scholarly journals Non-conventional yeasts as tools for innovation and differentiation in brewing

2020 ◽  
Author(s):  
Julieta Burini ◽  
Juan Ignacio Eizaguirre ◽  
Claudia Loviso ◽  
Diego Libkind
Keyword(s):  
Yeast Species ◽  
State Of The Art ◽  
Continuous Growth ◽  
Fermentation Conditions ◽  
Craft Beer ◽  
Saccharomyces Pastorianus ◽  
Relevant Role ◽  
Different Characteristics ◽  
Craft Beers ◽  
Brewing Yeasts

Yeasts play a very important role in brewing. In addition to being responsible for carrying out fermentation, generating mainly ethanol and carbon dioxide, they are also able to metabolize and produce a large number of organic compounds that have a decisive impact on the final flavor of beer. Saccharomyces cerevisiae and Saccharomyces pastorianus species are traditionally used in the production of ale and lager beers, respectively. However, the continuous growth of the craft beer market and the increasing interest and demands of consumers have oriented efforts towards the production of differential and innovative beers. In this point, non-conventional yeasts have acquired a relevant role as a tool for the development of new products. In the present work, we describe the potential application in the brewing sector of different non-conventional yeast species belonging to the genus Brettanomyces, Torulaspora, Lachancea, Hanseniaspora, Pichia y Mrakia, among others; as well as yeasts of the genus Saccharomyces, but different from traditional brewing yeasts. The fermentation conditions of these non-conventional yeast are reviewed, along with their abilities to assimilate and metabolize various components of the wort and to provide differential characteristics to the final product. Knowing the state of the art of non-conventional yeasts is essential to evaluate its application in the production of novel craft beers with different characteristics, such as flavored beers, non-alcoholic beers, low-calorie beers and functional beers.

scholarly journals A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4716
Author(s):  
Marcelo Coelho Silva ◽  
Jeancarlo Pereira dos Anjos ◽  
Lilian Lefol Nani Guarieiro ◽  
Bruna A. Souza Machado
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Good Accuracy ◽  
Limit Of Detection ◽  
Coumaric Acid ◽  
Simple Method ◽  
Craft Beer ◽  
Extraction Step ◽  
Satisfactory Precision ◽  
Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

scholarly journals Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Fabrizio Iattici ◽  
Martina Catallo ◽  
Lisa Solieri
Keyword(s):  
Starter Cultures ◽  
Yeast Genome ◽  
Evolutionary Engineering ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Craft Beer ◽  
Saccharomyces Pastorianus ◽  
Brewing Process ◽  
Fermented Beverage ◽  
Increasing Demand

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

Generating New Space-Filling Test Instances for Continuous Black-Box Optimization

2020 ◽  
Vol 28 (3) ◽  
pp. 379-404
Author(s):  
Mario A. Muñoz ◽  
Kate Smith-Miles
Keyword(s):  
Feature Vector ◽  
State Of The Art ◽  
Evolutionary Process ◽  
Black Box ◽  
Two Dimensional ◽  
Entire Space ◽  
Test Functions ◽  
New Space ◽  
Instance Space ◽  
Different Characteristics

This article presents a method to generate diverse and challenging new test instances for continuous black-box optimization. Each instance is represented as a feature vector of exploratory landscape analysis measures. By projecting the features into a two-dimensional instance space, the location of existing test instances can be visualized, and their similarities and differences revealed. New instances are generated through genetic programming which evolves functions with controllable characteristics. Convergence to selected target points in the instance space is used to drive the evolutionary process, such that the new instances span the entire space more comprehensively. We demonstrate the method by generating two-dimensional functions to visualize its success, and ten-dimensional functions to test its scalability. We show that the method can recreate existing test functions when target points are co-located with existing functions, and can generate new functions with entirely different characteristics when target points are located in empty regions of the instance space. Moreover, we test the effectiveness of three state-of-the-art algorithms on the new set of instances. The results demonstrate that the new set is not only more diverse than a well-known benchmark set, but also more challenging for the tested algorithms. Hence, the method opens up a new avenue for developing test instances with controllable characteristics, necessary to expose the strengths and weaknesses of algorithms, and drive algorithm development.

scholarly journals Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

2005 ◽  
Vol 71 (11) ◽  
pp. 6823-6830 ◽  
Author(s):  
P. Martorell ◽  
A. Querol ◽  
M. T. Fernández-Espinar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Real Time ◽  
Real Time Pcr ◽  
Yeast Species ◽  
Random Amplified Polymorphic Dna ◽  
Rapid Identification ◽  
Sequence Information ◽  
Spoilage Yeast ◽  
Saccharomyces Pastorianus ◽  
Wine Spoilage

ABSTRACT Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 × 105 to 3.8 CFU/ml in sweet wine and from 5 × 106 to 50 CFU/ml in red wine.

Effect of fermentation conditions of brewing yeasts on folate production

Cerevisia ◽  
2011 ◽  
Vol 36 (2) ◽  
pp. 41-45 ◽  
Author(s):  
Anne Pietercelie ◽  
David Allardin ◽  
Laurence Van Nedervelde
Keyword(s):  
Fermentation Conditions ◽  
Brewing Yeasts

scholarly journals UnboundedC*-seminorms, biweights, and*-representations of partial*-algebras: A review

2006 ◽  
Vol 2006 ◽  
pp. 1-34 ◽  
Author(s):  
Camillo Trapani
Keyword(s):  
Representation Theory ◽  
State Of The Art ◽  
Complete Analysis ◽  
Sesquilinear Forms ◽  
Convex Topology ◽  
Relevant Role ◽  
Partial Algebras ◽  
The Given ◽  
Locally Convex Topology ◽  
Locally Convex

The notion of (unbounded)C*-seminorms plays a relevant role in the representation theory of*-algebras and partial*-algebras. A rather complete analysis of the case of*-algebras has given rise to a series of interesting concepts like that of semifiniteC*-seminorm and spectralC*-seminorm that give information on the properties of*-representations of the given*-algebraAand also on the structure of the*-algebra itself, in particular whenAis endowed with a locally convex topology. Some of these results extend to partial*-algebras too. The state of the art on this topic is reviewed in this paper, where the possibility of constructing unboundedC*-seminorms from certain families of positive sesquilinear forms, called biweights, on a (partial)*-algebraAis also discussed.

scholarly journals Aerial Images Processing for Car Detection using Convolutional Neural Networks: Comparison between Faster R-CNN and YoloV3

2019 ◽  
Author(s):  
Adel Ammar ◽  
Anis Koubaa ◽  
Mohanned Ahmed ◽  
Abdulrahman Saad
Keyword(s):  
Neural Networks ◽  
Convolutional Neural Networks ◽  
State Of The Art ◽  
Detection Algorithm ◽  
Aerial Images ◽  
Object Size ◽  
Car Detection ◽  
Images Processing ◽  
Different Characteristics ◽  
The Impact

In this paper, we address the problem of car detection from aerial images using Convolutional Neural Networks (CNN). This problem presents additional challenges as compared to car (or any object) detection from ground images because features of vehicles from aerial images are more difficult to discern. To investigate this issue, we assess the performance of two state-of-the-art CNN algorithms, namely Faster R-CNN, which is the most popular region-based algorithm, and YOLOv3, which is known to be the fastest detection algorithm. We analyze two datasets with different characteristics to check the impact of various factors, such as UAV’s altitude, camera resolution, and object size. The objective of this work is to conduct a robust comparison between these two cutting-edge algorithms. By using a variety of metrics, we show that none of the two algorithms outperforms the other in all cases.

scholarly journals Building Information Modelling for Cultural Heritage: A review

2015 ◽  
Vol II-5/W3 ◽  
pp. 177-183 ◽  
Author(s):  
S. Logothetis ◽  
A. Delinasiou ◽  
E. Stylianidis
Keyword(s):  
Cultural Heritage ◽  
State Of The Art ◽  
Privacy Rights ◽  
Building Information Modelling ◽  
Information Modelling ◽  
Culture Heritage ◽  
Building Information ◽  
Recent Developments ◽  
Cultural Heritage Objects ◽  
Different Characteristics

We discuss the evolution and state-of-the-art of the use of Building Information Modelling (BIM) in the field of culture heritage documentation. BIM is a hot theme involving different characteristics including principles, technology, even privacy rights for the cultural heritage objects. Modern documentation needs identified the potential of BIM in the recent years. Many architects, archaeologists, conservationists, engineers regard BIM as a disruptive force, changing the way professionals can document and manage a cultural heritage structure. The latest years, there are many developments in the BIM field while the developed technology and methods challenged the cultural heritage community in the documentation framework. In this review article, following a brief historic background for the BIM, we review the recent developments focusing in the cultural heritage documentation perspective.

scholarly journals Combining the Advantages of Different Processing Solutions Using a Novel Motion Processing Approach

2021 ◽  
Vol 11 (21) ◽  
pp. 10238
Author(s):  
Olaf Holowenko ◽  
Clemens Troll ◽  
Steffen Ihlenfeldt ◽  
Jens-Peter Majschak
Keyword(s):  
State Of The Art ◽  
Lessons Learned ◽  
Process Window ◽  
Motion Processing ◽  
Operating Speed ◽  
Control Approach ◽  
Advantages And Disadvantages ◽  
Process Solutions ◽  
Different Characteristics ◽  
Processing Solution

In processing machines, technological tasks are implemented using suitable processing solutions. Those processing solutions can in turn have very different characteristics and specific advantages and disadvantages, e.g., concerning sensitivity to changing operating speed. In state-of-the-art processing machine controls, executing one single processing solution is supported. The execution of various processing solutions together and the combination of their advantages is currently not supported at all. In this article, a motion control approach is discussed that allows combining seemingly incompatible process solutions for a given technological task into a hybrid process solution, using the example of processing machines. The objective of this approach is to increase the achievable process window of the machine in terms of operating speed. It is shown that combining different process solutions can merge their advantages and compensate for their disadvantages. The article brings together the lessons learned from previous work in a new application to exploit advantages and compensate for disadvantages.

What motivates Czech and international “millennial-aged” university students to consume craft beers?

2019 ◽  
Vol 31 (3) ◽  
pp. 441-455
Author(s):  
Sergio Rivaroli ◽  
Vratislav Kozák ◽  
Roberta Spadoni
Keyword(s):  
Czech Republic ◽  
University Students ◽  
Consumer Products ◽  
Secondary Importance ◽  
Global Marketplace ◽  
Content Type ◽  
Self Identity ◽  
Beneficial Effects ◽  
Craft Beer ◽  
Craft Beers

Purpose An interesting subset of millennials are university students. This study aims to investigate motivations to drink craft beers in a sample of Czech and International University students in Prague (Czech Republic). Design/methodology/approach Adopting a revised model of the theory of planned behaviour (TPB), a simultaneous equations model was used by performing a three-stage least squares (3SLS) regression. The data were obtained from 305 students of 18 and 35 years of age (152 Czechs and 153 Internationals) at the Czech University of Life Sciences (CULS), who completed a face-to-face interview using a questionnaire. Findings The findings confirm the major role played by self-identity (SI) on the intention to drink craft beers, in the whole sample, and the key role played by the perception of being able to drink, for the Czechs participants only. Attitudes and social pressure towards craft beer consumption are of secondary importance, whereas the desire for uniqueness is not a relevant aspect in the participants’ decision of drinking craft beers. Originality/value The study deepened the TPB by incorporating consumers’ SI and the desire for unique consumer products as additional constructs to explain the intention of drinking craft beers. Given the long tradition of brewing in the Czech Republic and its significant role in the global marketplace, the understanding of local and foreign millennials’ intention to drink craft beers would contribute to increase knowledge on consumer behaviour, bringing beneficial effects to the brewing sector. Further research developments, within the context of handcrafted food consumption, stem from the discussion of the theoretical implications.

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