Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

Vallejo, Juán A.; Miranda, Patrícia Mares de; Flores-Félix, José David; Sánchez-Juanes, Fernando; Ageitos, José Manuel; González-Buitrago, José Manuel; Velázquez, Encarna; Villa, Tomás G.

doi:10.1016/j.syapm.2013.09.002

Cited by 33 publications

(24 citation statements)

References 16 publications

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“…The existence of a microbial consortium including bacteria and yeasts is typical in these fermentations (Blandino, Al‐Aseeri, Pandiella, Cantero, & Webb, ). Currently, there are several publications related to the study of yeasts with fermentative potential isolated from traditional beverages; these include traditional beers of South America (Mendoza, Neef, Vignolo, & Belloch, ; Piló et al, ; Vallejo et al, ), Africa (Jespersen, ; Lyumugabe, Gros, Nzungize, Bajyana, & Thonart, ), Asia (Bing et al, ), and Europe (Spitaels et al, ), with Saccharomyces strains being the most studied. There is a considerable phenotypic diversity among S. cerevisiae strains isolated from various environments, due to large fluctuations in gene expression levels and environmental stress selection (Dussap & Poughon, ).…”

Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 99%

“…Natural Saccharomyces strains isolated from Peruvian chichas had a phenotypic profile that differed signficantly compared with standard production strains. In particular, they had a unique capacity to ferment trehalose and to asimilate various carbon sources such as glucosamine, arabinose, melibiose, cellobiose, and starch (Vallejo et al, ). Melibiose and trehalose assimilation are not common characteristics of ale strains and could even be criteria for differentiation (Berlowska, Kregiel, & Rajkowska, ).…”

Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 99%

See 1 more Smart Citation

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

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Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 99%

Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

View full text Add to dashboard Cite

show abstract

“…This beverage is produced in regions of the Andes and sometimes in low-lying regions of Ecuador, Brazil, Peru, Bolivia, Colombia, and Argentina [65]. Chicha is a generic name that comprises a series of fermented or nonfermented beverages that can be prepared from various raw materials such as cereals and fruits [66].…”

Section: Chichamentioning

confidence: 99%

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Faria-Oliveira¹,

Diniz²,

Godoy-Santos³

et al. 2015

Food Production and Industry

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Fermentation is one of the oldest forms of food preservation in the world. In South "merica, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermentations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. "mong the South "merica beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.

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“…The use of sourdough strains in wort fermentations has been demonstrated previously and this approach is consistent with a growing interest in the potential value of non‐conventional yeasts in brewing . For example, strains of S. cerevisiae that have been re‐purposed for brewing include the probiotic strain S. cerevisiae var S. boulardii , an Andean chicha strain , and Brazilian cachaça strains . The use of baking or sourdough yeasts in beer production may be seen as appropriate given the similarity of the baking and brewing systems, i.e.…”

Section: Discussionmentioning

confidence: 54%

Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

et al. 2020

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The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derived diversity in sahti beers has presumably been lost as a consequence. Here, the brewing potential of a number of sourdough derived strains was tested with respect to a number of different fermentation traits. Seven strains originally isolated from Finnish or Italian sourdough cultures were used to ferment high gravity sahti wort (20°P), and fermentation performance together with production of volatile compounds were assessed and compared with a reference baking yeast. Strains differed in terms of fermentation rate, yield, yeast viability and beer flavour profile. All were maltotriose positive, but utilisation varied so that alcohol yield could be greater or lower than that of the reference strain, with values ranging from 6.6 to 7.9% (v/v). Production of aroma compounds was also variable so that it was possible to identify strains producing high levels of esters and those with lower production, which could be used to emphasise flavours originating from raw materials. All strains generated 4-vinyl guaiacol and so would be suitable for other beers where this is a part of the normal flavour profile. Results suggest that sourdough isolates of S. cerevisiae are suitable for sahti production, but could also be applied to other beer styles as a way to differentiate products. Figure 3. pH and fresh yeast mass in suspension (g/L) during fermentation of 20°P wort at 20°C using eight different baking or sourdough strains. Values are means of two independent replicates. Error bars, where visible, represent range. M. Catallo et al. Additional supporting information may be found online in the Supporting Information section at the end of the article. Sourdough yeast for brewing J. Inst. Brew. 2020; 126: 168-175

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Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

Cited by 33 publications

References 16 publications

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

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