Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

OENO One ◽

10.20870/oeno-one.2021.55.2.4657 ◽

2021 ◽

Vol 55 (2) ◽

pp. 365-380

Author(s):

Emma C. Snyder ◽

Vladimir Jiranek ◽

Ana Hranilovic

Keyword(s):

Lactic Acid ◽

Alcoholic Fermentation ◽

Lactic Acid Production ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Inhibitory Effect ◽

Sequential Inoculation ◽

The Impact ◽

Lachancea Thermotolerans

The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF). This study explored the impact of sequential cultures of L. thermotolerans and Saccharomyces cerevisiae on MLF performance in white and red wines. Four L. thermotolerans strains were tested in Sauvignon blanc with sequential S. cerevisiae inoculation, compared to an S. cerevisiae control and the initially un-inoculated treatments. The L. thermotolerans wines showed large differences in acidification, and progression of MLF depended on lactic acid production, even at controlled pH. The highest and lowest lactic acid producing strains were tested further in Merlot fermentations with both co-inoculated and sequentially inoculated O. oeni. The low lactic acid producing strain enabled successful MLF, even when this failed in the S. cerevisiae treatment, with dramatically quicker malic acid depletion in O. oeni co-inoculation than in sequential inoculation. In contrast, a high lactic acid producing strain inhibited MLF irrespective of the O. oeni inoculation strategy. In a follow-up experiment, increasing concentrations of exogenously added lactic acid slowed MLF and reduced O. oeni growth across different matrices, with 6 g/L of lactic acid completely inhibiting MLF. The results confirm the inhibitory effect of lactic acid on O. oeni while highlighting the potential of some L. thermotolerans strains to promote MLF and the others to inhibit it.

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Primary souring: a novel bacteria-free method for sour beer production

10.1101/121103 ◽

2017 ◽

Cited By ~ 5

Author(s):

Kara Osburn ◽

Justin Amaral ◽

Sara R. Metcalf ◽

David M. Nickens ◽

Cody M. Rogers ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactic Acid Production ◽

Soft Agar ◽

Mixed Culture Fermentation ◽

Craft Beer ◽

Ph Decrease ◽

Different Strains ◽

Beer Production

AbstractIn the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics. During this work, we found several isolates of five species that produce lactic acid and ethanol during wort fermentation: Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus. Tested representatives of these species yielded excellent attenuation, lactic acid production, and sensory characteristics, positioning them as viable alternatives to lactic acid bacteria (LAB) for the production of sour beers. Indeed, we suggest a new LAB-free paradigm for sour beer production that we term “primary souring” because the lactic acid production and resultant pH decrease occurs during primary fermentation, as opposed to kettle souring or souring via mixed culture fermentation.Chemical compounds studied in this article: Lactic acid (PubChem CID: 612); Ethanol (PubChem CID: 702)Abbreviations: ABV, alcohol by volume; DIC, differential interference contrast; EtOH, ethanol; FG, final gravity; gDNA, genomic DNA; IBU, international bittering unit; LAB, lactic acid bacteria; LASSO, lactic acid specific soft-agar overlay; N-J, neighbor-joining; OG, original gravity; WLN, Wallerstein Laboratories nutrient; YPD, yeast extract, peptone, and dextrose

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New insights into the variability of lactic acid production in Lachancea thermotolerans at the phenotypic and genomic level

Microbiological Research ◽

10.1016/j.micres.2020.126525 ◽

2020 ◽

Vol 238 ◽

pp. 126525 ◽

Cited By ~ 2

Author(s):

Veronica Gatto ◽

Renato L. Binati ◽

Wilson J.F. Lemos Junior ◽

Arianna Basile ◽

Laura Treu ◽

...

Keyword(s):

Lactic Acid ◽

Acid Production ◽

Lactic Acid Production ◽

Genomic Level ◽

Lachancea Thermotolerans

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Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Foods ◽

10.3390/foods9050595 ◽

2020 ◽

Vol 9 (5) ◽

pp. 595 ◽

Cited By ~ 4

Author(s):

Georgios Sgouros ◽

Athanasios Mallouchos ◽

Maria-Evangelia Filippousi ◽

Georgios Banilas ◽

Aspasia Nisiotou

Keyword(s):

Climate Change ◽

Lactic Acid ◽

Molecular Mechanisms ◽

Lactic Acid Production ◽

Adh Genes ◽

Key Enzyme ◽

Sequential Inoculation ◽

High Production ◽

Grape Wine ◽

Lachancea Thermotolerans

Lactic acid production is an important feature of the yeast Lachancea thermotolerans that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect of global warming in wines. Here, the enological potential of a high lactate-producing L. thermotolerans strain (P-HO1) in mixed fermentations with S. cerevisiae was examined. Among the different inoculation schemes evaluated, the most successful implantation of L. thermotolerans was accomplished by sequential inoculation of S. cerevisiae, i.e., at 1% vol. ethanol. P-HO1produced the highest levels of lactic acid ever recorded in mixed fermentations (10.4 g/L), increasing thereby the acidity and reducing ethanol by 1.6% vol. L. thermotolerans was also associated with increases in ethyl isobutyrate (strawberry aroma), free SO2, organoleptically perceived citric nuances and aftertaste. To start uncovering the molecular mechanisms of lactate biosynthesis in L. thermotolerans, the relative expressions of the three lactate dehydrogenase (LDH) paralogous genes, which encode the key enzyme for lactate biosynthesis, along with the alcohol dehydrogenase paralogs (ADHs) were determined. Present results point to the possible implication of LDH2, but not of other LDH or ADH genes, in the high production of lactic acid in certain strains at the expense of ethanol. Taken together, the important enological features of P-HO1 highlighted here, and potentially of other L. thermotolerans strains, indicate its great importance in modern winemaking, particularly in the light of the upcoming climate change and its consequences in the grape/wine system.

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Multi-product biorefinery from Arthrospira platensis biomass as feedstock for bioethanol and lactic acid production

Scientific Reports ◽

10.1038/s41598-021-97803-5 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Diego A. Esquivel-Hernández ◽

Anna Pennacchio ◽

Mario A. Torres-Acosta ◽

Roberto Parra-Saldívar ◽

Luciana Porto de Souza Vandenberghe ◽

...

Keyword(s):

Lactic Acid ◽

Acid Production ◽

Production Cost ◽

Lactic Acid Production ◽

Arthrospira Platensis ◽

Production Costs ◽

Bioactive Metabolites ◽

Fermentation Time ◽

Product Titer ◽

The Impact

AbstractWith the aim to reach the maximum recovery of bulk and specialty bioproducts while minimizing waste generation, a multi-product biorefinery for ethanol and lactic acid production from the biomass of cyanobacterium Arthrospira platensis was investigated. Therefore, the residual biomass resulting from different pretreatments consisting of supercritical fluid extraction (SF) and microwave assisted extraction with non-polar (MN) and polar solvents (MP), previously applied on A. platensis to extract bioactive metabolites, was further valorized. In particular, it was used as a substrate for fermentation with Saccharomyces cerevisiae LPB-287 and Lactobacillus acidophilus ATCC 43121 to produce bioethanol (BE) and lactic acid (LA), respectively. The maximum concentrations achieved were 3.02 ± 0.07 g/L of BE by the MN process at 120 rpm 30 °C, and 9.67 ± 0.05 g/L of LA by the SF process at 120 rpm 37 °C. An economic analysis of BE and LA production was carried out to elucidate the impact of fermentation scale, fermenter costs, production titer, fermentation time and cyanobacterial biomass production cost. The results indicated that the critical variables are fermenter scale, equipment cost, and product titer; time process was analyzed but was not critical. As scale increased, costs tended to stabilize, but also more product was generated, which causes production costs per unit of product to sharply decrease. The median value of production cost was US$ 1.27 and US$ 0.39, for BE and LA, respectively, supporting the concept of cyanobacterium biomass being used for fermentation and subsequent extraction to obtain ethanol and lactic acid as end products from A. platensis.

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Nutritional requirements and the impact of yeast extract on the d-lactic acid production by Sporolactobacillus inulinus

Green Chemistry ◽

10.1039/c7gc01796k ◽

2017 ◽

Vol 19 (19) ◽

pp. 4633-4641 ◽

Cited By ~ 18

Author(s):

Silvia Klotz ◽

Anja Kuenz ◽

Ulf Prüße

Keyword(s):

Lactic Acid ◽

Yeast Extract ◽

Acid Production ◽

Lactic Acid Production ◽

Nutritional Requirements ◽

The Impact ◽

First Time

For the first time, nutritional requirements including the effects of yeast extract on the d-lactic acid production by Sporolactobacillus inulinus are presented.

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Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Fermentation ◽

10.3390/fermentation4030056 ◽

2018 ◽

Vol 4 (3) ◽

pp. 56 ◽

Cited By ~ 18

Author(s):

Alice Vilela

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Acid Production ◽

Lactic Acid Production ◽

High Concentration ◽

Volatile Acidity ◽

Saccharomyces Yeast ◽

Lachancea Thermotolerans

To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.

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INFLUENCE OF THE AMINO ACID – DEXTROSE REACTION ON GROWTH OF LACTIC ACID BACTERIA

Canadian Journal of Research ◽

10.1139/cjr49b-046 ◽

1949 ◽

Vol 27b (5) ◽

pp. 428-436 ◽

Cited By ~ 5

Author(s):

Dyson Rose ◽

Ruth Peterson

Keyword(s):

Lactic Acid ◽

Amino Acid ◽

Maillard Reaction ◽

Growth Response ◽

Lactic Acid Production ◽

Amino Nitrogen ◽

Lag Phase ◽

Response Curves ◽

Microbiological Assays ◽

Maillard Products

Growth of Lactobacillus arabinosus, L. casei, and Streptococcus faecalis (as measured by lactic acid production) was studied in relation to the effects of the products of the amino acid – reducing sugar (Maillard) reaction. Addition of preformed Maillard products to a medium had little or no effect. Medium that had been autoclaved after the addition of dextrose promoted more rapid growth (shorter lag phase) than medium for which the dextrose had been autoclaved separately. This effect could not be traced to the presence of Maillard products, but appeared to be a complex phenomenon depending in part on the Eh of the solution. Destruction of amino nitrogen occurred during autoclaving, and destruction of tryptophan was evident from a comparison of growth response curves. It is concluded that the Maillard reaction affects the growth of these organisms only when an essential amino acid (or other nutrient), present in limiting quantities, is destroyed by the reaction. A serious error may be introduced into microbiological assays for amino acids if the samples to be assayed contain dextrose.

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Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

Microorganisms ◽

10.3390/microorganisms8060830 ◽

2020 ◽

Vol 8 (6) ◽

pp. 830 ◽

Cited By ~ 2

Author(s):

Cristian Vaquero ◽

Iris Loira ◽

María Antonia Bañuelos ◽

José María Heras ◽

Rafael Cuerda ◽

...

Keyword(s):

Lactic Acid ◽

Acid Production ◽

Ethanol Yield ◽

Sugar Content ◽

Lactic Acid Production ◽

Ph Control ◽

Fermentation Conditions ◽

High Ph ◽

Industrial Performance ◽

Lachancea Thermotolerans

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

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