| Title: | Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds |
| Author(s): | Larroque MN; Carrau F; Farina L; Boido E; Dellacassa E; Medina K; |
| Address: | "Universidad de la Republica, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Quimica, 11800 Montevideo, Uruguay. Universidad de la Republica, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Quimica, 11800 Montevideo, Uruguay. Universidad de la Republica, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Quimica, 11800 Montevideo, Uruguay. Electronic address: kmedina@fq.edu.uy" |
| DOI: | 10.1016/j.ijfoodmicro.2020.108953 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a unique selling feature in beer fermentation is increasing. This work studied the autochthonous Saccharomyces and non-Saccharomyces yeasts, isolated from various food sources, with the ability to modify and improve the fermentative and aromatic profiles during alcoholic fermentation. The ability to ferment maltose and produce desirable aroma compounds were considered as the key characters for the screening selection. A synthetic beer wort was developed for this purpose, to simulate beer wort composition. A total of forty-seven yeast strains belonging to different genera were analysed according to their fermentation profile, volatile compounds production and sensory analysis. Three native strains of Saccharomyces cerevisiae, Zygoascus meyerae and Pichia anomala were selected to evaluate their aromatic profile in single and mixed fermentations. The strains produced 4-vinylguaiacol, beta-phenylethyl alcohol, and isoamyl alcohol at levels significantly above the sensory threshold, making them interesting for wheat and blond craft beer styles. The native Hanseniaspora vineae was also included in a co-fermentation treatment, resulting in a promising yeast to produce fruity beers" |
| Keywords: | Beer/*analysis/*microbiology Fermentation Food Microbiology Odorants/*analysis Saccharomyces/classification/metabolism Taste Volatile Organic Compounds/analysis/metabolism Yeasts/classification/isolation & purification/*metabolism Aroma Beer Bioflavouring; |
| Notes: | "MedlineLarroque, M N Carrau, F Farina, L Boido, E Dellacassa, E Medina, K eng Netherlands 2020/11/09 Int J Food Microbiol. 2021 Jan 16; 337:108953. doi: 10.1016/j.ijfoodmicro.2020.108953. Epub 2020 Nov 4" |
