scholarly journals Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

2020 ◽  
Author(s):  
Daniel Einfalt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Profile ◽  
Body Perception ◽  
Fermentation Time ◽  
Torulaspora Delbrueckii ◽  
Craft Beer ◽  
Reduced Body ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima ◽  
Beer Production

Abstract The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

scholarly journals New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts

2017 ◽  
Vol 83 (20) ◽  
Author(s):  
Bruna Inez Carvalho Figueiredo ◽  
Margarete Alice Fontes Saraiva ◽  
Paloma Patrick de Souza Pimenta ◽  
Miriam Conceição de Souza Testasicca ◽  
Geraldo Magela Santos Sampaio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperature ◽  
Yeast Strain ◽  
Genetically Modified ◽  
Acetate Esters ◽  
Content Type ◽  
Yeast Strains ◽  
Lager Beer ◽  
New Yeast ◽  
Beer Production

ABSTRACT The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach. IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.

Effects of some pesticides on two yeast strains Saccharomyces cerevisiae and Metschnikowia pulcherrima

OENO One ◽  
2005 ◽  
Vol 39 (2) ◽  
pp. 67
Author(s):  
Dalal Jawich ◽  
Christo Hilan ◽  
Rachad Saliba ◽  
Roger Lteif ◽  
Pierre Strehaiano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Reaction Rates ◽  
Aerobic Growth ◽  
Initial Value ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima

<p style="text-align: justify;">The effect of different concentrations (0-20 LMR) of six pesticides on the aerobic growth of two yeast strains (<em>Saccharomyces cerevisiae, Metschnikowia pulcherrima</em>) was analysed. The penconazole was shown as the most efficient and its effect was then studied under fermentative conditions. <em>Saccharomyces cerevisiae</em> appeared very sensitive under aerobiosis while the fermentative cultures seemed poorly affected. On the opposite, <em>Metschnikowia pulcherrima</em> was poorly affected under aerobiosis but was severely affected under fermentative conditions. The yields as well as the reaction rates decreased when initial concentrations of penconazole were increased. At least, it was shown that both strains were able to adsorb a certain ratio of the pesticide; but the pesticide was not degraded. Also for an initial value greater than 2 LMR, the residual quantity of the pesticide was above the admitted level.</p>

The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

2022 ◽  
Vol 1048 ◽  
pp. 476-484
Author(s):  
Vo Ngoc An ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Nguyen Quoc Duy ◽  
Thu Thuy Dang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Yeast Growth ◽  
Anaerobic Conditions ◽  
Wine Production ◽  
Fermentation Time ◽  
Artocarpus Heterophyllus ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
High Sugar Content

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Growth Properties and Gas Formation by Yeasts Isolated from Processed Fruits in Media with Various Brix Values and Sorbic Acid Contents

1992 ◽  
Vol 55 (3) ◽  
pp. 192-197 ◽  
Author(s):  
ERICH MAIMER ◽  
MARTIN BUSSE
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Candida Parapsilosis ◽  
Sorbic Acid ◽  
Torulaspora Delbrueckii ◽  
Zygosaccharomyces Rouxii ◽  
Gas Formation ◽  
Yeast Strains ◽  
Growth Properties ◽  
Short Time

Growth and gas formation by Saccharomyces cerevisiae (2 strains), Zygosaccharomyces rouxii (2 strains), Hansenula fabianii (2 strains), Torulaspora delbrueckii (1 strain), and Candida parapsilosis (1 strain) were studied in homogenized processed strawberries. These strawberries had 15, 30, 45, and 55° Brix in combination with 0, 50, 100, 200, 400, and 600 ppm sorbic acid. Z. rouxii showed the highest tolerance for sorbic acid, followed by S. cerevisiae and T. delbrueckii; these strains also produced gas within a short time. The highest osmotolerance was observed for Z. rouxii. Processed fruits with 55° Brix and 200 ppm sorbic acid or with 45° Brix and ≥400 ppm sorbic acid did not allow growth and gas formation by any of the yeast strains.

scholarly journals Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans

2020 ◽  
Vol 8 (3) ◽  
pp. 315 ◽  
Author(s):  
Xiaohui Jiang ◽  
Yuyun Lu ◽  
Shao Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Isoamyl Acetate ◽  
Lower Amount ◽  
Total Phenolic ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Fruit Wine ◽  
Dragon Fruit ◽  
New Type ◽  
Lachancea Thermotolerans

A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8–9%, v/v) was achieved by three yeast strains. T. delbrueckii produced a significantly lower amount of glycerol and acetic acid, while L. thermotolerans produced more lactic and succinic acids. In addition, the two non-Saccharomyces strains were more efficient in proline utilisation. For volatile compounds, S. cerevisiae produced the highest amounts of esters, while T. delbrueckii produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in L. thermotolerans and T. delbrueckii fermented wines than that of S. cerevisiae. This study suggested that it is feasible to use pure non-Saccharomyces yeast to produce red dragon fruit wine for commercialization.

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

2014 ◽  
Vol 42 (1) ◽  
pp. 85-92 ◽  
Author(s):  
Antonella Marongiu ◽  
Giacomo Zara ◽  
Jean-Luc Legras ◽  
Alessandra Del Caro ◽  
Ilaria Mascia ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Craft Beer ◽  
Beer Production

scholarly journals Evaluation of two brazilian native yeast strains (Pichia kudriavzevii) in craft beer

2022 ◽  
Vol 11 (1) ◽  
pp. e17311124783
Author(s):  
Samara Teodoro dos Santos ◽  
Marcelo Fossa da Paz ◽  
Ângela Dulce Cavenaghi Altemio
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Acceptance Test ◽  
Yeast Saccharomyces Cerevisiae ◽  
Pichia Kudriavzevii ◽  
Craft Beer ◽  
Yeast Strains ◽  
Volatile Organic ◽  
Commercial Yeast ◽  
Beer Production

Beer production is an ancient biotechnological process and since yeast as discovered to be responsible for the transformation of barley wort into beer, studies have been carried out with the aim of understanding the behavior of these microorganisms. This work aimed to study the application of two strains of yeasts of the species Pichia kudriavzevii, isolated in the Brazilian Midwest for the production of craft beer and to analyze the occurrence of bioaromatization, with the production of volatile organic compounds (VOC) and to evaluate the sensory perception of the results with untrained end consumers through a quick sensory methodology called Check All That Apply (CATA). For this purpose, three batches of beer were produced and inoculated with commercial yeast (Saccharomyces cerevisiae, the control) and two strains of the same species, called Pichia kudriavzevii BB1 and Pichia kudriavzevii BB2. A total of 28 volatile organic compounds that differentiated the control of the Pichia BB1/BB2 group were detected, being 20 esters, 2 alcohols, 5 carboxylic acids and 1 hydrocarbon. There was no difference among the Pichia kudriavzevii BB1 and BB2 samples (p>0.05) in the sensory analysis using the CATA methodology. It was possible to distinguish two clusters between the tasters according to the habit of consuming craft beer, and those who consumed frequently, assigned a higher score in the hedonic test. It was concluded that Pichia kudriavzevii BB1 and BB2 influenced the beer bioaromatization, improving the acceptance test score with the tasters.

scholarly journals The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 70 ◽  
Author(s):  
Çelik ◽  
Erten ◽  
Cabaroglu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Juice ◽  
Isoamyl Acetate ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Sensory Profile ◽  
Ethyl Hexanoate ◽  
Physicochemical Composition ◽  
Yeast Strains ◽  
Autochthonous Yeast

Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.

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