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Sánchez-Adriá IE, Sanmartín G, Prieto JA, Estruch F, Randez-Gil F. Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort. Foods 2024; 13:1059. [PMID: 38611363 PMCID: PMC11011504 DOI: 10.3390/foods13071059] [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: 02/27/2024] [Revised: 03/26/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
The increasing popularity of home brewing and the fast evolution of craft beer companies have fuelled the interest in novel yeasts as the main actors diversifying the beer portfolio. Here, we have characterized the thermal tolerance and brewing-related features of two sourdough (SD) isolates of Saccharomyces cerevisiae, SDy01 and SDy02, at different temperatures, 20 and 37 °C, comparing them with commercial brew strains, AaB and kNB. The SD strains exhibited tolerance to the main brewing-related stress conditions and increased growth rates and lower lag phases than the reference beer strains at both temperatures. Consistent with this, SDy01 and SDy02 displayed higher fermentative activity in terms of sugar rate depletion and the release of metabolic by-products. Moreover, SDy01 and SDy02 brewing at 20 °C increased their total amount of volatile compounds (VOCs), in particular, their esters and carboxyl compounds, as compared to the reference AaB strain. In contrast, fermentation at 37 °C resulted in a drastic reduction in the number of VOCs in wort fermented with SD yeast, especially in its level of esters. In conclusion, our results stress the high fermentative performance of SD strains in beer wort and their ability to provide a complex and specific aromatic profile at a wide range of temperatures.
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Affiliation(s)
- Isabel E. Sánchez-Adriá
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), Spain (J.A.P.)
| | - Gemma Sanmartín
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), Spain (J.A.P.)
| | - Jose A. Prieto
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), Spain (J.A.P.)
| | - Francisco Estruch
- Department of Biochemistry and Molecular Biology, Universitat de València, Dr. Moliner 50, 46100 Burjassot (Valencia), Spain;
| | - Francisca Randez-Gil
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), Spain (J.A.P.)
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2
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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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3
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Nasuti C, Ruffini J, Sola L, Di Bacco M, Raimondi S, Candeliere F, Solieri L. Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures. Microorganisms 2023; 11:2138. [PMID: 37763982 PMCID: PMC10537276 DOI: 10.3390/microorganisms11092138] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters.
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Affiliation(s)
- Chiara Nasuti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy; (C.N.); (J.R.)
| | - Jennifer Ruffini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy; (C.N.); (J.R.)
| | - Laura Sola
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy; (L.S.); (S.R.); (F.C.)
| | - Mario Di Bacco
- Ca’ Del Brado Brewery, Via Andrea Costa, 146/2, 40065 Rastignano, Italy;
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy; (L.S.); (S.R.); (F.C.)
| | - Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy; (L.S.); (S.R.); (F.C.)
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy; (C.N.); (J.R.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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4
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Consumer Preferences for Craft Beer by Means of Artificial Intelligence: Are Italian Producers Doing Well? BEVERAGES 2023. [DOI: 10.3390/beverages9010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
To identify the key drivers of consumption, we analyzed consumer preferences and estimated the willingness to pay for craft beer compared with industrial products in Italy. For this purpose, we conducted an ad hoc survey of 469 craft beer drinkers and set up an econometric strategy using a machine learning estimation technique. The main results show that young consumers, the ability to perceive and evaluate quality, and the frequency of consumption are the main profile elements that, more than others, orient preferences. In the meantime, sustaining local beer producers, sharing good time with friends, and the perception of beer as healthier compared with other drinks are also important. The most preferable product attributes are can packaging and the search for unique taste.
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Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production. BEVERAGES 2023. [DOI: 10.3390/beverages9010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer.
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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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Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains. FERMENTATION 2022. [DOI: 10.3390/fermentation8080364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Local fruit cultivars may improve the originality of specialty beers both directly, by conferring peculiar tastes and flavors, and indirectly, as a reservoir of new starter strains. Accordingly, the fungal and bacterial communities of Bisucciu fruit, a Sardinian apricot cultivar used to produce a local fruit beer, were here investigated by culture-dependent methods. From the 16S rDNA and ITS sequence analyses of 68 epiphytic isolates, 5 bacterial species and 19 fungal species were identified. Aureobasidium pullulans and Rhodotorula glutinis were the dominant fungal species, while Enterococcus mundtii (Firmicutes) and Frigoribacterium faeni (Actinobacteria) were the most represented species among bacterial isolates. Enrichment cultures of fresh apricot puree, followed by fermentation trials in beer wort and beer wort added with apricot puree, allowed the selection of four isolates of Pichia kudriavzevii, Hanseniaspora uvarum, H. pseudoguilliermondii, and H. clermontiae able to dominate over the Bisucciu native microbiota and to produce from 0.57% to 0.74% (vol/vol) of ethanol. HS-SPME-GC/MS analysis highlighted a significant increase in the ester and alcohol fractions as well as a reduction in terpenes after fermentation with the selected yeasts. Results obtained suggest that the yeast isolates may contribute to the definition of the taste and flavor of beers when used in mixed fermentations with Saccharomyces.
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8
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Parafati L, Palmeri R, Pitino I, Restuccia C. Killer yeasts isolated from olive brines: Technological and probiotic aptitudes. Food Microbiol 2022; 103:103950. [DOI: 10.1016/j.fm.2021.103950] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/18/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
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9
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Tong M. Customers’ craft beer repurchase intention: the mediating role of customer satisfaction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2066122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mingqiang Tong
- School of Management, University of Science and Technology of China, Hefei, China
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10
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Pinto FO, Lopes T, Vieira AM, Oliveira RO, Gomes FF, Fabricio MF, Ayub MAZ, Mendes SDC, Pagani DM, Valente P. Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2031777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fernanda Otesbelgue Pinto
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Thais Lopes
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Audren Monteiro Vieira
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Renata Ott Oliveira
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Fernanda Fraga Gomes
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Mariana Fensterseifer Fabricio
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Marco Antônio Zachia Ayub
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Sandra Denise Camargo Mendes
- Laboratory of Analysis of Wines and Derivatives, Experimental Station of Videira, Santa Catarina State Agricultural Research and Rural Extension Agency – EPAGRI, Videira, Santa Catarina, Brazil
| | - Danielle Machado Pagani
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
| | - Patricia Valente
- Mycology Group, Department of Microbiology, Immunology and Parasitology, Universidade Federal do Rio Grande do Sul – UFRGS, Porto Alegre, Rio Grande do Sul, Brazil
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Lazzari A, Barbosa HD, Filho ERM, Dada AP, Saraiva BR, Matumoto‐Pintro PT. Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz. J SENS STUD 2021. [DOI: 10.1111/joss.12731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anderson Lazzari
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Heloisa Dias Barbosa
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | | - Ana Paula Dada
- Departamento de Engenharia de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Bianka Rocha Saraiva
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
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Abstract
Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market.
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Abstract
Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, in addition to S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot-scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were used to ferment wort in duplicate pairs, with one fermenter in each pair receiving 10 g/L dry-hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle™ US-05 and SafLager™ W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. All beers exhibited spicy characteristics, likely from the presence of phenols; dry-hopping increased fruit notes while also increasing perceived bitterness and astringency. All of the species in this study displayed great brewing potential, and might be an ideal addition to beer depending on a brewery’s desire to experiment with flavor and willingness to bring a new yeast into their production environment.
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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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Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiol 2021; 99:103806. [PMID: 34119099 DOI: 10.1016/j.fm.2021.103806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/24/2021] [Accepted: 04/08/2021] [Indexed: 10/21/2022]
Abstract
The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth than the control strain S. cerevisiae US-05. Even though all strains showed a very low fermentation power, their concentrations ranged between 7 and 8 Log cycles during fermentation. The statistical analyses showed significant differences among the strains and underlined the ability of YGA2 and YGA34 to grow rapidly in presence of ethanol and hop. The strain YGA34 showed the best technological properties and was selected for beer production. Its presence in mixed- and sequential-culture fermentations with US-05 did not influence attenuation and ethanol concentration but had a significant impact on glycerol and acetic acid concentrations, with a higher sensory complexity and intensity, representing promising co-starters during craft beer production.
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Affiliation(s)
- Michele Matraxia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Rosario Prestianni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy.
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Aldo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, Department of Agricultural, Food and Environmental Science, University of Perugia, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, Department of Agricultural, Food and Environmental Science, University of Perugia, 06126, Perugia, Italy
| | - Pietro Columba
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
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17
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A Metabolomic Approach to Beer Characterization. Molecules 2021; 26:molecules26051472. [PMID: 33800512 PMCID: PMC7962951 DOI: 10.3390/molecules26051472] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/04/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
The consumers’ interest towards beer consumption has been on the rise during the past decade: new approaches and ingredients get tested, expanding the traditional recipe for brewing beer. As a consequence, the field of “beeromics” has also been constantly growing, as well as the demand for quick and exhaustive analytical methods. In this study, we propose a combination of nuclear magnetic resonance (NMR) spectroscopy and chemometrics to characterize beer. 1H-NMR spectra were collected and then analyzed using chemometric tools. An interval-based approach was applied to extract chemical features from the spectra to build a dataset of resolved relative concentrations. One aim of this work was to compare the results obtained using the full spectrum and the resolved approach: with a reasonable amount of time needed to obtain the resolved dataset, we show that the resolved information is comparable with the full spectrum information, but interpretability is greatly improved.
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18
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Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms 2021; 9:microorganisms9030514. [PMID: 33801403 PMCID: PMC8000887 DOI: 10.3390/microorganisms9030514] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 02/19/2021] [Accepted: 02/24/2021] [Indexed: 12/23/2022] Open
Abstract
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomycescerevisiae ale × Saccharomyceseubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus × Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae × S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20 °C, one triple S. cerevisiae × S. eubayanus × S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2 L wort fermentation trials at 12 °C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for designing de novo lager beer hybrids and may help to diversify aroma profiles in lager beer.
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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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20
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The diversity of commercially available ale and lager yeast strains and the impact of brewer's preferential yeast choice on the fermentative beer profiles. Food Res Int 2021; 141:110125. [PMID: 33641992 DOI: 10.1016/j.foodres.2021.110125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 11/20/2022]
Abstract
Yeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprints its distinctive fermentative profile to the beer. Despite this, there are no studies reporting how diverse, rich, and homogeneous the beer categories are in terms of commercially available brewing yeast strains. In this work, the diversity, richness, and evenness of different beer categories and commercial yeast strains available for brewing were evaluated by applying quantitative concepts of diversity analysis in a sample of 119,189 beer recipes. For this purpose, the frequency of ale or lager and dry or liquid yeast formulations usage was accessed and its correlation with the number of yeast strains, recipes, lowest and highest values of original and final gravity, international bitter units, and alcohol by volume were analyzed. A statistical framework was applied for comparing the lowest and highest fermentation temperature as well as the attenuation percentage for ale and lager yeasts strains in both dry and liquid formulations. Additionally, the brewer's preferential use of a specific brewing yeast strain in comparison to all different yeast strains reported for a beer category was estimated. The results indicated that many beer categories are preferentially fermented with dry yeast formulations instead of liquid yeasts, despite the high number of available liquid yeast formulations. Finally, the preferential use of specific yeast formulations drives the fermentative diversity of a beer category, showing that many yeast strains are potentially and industrially underexplored.
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21
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Baiano A. Craft beer: An overview. Compr Rev Food Sci Food Saf 2020; 20:1829-1856. [PMID: 33369039 DOI: 10.1111/1541-4337.12693] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 11/22/2020] [Accepted: 11/25/2020] [Indexed: 11/27/2022]
Abstract
The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term "craft brewery" generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients-for emulating historic styles-but also with the addition of nontraditional ingredients as a distinctiveness sign of the master brewer. In many countries, the importance of the company size is related to the opportunity to take advantage of reduced excise rates for low production volumes. In several countries, another important requisite of a craft brewery is represented by its independence from other alcohol industry members. Even in the presence of a great heterogeneity of the size of craft breweries in the various countries, their number in the world is around 17,000. Craft beer is mainly consumed in restaurants and bars. Innovation of craft beer concerns aspects, such as ingredients, alcohol content, aging, and packaging, and the profile of the typical craft beer drinker is that of a young man, with a higher education and a medium-high income. Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life. As in the case of larger breweries, the environmental impact of craft breweries is mainly represented by water consumption and production of liquid and solid wastes.
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Affiliation(s)
- Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Foggia, Italy
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22
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Jin J, Nguyen TTH, Humayun S, Park S, Oh H, Lim S, Mok IK, Li Y, Pal K, Kim D. Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus. Food Chem 2020; 345:128787. [PMID: 33310248 DOI: 10.1016/j.foodchem.2020.128787] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 11/10/2020] [Accepted: 11/29/2020] [Indexed: 12/11/2022]
Abstract
Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdough bread starters because of its antifungal action against Aspergillus flavus. The sourdough bread fermented with P. pentosaceus and S. cerevisiae displayed 56.4% ± 5.5% antifungal movement counter to A. flavus expansion at 96 h. The concentration of lactic and acetic acids in the sourdough bread was 4.5- and 1.6-folds above the control bread, respectively, contributing to the balanced sensory properties with a fermentation quotient (FQ) of 2.08-2.86. SPME- GC/MS newly distinguished twenty-two volatile compounds including six aldehydes, five alcohols, one phenol, three ketones, one acid, and six esters. The results suggest the P. pentosaceus and S. cerevisiae combination as promising sourdough starters for making enhanced quality bread free of preservatives.
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Affiliation(s)
- Juhui Jin
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Thi Thanh Hanh Nguyen
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Sanjida Humayun
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - SungHoon Park
- SPC Research Institute of Food and Biotechnology, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul 08826, Republic of Korea.
| | - Hyewon Oh
- SPC Research Institute of Food and Biotechnology, Seoul National University, Gwanak-ro1, Gwanak-gu, Seoul 08826, Republic of Korea.
| | - Sangyong Lim
- Radiation Research Division, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea.
| | - Il-Kyoon Mok
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
| | - Yan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Doman Kim
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
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23
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Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040116] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.
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24
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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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25
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Trehalose against UVB-induced skin photoaging by suppressing MMP expression and enhancing procollagen I synthesis in HaCaT cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104198] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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26
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Johansson L, Nikulin J, Juvonen R, Krogerus K, Magalhães F, Mikkelson A, Nuppunen-Puputti M, Sohlberg E, de Francesco G, Perretti G, Gibson B. Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food Microbiol 2020; 94:103629. [PMID: 33279061 DOI: 10.1016/j.fm.2020.103629] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/06/2020] [Accepted: 08/19/2020] [Indexed: 12/21/2022]
Abstract
De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye, and barley) and seven of these were screened for a number of brewing-relevant phenotypes. All seven were maltose-negative and produced less than 1% (v/v) alcohol from a 12 °Plato wort in initial fermentation trials. Strains were further screened for their bioflavouring potential (production of volatile aromas and phenolic notes, reduction of wort aldehydes), stress tolerance (temperature extremes, osmotic stress and ethanol tolerance) and flocculence. Based on these criteria, two species (Kazachstania servazzii and Pichia fermentans) were selected for 10 L-scale fermentation trials and sensory analysis of beers. The latter species was considered particularly suitable for production of low-alcohol wheat beers due to its production of the spice/clove aroma 4-vinylguaiacol, while the former showed potential for lager-style beers due to its clean flavour profile and tolerance to low temperature conditions.
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Affiliation(s)
- Linnea Johansson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland; Metropolia University of Applied Sciences, Biotechnology and Food Engineering, P.O. Box 4000, FI-00079, Metropolia, Finland
| | - Jarkko Nikulin
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland; Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000, FI-90014, Oulun, Yliopisto, Finland
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Atte Mikkelson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Maija Nuppunen-Puputti
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Elina Sohlberg
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Giovanni de Francesco
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland.
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27
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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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28
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Gibson B, Dahabieh M, Krogerus K, Jouhten P, Magalhães F, Pereira R, Siewers V, Vidgren V. Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality. Annu Rev Food Sci Technol 2020; 11:23-44. [DOI: 10.1146/annurev-food-032519-051715] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.
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Affiliation(s)
- B. Gibson
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - M. Dahabieh
- Renaissance BioScience, Vancouver, British Columbia, Canada, V6T1Z3
| | - K. Krogerus
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - P. Jouhten
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - F. Magalhães
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
| | - R. Pereira
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - V. Siewers
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296 Gothenburg, Sweden
| | - V. Vidgren
- VTT Technical Research Centre of Finland Ltd, FI-02044 Espoo, Finland
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29
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Catallo M, Nikulin J, Johansson L, Krogerus K, Laitinen M, Magalhães F, Piironen M, Mikkelson A, Randazzo CL, Solieri L, Gibson B. Sourdough derived strains of Saccharomyces cerevisiae
and their potential for farmhouse ale brewing. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.608] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Martina Catallo
- Department of Life Sciences; University of Modena and Reggio Emilia; via Amendola 2 42122 Reggio Emilia Italy
| | - Jarkko Nikulin
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo Finland
- Chemical Process Engineering, Faculty of Technology; University of Oulu; P.O. Box 8000 FI-90014 Oulun Yliopisto Finland
| | - Linnea Johansson
- Biotechnology and Food Engineering; Metropolia University of Applied Sciences; P.O. Box 4000 FI-00079 Metropolia Finland
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo Finland
| | | | - Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo Finland
| | | | - Atte Mikkelson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo Finland
| | - Cinzia L. Randazzo
- Department of Agricultural, Food and Environment; University of Catania; via Santa Sofia 98-95123 Catania Italy
| | - Lisa Solieri
- Department of Life Sciences; University of Modena and Reggio Emilia; via Amendola 2 42122 Reggio Emilia Italy
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo Finland
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30
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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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31
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Song NE, Lee CM, Baik SH. Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation. J GEN APPL MICROBIOL 2019; 65:188-196. [PMID: 30773526 DOI: 10.2323/jgam.2018.09.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Biogenic amines (BAs) are widely present in nearly all fermented foods and beverages, and excess consumption can cause adverse health effects. To prepare BA-free Korean black raspberry wine (BRW), four autochthonous starter yeast strains without hazardous BA synthesis activity were selected and their physiological and biochemical properties were examined. The selected strains were identified as Saccharomyces cerevisiae based on 26S rDNA sequencing and microsatellite analysis. Molecular fingerprinting revealed that isolates were quite different from commercial wine yeast S. cerevisiae (52.4% similarity), but genetically relevant to commercial beer yeasts. The four S. cerevisiae strains produced over 10% ethanol during BRW fermentation. In addition, the fermented BRW with these strains showed higher levels of total flavonoids and similar antioxidant activity compared to the control sample. Potentially hazardous BAs that commonly occur in black raspberry extract (BRE) such as cadaverine, histamine, and spermidine were also not detected in the fermented BRW. Thus, we suggest that our strains are promising fermentation tools to ensure high quality and enhanced functionality in the production of BA-free BRW.
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Affiliation(s)
- Nho-Eul Song
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University
| | - Chan-Mi Lee
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University
| | - Sang-Ho Baik
- Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University
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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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Cubillos FA, Gibson B, Grijalva-Vallejos N, Krogerus K, Nikulin J. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. Yeast 2019; 36:383-398. [PMID: 30698853 DOI: 10.1002/yea.3380] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/21/2019] [Accepted: 01/21/2019] [Indexed: 12/29/2022] Open
Abstract
The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.
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Affiliation(s)
- Francisco A Cubillos
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Brian Gibson
- Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd, Espoo, Finland
| | - Nubia Grijalva-Vallejos
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, Valencia, Spain
| | - Kristoffer Krogerus
- Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd, Espoo, Finland.,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Espoo, Finland
| | - Jarkko Nikulin
- Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd, Espoo, Finland.,Chemical Process Engineering, Faculty of Technology, University of Oulu, Oulu, Finland
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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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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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36
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Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. BEVERAGES 2018. [DOI: 10.3390/beverages4040106] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.
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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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Bianco A, Fancello F, Balmas V, Zara G, Dettori M, Budroni M. The microbiome of Sardinian barley and malt. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.522] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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
| | - Giacomo Zara
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
| | - Marco Dettori
- Agricultural Research Agency of Sardinia (Agris); Cagliari Sardinia Italy
| | - Marilena Budroni
- Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy
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39
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Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3114-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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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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Nagano H, Inoue E, Inoue-Murayama M, Suzuki T. Microsatellite Analysis of Saccharomyces cerevisiae in Cooked Bread. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-017-1128-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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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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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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Martínez A, Vegara S, Martí N, Valero M, Saura D. Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.434] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Alejandro Martínez
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Salud Vegara
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Nuria Martí
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Manuel Valero
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Domingo Saura
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
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Martínez A, Vegara S, Herranz-López M, Martí N, Valero M, Micol V, Saura D. Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.387] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Alejandro Martínez
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Salud Vegara
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Maria Herranz-López
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Nuria Martí
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Manuel Valero
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Vicente Micol
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Domingo Saura
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
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Microbial Ecology and Process Technology of Sourdough Fermentation. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:49-160. [PMID: 28732554 DOI: 10.1016/bs.aambs.2017.02.003] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.
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49
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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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50
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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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