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Tufariello M, Palombi L, Baiano A, Grieco F. In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis. Food Chem 2024; 453:139702. [PMID: 38772309 DOI: 10.1016/j.foodchem.2024.139702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/05/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
This research explored the impact of binary cereal blends [barley with durum wheat (DW) and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and two refermentation sugar concentrations (6-9 g/L), on volatolomics (VOCs) and odour profiles of craft beers using unsupervised statistics. For the first time, we applied permutation test to select volatiles with higher significance in explaining variance among samples. The unsupervised approach on the 19 selected VOCs revealed cereal-yeast interaction to be the main source of variability and DW-9502-6/9, DW-17290-6, CW-17290-6 and CW-9518-6 being the best technological strategies. In particular, in samples DW-9502-6/9, concentrations of some of the selected volatiles were observed to be approximately three to more than seven times higher than the average. PLS-correlation between VOCs and odour profiles proved to be very useful in assessing the weight of each of the selected VOCs on the perception of odour notes.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
| | - Lorenzo Palombi
- Institute of Applied Physic "Nello Carrara", National Research Council, Via Madonna del Piano 10, Sesto Fiorentino, Firenze 50019, Italy.
| | - Antonietta Baiano
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, Prov.le, Lecce-Monteroni, 73100 Lecce, Italy
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Moreira-Ramos S, Saavedra-Torrico J, G-Poblete C, Godoy Olivares L, Sangorrin M, Ganga MA. Screening of native Saccharomyces cerevisiae strains from Chile for beer production. Front Microbiol 2024; 15:1345324. [PMID: 38404599 PMCID: PMC10884464 DOI: 10.3389/fmicb.2024.1345324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 01/23/2024] [Indexed: 02/27/2024] Open
Abstract
Introduction Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.
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Affiliation(s)
- Sandra Moreira-Ramos
- Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile
| | | | - Camila G-Poblete
- Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile
| | - Liliana Godoy Olivares
- Departamento de Fruticultura y Enología, Facultad de Agronomía y Sistemas Naturales, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Marcela Sangorrin
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Tecnológicas- Universidad Nacional del Comahue, Neuquén, Argentina
| | - María Angélica Ganga
- Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile
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Galli V, Venturi M, Guerrini S, Mangani S, Barbato D, Vallesi G, Granchi L. Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. Foods 2023; 12:3354. [PMID: 37761063 PMCID: PMC10529207 DOI: 10.3390/foods12183354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.
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Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Manuel Venturi
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Simona Guerrini
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Silvia Mangani
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Damiano Barbato
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Gianni Vallesi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
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Siesto G, Pietrafesa R, Tufariello M, Gerardi C, Grieco F, Capece A. Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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5
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Tchamani Piame L, Kaktcham PM, Foko Kouam EM, Fotso Techeu UD, Ngouénam RJ, Zambou Ngoufack F. Technological characterisation and probiotic traits of yeasts isolated from Sha'a, a Cameroonian maize-based traditional fermented beverage. Heliyon 2022; 8:e10850. [PMID: 36247120 PMCID: PMC9557902 DOI: 10.1016/j.heliyon.2022.e10850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/12/2022] [Accepted: 09/27/2022] [Indexed: 11/23/2022] Open
Abstract
The current trend in starter selection is to combine both technological and probiotic properties to standardise and make functional artisanal fermented beverages such as Sha'a whose properties are very variable due to the lack of a known starter. The objective of this work was to study technological and probiotic properties of yeasts isolated from Sha'a sold in Bamenda, Bafoussam, Bonabérie, Dschang, Foumbot, Mbouda and Njombé (Cameroon). The isolated yeasts were studied for their ability to produce CO2 from glucose, to grow in the presence of 8% ethanol, 20% glucose and pH 3, to assimilate maltose and to produce ethanol. Then, the survival of the pre-selected isolates was assessed in simulated gastric (pH 2 and 3) and intestinal juices, followed by self-aggregation, co-aggregation, hydrophobicity, haemolysin, gelatinase, biogenic amine production, antibiotic and antifungal susceptibility, bile salt hydrolase and antiradical activity. The selected isolates were identified by sequencing the 5.8S/28S rRNA gene. From the 98 isolates obtained, 66 produced CO2 from glucose and 16 were then selected for their ability to grow in the presence of 8% ethanol, 20% glucose, pH 3 and maltose. The overall survival of isolates ranged from 4.12 ± 1.63 to 104.25 ± 0.19% (LT16) and from 0.56 ± 0.20 to 96.74 ± 1.60% (LT66) at pH 3 and pH 2 respectively. All of them have remarkable surface hydrophobicity properties. Based on principal component analysis, 5 isolates were selected as the best. However, only 3 of them, LT16 (the most promising), LT25 identified as Saccharomyces cerevisiae and LT80 as Nakaseomyces delphensis, do not produce a virulence factor. The latter can deconjugate bile salts with a maximum percentage of 60.54 ± 0.12% (LT16) and the highest inhibition of DPPH° radicals was 55.94 ± 1.14% (LT25). In summary, the yeast flora of Sha'a contains yeasts capable of fermenting and producing ethanol while producing bioactive compounds that would benefit the consumer.
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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods 2022; 11:foods11182787. [PMID: 36140918 PMCID: PMC9497594 DOI: 10.3390/foods11182787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed fermentation to produce craft beer fortified with hydrolyzed red lentils (HRL). For this, fermentation trials using pils wort (PW) and pils wort added with HRL (PWL) were carried out. HRL in pils wort improved the fermentation kinetics both in mixed and pure fermentations without negatively affecting the main analytical characters. The addition of HRL determined a generalized increase in amino acids concentration in PW. L. thermotolerans and K. unispora affected the amino acid profile of beers (with and without adding HRL). The analysis of by-products and volatile compounds in PW trials revealed a significant increase of some higher alcohols with L. thermotolerans and ethyl butyrate with K. unispora. In PWL, the two NCY showed a different behavior: an increment of ethyl acetate (K. unispora) and β-phenyl ethanol (L. thermotolerans). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation.
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Breda C, Barros AI, Gouvinhas I. Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes (Basel) 2021. [DOI: 10.3390/pr9091628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
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Wauters R, Britton SJ, Verstrepen KJ. Old yeasts, young beer-The industrial relevance of yeast chronological life span. Yeast 2021; 38:339-351. [PMID: 33978982 PMCID: PMC8252602 DOI: 10.1002/yea.3650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/28/2021] [Accepted: 05/09/2021] [Indexed: 12/20/2022] Open
Abstract
Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called "bottle conditioning" helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2-methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.
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Affiliation(s)
- Ruben Wauters
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
| | - Scott J. Britton
- Research and DevelopmentDuvel MoortgatPuurs‐Sint‐AmandsBelgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - Kevin J. Verstrepen
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
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Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020801] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.
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Lengeler KB, Stovicek V, Fennessy RT, Katz M, Förster J. Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From. Front Genet 2020; 11:582789. [PMID: 33240329 PMCID: PMC7677575 DOI: 10.3389/fgene.2020.582789] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 10/13/2020] [Indexed: 12/25/2022] Open
Abstract
Fermented foods and particularly beer have accompanied the development of human civilization for thousands of years. Saccharomyces cerevisiae, the dominant yeast in the production of alcoholic beverages, probably co-evolved with human activity. Considering that alcoholic fermentations emerged worldwide, the number of strains used in beer production nowadays is surprisingly low. Thus, the genetic diversity is often limited. This is among others related to the switch from a household brewing style to a more artisan brewing regime during the sixteenth century and latterly the development of single yeast isolation techniques at the Carlsberg Research Laboratory in 1883, resulting in process optimizations in the brewing industry. However, due to fierce competition within the beer market and the increasing demand for novel beer styles, diversification is becoming increasingly important. Moreover, the emergence of craft brewing has influenced big breweries to rediscover yeast as a significant contributor to a beer's aroma profile and realize that there is still room for innovation in the fermentation process. Here, we aim at giving a brief overview on how currently used S. cerevisiae brewing yeasts emerged and comment on the rationale behind replacing them with novel strains. We will present potential sources of yeasts that have not only been used in beer brewing before, including natural sources and sources linked to human activity but also an overlooked source, such as yeast culture collections. We will briefly comment on common yeast isolation techniques and finally touch on additional challenges for the brewing industry in replacing their current brewer's yeasts.
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Affiliation(s)
| | | | | | | | - Jochen Förster
- Carlsberg Research Laboratory, Carlsberg A/S, Copenhagen, Denmark
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Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk ESM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Res Int 2020; 135:109282. [PMID: 32527477 DOI: 10.1016/j.foodres.2020.109282] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/14/2020] [Accepted: 04/29/2020] [Indexed: 01/21/2023]
Abstract
High-gravity (HG) brewing has broader application to succeed on beer differentiation and production optimization. However, such process imposes a handicap to yeasts, which must be able to deal with stressful conditions in fermentation. In this work, we assessed different physiological traits of 24 Saccharomyces cerevisiae strains isolated from Brazilian bioethanol distilleries for the selection of novel starters for HG brewing. Five yeast strains were selected with ability to overcome different stressors under HG beer fermentation, showing high fermentability rates, resilience to ethanol stress, low production of foam and hydrogen sulfide, as well as similar flocculation rates to brewer's yeasts. After five fermentation recycles, most strains sustained a viability rate higher than 90% and were able to efficiently accumulate trehalose and glycogen, besides presenting no detectable petite mutants at the final stage. In the sensory analysis, the beers obtained from the five selected strains showed greater aromatic complexity, with predominance of 'spicy', 'dried' and 'fresh fruits' descriptors. In conclusion, this study sheds light on the potential of yeast strains from Brazilian bioethanol process to produce distinctive specialty beers, aside from proposing an effective selection methodology based on relevant physiological attributes for HG brewing process.
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Affiliation(s)
- R M Christofoleti-Furlan
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - C B Portugal
- Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Biotecnologia de Alimentos e Bebidas, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - C S Varize
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - E S M Muynarsk
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - A R Alcarde
- Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Tecnologia e Qualidade de Bebidas, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - L C Basso
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
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Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology. BEVERAGES 2020. [DOI: 10.3390/beverages6010003] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.
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Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9163250] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var. boulardii (Scb) and a commercial Saccharomyces cerevisiae (Sc) strain, which is commonly employed in the brewing industry, are compared as single starters. The healthy value of the produced beers and growth performance in a laboratory bioreactor are analysed by determining antioxidant activity, phenolic content and profile, alcohol, biomass growth modelling by the logistic and Gompertz equations, biovolume estimation from 2D microscopy images, and yeast viability after fermentation. Thus, in this study, the craft beer produced with the probiotic yeast possessed higher antioxidant activity, lower alcohol content, similar sensory attributes, much higher yeast viability and more acidification, which is very desirable to reduce contamination risks at large-scale production. Furthermore, Scb exhibited faster growth in the bioreactor culture and larger cell volumes than Sc, which increases the probiotic volume of the final craft beer.
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Bianco A, Fancello F, Balmas V, Dettori M, Motroni A, Zara G, Budroni M. Microbial communities and malt quality of durum wheat used in brewing. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.555] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Angela Bianco
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
| | - Francesco Fancello
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
| | - Virgilio Balmas
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
| | - Marco Dettori
- Agricultural Research Agency of Sardinia (Agris); Cagliari Sardinia Italy
| | - Andrea Motroni
- Hydro-Meteo-Climate Department, Sardinian Regional Agency for Environmental Protection; Sassari Italy
| | - Giacomo Zara
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
| | - Marilena Budroni
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
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18
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Callejo MJ, García Navas JJ, Alba R, Escott C, Loira I, González MC, Morata A. Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03244-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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19
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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process. Microorganisms 2019; 7:microorganisms7010011. [PMID: 30626108 PMCID: PMC6351989 DOI: 10.3390/microorganisms7010011] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 01/02/2019] [Indexed: 12/20/2022] Open
Abstract
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans, Wickerhamomyces anomalus, and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S. cerevisiae, and they dominated fermentations with 1:20 ratio (S. cerevisiae/non-conventional yeasts ratios). Pure non-conventional yeasts and co-cultures affected significantly the beer aroma. A general reduction in acetaldehyde content in all mixed fermentations was found. L. thermotolerans and Z. florentina in mixed and W. anomalus in pure cultures increased higher alcohols. L. thermotolerans led to a large reduction in pH value, producing, in pure culture, a large amount of lactic acid (1.83 g/L) while showing an enhancement of ethyl butyrate and ethyl acetate in all pure and mixed fermentations. W. anomalus decreased the main aroma compounds in comparison with the S. cerevisiae but showed a significant increase in ethyl butyrate and ethyl acetate. Beers produced with Z. florentina were characterized by an increase in the isoamyl acetate and α-terpineol content.
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20
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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21
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Rossi S, Turchetti B, Sileoni V, Marconi O, Perretti G. Evaluation of Saccharomyces cerevisiae
strains isolated from non-brewing environments in beer production. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.503] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Serena Rossi
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
| | - Benedetta Turchetti
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
| | - Valeria Sileoni
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
- University of Perugia; Italian Brewing Research Center; Perugia Italy
| | - Ombretta Marconi
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
- University of Perugia; Italian Brewing Research Center; Perugia Italy
| | - Giuseppe Perretti
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
- University of Perugia; Italian Brewing Research Center; Perugia Italy
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22
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Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. Int J Food Microbiol 2018; 284:22-30. [PMID: 29990636 DOI: 10.1016/j.ijfoodmicro.2018.06.028] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 06/07/2018] [Accepted: 06/29/2018] [Indexed: 01/24/2023]
Abstract
In recent years, the awareness of consumers about the impact of food on health is constantly increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely consumed, such as wine, coffee, beer. Recently, an increase in the consumer interest was observed for beer, in consequence of the high phenolic antioxidants and low ethanol content present in this beverage. Among all beer types, in recent years, consumption of craft beers has gained popularity. Being an unpasteurized and unfiltered, craft beer is potentially a new vehicle for delivering health effects. While health benefits of lactic acid bacteria as probiotics are well known, few data are available on probiotic yeasts in fermented food. Therefore, this study was aimed to analyse the effect of integrating the well-known probiotic yeast strain of S. cerevisiae var. boulardii (S.b) in mixed cultures with S. cerevisiae strains for production of beers with increased healthy benefits. The probiotic strain of S.b was tested in mixed cultures with selected S. cerevisiae strains, during wort fermentation. As the viability during processing operations is one of the criteria for selecting suitable strains of probiotic microorganisms, the survival of probiotic yeast during the fermentation and the presence of highly viable cells at the end of fermentations were evaluated. In almost all the mixed fermentations, at the end of the process the probiotic yeast was predominant on S. cerevisiae strain, and the experimental beers contained a high number of viable cells of S.b strain (ranging between 8 × 106 and 7.0 × 107/mL). The analysis of experimental beers for the content of main volatile compounds showed that the inclusion of S.b strain in mixed starter did not affect negatively beer aroma. Moreover, the inclusion of S.b strain in mixed starters determined an increase in the antioxidant activity and polyphenols content, in comparison to beers from single starter fermentations, indicating the influence of S.b strain on these parameters. Some mixed starter cultures tested in this study resulted a very promising tool to increase the healthy quality of the product, such as the improve the antioxidant activity and polyphenols content of beer.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy.
| | - Rossana Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Angela Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Marianna Zambuto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
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23
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Rodhouse L, Carbonero F. Overview of craft brewing specificities and potentially associated microbiota. Crit Rev Food Sci Nutr 2017; 59:462-473. [PMID: 28910550 DOI: 10.1080/10408398.2017.1378616] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process. Spoilage is a prominent issue in brewing, and can cause quality degradation resulting in consumer rejection and product waste. For example, lactic acid bacteria are predominately associated with producing a ropy texture and haze, along with producing diacetyl which gives the beer butter flavor notes. Other microorganisms may not affect flavor or aroma, but can retard fermentation by consuming nutrients needed by fermentation yeast. Quality control in craft breweries today relies on culturing methods to detect specific spoilage organisms. Using media can be beneficial for detecting the most common beer spoilers, such as Lactobacillus and Pediococci. However, these methods are time consuming with long incubation periods. Molecular methods such as community profiling or high throughput sequencing are better used for identifying entire populations of beer. These methods allow for detection, differentiation, and identification of taxa.
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Affiliation(s)
- Lindsey Rodhouse
- a Department of Food Science , University of Arkansas , Fayetteville , AR , USA
| | - Franck Carbonero
- a Department of Food Science , University of Arkansas , Fayetteville , AR , USA
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24
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Canonico L, Comitini F, Ciani M. Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains. Int J Food Microbiol 2017; 259:7-13. [DOI: 10.1016/j.ijfoodmicro.2017.07.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
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25
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Arevalo‐Villena M, Briones‐Perez A, Corbo M, Sinigaglia M, Bevilacqua A. Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production. J Appl Microbiol 2017; 123:1360-1372. [DOI: 10.1111/jam.13548] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 06/22/2017] [Accepted: 07/17/2017] [Indexed: 12/20/2022]
Affiliation(s)
- M. Arevalo‐Villena
- Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
| | - A. Briones‐Perez
- Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
| | - M.R. Corbo
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
| | - M. Sinigaglia
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
| | - A. Bevilacqua
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
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26
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Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content. Food Microbiol 2016; 56:45-51. [DOI: 10.1016/j.fm.2015.12.005] [Citation(s) in RCA: 115] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 12/07/2015] [Accepted: 12/14/2015] [Indexed: 11/22/2022]
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27
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28
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Garofalo C, Osimani A, Milanović V, Taccari M, Aquilanti L, Clementi F. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production. J Food Sci 2015; 80:M2845-52. [DOI: 10.1111/1750-3841.13112] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 09/22/2015] [Indexed: 12/21/2022]
Affiliation(s)
- Cristiana Garofalo
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Andrea Osimani
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Vesna Milanović
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Manuela Taccari
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Lucia Aquilanti
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
| | - Francesca Clementi
- Dipart. di Scienze Agrarie, Alimentari ed Ambientali; Univ. Politecnica delle Marche; via Brecce Bianche 60131 Ancona Italy
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29
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Petruzzi L, Rosaria Corbo M, Sinigaglia M, Bevilacqua A. Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075211] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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30
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Mascia I, Fadda C, Dostálek P, Karabín M, Zara G, Budroni M, Del Caro A. Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.215] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ilaria Mascia
- Dipartimento di Agraria; Università degli Studi di Sassari; Viale Italia 39A 07100 Sassari Italy
| | - Costantino Fadda
- Dipartimento di Agraria; Università degli Studi di Sassari; Viale Italia 39A 07100 Sassari Italy
| | - Pavel Dostálek
- Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology; Technická 5 166 28 Prague 6 Czech Republic
| | - Marcel Karabín
- Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology; Technická 5 166 28 Prague 6 Czech Republic
| | - Giacomo Zara
- Dipartimento di Agraria; Università degli Studi di Sassari; Viale Italia 39A 07100 Sassari Italy
| | - Marilena Budroni
- Dipartimento di Agraria; Università degli Studi di Sassari; Viale Italia 39A 07100 Sassari Italy
| | - Alessandra Del Caro
- Dipartimento di Agraria; Università degli Studi di Sassari; Viale Italia 39A 07100 Sassari Italy
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