« Previous AbstractComparison of techniques for the isolation of volatiles from cashew apple juice    Next Abstract"Genetics, phosphorus availability, and herbivore-derived induction as sources of phenotypic variation of leaf volatile terpenes in a pine species" »

Int J Food Microbiol

Title:		Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
Author(s):		Sampaolesi S; Perez-Traves L; Perez D; Roldan-Lopez D; Briand LE; Perez-Torrado R; Querol A;
Address:		"Instituto de Agroquimica y Tecnologia de Alimentos, IATA-CSIC, Catedratico Agustin Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Centro de Investigacion y Desarrollo en Ciencias Aplicadas 'Dr. Jorge J. Ronco', CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina. Instituto de Agroquimica y Tecnologia de Alimentos, IATA-CSIC, Catedratico Agustin Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain. Instituto de Agroquimica y Tecnologia de Alimentos, IATA-CSIC, Catedratico Agustin Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Lallemand Bio SL, Carrer de Galileu 303-305, 08028 Barcelona, Spain. Centro de Investigacion y Desarrollo en Ciencias Aplicadas 'Dr. Jorge J. Ronco', CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina. Electronic address: briand@quimica.unlp.edu.ar. Instituto de Agroquimica y Tecnologia de Alimentos, IATA-CSIC, Catedratico Agustin Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain. Electronic address: aquerol@iata.csic.es"
Journal Title:		Int J Food Microbiol
Year:		2023
Volume:		20230518
Issue:
Page Number:		110254 -
DOI:		10.1016/j.ijfoodmicro.2023.110254
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"The increasing demand for more flavored and complex beers encourages the investigation of novel and non-conventional yeasts with the ability to provide a combination of bioflavoring and low ethanol yields. The present study identified 22 yeasts isolated from different brewing sources, including the fermentation by-products known as yeast sludges, and characterized a selection of strains to find the more suitable for the aforementioned aims. HPLC and GC-FID analysis of its brewing products were performed. The most promising results were obtained with the non-conventional yeasts Pichia kudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolated from a Belgian wheat beer sludge, was capable of growing in wort (17.0 degrees Bx., 20 degrees C) with very low ethanol yields (1.19 % v/v). Besides, upon mixed fermentations with Saccharomyces cerevisiae, was suitable to produce volatile compounds such as ethyl acetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M. guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated the wort with low production of ethanol and biomass. In addition, provided some fruity and floral nuances to the aroma profile of mixed fermentations with brewer's yeast. The results suggest that these strains favor the development of more fruity-flowery aroma profiles in beers. Furthermore, they are suitable for use in mixed fermentations with Saccharomyces brewer's strains, although the ethanol level did not decrease significantly"
Keywords:		Fermentation *Beer/analysis *Sewage Yeasts Saccharomyces cerevisiae Ethanol/analysis Aroma profile Brewing Fruity volatiles Non-Saccharomyces yeasts Novelty beers;
Notes:		"MedlineSampaolesi, Sofia Perez-Traves, Laura Perez, Dolores Roldan-Lopez, David Briand, Laura E Perez-Torrado, Roberto Querol, Amparo eng Netherlands 2023/05/28 Int J Food Microbiol. 2023 Aug 16; 399:110254. doi: 10.1016/j.ijfoodmicro.2023.110254. Epub 2023 May 18"