scholarly journals Wine Saccharomyces Yeasts for Beer Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 290
Author(s):  
Vanesa Postigo ◽  
Margarita García ◽  
Juan Mariano Cabellos ◽  
Teresa Arroyo
Keyword(s):  
Higher Alcohols ◽  
Beer Fermentation ◽  
Commercial Strain ◽  
Yeast Strains ◽  
Consumer Study ◽  
Apparent Attenuation ◽  
Melatonin Production ◽  
Craft Beers ◽  
Saccharomyces Yeasts ◽  
Selection Of

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market.

scholarly journals SELECTION OF AUTOCHThONOUS sACCHAROMYCES AND NON-sACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY

2020 ◽  
Vol 1 (1) ◽  
pp. 119-124
Author(s):  
Elena Brȋnduşe ◽  
Marian Ion ◽  
Cǎtǎlina Loredana Nedelcu ◽  
Lidia Fȋciu ◽  
Adrian Pantazi
Keyword(s):  
Protease Activity ◽  
Extracellular Enzymes ◽  
Secondary Compounds ◽  
Wine Production ◽  
Selective Media ◽  
Yeast Strains ◽  
Intense Activity ◽  
Saccharomyces Yeasts ◽  
Selection Of

The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production. The strains were screened for the production of extracellular b-glucosidase, esterase, pectinase and protease activity by inoculation the yeast strains onto selective media. All Saccharomyces tested strains showed at least two enzymatic activities while nonSaccharomyces strains showed activity at least for one enzyme. The weakest activity was recorded in case of β-glucosidase. Most of the tested strains exhibit more or less intense activity for polygalacturonase/pectinase and protease. This study put into evidence the potential of autochtonous and especially of non-Saccharomyces strains as source of production of secondary compounds which can play an important role in improving the quality of wines.

scholarly journals The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

2021 ◽  
pp. 66-71
Author(s):  
Максим Юрьевич Шаламитский ◽  
Татьяна Николаевна Танащук ◽  
Виктор Афанасьевич Загоруйко ◽  
София Николаевна Червяк
Keyword(s):  
Yeast Species ◽  
Chemical Compounds ◽  
Higher Alcohols ◽  
Grape Variety ◽  
Organoleptic Evaluation ◽  
Wine Production ◽  
Terpene Alcohols ◽  
Yeast Strains ◽  
Grape Varieties ◽  
Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

scholarly journals Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

2017 ◽  
Vol 35 (No. 2) ◽  
pp. 131-142 ◽  
Author(s):  
Furdíková Katarína ◽  
Makyšová Katarína ◽  
Špánik Ivan
Keyword(s):  
Volatile Fatty Acids ◽  
Amyl Alcohol ◽  
Higher Alcohols ◽  
Wine Flavour ◽  
Yeast Strains ◽  
Close Relationship ◽  
Wine Volatiles ◽  
Alcohol Ethyl ◽  
Indigenous Yeast ◽  
Selection Of

Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method – comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close relationship with high amounts of 4-methyl-1-pentanol, iso-amyl alcohol, ethyl 3-hydroxypentanoate and 3-methylpentanoic acid and strain Y3 was associated with 1-heptanol, cis-3-hexen-1-ol, β-phenylethyl butyrate, octanoic, and decanoic acids. The selection of an appropriate yeast strain thus represents a critical variable affecting the analysed volatile compounds (wine flavour) not only in a qualitative but also in a quantitative way.

scholarly journals Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Biomolecules ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 34 ◽  
Author(s):  
Antonio Morata ◽  
Carlos Escott ◽  
María Bañuelos ◽  
Iris Loira ◽  
Juan del Fresno ◽  
...  
Keyword(s):  
Emerging Technologies ◽  
Yeast Strains ◽  
The Right ◽  
Saccharomyces Yeasts ◽  
Selection Of

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

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 Identification and selection of non-Saccharomyces strains isolate from brazilian apple must

2018 ◽  
Vol 48 (5) ◽  
Author(s):  
Giovana Arruda Moura Pietrowski ◽  
Juliana Vitória Messias Bittencourt ◽  
Luciana Rocha Brandão ◽  
Carlos Augusto Rosa ◽  
Aline Alberti ◽  
...  
Keyword(s):  
Candida Parapsilosis ◽  
Pichia Anomala ◽  
Pcr Analysis ◽  
Hanseniaspora Uvarum ◽  
Candida Oleophila ◽  
Aroma Production ◽  
Fuji Apple ◽  
Saccharomyces Yeasts ◽  
Selection Of

ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider.

scholarly journals Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content

2017 ◽  
Vol 17 (2) ◽  
Author(s):  
María Victoria Mestre Furlani ◽  
Yolanda Paola Maturano ◽  
Mariana Combina ◽  
Laura Analía Mercado ◽  
María Eugenia Toro ◽  
...  
Keyword(s):  
Ethanol Content ◽  
Saccharomyces Yeasts ◽  
Selection Of ◽  
Grape Musts

scholarly journals Selection of Endophytic Beauveria bassiana as a Dual Biocontrol Agent of Tomato Pathogens and Pests

Pathogens ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1242
Author(s):  
Martina Sinno ◽  
Marta Ranesi ◽  
Ilaria Di Lelio ◽  
Giuseppina Iacomino ◽  
Andrea Becchimanzi ◽  
...  
Keyword(s):  
Plant Growth ◽  
Beauveria Bassiana ◽  
Growth Promotion ◽  
Protective Efficacy ◽  
Good Control ◽  
Integrate Pest Management ◽  
Macrosiphum Euphorbiae ◽  
Control Activity ◽  
Commercial Strain ◽  
Selection Of

Endophytic fungi (EF) can enhance both plant growth and defense barriers against pests and pathogens, contributing to the reduction of chemical pesticides and fertilizers use in agriculture. Beauveria bassiana is an entomopathogenic fungus showing endophytism in several crops, often associated with a good capacity to limit the development of pests and disease agents. However, the diversity of the protective efficacy and plant response to different strains can be remarkable and needs to be carefully assessed for the successful and predictable use of these beneficial microorganisms. This study aims to select B. bassiana strains able to colonize tomato plants as endophytes as well as to control two important disease agents, Botrytis cinerea and Alternaria alternata, and the pest aphid, Macrosiphum euphorbiae. Nine wild-type isolates and one commercial strain were screened for endophytism, then further characterized for plant-growth promotion plus inhibition of disease development and pest infestation. Four isolates proved to have a good control activity against the biotic stressors tested, but only Bb716 was also able to promote plant growth. This work provides a simple workflow for the selection of beneficial EF, paving the way towards more effective use of B. bassiana in Integrate Pest Management (IPM) of tomato.

Impact of elevated CO2 on carbohydrate and ureide concentrations in soybean inoculated with different strains of Bradyrhizobium japonicum

Botany ◽  
2011 ◽  
Vol 89 (7) ◽  
pp. 481-490 ◽  
Author(s):  
Annick Bertrand ◽  
Danielle Prévost ◽  
Christine Juge ◽  
François-P. Chalifour
Keyword(s):  
Bradyrhizobium Japonicum ◽  
Feedback Inhibition ◽  
Nitrogenase Activity ◽  
Soluble Sugars ◽  
Dry Mass ◽  
Energy Reserves ◽  
Commercial Strain ◽  
Growth Chambers ◽  
Different Strains ◽  
Selection Of

Elevated CO2 increases soybean growth and photosynthesis, and the resulting additional supply of photosynthates stimulates nodule activity. To characterize its biochemical response to both CO2 and bradyrhizobial strains, soybean inoculated with three strains of Bradyrhizobium japonicum was grown in growth chambers under ambient (400 µmol·mol–1) or elevated (800 µmol·mol–1) CO2. Soluble sugars were generally more abundant in leaves and nodules under elevated CO2, while starch and pinitol were depleted, indicating that additional photosynthates were rapidly used, in particular for nodule growth (dry mass increased by 65%). Ureides (allantoin and allantoic acid) increased under elevated CO2 in leaves, while this increase was not significant in nodules. The indigenous strain 12NS14 induced the highest ureides concentration in nodules under elevated CO2 along with the highest nitrogenase activity and increase in shoot dry mass, indicating a positive-feedback stimulation: soybean mobilized energy reserves to support more nodules, and in return nodules synthesized more ureides to support plant growth. In contrast, the commercial strain 532c resulted in the highest ureide concentrations in leaves, coupled with the lowest nitrogenase activity and nodules yield, suggesting a feedback inhibition of nodule activity. Our results show that selection of B. japonicum strains better adapted to elevated CO2 could improve soybean performance.

scholarly journals Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Michela Palla ◽  
Massimo Blandino ◽  
Arianna Grassi ◽  
Debora Giordano ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Yeast Strains ◽  
Selection Of
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