scholarly journals Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

2022 ◽  
pp. 1-15
Author(s):  
Yvonne Methner ◽  
Mathias Hutzler ◽  
Martin Zarnkow ◽  
Alexandra Prowald ◽  
Frank Endres ◽  
...  
Keyword(s):  
Yeast Strains ◽  
Saccharomyces Yeast

scholarly journals The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

2020 ◽  
Vol 8 (3) ◽  
pp. 323 ◽  
Author(s):  
Lanlan Hu ◽  
Rui Liu ◽  
Xiaohong Wang ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Quality ◽  
Ph Value ◽  
Lower Amount ◽  
Chemical Compositions ◽  
Higher Alcohol ◽  
Yeast Strains ◽  
Fruit Wine ◽  
Saccharomyces Yeast

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

scholarly journals Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

2014 ◽  
Vol 181 ◽  
pp. 85-91 ◽  
Author(s):  
Manuel Quirós ◽  
Virginia Rojas ◽  
Ramon Gonzalez ◽  
Pilar Morales
Keyword(s):  
Yeast Strains ◽  
Saccharomyces Yeast ◽  
Selection Of

scholarly journals Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 51 ◽  
Author(s):  
Friedrich Felix Jacob ◽  
Lisa Striegel ◽  
Michael Rychlik ◽  
Mathias Hutzler ◽  
Frank-Jürgen Methner
Keyword(s):  
Yeast Extract ◽  
Cost Effective ◽  
Lactobacillus Brevis ◽  
Fermentation Medium ◽  
Starting Material ◽  
Industrial Manufacturing ◽  
Yeast Strains ◽  
Brewing Process ◽  
P 16 ◽  
Saccharomyces Yeast

Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and the original gravity (12 ˚P, 16 ˚P, 20 ˚P) of the fermentation medium was varied, and four alternative non-Saccharomyces yeast strains were compared with two commercial Saccharomyces yeast strains. In addition, spent yeast was contaminated with the beer spoiler Lactobacillus brevis. The general nutrient composition (total protein, fat, ash) was investigated as well as the proteinogenic amino acid spectrum, the various folate vitamers (5-CH3-H4folate, 5-CHO-H4folate, 10-CHO-PteGlu, H4folate, PteGlu) and the biological activity (reduction, antioxidative potential) of a mechanically (ultrasonic sonotrode) and an autolytically produced yeast extract. All the investigated ingredients from the yeast extract were influenced by the composition of the spent yeast from the brewing process. The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes.

scholarly journals Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1452
Author(s):  
Qian Ge ◽  
Chunfeng Guo ◽  
Jing Zhang ◽  
Yue Yan ◽  
Danqing Zhao ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pure Culture ◽  
Ethyl Esters ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Future Production ◽  
Isobutyl Acetate ◽  
Saccharomyces Yeast ◽  
Novel Strategy ◽  
Pichia Kluyveri

In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.

scholarly journals Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing

2013 ◽  
pp. 415-426 ◽  
Author(s):  
Panagiotis Tataridis ◽  
Anastasios Kanelis ◽  
Stilianos Logotetis ◽  
Elias Nerancis
Keyword(s):  
Yeast Cells ◽  
Microbial Consortia ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Long Time ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Spoilage Microorganisms ◽  
Saccharomyces Yeasts ◽  
Indigenous Yeast

Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic), where the wort is left to be colonized by indigenous yeast and bacteria from the environment and ferment naturally. In winemaking their use is also pertinent because they provide regular and timely fermentations, inhibit the growth of indigenous spoilage microorganisms and contribute to the desired sensory characters. Even though the use of selected Saccharomyces strains provides better quality assurance in winemaking in comparison to the unknown microbial consortia in the must, it has been debated for a long time now whether the use of selected industrial Saccharomyces strains results in wines with less sensory complexity and ?terroir? character. In previous decades, non-Saccharomyces yeasts were mainly considered as spoilage/problematic yeast, since they exhibited low fermentation ability and other negative traits. In the last decades experiments have shown that there are some non-Saccharomyces strains (Candida, Pichia, Kluyveromyces, Torulaspora, etc) which, even though they are not able to complete the fermentation they can still be used in sequential inoculation-fermentation with Saccharomyces to increase sensory complexity of the wines. Through fermentation in a laboratory scale, we have observed that the overall effects of selected Torulaspora delbrueckii yeast strains, is highly positive, leading to products with pronounced sensory complexity and floral/fruity aroma in winemaking and brewing.

scholarly journals Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

2020 ◽  
Vol 7 ◽  
pp. e00226
Author(s):  
Wahauwouélé Hermann Coulibaly ◽  
Koffi Maïzan Jean-Paul Bouatenin ◽  
Alfred K. Kouamé ◽  
Fatoumata Camara ◽  
Youan Charles Tra Bi ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Yeast Strains ◽  
Saccharomyces Yeast ◽  
Mango Juice
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