Profiling potential brewing yeast from forest and vineyard ecosystems

Biodiversity and brewing attitude of non-Saccharomyces strains isolated from Uruguayan vineyards and other ecosystems

In recent years, interest in non-Saccharomyces yeasts for the innovation and development of different and alternative beer styles has been increasing, especially for the microbrewing industry. This work studied the biodiversity of non-Saccharomyces yeasts based on isolates from grapes of different Uruguayan vineyards, craft breweries and raw materials, with the aim of selecting autochthonous non-Saccharomyces yeasts with a brewing attitude. Brewing tests were performed on synthetic wort developed for this purpose, and the evolution of alcoholic fermentation was monitored by measuring glucose, maltose, maltotriose consumption, ethanol and glycerol production and final sensory analysis. A total of two hundred seventy-one yeast strains belonging to different genera were evaluated according to these parameters. After evaluating alcoholic fermentation performance, a native yeast strain belonging to the species Starmerella meliponinorum was selected due to its high maltotriose consumption and glycerol production, making it a very promising brewing yeast, especially for production of low carbohydrate beers.

The potential for Scotch Malt Whisky flavour diversification by yeast

Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

The Potential of Wild Yeasts as Promising Biocontrol Agents against Pine Canker Diseases

Native wild yeasts from forest ecosystems represent an interesting potential source of biocontrol organisms in synergy with disease-tolerant forest materials. Yeasts have a combination of competitive mechanisms and low requirements for their biotechnological application as biocontrol agents. The current study aimed to increase the number of biocontrol candidates against Fusarium circinatum and Diplodia sapinea. The enzymatic and antagonistic activities of the biocontrol candidates were evaluated using different screening methods, in which the direct impact on the growth of the pathogen was measured as well as some properties such as cellulose and lignin degradation, tolerance to biocides, volatile compound production, or iron effect, which may be of interest in biotechnological processes related to the management of forest diseases. A total of 58 yeast strains belonging to 21 different species were obtained from oak forest and vineyard ecosystems and evaluated. The application of yeast treatment behaved differently depending on the pathogen and the plant clone. The 2g isolate (Torulaspora delbrueckii) showed the highest inhibitory activity for D. sapinea and 25q and 90q (Saccharomyces paradoxus) for F. circinatum. Clones IN416 and IN216 were the most susceptible and the most tolerant to D. sapinea, respectively, while the opposite was observed for F. circinatum.