Yeast Mitotype Selection for Fermentation Thermal Tolerance
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods lack effective ways to directly manipulate the thermal tolerance of industrial or synthetic yeast strains, such as lager-brewing hybrids, which is crucial for optimizing fermentation processes in the beer industry.
Innovation Solution
The development of methods to create hybrid yeast strains with selected mitotypes by treating yeast strains with mitochondrial genome elimination agents and mating them to introduce specific mitochondrial DNA (mtDNA) from Saccharomyces cerevisiae or Saccharomyces eubayanus, allowing for control over thermal tolerance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional breeding and selection are used to alter thermal tolerance, then the process is simple and does not require complex genetic manipulation, but the ability to directly manipulate thermal tolerance is limited and fermentation optimization is slow
Solution Approach 1:
The patent applies the extraction principle by removing mitochondrial DNA (mtDNA) from yeast cells using elimination agents, thereby separating the mitochondrial genome from the nuclear genome. This allows independent manipulation of mitochondrial genetics to control thermal tolerance without complex whole-genome manipulation, directly resolving the contradiction between adaptability improvement and complexity increase
Solution Approach 2:
The patent uses mitochondrial DNA as an intermediary element to achieve thermal tolerance manipulation. By transferring specific mtDNA between yeast strains, the invention provides a direct genetic mechanism to alter thermal properties without requiring complex breeding programs, thus improving adaptability while maintaining relatively simple procedural steps
2Object-affected harmful factors
If lager-brewing hybrids with cold tolerance are used, then off-flavor production is minimized, but fermentation time increases and infrastructure investment increases
Solution Approach 1:
The patent applies local quality by selectively modifying only the mitochondrial component of the yeast genome while maintaining the nuclear genome composition. This localized genetic modification allows precise control of thermal tolerance properties to optimize for either cold stability (reducing off-flavors) or higher temperature fermentation (increasing speed), thereby resolving the contradiction between quality and productivity based on specific brewing needs
3Manufacturing precision
If mitochondrial DNA is eliminated and replaced, then thermal tolerance can be precisely controlled, but the process complexity and time required for strain development increase
Solution Approach 1:
The patent applies preliminary action by pre-selecting and characterizing mitochondrial DNA variants with desired thermal properties before performing the actual strain development. This preparatory work allows for more efficient strain construction and reduces the overall development time, as the genetic material is already optimized for specific thermal tolerance levels before being introduced into the yeast cells
Data Source
AI summary
Herein we demonstrate that mitochondrial DNA (mtDNA) influences temperature tolerance in Saccharomyces yeasts. The present invention provides methods for manipulating the mitotype of yeast, including methods to produce synthetic yeast hybrids with a selected mitotype and methods to exchange the native mtDNA present in polyploid yeast with mtDNA from a desired source. Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids with selected mitotypes are also provided. The yeast and methods of the present invention may be utilized in a variety of applications, including in fermentation to produce beer and wine.