| Title: | Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids |
| Author(s): | Magalhaes F; Krogerus K; Vidgren V; Sandell M; Gibson B; |
| Address: | "VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland. frederico.magalhaes@vtt.fi. Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Kemistintie 1, Aalto, P.O. Box 16100, 00076, Espoo, Finland. frederico.magalhaes@vtt.fi. VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland. Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Kemistintie 1, Aalto, P.O. Box 16100, 00076, Espoo, Finland. Functional Foods Forum 20014 University of Turku, Itainen Pitkakatu 4 A, Turku, Finland" |
| Journal Title: | J Ind Microbiol Biotechnol |
| DOI: | 10.1007/s10295-017-1947-7 |
| ISSN/ISBN: | 1476-5535 (Electronic) 1367-5435 (Print) 1367-5435 (Linking) |
| Abstract: | "Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality" |
| Keywords: | "Adolescent Adult Aged Alcoholic Beverages/*microbiology Cold Temperature Consumer Behavior Female *Fermentation Food Handling *Food Microbiology Food Quality Fruit and Vegetable Juices/microbiology Humans Hybridization, Genetic Male Middle Aged Mitochondr;" |
| Notes: | "MedlineMagalhaes, Frederico Krogerus, Kristoffer Vidgren, Virve Sandell, Mari Gibson, Brian eng Germany 2017/04/30 J Ind Microbiol Biotechnol. 2017 Aug; 44(8):1203-1213. doi: 10.1007/s10295-017-1947-7. Epub 2017 Apr 27" |
