Yeast flocculation and viability are critical factors in beer production. Adequate flocculation of yeast at the end of fermentation helps to reduce off-flavors and cell separation, while high viability is beneficial for yeast reuse. In this study, we used comparative genomics to analyze the genome information on W01, and its spontaneous mutant W02 with appropriate weakened flocculation ability (better off-flavor reduction performance) and unwanted decreased viability, to investigate the effect of different gene expressions on yeast flocculation or/and viability. Our results indicate that knockout of , , , , , and and overexpression of and significantly decreased the flocculation ability of W01, while knockout of increased the flocculation ability of W01. Meanwhile, knockout of , , , , , and and overexpression of , , and decreased the viability of W01. , , , , and have all been shown to affect yeast flocculation ability and viability.
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