Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.

Download Full-text

Cell Wall and Whole Cell Proteomes Define Flocculation and Fermentation Behavior of Yeast

Fermentation ◽

10.3390/fermentation4030080 ◽

2018 ◽

Vol 4 (3) ◽

pp. 80 ◽

Cited By ~ 1

Author(s):

Edward Kerr ◽

Duin McDiarmid ◽

James Fraser ◽

Benjamin Schulz

Keyword(s):

Cell Wall ◽

Protein Abundance ◽

Metabolic Diversity ◽

Brewing Yeast ◽

Whole Cell ◽

Flocculation Efficiency ◽

Yeast Strains ◽

Commercial Yeast ◽

The Relationship

Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.

Download Full-text

PCR differentiation of commercial yeast strains using intron splice site primers.

Applied and Environmental Microbiology ◽

10.1128/aem.62.12.4514-4520.1996 ◽

1996 ◽

Vol 62 (12) ◽

pp. 4514-4520 ◽

Cited By ~ 71

Author(s):

M de Barros Lopes ◽

A Soden ◽

P A Henschke ◽

P Langridge

Keyword(s):

Splice Site ◽

Intron Splice ◽

Yeast Strains ◽

Commercial Yeast

Download Full-text

Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

Fermentation ◽

10.3390/fermentation5030069 ◽

2019 ◽

Vol 5 (3) ◽

pp. 69 ◽

Cited By ~ 3

Author(s):

Sydney C. Morgan ◽

Jade J. Haggerty ◽

Britney Johnston ◽

Vladimir Jiranek ◽

Daniel M. Durall

Keyword(s):

Saccharomyces Cerevisiae ◽

Sulfur Dioxide ◽

Volatile Compounds ◽

Resistance Mechanisms ◽

Yeast Strains ◽

Production Of Hydrogen ◽

So2 Resistance ◽

Volatile Profiles ◽

Commercial Yeast ◽

Spoilage Microorganisms

Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.

Download Full-text

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Applied Sciences ◽

10.3390/app11136135 ◽

2021 ◽

Vol 11 (13) ◽

pp. 6135

Author(s):

Fidanka Ilieva ◽

Kire Petrov ◽

Sanja Kostadinović Veličkovska ◽

Natasa Gunova ◽

Violeta Dimovska ◽

...

Keyword(s):

Yeast Strain ◽

Fermentation Process ◽

Cabernet Sauvignon ◽

Color Intensity ◽

Alcohol Content ◽

Yeast Strains ◽

Autochthonous Yeast ◽

Commercial Yeast ◽

Grape Varieties

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

Download Full-text

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

10.1101/2020.07.17.209171 ◽

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.

Download Full-text