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Microorganisms

Title:		Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures
Author(s):		Nasuti C; Ruffini J; Sola L; Di Bacco M; Raimondi S; Candeliere F; Solieri L;
Address:		"Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy. Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy. Ca' Del Brado Brewery, Via Andrea Costa, 146/2, 40065 Rastignano, Italy. National Biodiversity Future Center (NBFC), 90133 Palermo, Italy"
Journal Title:		Microorganisms
Year:		2023
Volume:		20230823
Issue:		9
Page Number:		-
DOI:		10.3390/microorganisms11092138
ISSN/ISBN:		2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking)
Abstract:		"The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae x Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae x S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae x S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters"
Keywords:		Pichia membranifaciens STA1 gene Saccharomyces cerevisiae Saccharomyces uvarum craft brewing dextrin hybrid sour beer;
Notes:		"PublisherNasuti, Chiara Ruffini, Jennifer Sola, Laura Di Bacco, Mario Raimondi, Stefano Candeliere, Francesco Solieri, Lisa eng PNRR, Missione 4 Componente 2, 'Dalla ricerca all'impresa', Investimento 1.4, Project CN00000033/Italian Ministry of University and Research/ Switzerland 2023/09/28 Microorganisms. 2023 Aug 23; 11(9):2138. doi: 10.3390/microorganisms11092138"