRA1 mRNA as determined by conventional quantitative RT-PCR. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA1 mRNA is an RNA encoding the polypeptide of SEQ ID NO: 16 or a functional homolog thereof, and the wild-type DbMTRA1 gene is a gene encoding the polypeptide of SEQ ID NO: 16 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 16. In one embodiment, a yeast strain having a total loss of MTRA1 function may contain no detectable mutant or wild-type MTRA1 mRNA as determined by conventional quantitative RT-PCR.

[0214] In one embodiment, a yeast strain is considered to have loss of MTRA1 function if it contains a wild-type MTRA1 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type MTRA1 protein compared to the level of MTRA1 protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA1 function if it contains a wild-type MTRA1 gene but less than 5%, preferably less than 1%, of mutant or wild-type MTRA1 protein compared to a yeast strain of the same genotype. The mutant MTRA1 protein is a polypeptide encoded by a mutant MTRA1 gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, the DaMTRA1 protein is the polypeptide of SEQ ID NO: 10 or a functional homolog thereof, and the wild-type DaMTRA1 gene is a gene encoding the polypeptide of SEQ ID NO: 10 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 10. In one embodiment, a yeast strain having a complete loss of DaMTRA1 function may contain no detectable mutant or wild-type DaMTRA1 protein as detected by conventional Western blotting. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA1 protein is the polypeptide of SEQ ID NO: 16 or a functional homolog thereof, and the wild-type DbMTRA1 gene is a gene encoding the polypeptide of SEQ ID NO: 16 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 16. In one embodiment, a yeast strain having a complete loss of DbMTRA1 function may contain no detectable mutant or wild-type DbMTRA1 protein as detected by conventional Western blotting.

[0215] For example, in embodiments of the present invention, the yeast strain may have genotype III, in which the yeast strain cannot convert more than 25% of p-coumaric acid to 4-ethylphenol and / or more than 25% of ferulic acid to 4-ethylguaiacol, and in addition cannot utilize more than 2% maltose.

[0216] Genotype IV-ISOM and ISOM(2) A Dekkera yeast strain according to the invention may have genotype IV, which is the presence of one or more mutations in or deletions of the gene encoding ISOM.

[0217] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype IV, and said Dekkera yeast strain generally also has characteristic III.

[0218] This primary isomaltase, ISOM, is an enzyme with alpha-glucosidase activity that can potentially degrade alpha-linked disaccharides such as maltose. The result of maltose degradation is two monosaccharide molecules of glucose, which can then be fermented by yeast. In one embodiment of the present invention, the yeast strain is a Dekkera anomalus yeast strain, which harbors one copy of the BaISOM gene and, therefore, one BaISOM protein. In another embodiment of the present invention, the yeast strain is a Dekkera brucellensis yeast strain, which harbors two copies of potential isomaltases along its genome, designated herein as "ISOM(2)" and "ISOM(1)." The two copies have different nucleotide and amino acid sequences.

[0219] In one embodiment of the invention, a yeast strain according to the invention lacks at least one gene encoding an ISOM protein, and therefore the yeast strain may have one or more deletion(s) of the gene(s) encoding ISOM.

[0220] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain according to the invention lacks the entire DaISOM gene encoding DaISOM of SEQ ID NO: 12 or a functional homologue thereof having at least 98% sequence identity thereto. In other words, the yeast may have a deletion of the gene encoding ISOM of SEQ ID NO: 12 or a functional homologue thereof having at least 98% sequence identity thereto.

[0221] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain according to the invention lacks the entire DbISOM(2) gene encoding DbISOM(2) of SEQ ID NO: 18 or a functional homolog thereof having at least 98% sequence identity thereto. In other words, the yeast may have a deletion of the gene encoding DbISOM(2) of SEQ ID NO: 18 or a functional homolog thereof having at least 98% sequence identity thereto.

[0222] In one embodiment, a yeast strain according to the invention comprises a deletion in one or more of the genes encoding ISOM, such that said genes carrying the deletion encode a mutant ISOM which lacks at least 10% of ISOM, such as lacking at least 20%, for example lacking at least 30%, such as lacking at least 40%, for example lacking at least 50%, such as lacking at least 60%, for example lacking at least 70%, such as lacking at least 80%, for example lacking at least 90% of ISOM.

[0223] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain comprises a deletion in the gene encoding DaISOM, such that the gene encodes a mutant DaISOM that lacks at least 10% of DaISOM, such as lacking at least 20%, for example lacking at least 30%, for example lacking at least 40%, for example lacking at least 50%, such as lacking at least 60%, for example lacking at least 70%, for example lacking at least 80%, for example lacking at least 90% of the DaISOM of SEQ ID NO: 12 or a functional homologue thereof having at least 98% sequence identity thereto.

[0224] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain comprises a deletion in the gene encoding DbISOM(2) and / or DbISOM(1), such that the gene encodes a mutant DbISOM(2) and / or DbISOM(1) lacking at least 10% of DbISOM(2) and / or DbISOM(1), such as lacking at least 20%, such as lacking at least 30%, such as lacking at least 40%, such as lacking at least 50%, such as lacking at least 60%, such as lacking at least 70%, such as lacking at least 80%, such as lacking at least 90% of DbISOM(2) and / or DbISOM(1), of SEQ ID NO: 18 or a functional homologue thereof having at least 98% sequence identity thereto, and / or DbISOM(1) of SEQ ID NO: 22 or a functional homologue thereof having at least 98% sequence identity thereto.

[0225] In one embodiment, a yeast strain of the invention carries one or more mutation(s) that result in one or more mutant ISOM genes encoding one or more mutant ISOM(s).

[0226] In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and it is preferred that the yeast strain carries a mutation in the ISOM(2) gene that results in a loss of ISOM(2) function, particularly a total loss of ISOM(2) function.

[0227] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and it is preferred that the yeast strain carries a mutation in the ISOM gene that results in a loss of ISOM function, in particular a total loss of ISOM function.

[0228] A yeast strain carrying one or more mutation(s) in one or more ISOM genes that results in loss of function of one or more ISOM(s) may carry different types of mutations, for example, any of the mutations described herein in this section.

[0229] In one embodiment, the yeast strain of the invention carries a frameshift mutation, and / or a mutation resulting in a premature stop codon and / or a splice mutation in one or more ISOM genes resulting in the truncation of one or more ISOM proteins.

[0230] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, said yeast strain carrying a frameshift mutation, and / or a mutation resulting in a premature stop codon and / or a splice mutation resulting in a mutant DaISOM gene encoding a mutant DaISOM protein lacking one or more amino acids of SEQ ID NO: 12 or a functional homologue thereof having at least 98% sequence identity thereto, for example lacking at least 50 amino acids, for example lacking at least 100, for example lacking at least 150, for example lacking at least 200 amino acids.

[0231] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, said yeast strain harboring a frameshift mutation, and / or a mutation resulting in a premature stop codon and / or a splice mutation resulting in a mutant DaISOM(2) gene encoding a mutant DaISOM(2) protein lacking one or more amino acids of SEQ ID NO: 18 or a functional homolog thereof having at least 98% sequence identity thereto, for example lacking at least 50 amino acids, for example lacking at least 100, for example lacking at least 150, for example lacking at least 200 amino acids.

[0232] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain of the present invention harbors a frameshift mutation and / or a mutation resulting in a premature stop codon and / or a splice mutation resulting in a mutant DaISOM gene encoding a mutant DaISOM protein lacking at least the 50 most C-terminal amino acids of SEQ ID NO: 12, e.g., lacking at least 100 most C-terminal amino acids, e.g., at least 150 most C-terminal amino acids, e.g., at least 200 most C-terminal amino acids. For example, the yeast strain can comprise a mutant DaISOM gene encoding a mutant DaISOM protein lacking at least the 237 most C-terminal amino acids of SEQ ID NO: 12 or a functional homolog thereof having at least 98% sequence identity thereto.

[0233] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain of the present invention harbors a frameshift mutation and / or a mutation resulting in a premature stop codon and / or a splice mutation resulting in a mutant DbISOM(2) gene encoding a mutant DbISOM(2) protein lacking at least the 50 most C-terminal amino acids of SEQ ID NO: 18, e.g., at least 100 most C-terminal amino acids, e.g., at least 150 most C-terminal amino acids, e.g., at least 200 most C-terminal amino acids. For example, the yeast strain can comprise a mutant DaISOM(2) gene encoding a mutant DbISOM protein lacking at least the 237 most C-terminal amino acids of SEQ ID NO: 18 or a functional homolog thereof having at least 98% sequence identity thereto.

[0234] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain of the present invention carries a frameshift mutation, and / or a mutation resulting in a premature stop codon and / or a splice mutation resulting in a mutant DaISOM gene encoding a truncated DaISOM protein comprising an N-terminal fragment of DaISOM comprising up to 500 N-terminal amino acids of SEQ ID NO: 12, for example up to 450 N-terminal amino acids of SEQ ID NO: 12, for example up to 400 N-terminal amino acids, preferably up to 350 N-terminal amino acids of SEQ ID NO: 12 or a functional homologue thereof having at least 80% sequence identity thereto.

[0235] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain of the present invention harbors a frameshift mutation, and / or a mutation resulting in a premature stop codon and / or a splice mutation resulting in a variant DbISOM(2) gene encoding a truncated DbISOM(2) protein comprising an N-terminal fragment of DbISOM(2) comprising up to 500 N-terminal amino acids of SEQ ID NO: 18, for example up to 450 N-terminal amino acids of SEQ ID NO: 18, for example up to 400 N-terminal amino acids, preferably up to 350 N-terminal amino acids of SEQ ID NO: 18 or a functional homolog thereof having at least 80% sequence identity thereto.

[0236] In one embodiment, the yeast strain of the invention carries a mutation resulting in a mutant ISOM gene encoding a mutant ISOM protein, wherein the mutant ISOM comprises at least 50 amino acid substitutions compared to ISOM in a yeast strain comprising a wild-type ISOM gene, such as at least 100, for example at least 150, for example at least 200 amino acid substitutions. The amino acid substitutions may be any amino acid substitution, wherein an amino acid is replaced with another amino acid.

[0237] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain harbors a mutation resulting in a mutant DaISOM gene encoding a mutant DaISOM protein, wherein the mutant DaISOM comprises at least 50 amino acid substitutions, e.g., at least 100, e.g., at least 150, e.g., at least 200 amino acid substitutions, compared to DaISOM in a yeast strain containing a wild-type DaISOM gene. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0238] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain harbors a mutation resulting in a mutant DbISOM(2) gene encoding a mutant DbISOM(2) protein, wherein the mutant DbISOM(2) comprises at least 50 amino acid substitutions, such as at least 100, such as at least 150, for example at least 200 amino acid substitutions, compared to DbISOM(2) in a yeast strain containing a wild-type DbISOM(2) gene. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0239] In one embodiment, a yeast strain according to the invention carries a mutation in one or more ISOM genes, wherein the mutation is: · Mutations resulting in frameshift mutations; · A mutation resulting in one or more amino acid substitutions in one or more ISOM(s); · Mutations resulting in the formation of premature stop codons in one or more ISOM genes; · Mutations in one or more splice sites of the ISOM gene; Mutations in the promoter region of one or more ISOM genes; and / or Mutations in one or more introns of the ISOM gene is.

[0240] In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, said yeast strain according to the invention carrying a mutation in the DaISOM gene, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations resulting in one or more amino acid substitutions in DaISOM; · Mutations leading to the formation of a premature stop codon in the DaISOM gene; ·Mutation in the splice site of the DaISOM gene; Mutations in the promoter region of the DaISOM gene; and / or Mutation in an intron of the DaISOM gene is.

[0241] In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain according to the invention carries a mutation in the DbISOM(2) gene, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations resulting in one or more amino acid substitutions in DbISOM(2); · Mutations leading to the formation of a premature stop codon in the DbISOM(2) gene; ·Mutation in the splice site of the DbISOM(2) gene; Mutations in the promoter region of the DbISOM(2) gene; and / or Mutation in an intron of the DbISOM(2) gene is.

[0242] In a preferred embodiment, the yeast strain is a Dekkera brucellensis yeast strain and the mutation is a mutation that results in a frameshift mutation.

[0243] Mutations in one or more splice sites, promoter regions and / or introns of the ISOM gene may result in aberrant splicing of ISOM mRNA, and / or aberrant transcription of ISOM mRNA and / or aberrant translation of ISOM protein. Such yeast strains may in particular have reduced ISOM mRNA levels as described herein below in this section, and / or reduced ISOM protein levels as described herein below in this section.

[0244] Loss of ISOM function can be determined by measuring by any method known to those skilled in the art. One way to determine ISOM function can be to determine the expression level of ISOM either at the mRNA level or at the protein level.

[0245] In one embodiment, a yeast strain is considered to have loss of ISOM function if it contains a wild-type ISOM gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type ISOM mRNA compared to the level of ISOM mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of ISOM function if it contains a wild-type ISOM gene but less than 5%, preferably less than 1%, mutant or wild-type ISOM mRNA compared to a yeast strain of the same genotype. The mutant ISOM is an mRNA encoded by a mutant ISOM gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the DaISOM mRNA is an RNA encoding the polypeptide of SEQ ID NO: 12 or a functional homolog thereof, and the wild-type DaISOM gene is a gene encoding the polypeptide of SEQ ID NO: 12 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 12. In one embodiment, a yeast strain with complete loss of DaISOM function may contain no detectable mutant or wild-type DaISOM mRNA as determined by conventional quantitative RT-PCR. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the DbISOM(2) mRNA or DbISOM(1) mRNA encodes the polypeptide of SEQ ID NO: 18 or a functional homolog thereof, or encodes the polypeptide of SEQ ID NO: 22 or a functional homolog thereof. The wild-type DbISOM(2) gene or DbISOM(1) gene encodes the protein of SEQ ID NO: 18 or a functional homolog thereof, or the protein of SEQ ID NO: 22 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 18 or SEQ ID NO: 22. In one embodiment, a yeast strain with a total loss of DbISOM(2) or DbISOM(1) function may contain no detectable mutant or wild-type DbISOM(2) mRNA or DbISOM(1) mRNA, as determined by conventional quantitative RT-PCR.

[0246] In one embodiment, a yeast strain is considered to have loss of ISOM function if it contains a wild-type ISOM gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type ISOM protein compared to the level of ISOM protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of ISOM function if it contains a wild-type ISOM gene but less than 5%, preferably less than 1%, of mutant or wild-type ISOM protein compared to a yeast strain of the same genotype. The mutant ISOM protein is a polypeptide encoded by a mutant ISOM gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, the DaISOM(2) protein is the polypeptide of SEQ ID NO: 12 or a functional homolog thereof, and the wild-type DaISOM(2) gene is a gene encoding the protein of SEQ ID NO: 12 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 12. In one embodiment, a yeast strain with complete loss of DaISOM function may contain no detectable mutant or wild-type DaISOM protein, as detected by conventional Western blotting. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the DbISOM(2) mRNA or DbISOM(1) mRNA encodes the polypeptide of SEQ ID NO: 18 or a functional homolog thereof, or encodes the polypeptide of SEQ ID NO: 22 or a functional homolog thereof, and the wild-type DbISOM(2) gene or DbISOM(1) gene encodes the protein of SEQ ID NO: 18 or a functional homolog thereof, or the protein of SEQ ID NO: 22 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 18 or SEQ ID NO: 22.In one embodiment, a yeast strain with a total loss of DbISOM(2) or DbISOM(1) function may contain no detectable mutant or wild-type DbISOM(2) mRNA or DbISOM(1) protein, as detected by conventional Western blotting.

[0247] For example, in embodiments of the present invention, the yeast strain may have genotype IV, in which the yeast strain cannot convert more than 25% of p-coumaric acid to 4-ethylphenol and / or more than 25% of ferulic acid to 4-ethylguaiacol, and in addition cannot utilize more than 2% maltose.

[0248] Genotype V-MTRA2 A yeast strain according to the invention may have genotype V, which is the presence of one or more mutations in or a deletion of the gene encoding MTRA2.

[0249] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype V, and said Dekkera yeast strain generally also has characteristic III.

[0250] The putative function of MTRA2 is predicted to be as a high-affinity maltose transporter.

[0251] In one embodiment of the invention, the yeast strain according to the invention lacks the gene encoding MTRA1. Thus, the yeast strain may have a deletion of the gene encoding MTRA1.

[0252] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain according to the invention lacks the entire DaMTRA2 gene encoding DaMTRA2 of SEQ ID NO: 14 or a functional homologue thereof having at least 98% sequence identity thereto. In other words, a yeast strain of the species Dekkera anomalus may have a deletion of the gene encoding DaMTRA2 of SEQ ID NO: 14 or a functional homologue thereof having at least 98% sequence identity thereto.

[0253] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain according to the invention lacks the entire DbMTRA2 gene encoding DbMTRA2 of SEQ ID NO: 20 or a functional homologue thereof having at least 98% sequence identity thereto. In other words, a yeast strain of the species Dekkera brucellensis may have a deletion of the gene encoding DbMTRA2 of SEQ ID NO: 20 or a functional homologue thereof having at least 98% sequence identity thereto.

[0254] In one embodiment, the yeast strain according to the invention comprises one or more deletions in the gene encoding MTRA2, such that said gene encodes a mutant MTRA2 that lacks at least some of the MTRA2, such as lacking at least 10% of the MTRA2, such as lacking at least 20% of the MTRA2, such as lacking at least 30%, for example lacking at least 40%, such as lacking at least 50%, for example lacking at least 60%, such as lacking at least 70%, for example lacking at least 80%, such as lacking at least 90%.

[0255] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, wherein the yeast strain lacks a portion of the DaMTRA2 gene encoding only a portion of DaMTRA2, for example up to 90% of DaMTRA2, such as up to 80%, for example up to 70%, for example up to 60%, for example up to 50%, for example up to 40%, for example up to 30%, for example up to 30%, for example up to 20% of DaMTRA2 of SEQ ID NO: 14 or a functional homolog thereof having at least 98% sequence identity thereto.

[0256] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, wherein the yeast strain lacks a portion of the DbMTRA2 gene encoding only a portion of DbMTRA2, for example up to 90% of DbMTRA2, such as up to 80%, for example up to 70%, for example up to 60%, for example up to 50%, for example up to 40%, for example up to 30%, for example up to 30%, for example up to 20% of DbMTRA2 of SEQ ID NO: 20 or a functional homolog thereof having at least 98% sequence identity thereto.

[0257] In one embodiment, a yeast strain of the invention carries one or more mutations that result in a mutant MTRA2 gene that encodes a mutant MTRA2. For example, a yeast strain can carry a mutation in the MTRA2 gene that results in a loss of MTRA2 function, particularly a total loss of MTRA2 function.

[0258] Yeast strains carrying one or more mutation(s) in the MTRA2 gene that result in loss of MTRA2 function can carry different types of mutations, for example, any of the mutations described herein in this section.

[0259] In one embodiment, a yeast strain of the invention harbors one or more mutation(s) that result in a mutant MTRA2 gene encoding a mutant MTRA2 protein containing one or more amino acid substitutions, e.g., 5 or more, e.g., 10 or more, e.g., 15 or more, e.g., 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0260] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain carries a mutation that results in a mutant DaMTRA2 gene encoding a mutant DaMTRA2 protein that is missing one or more amino acids of SEQ ID NO: 14 or a functional homolog thereof having at least 80% sequence identity thereto, for example missing at least 5 amino acids, for example missing at least 10, for example missing at least 15, for example missing at least 20 amino acids.

[0261] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries a mutation that results in a mutant DbMTRA2 gene encoding a mutant DbMTRA2 protein that is missing one or more amino acids of SEQ ID NO: 20 or a functional homolog thereof having at least 80% sequence identity thereto, for example missing at least 5 amino acids, for example missing at least 10, for example missing at least 15, for example missing at least 20 amino acids.

[0262] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant MTRA2 gene encoding a mutant MTRA2 protein lacking at least 10 most N-terminal amino acids, such as at least 20 most N-terminal amino acids, for example at least 30 most N-terminal amino acids, such as at least 60 most N-terminal amino acids, for example at least 100 most N-terminal amino acids.

[0263] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain carries a mutation resulting in a mutant DaMTRA2 gene encoding a mutant DaMTRA2 protein lacking at least 10 most N-terminal amino acids, such as at least 20 most N-terminal amino acids, for example at least 30 most N-terminal amino acids, such as at least 60 most N-terminal amino acids, for example at least 100 most N-terminal amino acids of SEQ ID NO: 14 or a functional homologue thereof having at least 98% sequence identity thereto.

[0264] In yet another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain carries a mutation that results in a mutant DbMTRA2 gene encoding a mutant DbMTRA2 protein lacking at least 10 most N-terminal amino acids, such as at least 20 most N-terminal amino acids, for example at least 30 most N-terminal amino acids, such as at least 60 most N-terminal amino acids, for example at least 100 most N-terminal amino acids of SEQ ID NO: 20 or a functional homologue thereof having at least 98% sequence identity thereto.

[0265] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant MTRA2 gene encoding a mutant MTRA2 protein lacking at least 10 most C-terminal amino acids, such as at least 20 most C-terminal amino acids, for example at least 30 most C-terminal amino acids, such as at least 60 most C-terminal amino acids, for example at least 100 most C-terminal amino acids.

[0266] In another embodiment, the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain of the invention carries a mutation resulting in a mutant DaMTRA2 gene encoding a mutant DaMTRA2 protein lacking at least 10 most C-terminal amino acids, such as at least 20 most C-terminal amino acids, for example at least 30 most C-terminal amino acids, such as at least 60 most C-terminal amino acids, for example at least 100 most C-terminal amino acids of SEQ ID NO: 14 or a functional homologue thereof having at least 98% sequence identity thereto.

[0267] In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain of the invention carries a mutation resulting in a mutant DbMTRA2 gene encoding a mutant DbMTRA2 protein lacking at least 10 most C-terminal amino acids, such as at least 20 most C-terminal amino acids, for example at least 30 most C-terminal amino acids, such as at least 60 most C-terminal amino acids, for example at least 100 most C-terminal amino acids of SEQ ID NO: 20 or a functional homologue thereof having at least 98% sequence identity thereto.

[0268] In one embodiment, the yeast strain of the invention carries a mutation that results in a frameshift mutation in the MTRA2 gene.

[0269] In one embodiment, a yeast strain of the invention carries a mutation that results in the formation of a premature stop codon in the MTRA2 gene.

[0270] In another embodiment, the mutation is in a splice site of the MTRA2 gene, which may result in aberrant splicing of the MTRA2 mRNA.

[0271] In one embodiment, the yeast strain carries a mutation in the promoter region of the MTRA2 gene or in an intron of the MTRA2 gene that results in aberrant transcription of MTRA2 mRNA and / or aberrant translation of MTRA2 protein. Such yeast strains may, in particular, have reduced MTRA2 mRNA levels as described herein below in this section and / or reduced MTRA2 protein levels as described herein below in this section.

[0272] Loss of MTRA2 function can be determined by any method known to those skilled in the art. One way to determine MTRA2 function can be to determine the expression level of MTRA2 at either the mRNA level or the protein level.

[0273] In one embodiment, a yeast strain is considered to have loss of MTRA2 function if it contains a wild-type MTRA2 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type MTRA2 mRNA compared to the level of MTRA2 mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA2 function if it contains a wild-type MTRA2 gene but less than 5%, preferably less than 1%, mutant or wild-type MTRA2 mRNA compared to a yeast strain of the same genotype. The mutant MTRA2 is an mRNA encoded by a mutant MTRA2 gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, and the DaMTRA2 mRNA is an RNA encoding the polypeptide of SEQ ID NO: 14 or a functional homolog thereof, and the wild-type DaMTRA2 gene is a gene encoding the polypeptide of SEQ ID NO: 14 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 14. In one embodiment, a yeast strain having a complete loss of DaMTRA2 function may contain no detectable mutant or wild-type DaMTRA2 mRNA as determined by conventional quantitative RT-PCR. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA2 mRNA is an RNA encoding the polypeptide of SEQ ID NO: 20 or a functional homolog thereof, and the wild-type DbMTRA2 gene is a gene encoding the polypeptide of SEQ ID NO: 20 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 20. In one embodiment, a yeast strain having a complete loss of DbMTRA2 function may contain no detectable mutant or wild-type DbMTRA2 mRNA as determined by conventional quantitative RT-PCR.

[0274] In one embodiment, a yeast strain is considered to have loss of MTRA2 function if it contains a wild-type MTRA2 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type MTRA2 protein compared to the level of MTRA2 protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA2 function if it contains a wild-type MTRA2 gene but less than 5%, preferably less than 1%, of mutant or wild-type MTRA2 protein compared to a yeast strain of the same genotype. The mutant MTRA2 protein is a polypeptide encoded by a mutant MTRA2 gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera anomalus yeast strain, the DaMTRA2 protein is the polypeptide of SEQ ID NO: 14 or a functional homolog thereof, and the wild-type DaMTRA2 gene is a gene encoding the polypeptide of SEQ ID NO: 14 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 14. In one embodiment, a yeast strain having a complete loss of DaMTRA2 function may contain no detectable mutant or wild-type DaMTRA2 protein as detected by conventional Western blotting. In another embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA2 protein is the polypeptide of SEQ ID NO: 20 or a functional homolog thereof, and the wild-type DbMTRA2 gene is a gene encoding the polypeptide of SEQ ID NO: 20 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 20. In one embodiment, a yeast strain having a complete loss of DbMTRA2 function may contain no detectable mutant or wild-type DbMTRA2 protein as detected by conventional Western blotting.

[0275] For example, in embodiments of the present invention, the yeast strain may have genotype V, which is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol and / or more than 25% of ferulic acid to 4-ethylguaiacol, as well as being unable to utilize more than 2% maltose.

[0276] Genotype VI-MTRA3 A yeast strain according to the invention may have genotype VI, which is the presence of one or more mutations in or deletion of the gene encoding MTRA3.

[0277] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype VI, said Dekkera yeast strain generally also having characteristic III.

[0278] The putative function of MTRA3 is predicted to be as a maltose transporter.

[0279] In one embodiment, a yeast strain according to the invention lacks the entire DbMTRA3 gene encoding DbMTRA3 of SEQ ID NO: 26 or a functional homologue thereof having at least 98% sequence identity thereto.

[0280] In another embodiment, the yeast strain lacks a portion of the DbMTRA3 gene encoding only a portion of DbMTRA3, such as up to 90% of DbMTRA3, for example up to 80%, such as up to 70%, for example up to 60%, such as up to 50%, for example up to 40%, such as up to 30%, for example up to 30%, such as up to 20% of the DbMTRA3 of SEQ ID NO: 26.

[0281] In one embodiment, the yeast strain of the invention carries a mutation that results in a mutant MTRA3 gene that encodes a mutant MTRA3. Preferably, the yeast strain carries a mutation in the MTRA3 gene that results in a loss of MTRA3 function, particularly a total loss of MTRA3 function.

[0282] Yeast strains harboring mutations in the MTRA3 gene that result in loss of MTRA3 function can harbor different types of mutations, such as any of the mutations described herein in this section.

[0283] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant MTRA3 gene encoding a mutant MTRA3 protein containing one or more amino acid substitutions, e.g., 5 or more, e.g., 10 or more, e.g., 15 or more, e.g., 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0284] In one embodiment, the yeast strain carries a mutation that results in a mutant DbMTRA3 gene encoding a mutant DbMTRA3 protein that is missing one or more amino acids of SEQ ID NO: 26, for example missing at least 5 amino acids, for example missing at least 10, for example missing at least 15, for example missing at least 20 amino acids.

[0285] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA3 gene encoding a mutant DbMTRA3 protein that lacks at least the 10 most N-terminal amino acids of SEQ ID NO: 26, such as at least the 20 most N-terminal amino acids, for example at least the 30 most N-terminal amino acids, such as at least 60 most N-terminal amino acids, for example at least 100 most N-terminal amino acids.

[0286] In another embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA3 gene encoding a mutant DbMTRA3 protein lacking at least the 10 most C-terminal amino acids of SEQ ID NO: 26, such as at least 20 most C-terminal amino acids, for example at least 30 most C-terminal amino acids, such as at least 60 most C-terminal amino acids, for example at least 100 most C-terminal amino acids.

[0287] In one embodiment, the yeast strain of the invention carries a mutation that results in a frameshift mutation in the MTRA3 gene.

[0288] In one embodiment, a yeast strain of the invention carries a mutation that results in the formation of a premature stop codon in the MTRA3 gene.

[0289] In another embodiment, the mutation is in a splice site of the MTRA3 gene, which may result in aberrant splicing of the MTRA3 mRNA.

[0290] In one embodiment, the yeast strain carries a mutation in the promoter region of the MTRA3 gene or in an intron of the MTRA3 gene that results in aberrant transcription of MTRA3 mRNA and / or aberrant translation of MTRA3 protein. Such yeast strains may, in particular, have reduced MTRA3 mRNA levels as described herein below in this section and / or reduced MTRA3 protein levels as described herein below in this section.

[0291] Loss of MTRA3 function can be determined by any method known to those skilled in the art. One method for determining MTRA3 function can be to determine the expression level of MTRA3 at either the mRNA level or the protein level.

[0292] In one embodiment, a yeast strain is considered to have loss of MTRA3 function if it contains a wild-type MTRA3 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type MTRA3 mRNA compared to the level of MTRA3 mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA3 function if it contains a wild-type MTRA3 gene but less than 5%, preferably less than 1%, mutant or wild-type MTRA3 mRNA compared to a yeast strain of the same genotype. The mutant MTRA3 is an mRNA encoded by a mutant MTRA3 gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the DbMTRA3 mRNA is an RNA encoding the polypeptide of SEQ ID NO:26 or a functional homolog thereof, and the wild-type DbMTRA3 gene is a gene encoding the polypeptide of SEQ ID NO:26 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO:26. In one embodiment, a yeast strain with a total loss of DbMTRA3 function may contain no detectable mutant or wild-type DbMTRA3 mRNA as determined by conventional quantitative RT-PCR.

[0293] In one embodiment, a yeast strain is considered to have loss of MTRA3 function if it contains a wild-type MTRA3 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type MTRA3 protein compared to the level of MTRA3 protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA3 function if it contains a wild-type MTRA3 gene but less than 5%, preferably less than 1%, of mutant or wild-type MTRA3 protein compared to a yeast strain of the same genotype. The mutant MTRA3 protein is a polypeptide encoded by a mutant MTRA3 gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA3 protein is the polypeptide of SEQ ID NO:26 or a functional homolog thereof, and the wild-type DbMTRA3 gene is a gene encoding the polypeptide of SEQ ID NO:26 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO:26. In one embodiment, a yeast strain with a total loss of DbMTRA3 function may contain no detectable mutant or wild-type DbMTRA3 protein, as detected by conventional Western blotting.

[0294] The yeast strain may, for example, in an embodiment of the present invention, have genotype VI, in which the yeast strain cannot utilize more than 2% maltose.

[0295] Genotype VII-MTRA4 A yeast strain according to the invention may have genotype VII, which is the presence of one or more mutations in or a deletion of the gene encoding MTRA4.

[0296] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype VII, and said Dekkera yeast strain generally also has characteristic III.

[0297] The putative function of MTRA4 is predicted to be as a maltose transporter.

[0298] In one embodiment, a yeast strain according to the invention lacks the entire DbMTRA4 gene encoding DbMTRA4 of SEQ ID NO: 28 or a functional homologue thereof having at least 98% sequence identity thereto.

[0299] In another embodiment, the yeast strain lacks a portion of the DbMTRA4 gene encoding only a portion of DbMTRA4, such as up to 90% of DbMTRA4, for example up to 80%, such as up to 70%, for example up to 60%, such as up to 50%, for example up to 40%, such as up to 30%, for example up to 30%, for example up to 20% of DbMTRA4 of SEQ ID NO: 28.

[0300] In one embodiment, the yeast strain of the invention carries a mutation that results in a mutant MTRA4 gene that encodes a mutant MTRA4. Preferably, the yeast strain carries a mutation in the MTRA4 gene that results in a loss of MTRA4 function, particularly a total loss of MTRA4 function.

[0301] Yeast strains carrying a mutation in the MTRA4 gene that results in loss of MTRA4 function can carry different types of mutations, such as any of the mutations described herein in this section.

[0302] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant MTRA4 gene encoding a mutant MTRA4 protein containing one or more amino acid substitutions, e.g., 5 or more, e.g., 10 or more, e.g., 15 or more, e.g., 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0303] In one embodiment, the yeast strain carries a mutation that results in a mutant DbMTRA4 gene encoding a mutant DbMTRA4 protein that is missing one or more amino acids, for example missing at least 5 amino acids, for example missing at least 10, for example missing at least 15, for example missing at least 20 amino acids of SEQ ID NO: 28.

[0304] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA4 gene encoding a mutant DbMTRA4 protein lacking at least the 10 most N-terminal amino acids of SEQ ID NO: 28, such as at least the 20 most N-terminal amino acids, for example at least the 30 most N-terminal amino acids, for example at least the 60 most N-terminal amino acids, for example at least the 100 most N-terminal amino acids.

[0305] In another embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA4 gene encoding a mutant DbMTRA4 protein lacking at least the 10 most C-terminal amino acids of SEQ ID NO: 28, such as at least the 20 most C-terminal amino acids, for example at least the 30 most C-terminal amino acids, for example at least the 60 most C-terminal amino acids, for example at least the 100 most C-terminal amino acids.

[0306] In one embodiment, the yeast strain of the invention carries a mutation that results in a frameshift mutation in the MTRA4 gene.

[0307] In one embodiment, a yeast strain of the invention carries a mutation that results in the formation of a premature stop codon in the MTRA4 gene.

[0308] In another embodiment, the mutation is in a splice site of the MTRA4 gene, which may result in aberrant splicing of the MTRA4 mRNA.

[0309] In one embodiment, the yeast strain carries a mutation in the promoter region of the MTRA4 gene or in an intron of the MTRA4 gene that results in aberrant transcription of MTRA4 mRNA and / or aberrant translation of MTRA4 protein. Such yeast strains may, in particular, have reduced MTRA4 mRNA levels as described herein below in this section and / or reduced MTRA4 protein levels as described herein below in this section.

[0310] Loss of MTRA4 function can be determined by any method known to those skilled in the art. One method for determining MTRA4 function can be to determine the expression level of MTRA4 at either the mRNA level or the protein level.

[0311] In one embodiment, a yeast strain is considered to have loss of MTRA4 function if it contains a wild-type MTRA4 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type MTRA4 mRNA compared to the level of MTRA4 mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA4 function if it contains a wild-type MTRA4 gene but less than 5%, preferably less than 1%, mutant or wild-type MTRA4 mRNA compared to a yeast strain of the same genotype. The mutant MTRA4 is an mRNA encoded by a mutant MTRA4 gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the DbMTRA4 mRNA is an RNA encoding the polypeptide of SEQ ID NO:28 or a functional homolog thereof, and the wild-type DbMTRA4 gene is a gene encoding the polypeptide of SEQ ID NO:28 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO:28. In one embodiment, a yeast strain with a total loss of DbMTRA4 function may contain no detectable mutant or wild-type DbMTRA4 mRNA as determined by conventional quantitative RT-PCR.

[0312] In one embodiment, a yeast strain is considered to have loss of MTRA4 function if it contains a wild-type MTRA4 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type MTRA4 protein compared to the level of MTRA4 protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA4 function if it contains a wild-type MTRA4 gene but less than 5%, preferably less than 1%, of mutant or wild-type MTRA4 protein compared to a yeast strain of the same genotype. The mutant MTRA4 protein is a polypeptide encoded by a mutant MTRA4 gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA4 protein is the polypeptide of SEQ ID NO:28 or a functional homolog thereof, and the wild-type DbMTRA4 gene is a gene encoding the polypeptide of SEQ ID NO:28 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO:28. In one embodiment, a yeast strain with a total loss of DbMTRA4 function may contain no detectable mutant or wild-type DbMTRA4 protein, as detected by conventional Western blotting.

[0313] The yeast strain may, for example, in an embodiment of the present invention, have genotype VII, in which the yeast strain cannot utilize more than 2% maltose.

[0314] Genotype VIII-MTRA5 A yeast strain according to the invention may have genotype VIII, which is the presence of one or more mutations in or a deletion of the gene encoding MTRA5.

[0315] In an embodiment of the invention, a Dekkera yeast strain according to the invention has genotype VIII, and said Dekkera yeast strain generally also has characteristic III.

[0316] The putative function of MTRA5 is predicted to be a high-affinity maltose transporter.

[0317] In one embodiment, a yeast strain according to the invention lacks the entire DbMTRA5 gene encoding DbMTRA5 of SEQ ID NO: 30 or a functional homologue thereof having at least 98% sequence identity thereto.

[0318] In another embodiment, the yeast strain lacks a portion of the DbMTRA5 gene encoding only a portion of DbMTRA5, for example up to 90% of DbMTRA5, for example up to 80%, such as up to 70%, for example up to 60%, for example up to 50%, such as up to 40%, for example up to 30%, such as up to 30%, for example up to 20% of the DbMTRA5 of SEQ ID NO: 30.

[0319] In one embodiment, the yeast strain of the invention carries a mutation that results in a mutant MTRA5 gene that encodes a mutant MTRA5. Preferably, the yeast strain carries a mutation in the MTRA5 gene that results in a loss of MTRA5 function, particularly a total loss of MTRA5 function.

[0320] Yeast strains carrying a mutation in the MTRA5 gene that results in loss of MTRA5 function can carry different types of mutations, such as any of the mutations described herein in this section.

[0321] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant MTRA5 gene encoding a mutant MTRA5 protein containing one or more amino acid substitutions, e.g., 5 or more, e.g., 10 or more, e.g., 15 or more, e.g., 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0322] In one embodiment, the yeast strain carries a mutation that results in a mutant DbMTRA5 gene encoding a mutant DbMTRA5 protein that is missing one or more amino acids of SEQ ID NO: 30, for example missing at least 5 amino acids, for example missing at least 10, for example missing at least 15, for example missing at least 20 amino acids.

[0323] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA5 gene encoding a mutant DbMTRA5 protein that lacks at least the 10 most N-terminal amino acids of SEQ ID NO: 30, such as at least the 20 most N-terminal amino acids, for example at least the 30 most N-terminal amino acids, such as at least 60 most N-terminal amino acids, for example at least 100 most N-terminal amino acids.

[0324] In another embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA5 gene encoding a mutant DbMTRA5 protein that lacks at least the 10 most C-terminal amino acids of SEQ ID NO: 30, such as at least the 20 most C-terminal amino acids, for example at least the 30 most C-terminal amino acids, such as at least 60 most C-terminal amino acids, for example at least 100 most C-terminal amino acids.

[0325] In one embodiment, the yeast strain of the invention carries a mutation that results in a frameshift mutation in the MTRA5 gene.

[0326] In one embodiment, a yeast strain of the invention carries a mutation that results in the formation of a premature stop codon in the MTRA5 gene.

[0327] In another embodiment, the mutation is in a splice site of the MTRA5 gene, which may result in aberrant splicing of the MTRA5 mRNA.

[0328] In one embodiment, the yeast strain carries a mutation in the promoter region of the MTRA5 gene or in an intron of the MTRA5 gene that results in aberrant transcription of MTRA5 mRNA and / or aberrant translation of MTRA5 protein. Such yeast strains may, in particular, have reduced MTRA5 mRNA levels as described herein below in this section and / or reduced MTRA5 protein levels as described herein below in this section.

[0329] Loss of MTRA5 function can be determined by any method known to those skilled in the art. One method for determining MTRA5 function can be to determine the expression level of MTRA5 at either the mRNA level or the protein level.

[0330] In one embodiment, a yeast strain is considered to have loss of MTRA5 function if it contains a wild-type MTRA5 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type MTRA5 mRNA compared to the level of MTRA5 mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA5 function if it contains a wild-type MTRA5 gene but less than 5%, preferably less than 1%, mutant or wild-type MTRA5 mRNA compared to a yeast strain of the same genotype. The mutant MTRA5 is an mRNA encoded by a mutant MTRA5 gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the DbMTRA5 mRNA is an RNA encoding the polypeptide of SEQ ID NO: 30 or a functional homolog thereof, and the wild-type DbMTRA5 gene is a gene encoding the polypeptide of SEQ ID NO: 30 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 30. In one embodiment, a yeast strain with a total loss of DbMTRA5 function may contain no detectable mutant or wild-type DbMTRA5 mRNA as determined by conventional quantitative RT-PCR.

[0331] In one embodiment, a yeast strain is considered to have loss of MTRA5 function if it contains a wild-type MTRA5 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type MTRA5 protein compared to the level of MTRA5 protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA5 function if it contains a wild-type MTRA5 gene but less than 5%, preferably less than 1%, of mutant or wild-type MTRA5 protein compared to a yeast strain of the same genotype. The mutant MTRA5 protein is a polypeptide encoded by a mutant MTRA5 gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA5 protein is the polypeptide of SEQ ID NO: 30 or a functional homolog thereof, and the wild-type DbMTRA5 gene is a gene encoding the polypeptide of SEQ ID NO: 30 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 30. In one embodiment, a yeast strain with a total loss of DbMTRA5 function may contain no detectable mutant or wild-type DbMTRA5 protein, as detected by conventional Western blotting.

[0332] The yeast strain may, for example, in an embodiment of the present invention, have genotype VIII, in which the yeast strain cannot utilize more than 2% maltose.

[0333] Genotype IX-MTRA6 A yeast strain according to the invention may have genotype VII, which is the presence of one or more mutations in or a deletion of the gene encoding MTRA6.

[0334] In an embodiment of the invention, a Dekkera yeast strain according to the invention has the genotype iX, and said Dekkera yeast strain generally also has characteristic III.

[0335] The putative function of MTRA6 is predicted to be as a high-affinity maltose transporter.

[0336] In one embodiment, a yeast strain according to the invention lacks the entire DbMTRA6 gene encoding DbMTRA6 of SEQ ID NO: 32 or a functional homologue thereof having at least 98% sequence identity thereto.

[0337] In another embodiment, the yeast strain lacks a portion of the DbMTRA6 gene encoding only a portion of DbMTRA6, such as up to 90% of DbMTRA6, for example up to 80%, such as up to 70%, for example up to 60%, such as up to 50%, for example up to 40%, such as up to 30%, for example up to 30%, such as up to 20% of the DbMTRA6 of SEQ ID NO: 30.

[0338] In one embodiment, the yeast strain of the invention carries a mutation that results in a mutant MTRA6 gene that encodes a mutant MTRA6. Preferably, the yeast strain carries a mutation in the MTRA6 gene that results in a loss of MTRA6 function, particularly a total loss of MTRA6 function.

[0339] Yeast strains carrying a mutation in the MTRA6 gene that results in loss of MTRA6 function can carry different types of mutations, such as any of the mutations described herein in this section.

[0340] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant MTRA6 gene encoding a mutant MTRA6 protein containing one or more amino acid substitutions, for example, 5 or more, for example, 10 or more, for example, 15 or more, for example, 20 or more amino acid substitutions. The amino acid substitutions can be any amino acid substitution, where an amino acid is replaced with another amino acid.

[0341] In one embodiment, the yeast strain carries a mutation that results in a mutant DbMTRA6 gene encoding a mutant DbMTRA6 protein that is missing one or more amino acids of SEQ ID NO: 32, for example missing at least 5 amino acids, for example missing at least 10, for example missing at least 15, for example missing at least 20 amino acids.

[0342] In one embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA6 gene encoding a mutant DbMTRA6 protein that lacks at least the 10 most N-terminal amino acids of SEQ ID NO: 32, such as at least the 20 most N-terminal amino acids, for example at least the 30 most N-terminal amino acids, such as at least 60 most N-terminal amino acids, for example at least 100 most N-terminal amino acids.

[0343] In another embodiment, a yeast strain of the invention carries a mutation that results in a mutant DbMTRA6 gene encoding a mutant DbMTRA6 protein lacking at least the 10 most C-terminal amino acids of SEQ ID NO: 32, such as at least the 20 most C-terminal amino acids, for example at least the 30 most C-terminal amino acids, for example at least the 60 most C-terminal amino acids, for example at least the 100 most C-terminal amino acids.

[0344] In one embodiment, the yeast strain of the invention carries a mutation that results in a frameshift mutation in the MTRA6 gene.

[0345] In one embodiment, a yeast strain of the invention carries a mutation that results in the formation of a premature stop codon in the MTRA6 gene.

[0346] In another embodiment, the mutation is in a splice site of the MTRA6 gene, which may result in aberrant splicing of the MTRA6 mRNA.

[0347] In one embodiment, the yeast strain possesses a mutation in the promoter region of the MTRA6 gene or in an intron of the MTRA6 gene that results in aberrant transcription of MTRA6 mRNA and / or aberrant translation of MTRA6 protein. Such yeast strains may, in particular, have reduced MTRA6 mRNA levels as described herein below in this section and / or reduced MTRA6 protein levels as described herein below in this section.

[0348] Loss of MTRA6 function can be determined by any method known to those skilled in the art. One method for determining MTRA6 function can be to determine the expression level of MTRA6 at either the mRNA level or the protein level.

[0349] In one embodiment, a yeast strain is considered to have loss of MTRA6 function if it contains a wild-type MTRA6 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% mutant or wild-type MTRA6 mRNA compared to the level of MTRA6 mRNA in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA6 function if it contains a wild-type MTRA6 gene but less than 5%, preferably less than 1%, mutant or wild-type MTRA6 mRNA compared to a yeast strain of the same genotype. The mutant MTRA6 is an mRNA encoded by a mutant MTRA6 gene carrying a mutation in the mRNA coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, and the DbMTRA6 mRNA is an RNA encoding the polypeptide of SEQ ID NO: 32 or a functional homolog thereof, and the wild-type DbMTRA6 gene is a gene encoding the polypeptide of SEQ ID NO: 32 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 32. In one embodiment, a yeast strain with a total loss of DbMTRA6 function may contain no detectable mutant or wild-type DbMTRA6 mRNA as determined by conventional quantitative RT-PCR.

[0350] In one embodiment, a yeast strain is considered to have loss of MTRA6 function if it contains a wild-type MTRA6 gene but less than 50%, preferably less than 25%, and even more preferably less than 10% of mutant or wild-type MTRA6 protein compared to the level of MTRA6 protein in a yeast strain of the same genotype. A yeast strain can be considered to have total loss of MTRA6 function if it contains a wild-type MTRA6 gene but less than 5%, preferably less than 1%, of mutant or wild-type MTRA6 protein compared to a yeast strain of the same genotype. The mutant MTRA6 protein is a polypeptide encoded by a mutant MTRA6 gene carrying a mutation in the coding region. In one embodiment, the yeast strain is a Dekkera brucellensis yeast strain, the DbMTRA6 protein is the polypeptide of SEQ ID NO: 32 or a functional homolog thereof, and the wild-type DbMTRA6 gene is a gene encoding the polypeptide of SEQ ID NO: 32 or a functional homolog thereof. The functional homolog preferably shares at least 98% sequence identity with SEQ ID NO: 32. In one embodiment, a yeast strain with a total loss of DbMTRA6 function may contain no detectable mutant or wild-type DbMTRA6 protein, as detected by conventional Western blotting.

[0351] The yeast strain may for example, in an embodiment of the invention, have genotype IX, in which the yeast strain cannot utilize more than 2% maltose.

[0352] Malt-based and / or cereal-based beverages and methods for their production

[0353] The present invention provides the Dekkera yeast strains described herein above, as well as methods for preparing malt- and / or cereal-based beverages using said yeast strains.

[0354] One aspect of the present invention is to provide a method for producing a malt-based and / or cereal-based beverage, said method comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a yeast strain of the Dekkera sp. that is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol when incubated in an aqueous solution containing p-coumaric acid. iii) fermenting the aqueous extract with the yeast thereby obtaining the malt and / or cereal-based beverage.

[0355] A further aspect of the present invention is to provide a malt-based and / or cereal-based beverage containing less than 3% ethanol, said method comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a yeast strain of the genus Dekkera that, when incubated in an aqueous solution containing p-coumaric acid, is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol and is unable to utilize more than 2% of maltose. iii) fermenting the aqueous extract with the yeast thereby obtaining the malt and / or cereal-based beverage.

[0356] The aqueous extract can be any aqueous extract of malt and / or cereal grains.Therefore, non-limiting examples thereof are wort and fermented malt and / or cereal-based beverages, such as beer.The aqueous extract can be prepared, for example, by preparing the extract of malt by mashing and optionally filtering the wort, as described herein below in this section.

[0357] Malt is malted grain, such as barley grain. The term "malting" is understood as the germination of steeped grain in a process carried out under controlled environmental conditions, followed by a drying step, which may preferably be kiln drying of the germinated grain at high temperatures.

[0358] This aforementioned sequence of malting events is important for the synthesis of many enzymes that cause grain modification, primarily processes that depolymerize the dead endosperm wall to mobilize grain nutrients and activate other depolymerizing enzymes. During the drying process, flavor and color are produced due to chemical browning reactions.

[0359] Steeping can be carried out by any conventional method known to those skilled in the art. One non-limiting example includes steeping at a temperature ranging from 10°C to 25°C using alternating dry and wet conditions. Germination can be carried out by any method known to those skilled in the art. One non-limiting example includes germination at a temperature ranging from 10°C to 25°C, optionally with temperature variations ranging from 1 hour to 4 hours.

[0360] Kiln drying can be carried out at conventional temperatures, such as at least 75°C, for example in the range of 80°C to 90°C, for example in the range of 80°C to 85°C. Thus, malt can be produced by any of the methods described, for example, by Briggs et al. (1981) and Hough et al. (1982). However, any other suitable method for producing malt, such as methods for the production of special malt, including, but not limited to, methods of roasting malt, can also be used in the present invention.

[0361] The malt can be further processed, for example by milling. Preferably, milling is carried out dry, i.e. the malt is milled whilst dry.

[0362] Malt, for example milled malt, can be mashed to prepare an aqueous extract of said malt. The starting liquid for preparing the beverage can be an aqueous extract of malt, for example an aqueous extract of malt prepared by mashing.

[0363] Thus, the method for preparing a malt-based and / or cereal-based beverage according to the present invention may comprise the step of producing an aqueous extract such as wort by mashing malt and optionally additional additives. The mashing step may also optionally comprise wort filtration, and thus the mashing step may be a mashing step that includes a wort filtration step or a mashing step that does not include a wort filtration step.

[0364] Generally, the production of an aqueous extract begins with milling malt and / or grains. If additional additives are added, these can also be milled depending on their nature. If the additive is a grain, it can be milled, for example, while syrups, sugars, etc. are generally not milled. Milling facilitates water access to the grain particles during the mashing stage. During mashing, the enzymatic depolymerization of substrates initiated during malting can continue.

[0365] Generally, the aqueous extract is prepared by combining and incubating ground malt and water, i.e., during the mashing process. During mashing, the malt / liquid composition can be supplemented with additional carbohydrate-rich additive compositions, such as ground barley, corn, or rice additives. Unmalted grain additives typically contain little or no active enzymes, making it important to add malt or exogenous enzymes to provide the enzymes necessary for polysaccharide depolymerization, etc.

[0366] During mashing, ground malt and / or ground grain—and optionally additional additives—are incubated with a liquid fraction, such as water. The incubation temperature is generally either maintained constant (isothermal mash) or gradually increased, e.g., continuously. In either case, soluble substances in the malt / grain / additives are liberated into the liquid fraction. Subsequent filtration results in the separation of an aqueous extract and residual solid particles, the latter also referred to as "spent grain." The aqueous extract thus obtained is also referred to as "first wort." Additional liquid, such as water, can be added to the spent grain during a process also referred to as wort filtration. After wort filtration and filtration, a "second wort" can be obtained. Additional wort can be prepared by repeating this procedure. Non-limiting examples of suitable procedures for wort preparation are described by Briggs et al. (supra) and Hough et al. (supra).

[0367] As mentioned above, the aqueous extract can also be prepared by mashing unmalted grains. Unmalted grains lack or contain only limited amounts of enzymes beneficial for wort production, such as enzymes capable of degrading bacterial walls or enzymes capable of degrading starch into sugars. Therefore, in embodiments of the present invention in which unmalted grains, such as barley grains, are used for the mash, it is preferable to add one or more suitable external brewing enzymes to the mash. Suitable enzymes may be lipases, amylolytic enzymes (e.g., amylases), glucanases (preferably (1-4)-β-glucanases and / or (1-3,1-4)-β-glucanases), xylanases (such as arabinoxylanases), and / or proteases, or enzyme mixtures containing one or more of the above-mentioned enzymes, such as Cereflo, Ultraflo, or Ondea Pro (Novozymes).

[0368] The aqueous extract may also be prepared by using a mixture of malted and unmalted grains, in which case one or more suitable enzymes can be added during preparation. More specifically, grains can be used with malt in any combination for mashing, with or without exogenous brewing enzymes, for example, but not limited to, grain:malt ratios of about 100:0, or about 75:25, or about 50:50, or about 25:75.

[0369] In another embodiment of the invention, it is preferred that no external enzymes, in particular no external proteases, and / or external cellulases and / or external α-amylases and / or external β-amylases and / or external maltogenic α-amylases are added before or during the mash.

[0370] The aqueous extract obtained after mashing may also be called "sweet wort." In traditional methods, sweet wort may be boiled with or without hops and then called boiled wort.

[0371] The term "about" as used herein means ±10%, preferably ±5%, and even more preferably ±2%.

[0372] The aqueous extract may be heated or boiled before being subjected to fermentation with the yeast of the present invention. In one embodiment of the present invention, the second and further worts may be combined and then heated or boiled. The aqueous extract may be heated or boiled for any suitable period of time, for example, in the range of 60 to 120 minutes.

[0373] The outcome of a fermented malt and / or cereal-based beverage depends largely on the amount and type of aromatic precursors, such as different phenolic compounds, such as p-coumaric acid and ferulic acid, as well as the characteristics of the yeast strain used during fermentation. The outcome of a fermented malt and / or cereal-based beverage also depends largely on the fermentable sugars present in the aqueous extract of the malt and / or cereal grains.

[0374] In one embodiment of the invention, the aqueous extract used in the process of the invention may contain p-coumaric acid, for example in the range of 0.1 mg / L to 100 mg / L of p-coumaric acid, for example 0.2 mg / L to 50 mg / L, for example 0.5 mg / L to 20 mg / L, for example 1 mg / L to 5 mg / L of p-coumaric acid.

[0375] In another embodiment of the invention, the aqueous extract comprises ferulic acid, such as in the range of 0.1 mg / L to 100 mg / L of ferulic acid, such as 0.2 mg / L to 50 mg / L, such as 0.5 mg / L to 20 mg / L, for example 1 mg / L to 5 mg / L of ferulic acid.

[0376] In one embodiment of the invention, the aqueous extract used in the method of the invention may have a sugar content in the range of 7° Plateau to 11° Plateau, such as in the range of 8° Plateau to 10° Plateau, for example about 9° Plateau.

[0377] The aqueous extract used in the present invention may contain more than 40 g / kg of maltose, hi one embodiment, the aqueous extract contains between 40 g / kg and 100 g / kg of maltose.

[0378] The aqueous extract used in the present invention may also contain 8 g / kg to 20 g / kg of maltotriose, for example 10 g / kg to 18 g / kg of maltotriose.

[0379] The aqueous extract used in the present invention may also contain 1 g / kg to 5 g / kg of maltotetraose, for example 2 g / kg to 4 g / kg of maltotetraose.

[0380] The aqueous extract used in the method of the present invention may contain up to 25 g / kg glucose, such as up to 20 g / kg, such as up to 15 g / kg, such as up to 10 g / kg, and such as up to 5 g / L glucose.

[0381] In one embodiment, the aqueous solution contains glucose in the range of 8 g / kg to 50 g / kg, preferably in the range of g / kg to 30 g / kg, for example in the range of 1 g / kg to 10 g / kg.

[0382] Aqueous extracts used to prepare low-alcohol and / or alcohol-free beverages preferably contain up to 10 g / L of glucose.

[0383] Thus, an aqueous extract is prepared as described above. A malt-based and / or cereal-based beverage can be prepared by fermentation of said aqueous extract with said yeast strain according to the invention.

[0384] In one preferred embodiment, the malt and / or cereal beverage may be beer. In some embodiments, the fermented malt and / or cereal beverage may be a low-alcohol or alcohol-free malt and / or cereal beverage, such as a low-alcohol or alcohol-free beer.

[0385] In one embodiment, the beverage is beer, for example, the beer may be a low alcohol content lager, saison, Belgian ale, India pale ale, weissbier, dunkel, porter, lambic or krieg type beer.

[0386] In general terms, alcoholic beverages, such as beer, can be produced from malted and / or unmalted grains. In addition to hops and yeast, malt contributes to the flavor and color of beverages, such as beer. Furthermore, malt serves as a source of fermentable sugars and enzymes. Non-limiting descriptions of examples of suitable methods for malting and brewing can be found, for example, in publications by Briggs et al. (1981) and Hough et al. (1982). Many regularly updated methods for the analysis of grain, malt, and beer products are available, for example, but not limited to, the American Society of Cereal Chemists (1995), the American Society of Brewing Chemists (1992), the European Brewing Council (1998), and the Society of Brewing Engineers (1997). It is recognized that many specific procedures are used for a given brew, with the most significant variations relating to local consumer preferences. Any such method for producing beer can be used in the present invention.

[0387] The first step of producing beer from wort preferably involves heating said wort as described herein above, followed by subsequent stages of malt cooling and optionally whirlpool resting.

[0388] The method of the present invention comprises the step of fermenting an aqueous extract of malt and / or cereal grains with a yeast strain according to the present invention. The fermentation can be of an unfermented aqueous extract or a fermented aqueous extract. Thus, in some embodiments, the fermentation can be carried out essentially immediately after the completion of the mash or after heating the wort. Fermentation of an unfermented aqueous extract is also referred to herein as a "primary fermentation." However, in other embodiments, the aqueous extract is a fermented aqueous extract that has first been subjected to fermentation with another microorganism. Such a fermentation may also be referred to herein as a "secondary fermentation." It is also within the present invention that the step of fermenting an aqueous extract is carried out in the presence of multiple different microorganisms, at least one of which is a Dekkera yeast strain according to the present invention.

[0389] Fermentation, e.g., primary and / or secondary fermentation, can be carried out in a fermentation tank containing a yeast according to the invention, i.e., a yeast having one or more of the characteristics described above. The wort is fermented for any suitable time, typically in the range of 1 to 100 days, e.g., in the range of 1 to 21 days, e.g., 2 to 10 days, e.g., 3 to 7 days. Fermentation is carried out at any useful temperature, e.g., in the range of 5°C to 30°C, e.g., 10°C to 28°C, e.g., 15°C to 25°C.

[0390] Thus, the fermentation in step iii) above is carried out by fermenting the aqueous extract with a Dekkera yeast strain as described above.

[0391] In one embodiment, the aqueous extract is wort and therefore the fermentation may be considered to be a primary fermentation.

[0392] In another embodiment, the aqueous extract is a fermented malt- and / or cereal-based beverage, such as beer, and the fermentation may therefore be considered a secondary fermentation.

[0393] During the fermentation process, which lasts for several days, flavor substances are developed. If the yeast strain is unable to convert certain compounds, these will still be present after fermentation step iii).

[0394] In addition to the generation of flavor substances during the fermentation process, the fermentable sugar(s) available to the yeast strain are converted to ethanol and CO2 concomitantly with the generation of flavor substances. If the yeast strain is unable to ferment certain fermentable sugars, these will still be present after fermentation step iii) and little or no ethanol will be produced.

[0395] In one aspect of the invention, the malt and / or cereal based beverage produced by the method of the invention may contain low levels of 4-ethylphenol, in one embodiment the malt and / or cereal based beverage contains less than 0.5 mg / L of 4-ethylphenol, such as less than 0.3 mg / L, for example less than 0.1 mg / L of 4-ethylphenol.

[0396] In another aspect of the invention, the malt and / or cereal based beverage produced by the method of the invention may contain low levels of 4-ethylguaiacol, hi one embodiment, the malt and / or cereal based beverage contains less than 1 mg / L of 4-ethylguaiacol, such as less than 0.8 mg / L, for example less than 0.6 mg / L, for example less than 0.5 mg / L of 4-ethylguaiacol.

[0397] In another embodiment, the malt and / or cereal based beverage produced according to the method of the present invention contains less than 3% ethanol, such as less than 2% ethanol, for example less than 1.5% ethanol, such as less than 1.0% ethanol, for example less than 0.5% ethanol, such as less than 0.3% ethanol, for example less than 0.1% ethanol.

[0398] The malt and / or cereal based beverage may then be further processed. In one embodiment of the invention, the malt and / or cereal based beverage is diluted with a liquid, for example water.

[0399] Optionally, water can be used to dilute the malt and / or cereal based beverage, thereby adjusting the ethanol content, for example. In one embodiment of the invention, the water:malt and / or cereal based beverage ratio can range from 0.1 to 5 parts water to 1 part malt and / or cereal based beverage.

[0400] In one embodiment, the malt and / or cereal based beverage is diluted with water so that the final ethanol concentration of the malt and / or cereal based beverage is less than 1.9% ethanol, such as less than 1.5% ethanol, for example less than 1.0% ethanol, such as less than 0.5% ethanol, for example less than 0.3% ethanol, such as less than 0.1% ethanol.

[0401] Further processing may include, for example, cooling and / or filtering the malt and / or cereal-based beverage. Additives may also be added. CO2 may also be added. Finally, malt and / or cereal-based beverages, such as beer, may be pasteurized and / or filtered before being packaged (e.g., bottled or canned).

[0402] Malt and / or cereal beverages produced by fermentation with the yeast according to the invention generally have a very pleasant taste and a low alcohol content. The taste may be analyzed, for example, by an expert beer taste panel. Preferably, the panel is trained in taste testing and beer flavor description, with a particular focus on aldehydes, papery taste, stale taste, esters, higher alcohols, fatty acids, and sulfur components.

[0403] Typically, the taste panel will be comprised of between 3 and 30 members, for example between 5 and 15 members, and preferably between 8 and 12 members. The taste panel will be able to evaluate various flavors, such as papery, oxidized, aged, and bready off-flavors, as well as the presence of esters, higher alcohol, and sulfurous flavors, and the body of the beer.

[0404] The present invention also provides a malt-based and / or cereal-based beverage prepared by the above-described method.

[0405] In another aspect of the present invention, the malt- and / or cereal-based beverages produced by fermenting an aqueous extract with a yeast strain according to the present invention have a pleasant tasting taste with reduced levels of phenolic off-flavors.

[0406] In one embodiment, the malt and / or cereal based beverage produced according to the method of the present invention contains less than 3% ethanol, such as less than 2% ethanol, for example less than 1.5% ethanol, such as less than 1.0% ethanol, for example less than 0.5% ethanol, such as less than 0.3% ethanol, for example less than 0.1% ethanol.

[0407] In another aspect of the present invention, the malt and / or cereal based beverage produced by fermenting an aqueous extract with the above yeast strain according to the present invention has a pleasant taste.

[0408] In one embodiment of the invention, the malt and / or cereal based beverage has a β-citronellol concentration of less than 25 μg / L, such as less than 20 μg / L.

[0409] In another embodiment, the malt- and / or cereal-based beverage has a geraniol concentration of at least 18 μg / L, such as at least 20 μg / L.

[0410] [Table 1] TIFF0007810639000003.tif132160

[0411] References Briggs, DE et al. Malting and Brewing science. 1981. Daenen L et al. 2008: Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts. J Appl Microbiol 2008, 104:478-488. Harris et al. ”Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeasts. Vol. 81, no. 6. A january 2009. Hough, J. S. et al. Malting and Brewing science: Hopped Wort and Beer, Volume 2. 1982. Li et al. (2015 April 06) Nucleic Acids Research 43 (W1) :W580-4 PMID: 25845596; McWilliam et al., (2013 May 13) Nucleic Acids Research 41 (Web Server issue) :W597-600 PMID: 23671338 Mukai et al. PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae. Journal of Bioscience and Bioengineering Vol 109, no. 6, 1 June 2010. Pinu FR, Villas-Boas SG: Rapid quantification of major volatile metabolites in fermented food and beverages using gas chromatography-mass spectrometry. Metabolites 2017, 7. Sievers et al. (2011 October 11) Molecular Systems Biology 7 :539, PMID: 21988835

[0412] Article The present invention may be further defined by any one of the following clauses: 1. A method for producing a malt-based and / or cereal-based beverage having low levels of 4-ethylphenol, comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a Dekkera yeast strain, said yeast strain expressing the following genes: a.PAD b.SOD carrying a mutation in one of the genes or a deletion of that gene, iii) fermenting the aqueous extract with the yeast thereby obtaining said malt and / or cereal-based beverage.

[0413] 2. A method for producing a malt-based and / or cereal-based beverage, comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a yeast strain of the genus Dekkera, wherein the yeast strain is unable to convert more than 25% of p-coumaric acid to 4-ethylphenol when incubated in an aqueous solution containing p-coumaric acid. iii) fermenting the aqueous extract with the yeast thereby obtaining said malt and / or cereal-based beverage.

[0414] 3. The method according to clause 2, wherein the yeast strain is unable to convert more than 25%, such as more than 20%, for example more than 15%, such as more than 10%, for example more than 5%, for example more than 1% of p-coumaric acid present in the aqueous solution to 4-vinylphenol.

[0415] 4. A method for producing a malt-based and / or cereal-based beverage, comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a Dekkera yeast strain, wherein said yeast strain, when incubated in an aqueous solution containing ferulic acid, is unable to convert more than 25% of the ferulic acid to 4-ethylguaiacol. iii) fermenting the aqueous extract with the yeast thereby obtaining said malt and / or cereal-based beverage.

[0416] 5. The method according to clause 4, wherein the yeast strain is unable to convert more than 25%, such as more than 20%, for example more than 15%, such as more than 10%, for example more than 5%, for example more than 1% of the ferulic acid present in the aqueous solution to 4-vinylguaiacol.

[0417] 6. The yeast strain is I: Includes mutations in or deletions of the gene encoding PAD II: Includes mutations in the gene encoding SOD or deletions of that gene The method according to any one of the preceding clauses, wherein the patient has genotype I and / or genotype II.

[0418] 7. The yeast strain is a Dekkera anomalus yeast strain, and the yeast strain is I: A mutation in a gene encoding DaPAD1 of SEQ ID NO: 2 or a functional homolog thereof having at least 80%, for example at least 90%, for example at least 95% sequence identity thereto, or a deletion of that gene; The method of any one of the preceding clauses, wherein the patient has genotype I.

[0419] 8. The yeast strain is a Dekkera anomalus yeast strain, and the yeast strain is I: A mutation in the gene encoding DaPAD1 of SEQ ID NO: 2 or a deletion of that gene; The method of any one of the preceding clauses, wherein the patient has genotype I.

[0420] 9. The yeast strain is a Dekkera brucellaensis yeast strain, and the yeast strain is I: A mutation in or deletion of a gene encoding DbPAD2 of SEQ ID NO: 6 or a functional homolog thereof having at least 80%, for example at least 90%, for example at least 95% sequence identity thereto; The method of any one of the preceding clauses, wherein the patient has genotype I.

[0421] 10. The yeast strain is a Dekkera brucellaensis yeast strain, and the yeast strain is I: A mutation in the gene encoding DbPAD2 of SEQ ID NO: 6 or a deletion of that gene; The method of any one of the preceding clauses, wherein the patient has genotype I.

[0422] 11. The yeast strain is a Dekkera anomalus yeast strain, and the yeast strain is II: A mutation in or deletion of a gene encoding DaSOD of SEQ ID NO: 4 or a functional homolog thereof having at least 80%, for example at least 90%, for example at least 95% sequence identity thereto; The method of any one of the preceding clauses, wherein the patient has genotype II.

[0423] 12. The yeast strain is a Dekkera brucellensis yeast strain, wherein the yeast strain comprises a mutation in or a deletion of a gene encoding DbSOD of SEQ ID NO: 8 or a functional homolog thereof having at least 80%, for example at least 90%, for example at least 95% sequence identity thereto; The method of any one of the preceding clauses, wherein the patient has genotype II.

[0424] 13. The method according to any one of the preceding clauses, wherein the aqueous extract contains p-coumaric acid, for example in the range of 0.1 mg / L to 100 mg / L of p-coumaric acid, for example in the range of 0.2 mg / L to 50 mg / L, for example in the range of 0.5 mg / L to 20 mg / L, for example in the range of 1 mg / L to 5 mg / L of p-coumaric acid.

[0425] 14. The method according to any one of the preceding clauses, wherein the yeast strain is unable to convert more than 20%, such as more than 15%, for example more than 10%, for example more than 5%, for example more than 1% of the p-coumaric acid present in the aqueous extract to 4-ethylphenol.

[0426] 15. The method according to any one of the preceding clauses, wherein when the yeast strain is incubated in an aqueous solution containing a predetermined level of p-coumaric acid, the level of p-coumaric acid cannot be reduced by more than 25%, such as more than 20%, for example, more than 15%, for example, more than 10%, for example, more than 5%, for example, more than 1%.

[0427] 16. A method according to any one of the preceding clauses, wherein when the yeast strain is incubated in an aqueous solution containing a predetermined level of p-coumaric acid and a predetermined level of 4-ethylphenol, the molar level of 4-ethylphenol cannot be increased by more than 25%, such as more than 20%, for example more than 15%, for example more than 10%, for example more than 5%, for example more than 1% of the predetermined molar level of p-coumaric acid.

[0428] 17. The method according to any one of the preceding clauses, wherein the malt-based and / or cereal-based beverage contains low levels of 4-ethylphenol.

[0429] 18. A method according to any one of the preceding clauses, wherein the malt-based and / or cereal-based beverage contains less than 0.5 mg / L of 4-ethylphenol, such as less than 0.3 mg / L, for example less than 0.1 mg / L of 4-ethylphenol.

[0430] 19. The method according to any one of the preceding clauses, wherein the aqueous extract comprises ferulic acid, for example in the range of 0.1 mg / L to 100 mg / L of ferulic acid, for example 0.2 mg / L to 50 mg / L, for example 0.5 mg / L to 20 mg / L, for example 1 mg / L to 5 mg / L of ferulic acid.

[0431] 20. The method according to any one of the preceding clauses, wherein the yeast strain is unable to convert more than 25% of the ferulic acid present in the aqueous extract into 4-ethylguaiacol.

[0432] 21. The method according to any one of the preceding clauses, wherein the yeast strain is unable to convert more than 20%, such as more than 15%, for example more than 10%, for example more than 5%, for example more than 1% of the ferulic acid present in the aqueous extract to 4-ethylguaiacol.

[0433] 22. The method according to any one of the preceding clauses, wherein when the yeast strain is incubated in an aqueous solution containing a predetermined level of ferulic acid, the level of ferulic acid cannot be reduced by more than 25%, such as more than 20%, for example more than 15%, such as more than 10%, for example more than 5%, for example more than 1%.

[0434] 23. The method according to any one of the preceding clauses, wherein when the yeast strain is incubated in an aqueous solution comprising a predetermined level of ferulic acid and a predetermined level of 4-ethylguaiacol, the molar level of 4-ethylguaiacol cannot be increased to more than 25%, such as more than 20%, for example more than 15%, such as more than 10%, for example more than 5%, for example more than 1% of the predetermined molar level of p-coumaric acid.

[0435] 24. The method according to any one of the preceding clauses, wherein the malt-based and / or cereal-based beverage contains low levels of 4-ethylguaiacol.

[0436] 25. The method according to any one of the preceding clauses, wherein the malt-based and / or cereal-based beverage contains less than 1 mg / L of 4-ethylguaiacol, such as less than 0.8 mg / L, for example less than 0.6 mg / L, for example less than 0.5 mg / L of 4-ethylguaiacol.

[0437] 26. A method according to any one of the preceding clauses, wherein the yeast is Dekkera anomalus.

[0438] 27. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera anomalus, and the yeast strain carries a mutation in the DaPAD1 gene that results in a mutant DaPAD1 gene encoding a mutant DaPAD1 protein lacking one or more of the amino acids of SEQ ID NO:2.

[0439] 28. The yeast strain is of the species Dekkera anomalus, and the yeast strain has the following mutations: Mutations that introduce premature stop codons in the i.DaPAD1 gene ii. Mutations in the splice sites of the DaPAD1 gene iii. Mutations in the DaPAD1 gene resulting in frameshift mutations iv. Mutations that result in partial deletion of the DaPAD1 gene Hold one or more of the The wild-type DaPAD1 gene encodes the polypeptide of SEQ ID NO: 2. 2. The method according to any one of the preceding clauses.

[0440] 29. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera anomalus and the yeast strain comprises a mutant DaPAD1 gene encoding a mutant DaPAD1 protein lacking at least 50 amino acids, such as at least 70 amino acids, for example at least 100 amino acids, for example at least 150 amino acids of SEQ ID NO: 2.

[0441] 30. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera anomalus and the yeast strain comprises a mutant DaPAD1 gene encoding a mutant DaPAD1 protein lacking at least 50 most C-terminal amino acids, such as at least 100 most C-terminal amino acids, for example at least 150 most C-terminal amino acids of SEQ ID NO: 2.

[0442] 31. The yeast strain is of the species Dekkera brucellaensis, and the yeast strain has the following mutations: Mutations that introduce premature stop codons in the i.DbPAD2 gene ii. Mutations in the splice sites of the DbPAD2 gene iii. Mutation in the DbPAD2 gene resulting in a frameshift mutation iv. Mutations that result in partial deletion of the DbPAD2 gene Hold one or more of the The wild-type DbPAD2 gene encodes the polypeptide of SEQ ID NO: 6. 2. The method according to any one of the preceding clauses.

[0443] 32. The method of any one of the preceding clauses, wherein the yeast strain is of the species Dekkera brucellensis and the yeast strain comprises a mutant DbPAD2 gene encoding a mutant DbPAD2 protein lacking at least 50 amino acids, such as at least 70 amino acids, for example at least 100 amino acids, for example at least 150 amino acids of SEQ ID NO: 6.

[0444] 33. The method of any one of the preceding clauses, wherein the yeast strain is of the species Dekkera brucellensis and the yeast strain comprises a mutant DbPAD2 gene encoding a mutant DbPAD2 protein lacking at least the 50 most C-terminal amino acids of SEQ ID NO: 6, such as at least the 100 most C-terminal amino acids, for example at least the 150 most C-terminal amino acids.

[0445] 34. The method of any one of the preceding clauses, wherein the yeast strain harbors a mutant PAD gene comprising a mutant PAD promoter.

[0446] 35. The method of any one of the preceding clauses, wherein the yeast strain carries a mutation in the PAD gene that results in loss of PAD function.

[0447] 36. The method of any one of the preceding clauses, wherein the yeast strain carries a mutation in the SOD gene that results in a mutant SOD gene encoding a mutant SOD protein lacking one or more amino acids.

[0448] 37. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera anomalus, and the yeast strain carries a mutation in the DaSOD gene that results in a mutant DaSOD gene encoding a mutant DaSOD protein lacking one or more of the amino acids of SEQ ID NO:4.

[0449] 38. The yeast strain is of the species Dekkera anomalus, and the yeast strain has the following mutations: Mutations that introduce premature stop codons in the i.DaSOD gene ii. Mutations in the splice sites of the DaSOD gene iii. Mutation in the DaSOD gene resulting in a frameshift mutation iv. Mutations that result in partial deletion of the DaSOD gene Hold one or more of the The wild-type DaSOD gene encodes the polypeptide of SEQ ID NO: 4. 2. The method according to any one of the preceding clauses.

[0450] 39. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera anomalus and the yeast strain comprises a mutant DaSOD gene encoding a mutant DaSOD protein lacking at least 50 amino acids, such as at least 70 amino acids, for example at least 100 amino acids, for example at least 150 amino acids of SEQ ID NO: 4.

[0451] 40. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera anomalus and the yeast strain comprises a mutant DaSOD gene encoding a mutant DaSOD protein lacking at least the 50 most C-terminal amino acids of SEQ ID NO: 4, such as at least the 100 most C-terminal amino acids, for example at least the 150 most C-terminal amino acids.

[0452] 41. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera brucellensis, and the yeast strain carries a mutation in the DbSOD gene that results in a mutant DbSOD gene encoding a mutant DbSOD protein lacking one or more of the amino acids of SEQ ID NO:8.

[0453] 42. The yeast strain is of the species Dekkera brucellaensis, and the yeast strain has the following mutations: i. A mutation introducing a premature stop codon in the DbSOD gene ii. Mutations in the splice sites of the DbSOD gene iii. A mutation in the DbSOD gene resulting in a frameshift mutation iv. Mutations that result in the deletion of part of the DbSOD gene Hold one or more of the The wild-type DbSOD gene encodes the polypeptide of SEQ ID NO: 8. 2. The method according to any one of the preceding clauses.

[0454] 43. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera brucellensis and the yeast strain comprises a mutant DbSOD gene encoding a mutant DbSOD protein lacking at least 50 amino acids, such as at least 70 amino acids, for example at least 100 amino acids, for example at least 150 amino acids of SEQ ID NO: 8.

[0455] 44. A method according to any one of the preceding clauses, wherein the yeast strain is of the species Dekkera brucellensis and the yeast strain comprises a mutant DbSOD gene encoding a mutant DbSOD protein lacking at least the 50 most C-terminal amino acids of SEQ ID NO: 8, such as at least the 100 most C-terminal amino acids, for example at least the 150 most C-terminal amino acids.

[0456] 45. The method of any one of the preceding clauses, wherein the yeast strain harbors an SOD gene comprising a mutant SOD promoter.

[0457] 46. ​​The method according to any one of the preceding clauses, wherein the yeast strain carries a mutation in the SOD gene that results in loss of SOD function.

[0458] 1. A method for producing a malt-based and / or cereal-based beverage containing less than 47.3% ethanol, comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a Dekkera yeast strain, said yeast strain being unable to utilize more than 2% maltose; iii) fermenting the aqueous extract with the yeast thereby obtaining said malt and / or cereal-based beverage.

[0459] 1. A method for producing a malt-based and / or cereal-based beverage containing less than 48.3% ethanol, comprising the steps of: i) providing an aqueous extract of malt and / or cereal grains. ii) providing a Dekkera yeast strain, which is unable to utilize more than 2% maltose when incubated at 25° C. for 10 days in an aqueous solution containing maltose in the range of 40 g / kg to 100 g / kg and glucose in the range of 8 g / kg to 50 g / kg. iii) fermenting the aqueous extract with the yeast thereby obtaining said malt and / or cereal-based beverage.

[0460] 1. A method for producing a malt-based and / or cereal-based beverage containing less than 49.3% ethanol, comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a Dekkera yeast strain, wherein said yeast strain is unable to grow in an aqueous solution containing maltose as the only carbon source. iii) fermenting the aqueous solution with the yeast thereby obtaining said malt and / or cereal-based beverage.

[0461] 50. The method according to any one of the preceding clauses, wherein the yeast strain is selected from the group consisting of the genera Dekkera and Brettanomyces.

[0462] 51. The method of any one of clauses 1 to 4 and 47 to 49, wherein the yeast strain is a Brettanomyces yeast strain.

[0463] 52. The method of any one of clauses 1 to 4 and 47 to 49, wherein the yeast strain is selected from the group consisting of Brettanomyces nanus, Brettanomyces nadenensis, Brettanomyces custericianus, Brettanomyces anomalus and Brettanomyces brucelensis.

[0464] 53. The method of any one of clauses 1 to 4 and 47 to 49, wherein the yeast strain is Dekkera brucellaensis and / or Dekkera anomalus.

[0465] 54. The method of any one of clauses 1 to 4 and 47 to 49, wherein the yeast strain is Dekkera brucellaensis.

[0466] 55. A method according to any one of the preceding clauses, wherein the fermentation of the aqueous extract is carried out at a temperature in the range of 5°C to 30°C, for example 10°C to 25°C, for example 15°C to 20°C.

[0467] 56. The method according to any one of the preceding clauses, wherein the fermentation of the aqueous extract is in the range of 1 day to 45 days, such as 1 day to 21 days, such as 2 days to 10 days, such as 3 days to 7 days.

[0468] 57. A method according to any one of the preceding clauses, wherein the aqueous extract is wort.

[0469] 58. A method according to any one of the preceding clauses, wherein the aqueous extract is a fermented malt-based and / or cereal-based beverage.

[0470] 59. A method according to any one of the preceding clauses, wherein the aqueous extract is beer.

[0471] 60. The method according to any one of clauses 1 to 58, wherein the malt-based and / or cereal-based beverage is a low-alcohol malt-based and / or cereal-based beverage.

[0472] 61. The method according to any of the preceding clauses, wherein the malt-based and / or cereal-based beverage is an alcohol-free malt-based and / or cereal-based beverage.

[0473] 62. A method according to any of the preceding clauses, wherein the malt-based and / or cereal-based beverage is beer, such as low-alcohol beer or alcohol-free beer.

[0474] 63. A method according to any one of the preceding clauses, wherein the malt-based and / or cereal-based beverage contains less than 2% ethanol, such as less than 1.5% ethanol, for example less than 1.0% ethanol, for example less than 0.5% ethanol, such as less than 0.3% ethanol, for example less than 0.1% ethanol.

[0475] 64. A method according to any of the preceding clauses, wherein the malt-based and / or cereal-based beverage has a β-citronellol concentration of less than 25 μg / L, for example less than 20 μg / L.

[0476] 65. A method according to any of the preceding clauses, wherein the malt-based and / or cereal-based beverage has a geraniol concentration of at least 18 μg / L, for example at least 20 μg / L.

[0477] 66. A method according to any one of the preceding clauses, wherein the aqueous extract contains more than 40 g / kg of maltose, for example between 40 g / kg and 100 g / kg of maltose.

[0478] 67. The method according to any of the preceding clauses, wherein the aqueous extract comprises up to 15 g / kg of glucose, such as up to 10 g / kg of glucose, for example up to 5 g / kg of glucose.

[0479] 68. The method according to any of the preceding clauses, wherein the aqueous solution contains 8 g / kg to 50 g / kg of glucose.

[0480] 69. The method of any one of the preceding clauses, further comprising step(s) of processing the fermented aqueous extract into a beverage.

[0481] 70. The processing step comprises: iv.Filtration v. Optional lagering vi. Carbonation vii. Bottling 69. The method of claim 69, comprising one or more of:

[0482] 71. A method according to any one of the preceding clauses, wherein the beverage is beer.

[0483] 72. A method according to any one of the preceding clauses, wherein the beverage is a low-alcohol beer.

[0484] 73. A method according to any of the above clauses, wherein the beverage is non-alcoholic beer.

[0485] 74. A method according to any of the preceding clauses, wherein the yeast strain is unable to utilize more than 2% of the maltose present in the aqueous extract, such as more than 1.5% of maltose, for example more than 1% of maltose.

[0486] 75. The method according to any of the preceding clauses, wherein the yeast strain cannot utilize more than 1% maltose.

[0487] 76. The method according to any of the preceding clauses, wherein the yeast strain is unable to utilize all of the maltose.

[0488] 77. A method according to any one of the preceding clauses, wherein the yeast strain is unable to utilize more than 2%, for example more than 1.5%, for example more than 1% of the maltose in the aqueous extract when incubated in the aqueous extract at 5°C to 25°C for 3 to 7 days, and the aqueous extract contains glucose and maltose.

[0489] 78. A method according to any one of the preceding clauses, wherein the yeast strain is unable to utilize more than 2% maltose when incubated at 25°C for 10 days in an aqueous solution containing maltose in the range of 40 g / kg to 100 g / kg and glucose in the range of 8 g / kg to 50 g / kg.

[0490] 79. A method according to any one of the preceding clauses, wherein the yeast strain is unable to utilize maltose as a sole carbon source.

[0491] 80. A method according to any one of the preceding clauses, wherein the yeast strain is unable to utilize maltose as a sole carbon source.

[0492] 81. The yeast described above contains the following genes: c. An MTRA1 gene encoding, for example, the MTRA1 protein of SEQ ID NO: 10 or 16, or a functional homolog thereof sharing at least 95% sequence identity therewith. d. An MTRA2 gene encoding, for example, the MTRA2 protein of SEQ ID NO: 14 or 20, or a functional homolog thereof sharing at least 95% sequence identity therewith; e. An ISOM(1) gene encoding, for example, the ISOM(1) protein of SEQ ID NO: 22 or a functional homolog thereof sharing at least 95% sequence identity therewith; f. An ISOM gene encoding an ISOM protein, for example, SEQ ID NO: 12 or a functional homolog thereof sharing at least 95% sequence identity therewith; g. An ISOM(2) gene, for example encoding the ISOM(2) protein of SEQ ID NO: 18 or a functional homolog thereof sharing at least 95% sequence identity therewith; h. An MTRA3 gene, for example, encoding the MTRA3 protein of SEQ ID NO: 26 or a functional homolog thereof sharing at least 95% sequence identity therewith; i. an MTRA4 gene, for example encoding the MTRA4 protein of SEQ ID NO: 28 or a functional homolog thereof sharing at least 95% sequence identity therewith; j. The MTRA5 gene, for example, encoding the ISOM protein of SEQ ID NO: 30 or a functional homolog thereof sharing at least 95% sequence identity therewith; k. An MTRA6 gene, for example, encoding MTRA6 of SEQ ID NO: 32 or a functional homolog thereof sharing at least 95% sequence identity thereto. The method of any one of the preceding clauses, wherein the gene comprises a mutation in one or more of the following:

[0493] 82. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the strain lacks a gene encoding DbMTRA1 of SEQ ID NO: 16 or a functional homolog thereof having at least 98% sequence identity thereto.

[0494] 83. A method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, said strain lacking a gene encoding DaMTRA1 of SEQ ID NO: 10 or a functional homologue thereof having at least 98% sequence identity thereto.

[0495] 84. The method according to any one of the preceding clauses, wherein the yeast strain carries a mutation in the MTRA1 gene that results in loss of MTRA1 function.

[0496] 85. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellaensis yeast strain, and said yeast strain carries a mutation in the DbMTRA1 gene that results in loss of DbMTRA1 function.

[0497] 86. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, said yeast strain carrying a mutation in the DaMTRA1 gene that results in loss of DaMTRA1 function.

[0498] 87. A method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries one or more mutations (including multiple mutations) resulting in a mutant DbMTRA1 gene encoding a mutant DbMTRA1 protein comprising one or more amino acid substitutions, for example 4 or more, for example 8 or more, for example 12 or more, for example 14 or more amino acid substitutions, in the N-terminal region consisting of amino acids 1 to 65 of DbMTRA1 of SEQ ID NO: 16.

[0499] 88. A method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain carries one or more mutations (including multiple mutations) resulting in a mutant DaMTRA1 gene encoding a mutant DaMTRA1 protein comprising one or more amino acid substitutions, for example 4 or more, for example 8 or more, for example 12 or more, for example 14 or more amino acid substitutions, in the N-terminal region consisting of amino acids 1 to 65 of DaMTRA1 of SEQ ID NO: 10.

[0500] 89. A method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries a mutation resulting in a mutant DbMTRA1 gene encoding a mutant DbMTRA1 protein lacking one or more amino acids of SEQ ID NO: 16, for example lacking at least 4 amino acids, for example lacking at least 8, for example lacking at least 12, for example lacking at least 14 amino acids.

[0501] 90. A method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain carries a mutation resulting in a mutant DaMTRA1 gene encoding a mutant DaMTRA1 protein lacking one or more amino acids of SEQ ID NO: 10, for example lacking at least 4 amino acids, for example lacking at least 8, for example lacking at least 12, for example lacking at least 14 amino acids.

[0502] 91. A yeast strain harbors a mutation in the MTRA1 gene, and the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the MTRA1 gene; ·Mutations in the splice sites of the MTRA1 gene; Mutations in the promoter region of the MTRA1 gene; and / or Mutation in an intron of the MTRA1 gene 2. The method according to any one of the preceding clauses, wherein

[0503] 92. The yeast is a Dekkera brucellensis yeast strain, wherein the yeast strain carries a mutation in the DbMTRA1 gene of SEQ ID NO: 15, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DbMTRA1 gene; ·Mutation in the splice site of the DbMTRA1 gene; Mutations in the promoter region of the DbMTRA1 gene; and / or Mutation in an intron of the DbMTRA1 gene 2. The method according to any one of the preceding clauses, wherein

[0504] 93. The yeast is a Dekkera anomalus yeast strain, wherein the yeast strain carries a mutation in the DaMTRA1 gene of SEQ ID NO: 9, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations leading to the formation of a premature stop codon in the DaMTRA1 gene; ·Mutation in the splice site of the DaMTRA1 gene; Mutations in the promoter region of the DaMTRA1 gene; and / or Mutation in an intron of the DaMTRA1 gene 2. The method according to any one of the preceding clauses, wherein

[0505] 94. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain comprises a mutation in or a deletion of a gene encoding DbISOM(2) of SEQ ID NO: 18 or a functional homolog thereof having at least 98% sequence identity thereto.

[0506] 95. The method of any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain comprises a mutation in or a deletion of a gene encoding DaISOM of SEQ ID NO: 12 or a functional homolog thereof having at least 98% sequence identity thereto.

[0507] 96. A method according to any one of the preceding clauses, wherein the yeast strain carries one or more mutation(s) in one or more of the ISOM gene(s) that result in loss of one or more functions of the ISOM(s).

[0508] 97. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries one or more mutations (including multiple mutations) in the DbISOM(2) gene that result in loss of DbISOM(2) function.

[0509] 98. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain carries one or more mutations (including multiple mutations) in the DaISOM(2) gene that result in loss of DaISOM(2) function.

[0510] 99. A method according to any one of the preceding clauses, wherein the yeast strain carries a frameshift mutation in one or more ISOM genes that results in truncation of one or more ISOM proteins.

[0511] 100. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and said yeast strain carries a frameshift mutation in the DbISOM(2) gene that results in a truncation of the DbISOM(2) protein.

[0512] 101. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, and said yeast strain carries a frameshift mutation in the DaISOM gene that results in a truncation of the DaISOM protein.

[0513] 102. A yeast strain carries a mutation in one or more ISOM genes, and the mutations are: · Mutations resulting in frameshift mutations; · A mutation resulting in one or more amino acid substitutions in one or more ISOM(s); · Mutations resulting in the formation of premature stop codons in one or more ISOM genes; · Mutations in one or more splice sites of the ISOM gene; Mutations in the promoter region of one or more ISOM genes; and / or Mutations in one or more introns of the ISOM gene 2. The method according to any one of the preceding clauses, wherein

[0514] 103. The yeast strain is a Dekkera brucellensis yeast strain, wherein the yeast strain carries a mutation in the DbISOM(2) gene of SEQ ID NO: 17, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations resulting in one or more amino acid substitutions in DbISOM(2); · Mutations leading to the formation of a premature stop codon in the DbISOM(2) gene; ·Mutation in the splice site of the DbISOM(2) gene; Mutations in the promoter region of the DbISOM(2) gene; and / or Mutation in an intron of the DbISOM(2) gene 2. The method according to any one of the preceding clauses, wherein

[0515] 104. The yeast is a Dekkera anomalus yeast strain, wherein the yeast strain carries a mutation in the DaISOM gene of SEQ ID NO: 11, wherein the mutation is: · Mutations resulting in frameshift mutations; · Mutations resulting in one or more amino acid substitutions in DaISOM; · Mutations leading to the formation of a premature stop codon in the DaISOM gene; ·Mutation in the splice site of the DaISOM gene; Mutations in the promoter region of the DaISOM gene; and / or Mutation in an intron of the DaISOM gene 2. The method according to any one of the preceding clauses, wherein

[0516] 105. A method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain carries a frameshift mutation, a mutation resulting in the formation of a premature stop codon, or a splice mutation resulting in a mutant DbSOM(2) gene encoding a mutant DbISOM(2) protein lacking at least the 50 most C-terminal amino acids of SEQ ID NO: 18, such as at least the 100 most C-terminal amino acids, for example at least the 150 most C-terminal amino acids, for example at least the 200 most C-terminal amino acids.

[0517] 106. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast comprises a mutation in or a deletion of a gene encoding DbMTRA2 of SEQ ID NO: 20 or a functional homolog thereof having at least 98% sequence identity thereto.

[0518] 107. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera anomalus yeast strain, and the yeast strain comprises a mutation in or a deletion of a gene encoding DsMTRA2 of SEQ ID NO: 14 or a functional homolog thereof having at least 98% sequence identity thereto.

[0519] 108. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain comprises a mutation in or a deletion of a gene encoding DbMTRA3 of SEQ ID NO: 26 or a functional homolog thereof having at least 98% sequence identity thereto.

[0520] 109. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellaensis yeast strain, and the yeast comprises a mutation in or a deletion of a gene encoding DbMTRA4 of SEQ ID NO: 28 or a functional homolog thereof having at least 98% sequence identity thereto.

[0521] 110. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast strain comprises a mutation in or a deletion of a gene encoding DbMTRA5 of SEQ ID NO: 30 or a functional homolog thereof having at least 98% sequence identity thereto.

[0522] 111. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellaensis yeast strain, and the yeast strain comprises a mutation in or a deletion of a gene encoding DbMTRA6 of SEQ ID NO: 32 or a functional homologue thereof having at least 98% sequence identity thereto.

[0523] 112. The method according to any one of the preceding clauses, wherein the yeast strain is a Dekkera brucellensis yeast strain, and the yeast comprises a mutation in or a deletion of a gene encoding DbISOM(1) of SEQ ID NO: 22 or a functional homolog thereof having at least 98% sequence identity thereto.

[0524] 113. A method according to any one of the preceding clauses, wherein the yeast strain is further unable to utilize more than 5% maltotriose.

[0525] 114. A method according to any one of the preceding clauses, wherein the yeast strain is further unable to utilize more than 5% maltotetraose.

[0526] 115. A method according to any one of the preceding clauses, wherein the yeast strain is capable of utilizing glucose.

[0527] 116. The method according to any one of the preceding clauses, wherein the yeast strain is unable to produce more than 1.5 promils of ethanol per ° plateau, such as 1.4 promils of ethanol per ° plateau, for example 1.1 promils of ethanol per ° plateau.

[0528] 117. A Dekkera yeast strain, which, when incubated in an aqueous solution containing p-coumaric acid, cannot convert more than 25% of p-coumaric acid to 4-ethylphenol.

[0529] 118. The following genes: a.PAD b.SOD or a deletion of one or more of the genes.

[0530] 119. The following genes: i. a DaPAD1 gene encoding DaPAD1 of SEQ ID NO: 2 or a functional homologue thereof having at least 80%, such as at least 90%, such as at least 95% sequence identity thereto; ii. A DaSOD gene encoding the DaSOD of SEQ ID NO: 4 or a functional homologue thereof having at least 80%, such as at least 90%, such as at least 95% sequence identity thereto. 119. The yeast strain of any one of clauses 117-118, which is a Dekkera anomalus yeast strain carrying a mutation in or a deletion of one or more of the genes.

[0531] 120. Additionally, the following genes: i. An MTRA1 gene encoding the MTRA1 protein of SEQ ID NO: 10 or 16 or a functional homolog thereof sharing at least 95% sequence identity therewith. ii. An MTRA2 gene encoding the MTRA2 protein of SEQ ID NO: 14 or 20 or a functional homolog thereof sharing at least 95% sequence identity therewith; iii. An ISOM gene encoding the ISOM protein of SEQ ID NO: 12 or a functional homolog thereof sharing at least 95% sequence identity therewith. 120. The yeast strain of any one of clauses 117 to 119, which carries a mutation in one or more of or a deletion of that gene.

[0532] 121. The following genes: i. A DbPAD2 gene encoding DbPAD2 of SEQ ID NO: 6 or a functional homologue thereof having at least 80%, such as at least 90%, for example at least 95% sequence identity thereto; ii. DbSOD encoding DbSOD of SEQ ID NO: 8 or a functional homologue thereof having at least 80%, such as at least 90%, such as at least 95% sequence identity thereto. 121. The yeast strain of any one of clauses 117 to 120, which is a Dekkera brucellaensis yeast strain carrying a mutation in or a deletion of one or more of the genes.

[0533] 122. A yeast strain according to any one of clauses 117 to 121, which is as defined in any one of clauses 1 to 46.

[0534] 123. A Dekkera yeast strain carrying one or more of the mutations and / or deletions specified in any one of clauses 81 to 112.

[0535] 124. A beverage prepared by the method described in any one of clauses 1 to 116.

[0536] Example This invention is further illustrated by the following examples, which should not be construed as limiting the invention.

[0537] Example 1 Ferulic acid uptake in YPD medium supplemented with ferulic acid Phenolic off-flavor production was studied in selected yeast strains from Brettanomyces custersianus, Brettanomyces naardensis, Dekkera brucellaensis, and Dekkera anomalus using an absorbance-based method based on the incorporation of ferulic acid.

[0538] Yeast strain cultures were diluted 1:100 in water before inoculation in triplicate in YPD supplemented with 0.1 mg / mL ferulic acid. Yeast strains were grown to late logarithmic phase. After 1 week of incubation at 25°C with agitation, plates were centrifuged (4000 rpm, 5 min, 4°C), 100 μl of supernatant was collected, and absorbance was measured at 325 nm in a Spark® multimode plate reader (Tecan).

[0539] The results show that both B. custersianus and B. naardensis species are unable to convert ferulic acid to secondary metabolites. Only one B. naardensis strain appeared to convert ferulic acid to any degree. Most strains of D. anomalus and D. brucellensis were able to convert ferulic acid. Surprisingly, one strain (CRL-90) belonging to the D. anomalus species was unable to convert ferulic acid.

[0540] Example 2 Conversion of ferulic acid to 4-ethylguaiacol and p-coumaric acid to 4-ethylphenol in wort Strains were grown in pilsner wort in 50 mL shaker Erlenmeyer flasks. To count cells, a pitching rate of 100,000 cells / mL was determined using a Cellometer X2 (Nexelom Biosciences). Fermentations were carried out in duplicate in 250 mL Duran bottles containing 200 mL of standard pilsner wort (Viking Malt). Cumulative pressure was monitored using an ANKOM RF Gas Production System® (ANKOM). Fermentations were stopped after 7 days, cells were removed by centrifugation (4,000 g, 10 min, 4°C), and the supernatant was used for analysis.

[0541] Phenolic compounds (ferulic acid, coumaric acid, 4-ethylguaiacol, and 4-ethylphenol) were quantified by ultra-performance liquid chromatography (UPLC) (Waters) with PDA detection (280 nm). Separation was achieved using a BEH Phenyl Ultra column (2.1 x 100 mm, 1.7 μm) and a flow rate of 0.5 mL / min. The injection volume was 1 μl. The mobile phase was 99.9% A, 0.1% B from 0 to 3 min, followed by a gradient increasing to 45% B over 5 min. Eluent A contained 3% formic acid and 10% methanol in water, and eluent B was 100% methanol. Calibration standards were prepared in methanol over the range of 0.1 to 10 mg / L by dilution of a 10 mg / L standard mix. Beer samples were filtered through a 0.2 μm filter, diluted 1.5x with eluent A, and vortexed for 5 s. Compounds were identified by retention time and ID was confirmed by spiking with standard solutions.

[0542] The content of volatile phenols in the produced beers is included in Figure 1A.

[0543] Both 4-ethylphenol and 4-ethylguaiacol were detected in the control strains CRL-2 and CRL-49, whereas 4-ethylphenol was absent and minimal amounts of 4-ethylguaiacol were quantified after fermentation with CRL-90 (Dekkera anomalus). The intermediates 4-vinylphenol and 4-vinylguaiacol were below threshold levels in all fermentations. These results indicate that CRL-90 was unable to convert p-coumaric acid to 4-ethylphenol and had a reduced ability to convert ferulic acid to 4-ethylguaiacol. Thus, CRL-90 is the first Dekkera species without an identified POF.

[0544] Example 3 Genomic data The lack of ability to convert ferulic acid to 4-ethylguaiacol and p-coumaric acid to 4-ethylphenol is supported by genomic data.

[0545] When the complete scaffold of D. anomalus, CRL-90, was compared to the D. anomalus reference genome (CRL-49) by BLAST, it was found that the yeast strain CRL-90 was missing the N-terminal portion containing the first 1–53,714 bp (Figure 1B). The missing region was further found to contain the DaPAD1 gene in the reference strain.

[0546] Thus, the CRL-90 strain lacks the DaPAD1 gene.

[0547] The putative decarboxylase encoded by the gene DaPAD1 in the genus Dekkera shares limited sequence identity with known decarboxylases from other yeast species. One example is the decarboxylase in S. cerevisiae, designated FDC1, which shares only 8.12% and 9.50% amino acid sequence identity with the putative decarboxylase in Dekkera anomalus (DaPAD1). In S. cerevisiae, ScFDC1 is activated by ScPAD1. Although DaPAD1 shares 12.85% amino acid sequence identity with ScPAD1, their functions appear to be distinct, as the putative function of DaPAD1 is decarboxylase activity and ScPAD1 functions as an activator of ScFDC1. See Table 1 below.

[0548] Interestingly, the amino acid sequence identity between the two Dekkera species also differs: DaPAD1 shares 68.64% and 85.31% sequence identity with DbPAD2 and DbPAD1, respectively (see Table 1 below).

[0549] [Table 2]

[0550] When blasting the entire scaffold with the reference scaffold, the closest hits are shown in Table 2 below, supporting that CRL-90 lacks the DaPAD1 gene.

[0551] [Table 3]

[0552] Example 4 Use of maltose or glucose as the sole carbon source Below we describe a test that shows whether a yeast strain can utilize maltose or glucose as a sole carbon source.

[0553] Six Dekkera strains with different genome maps were used: four of the strains were Dekkera brucellensis (CRL-1, CRL-2, CRL-19, and CRL-50), and two of them (CRL-49 and CRL-90) were Dekkera anomalus.

[0554] YNB medium To test the metabolic activity of yeast cells, and thus indirectly test their growth ability, a medium consisting of a yeast nitrogen base containing amino acids supplemented with 1% (corresponding to 10 g / L) glucose or maltose, respectively, as the sole carbon source, was used. Dekkera strains were incubated in triplicate in Biolog® 96-well plates (Omnilog) at 25°C without stirring, and growth kinetics was monitored with an OmniLog® Biolog. Quantification was based on the addition of a tetrazolium dye, which is reduced to purple formazan depending on NADH production and can be used as a surrogate measure of the metabolic activity of the strain. Strain growth can often be correlated with metabolic activity, and therefore growth can often be determined based on the production of purple color.

[0555] To test the ability of yeast to utilize maltose or glucose, yeast were grown in synthetic medium for 85 hours (see FIG. 2A). The x-axis shows time in hours, and the y-axis shows quantification of metabolic activity based on color change.

[0556] As can be seen from Figure 2, CRL-1, CRL-19, CRL-49, and CRL-50 were able to utilize both glucose (G) and maltose (M). However, CRL-19 was unable to utilize maltose (M) to the same extent as CRL-1, CRL-49, and CRL-50. CRL-2 and CRL-90 were able to utilize only glucose (G) but not maltose (M). Therefore, both CRL-2 and CRL-90 did not show significant metabolic activity when incubated with maltose as the sole carbon source.

[0557] Example 5 Ability to utilize different fermentable sugars in wort Below we describe tests that show whether a yeast strain can utilize different fermentable sugars in wort, such as glucose, maltose, maltotriose, or maltotetraose.

[0558] Wort as a yeast medium Wort 1 To investigate the ability of Dekkera to utilize fermentable sugars in wort, an all-malt pale wort, 16° Plateau, was used for primary fermentation using the following strains: CRL-1, CRL-2, CRL-19, CRL-49, and CRL-50. Fermentation was carried out at 25°C for 10 days.

[0559] CRL-1, CRL-2, CRL-19 and CRL-50 are Dekkera brucelensis, and CRL-49 is Dekkera anomalus.

[0560] Fermentable sugars were quantified using high performance liquid chromatography (HPLC) using a DIONEX column. Ethanol content was determined using an Alcolyser BeerME analytical system ( www.anton-paar.com The results are shown in Table 3 below.

[0561] [Table 4]

[0562] Fermentation for all strains proceeded similarly, as indicated by CO2 accumulation (Fig. 3A) and ethanol produced (7.5 ± 0.2%; Table 3), except for CRL-2, which was unable to metabolize maltose. CRL-2 produced 1.71 ± 0.02% v / v ethanol.

[0563] Wort 2 Lager beer wort prepared from malt and sugar (70 / 30 malt to sugar) was used for primary fermentation in 200 mL with the strain CRL-90, Dekkera anomalus. Fermentation was carried out at 25 °C for 10 min.

[0564] Fermentable sugars were quantified using high performance liquid chromatography (HPLC) as described above, and the results are shown in Table 4 below.

[0565] [Table 5]

[0566] Fermentation for CRL-90 proceeded similarly to CRL-2, as indicated by CO accumulation (Figure 2B). CRL-90 was unable to utilize all of the maltose present in the 70 / 30 wort. CRL-90 produced 1.39% v / v ethanol.

[0567] Example 6 Putative maltose assimilation genes Yeast strains were grown for 1 week in 200 ml of yeast peptone dextrose (YPD) yeast extract (1%), peptone (2%), dextrose (2%) with agitation at 25° C. Cells were harvested by centrifugation at 4000 g at 4° C., washed by suspension in water, and harvested under the same conditions.

[0568] As can be seen from Table 4, CRL-90 was unable to utilize all of the maltose.

[0569] When the complete scaffold of Dekkera anomalus, CRL-90, was compared by BLAST against the Dekkera anomalus reference genome, CRL-49, it was found that strain CRL-90 was missing the N-terminal portion containing bp 1 to 40,469, as shown in Figure 2B. The missing region was further found to contain the maltose assimilation cluster, including DaMTRA1, DaISOM, and DaMTRA2 in the reference strain.

[0570] The genomes of CRL-1, CRL-2, CRL-19, and CRL-50 were sequenced using Single Molecule Real-Time Technology (Pacific Biosciences). High-quality genomes were obtained for all samples. Genes identified for putative maltose assimilation were identified and compared. BLAST searches were used to discover specific proteins in each genome. Copy numbers for each protein were predicted based on hits, filtering by % identity (>98%), and HSP length (full coverage). The results are shown in Table 5 below.

[0571] [Table 6] *CRL-2 contains one copy of DbMTRA1. The nucleotide sequence encoding the DbMTRA1 gene in CRL-2 shares 97.51% sequence identity with the nucleotide sequence encoding the DbMTRA1 gene in CRL-1, i.e., 44 nucleotides differ. The amino acid sequence identity between the CRL-2 DbMTRA1 protein and the CRL-1 DbMTRA1 protein is 97.62%, i.e., 14 amino acids differ. **CRL-2 lacks the gene encoding functional DbIOSM(2). CRL-2 carries a deletion at 1050 bp that shortens the total translation.

[0572] A nucleotide alignment of the DbMTRA1 gene sequences for CRL-1 (four known copies), CRL-50 (three known copies), CRL-19 (one known copy), and CRL-2 (one known copy with 97.51% homology) is shown in Figure 4A. The alignment shows the N-terminal nucleotide sequence of the DbMTRA1 maltose transporter. The CRL-2 copy was found to have a completely different N-terminal sequence compared to CRL-1, CRL-19, and CRL-50.

[0573] An amino acid sequence alignment of all known copies of DbMTRA1 was performed, and again, it can be concluded that the N-terminal amino acid sequence of the CRL-2 DbMTRA1 protein differs from the amino acid sequences of the DbMTRA1 proteins of CRL-1, CRL-19, and CRL-50.

[0574] Putative maltose transporters encoded by genes in the genus Dekkera share limited sequence identity with known maltose transporters from other yeast species. One example is that the maltose transporter in S. cerevisiae, ScMAL31, shares approximately 47% sequence identity with the maltose transporter identified in Dekkera brucellensis, DbMTRA1. This is also true for the major isomaltases. The major isomaltase in S. cerevisiae, ScIMA1, shares only approximately 60% sequence identity with the putative major isomaltase identified in Dekkera brucellensis, DbISOM.

[0575] Example 7 Beta-glucosidase activity and flavor production

[0576] Dekkera may contain two open reading frames (ORFs) that are putatively encoding two beta-glucosidases, but the impact of the presence of these genes during beer brewing in Dekkera has not been investigated so far.

[0577] DNA sequencing and bioinformatics analysis Dekkera yeast strains were grown in 100 mL Erlenmeyer flasks containing 50 mL of YPD under aerobic conditions at 25°C with agitation (199 rpm) for 1 week.

[0578] Cells were collected by centrifugation at 4000g at 4°C, washed by suspension in water, and collected under the same conditions. Samples were sent for DNA extraction and whole-genome sequencing on an Illumina HiSeq4000 (BGI-Tech Solutions, Hong Kong), using a short-insert PE150 library. CLC Genomics Workbench software (www.qiagenbioinformatics.com) was used as a tool for bioinformatics analysis. Genome assembly of cells was performed in CLC software using the de novo assembly function. Genes of interest were found in GenBank and identified by accession numbers ( AKS48905.1 , EIF45415.1 , AKS48904.1 ) was used to identify the presence or absence of each gene.

[0579] See results for DbBGL1, DbBGL2 and DaBGL in Table 6 below:

[0580] [Table 7]

[0581] Dekkera brucellensis yeast strains, CRL-1 and CRL-27, were found to have a DbBGL open reading frame (ORF), i.e., DbBGL1. CRL-2 had a DbBGL ORF, i.e., DbBGL2. CRL-19 had both ORFs, i.e., DbBGL1 and DbBGL2. CRL-50 had neither of the DbBGL ORFs. Dekkera anomalus yeast strain, CRL-49, contained one ORF for DaBGL.

[0582] To test beta-glucosidase activity in Dekkera, cells of interest were grown in yeast peptone cellobiose (2%) (YPC) medium for 1 week. Extracellular, cell-associated, and intracellular fractions were prepared using a method modified from Daenen et al. (2008). For the extracellular fraction, 1 ml of culture was transferred to a 1.5 ml Eppendorf tube (Thermo Fisher Scientific), centrifuged (4,000 g, 5 min, 4°C), and the supernatant was collected. All cultures were then adjusted to an optical density (OD) at 600 nm of 1. Cells were washed with sterile water and resuspended in phosphate-buffered saline (PBS) buffer to collect the cell-associated enzyme fraction. To obtain the intracellular fraction, 0.5 mg / ml zymolyase (Thermo Fisher Scientific) was added to PBS and incubated at 37°C for 1 hour. Glass beads (425-600 μm, Sigma) were then added to the subcellular fraction, which was vortexed twice for 20 seconds. Otherwise, the mixture was kept on ice. The supernatant was then centrifuged (14,000 g for 10 minutes) and collected to give the subcellular fraction. Beta-glucosidase conversion in each fraction was determined using the MAK129 β-glucosidase assay kit (Sigma-Aldrich). p-Nitrophenyl-β-D-glucopyranoside (β-NPG) was used as the substrate, and the extent of reaction was measured at 405 nm after 20 minutes of incubation at 37°C. The assay was performed in a 96-well plate. Results are given in units / L, with 1 unit representing the amount of enzyme catalyzing the hydrolysis of 1.0 μmole of substrate per minute at pH 7 and 37°C.

[0583] Intracellular, cell-associated, and extracellular beta-glucosidase activities were measured in CRL-1, CRL-2, CRL-19, CRL-49, and CRL-50. Highest conversion in D. brucellensis (up to 74 units / L) was detected in the intracellular fraction of CRL-19, which contains both beta-glucosidase ORFs. In contrast, negligible substrate conversion was detected in cells with only one or none of the beta-glucosidase-encoding genes.

[0584] The results suggest that DbBGL2 is more efficient than DbBGL1 and that there may be some kind of additive effect between the two proteins. The intracellular fraction of D. anomalus CRL-49 showed the highest activity of all Brettanomyces strains tested (144 units / L).

[0585] Flavor Production To investigate the ability of Dekkera to support hop aroma release, two independent experimental setups were performed: 1) All-malt pale wort, 16 Plateau, was provided by Jacobsen Brewery for primary fermentation; 2) Jacobsen Indian Pale Ale (IPA) beer was also provided by Jacobsen Brewery and used for secondary fermentation, with an additional 1.2% glucose added for increased flavor.

[0586] Fermentations were carried out using strains CRL-1, CRL-2, CRL-19, CRL-49 and CRL-50.

[0587] Strains were grown in the CRL Pilsner wort described above in 50 mL Erlenmeyer flasks until the desired cell number was reached. All fermentations were performed in duplicate in 250 mL Duran bottles containing 200 mL of medium. Fermentations were made anaerobic, and fermentation performance and CO2 release were monitored using an ANKOM RF Gas Production System (ANKOM). A pitching rate of 100,000 viable cells / mL was used, and cell counts from the inoculum were determined using a Cellometer X2 (Nexelom Biosciences). Samples were not taken during fermentation to prevent air intrusion. Beers were harvested when CO2 release was no longer measurable and then frozen at -20°C prior to analysis.

[0588] Samples taken at the end of fermentation were analyzed for monoterpene alcohols and compared with the starting wort. The results show that strains CRL-1 (one DbBGL ORF) and CRL-50 (no DbBGL ORF), which had the lowest beta-glucosidase activity, produced the highest concentrations of beta-citronellol, reaching a maximum level of 31.5 μg / L after fermentation in CRL-50. Furthermore, CRL-2 (lacking one ORF and unable to utilize maltose) had the lowest conversion of geraniol to beta-citronellol. A general pattern was observed in all strains; geraniol content decreased in favor of beta-citronellol production. Linalool was converted to alpha-terpineol, but at a lower rate. Following the conventional pathway, myrcene was completely depleted in all cases, and isoamyl isobutyrate increased slightly.

[0589] Dry-hopped commercial beer containing 1.2% glucose was inoculated with each strain, resealed in an ANKOM system, and re-fermented for 14 days. At this point, glucose was depleted in all cases, as indicated by the CO2 accumulation curves, and 6.8–7.3% alcohol had been produced. The absolute amount of monoterpene alcohols was higher in the secondary fermentation compared to the primary fermentation because dry hopping was applied to the primary beer (Figure 8). However, bioconversion of monoterpene alcohols occurred to a similar extent as observed in the primary fermentation. For example, approximately 25 μg / L of geraniol was converted in both the primary and secondary fermentations.

Claims

1. 1. A method for producing a malt and / or cereal based beverage, said method comprising: i) providing an aqueous extract of malt and / or cereal grains ii) providing a Dekkera yeast strain, wherein when 100,000 cells per mL of said yeast strain are incubated in pilsner wort containing p-coumaric acid at a temperature of 15-25°C for 7 days, the yeast converts 25% or less of p-coumaric acid present in the pilsner wort containing p-coumaric acid to 4-ethylphenol, wherein said yeast is a Dekkera anomalus yeast strain comprising a mutation in or a deletion of a gene encoding Dekkera anomalus PAD1 (DaPAD1) of SEQ ID NO: 2 or a functional homolog thereof having at least 90% sequence identity thereto, wherein said mutation or deletion results in loss of PAD1 function. iii) fermenting the aqueous extract with the yeast thereby obtaining said malt and / or cereal based beverage.

2. 2. The method of claim 1, wherein the yeast strain converts p-coumaric acid present in the wort to 4-vinylphenol at a rate of no more than 25%.

3. 3. The method according to claim 1, wherein the yeast strain converts p-coumaric acid present in the wort to 4-vinylphenol at a rate of no more than 10%.

4. 4. The method according to claim 1, wherein the yeast strain converts p-coumaric acid present in the wort to 4-vinylphenol at a rate of not more than 5%.

5. A method described in any one of claims 1 to 4, wherein the yeast strain comprises a mutant DaPAD1 gene encoding a mutant DaPAD1 protein lacking at least 50 amino acids of SEQ ID NO:

2.

6. 6. The method according to any one of claims 1 to 5, wherein the yeast strain converts no more than 20% of p-coumaric acid present in the aqueous extract to 4-ethylphenol.

7. 7. The method according to any one of claims 1 to 6, wherein the yeast strain converts no more than 10% of p-coumaric acid present in the aqueous extract to 4-ethylphenol.

8. 8. The method according to any one of claims 1 to 7, wherein the yeast strain converts no more than 5% of p-coumaric acid present in the aqueous extract to 4-ethylphenol.

9. 9. The method according to any one of claims 1 to 8, wherein the yeast strain converts no more than 25% of the ferulic acid present in the aqueous extract into 4-ethylguaiacol.

10. 10. The method according to any one of claims 1 to 9, wherein the yeast strain converts no more than 10% of the ferulic acid present in the aqueous extract to 4-ethylguaiacol.

11. 11. The method according to any one of claims 1 to 10, wherein the yeast strain converts no more than 5% of the ferulic acid present in the aqueous extract to 4-ethylguaiacol.

12. 12. The method according to any one of claims 1 to 11, wherein the yeast strain converts no more than 25% of the ferulic acid present in the aqueous extract to 4-vinylguaiacol.

13. 13. The method according to any one of claims 1 to 12, wherein the yeast strain converts no more than 10% of the ferulic acid present in the aqueous extract to 4-vinylguaiacol.

14. 14. The method according to any one of claims 1 to 13, wherein the yeast strain converts no more than 5% of the ferulic acid present in the aqueous extract to 4-vinylguaiacol.

15. 15. The method of any one of claims 1 to 14, wherein the malt and / or cereal based beverage contains less than 0.5 mg / L of 4-ethylphenol.

16. 10. The method of claim 1, wherein the malt and / or cereal based beverage contains less than 1 mg / L of 4-ethylguaiacol.

17. 17. The method according to any one of claims 1 to 16, wherein the aqueous extract is a wort or a beverage based on fermented malt and / or cereals.

18. 18. The method according to any one of claims 1 to 17, wherein the conversion rate of maltose present in the aqueous extract by the yeast strain is no more than 2%.

19. The yeast includes the following genes: a. An MTRA1 gene encoding the MTRA1 protein of SEQ ID NO: 10 or 16 or a functional homolog thereof sharing at least 95% sequence identity therewith. b. An MTRA2 gene encoding the MTRA2 protein of SEQ ID NO: 14 or 20 or a functional homolog thereof sharing at least 95% sequence identity therewith; c. An ISOM(1) gene encoding the ISOM(1) protein of SEQ ID NO: 22 or a functional homolog thereof sharing at least 95% sequence identity therewith; d. an ISOM gene encoding the ISOM protein of SEQ ID NO: 12 or a functional homolog thereof sharing at least 95% sequence identity therewith; e. An ISOM(2) gene encoding the ISOM(2) protein of SEQ ID NO: 18 or a functional homolog thereof sharing at least 95% sequence identity therewith; f. An MTRA3 gene encoding the MTRA3 protein of SEQ ID NO: 26 or a functional homolog thereof sharing at least 95% sequence identity therewith; g. An MTRA4 gene encoding the MTRA4 protein of SEQ ID NO: 28 or a functional homolog thereof sharing at least 95% sequence identity therewith; h. The MTRA5 gene, encoding the ISOM protein of SEQ ID NO: 30 or a functional homolog thereof sharing at least 95% sequence identity therewith; i. An MTRA6 gene encoding the MTRA6 protein of SEQ ID NO: 32 or a functional homolog thereof sharing at least 95% sequence identity therewith. The method of any one of claims 1 to 18, further comprising carrying a mutation in one or more of or a deletion of said gene.

20. 1. A yeast strain of the genus Dekkera, wherein when 100,000 cells of the yeast strain per mL are incubated in pilsner wort containing p-coumaric acid at a temperature of 15 to 25°C for 7 days, the yeast converts 25% or less of p-coumaric acid present in pilsner wort containing p-coumaric acid to 4-ethylphenol; the yeast comprises a mutation in or a deletion of a gene encoding Dekkera anomalus PAD1 (DaPAD1) of SEQ ID NO: 2 or a functional homolog thereof having at least 90% sequence identity thereto, wherein the mutation or deletion results in loss of PAD1 function.

21. According to the yeast strain, the conversion rate of p-coumaric acid present in the wort to 4-vinylphenol is 25% or less, and / or the conversion rate of ferulic acid present in the wort to 4-ethylguaiacol is 25% or less, and / or The yeast strain according to claim 20, wherein the conversion rate of ferulic acid present in wort to 4-vinylguaiacol is 25% or less.

22. According to the yeast strain, the conversion rate of p-coumaric acid present in the wort to 4-vinylphenol is 10% or less, and / or the conversion rate of p-coumaric acid present in the wort to 4-ethylphenol is 10% or less, and / or The conversion rate of ferulic acid present in the wort to 4-ethylguaiacol is 10% or less, and / or The yeast strain according to claim 20 or 21, wherein the conversion rate of ferulic acid present in wort to 4-vinylguaiacol is 10% or less.

23. A beverage prepared by the method of any one of claims 1 to 19.

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