High-Throughput Screening of Industrial Brewing Yeast with Lower Synthetic Level of Acetaldehyde During Beer Production

作者：Shuangxin Han, Kecheng Sun, Xiaoping Hou, Xiujuan Wan, Jiahui Ding, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao, Hua Yin · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14213762 · 被引用次数：2 · 研究领域：Fermentation and Sensory Analysis、Fungal and yeast genetics research、Biofuel production and bioconversion

The high level of acetaldehyde produced by yeast is a significant concern for all enterprises of beer production. To obtain industrial beer yeast strains with low ability to produce acetaldehyde, a multi-step screening strategy was established, using Co60γ mutagenesis, high-throughput screening, and adaptive evolution. A mutant strain (Lager-C) with low production of acetaldehyde was obtained, which had 54% less activity of alcohol dehydrogenase and 64% more activity of acetaldehyde dehydrogenase. Consequently, the formation of acetaldehyde by the Lager-C strain was 63% lower than that of wild-type Lager yeast. In addition, the Lager-C strain maintained phenotypic stability and a consistently lower content of acetaldehyde when continuously fermented for five generations. Furthermore, this mutant strain has similar fermentation performance to that of the wild-type strain. Thus, this novel applied screening strategy and the Lager-C strain will lay a solid foundation for the subsequent development of improved yeast strains for the beer industry.