scholarly journals The diversity of commercially available ale and lager yeast strains and the impact of brewer’s preferential yeast choice on the fermentative beer profiles

2021 ◽  
Vol 141 ◽  
pp. 110125
Author(s):  
Diego Bonatto
Keyword(s):  
Lager Yeast ◽  
Yeast Strains ◽  
The Impact

scholarly journals The impact of commercially available ale and lager yeast strains on the fermentative diversity of beers

2020 ◽  
Author(s):  
Diego Bonatto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lager Yeast ◽  
Brewing Yeast ◽  
Beer Fermentation ◽  
Yeast Strains ◽  
Saccharomyces Pastorianus ◽  
Commercial Yeast ◽  
Main Component ◽  
The Impact ◽  
Attenuation Profile

AbstractYeasts 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 imprint 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 ecology analysis in a sample of 121,528 beer recipes. For this purpose, the frequency of ale or lager and dry or liquid yeast formulations usage was accessed and its influence in the fermentation temperature, attenuation profile, and number of recipes for a beer category were analyzed. The results indicated that many beer categories are preferentially fermented with dry yeast strains formulations instead of liquid yeasts, despite considering the high number of available liquid yeast formulations. Moreover, ale dry strains are preferentially used for lager brewing. The preferential use of specific yeast formulations drives the diversity, richness, and evenness of a beer category, showing that many yeast strains are potentially and industrially underexplored.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 21
Author(s):  
Tinashe Mangwanda ◽  
Joel B. Johnson ◽  
Janice S. Mani ◽  
Steve Jackson ◽  
Shaneel Chandra ◽  
...  
Keyword(s):  
Management Practices ◽  
Scientific Literature ◽  
Asia Pacific ◽  
Yeast Strains ◽  
Challenges And Opportunities ◽  
The Caribbean ◽  
The Impact ◽  
Production Industry ◽  
Stringent Quality

The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

scholarly journals Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Shunchang Pu ◽  
Yu Zhang ◽  
Ning Lu ◽  
Cuie Shi ◽  
Shoubao Yan
Keyword(s):  
Volatile Compounds ◽  
Rapd Analysis ◽  
Kluyveromyces Lactis ◽  
Inoculum Size ◽  
Fermentation Efficiency ◽  
Wickerhamomyces Anomalus ◽  
Yeast Strains ◽  
Saccharomyces Kudriavzevii ◽  
Pichia Kluyveri ◽  
The Impact

AbstractIn total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different species were identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, Wickerhamomyces mori, Galactomyces geotrichum, Dabaryomyces hansenii, and Saccharomyces kudriavzevii. To understand the impact of these yeast strains on the quality and flavour of Daqu, we then assessed volatile compounds associated with Daqu samples fermented with corresponding strains. These analyses revealed strain YE006 exhibited the most robust ability to produce ethanol via fermentation but yielded relatively low quantities of volatile compounds, whereas strain YE010 exhibited relatively poor fermentation efficiency but produced the greatest quantity of volatile compounds. These two yeast strains were then utilized in a mixed culture to produce fortified Daqu, with the optimal inoculum size being assessed experimentally. These analyses revealed that maximal fermentation, saccharifying, liquefying, and esterifying power as well as high levels of volatile compounds were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio. When the liquor prepared using this optimized fortified Daqu was compared to unfortified control Daqu, the former was found to exhibit significantly higher levels of flavour compounds and better sensory scores. Overall, our findings may provide a reliable approach to ensuring Daqu quality and improving the consistency and flavour of Chinese strong-flavour liquor through bioaugmentation.

scholarly journals The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3640
Author(s):  
Tomasz Tarko ◽  
Magdalena Januszek ◽  
Aneta Pater ◽  
Paweł Sroka ◽  
Aleksandra Duda-Chodak
Keyword(s):  
Antioxidant Properties ◽  
Control Sample ◽  
Yeast Cells ◽  
Polyphenol Content ◽  
Mineral Salts ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Yeast Strains ◽  
Magnesium Salts ◽  
The Impact

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

scholarly journals Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains

2008 ◽  
Vol 114 (2) ◽  
pp. 127-133 ◽  
Author(s):  
Pieter J. Verbelen ◽  
Sebastiaan Mulders ◽  
Daan Saison ◽  
Stijn Laere ◽  
Filip Delvaux ◽  
...  
Keyword(s):  
Cell Density ◽  
High Cell Density ◽  
High Cell ◽  
Lager Yeast ◽  
Yeast Strains

scholarly journals Comparison of the MTT1- and MAL31-like maltose transporter genes in lager yeast strains

2010 ◽  
Vol 310 (2) ◽  
pp. 152-157 ◽  
Author(s):  
Judith Dietvorst ◽  
Mike C. Walsh ◽  
G. Paul H. Van Heusden ◽  
H. Yde Steensma
Keyword(s):  
Lager Yeast ◽  
Yeast Strains ◽  
Maltose Transporter

scholarly journals Evaluation of Saccharomyces pastorianus impact to Sauvignon blanc chemical & sensory profile compared to different strains of S. cerevisiae/bayanus

2019 ◽  
Vol 12 ◽  
pp. 02025
Author(s):  
V. Troianou ◽  
C. Toumpeki ◽  
E. Dorignac ◽  
C. Kogkou ◽  
S. Kallithraka ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Higher Alcohols ◽  
Sauvignon Blanc ◽  
Wine Analysis ◽  
Yeast Strains ◽  
Saccharomyces Pastorianus ◽  
Cold Condition ◽  
Fermentation Parameters ◽  
Different Strains ◽  
The Impact

Enhancing flavors and/or improving fermentation parameters through the use of different species of yeast strains is nowadays a frequent challenge in winemaking research, especially for aromatic varieties such as Sauvignon Blanc. In this work, the aim was to focus on the impact of a species not already studied in wine: Saccharomyces pastorianus. Twenty-two fermentations were conducted on a Sauvignon Blanc must by addition of different strains and mixtures of them by using two different inoculation temperatures. The must was inoculated in cold condition with two similar mixtures of S. pastorianus 1 or 2 (70%) and S. bayanus(30%), with S. pastorianus 1 or 2 alone, with the correspondent S. bayanusalone and with two other S. cerevisiae1 and 2 alone as well. For classic condition, the must was inoculated with only one mixture S. pastorianus1 (70%) / S. bayanus(30%), and respectively with S. pastorianus1, S. bayanus and S. cerevisiae 2 alone. Samples were taken all along the fermentations for both conditions in order to check chemical and microbial analyses as well as yeast implantations. The final wines were analysed for alcohol, glucose, fructose, all other classical wine analysis as well as for acetate esters, and higher alcohols. The results underlined that for both S. pastorianus 1 and S. pastorianus 2 strains, the production of acetic acid was zero in cold condition and really low (0.09 g/l) for classic condition regarding S. pastorianus 1. As a consequence, Saccharomyces pastorianus seems to be highly interesting for winemaking, alone or in co-inoculation with S. bayanus.

scholarly journals Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts

2010 ◽  
Vol 76 (5) ◽  
pp. 1563-1573 ◽  
Author(s):  
Anne Huuskonen ◽  
Tuomas Markkula ◽  
Virve Vidgren ◽  
Luis Lima ◽  
Linda Mulder ◽  
...  
Keyword(s):  
Survival Rates ◽  
High Gravity ◽  
Fermentation Performance ◽  
Lager Yeast ◽  
Very High Gravity ◽  
Sedimentation Behavior ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Improved Performance ◽  
Very High

ABSTRACT There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17�P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25�P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the α-glucoside concentration at about 10 to 20 g�liter−1 by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 106 original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g�liter−1) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.

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