Evaluation of Commercial Strains of <i>Torulaspora delbrueckii</i> in Beer Production

Drosou, Fotini; Anastasakou, Katerina; Tataridis, Panagiotis; Dourtoglou, Vassilis; Oreopoulou, Vassiliki

doi:10.1080/03610470.2021.2025327

Cited by 2 publications

(1 citation statement)

References 49 publications

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“…In the wine and beer industry selected non- Saccharomyces yeasts were observed to produce glycerol in addition to ethanol and volatiles during alcoholic fermentation ( Drosou et al, 2022 ). However, most of works focused on ethanol production and sugar consumption and some of them on biogenesis of volatiles.…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts

Tsapou

Ntourtoglou

Drosou

et al. 2022

Front. Bioeng. Biotechnol.

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Glycerol is the main organic by-product of the biodiesel industry and it can be a source of carbon for fermentations or a substrate for biotransformations. This work investigates a process that uses pulsed electric field (PEF) to enhance polyol and propanediols extraction from a glycerol/glucose fermentation broth. Three different commercial, non-Saccharomyces strains, Torulaspora delbrueckii Prelude (Hansen), Torulaspora delbrueckii Biodiva 291 (Lallemand) and Metschnikowia pulcherrima (Lallemand) were studied. The results revealed that PEF had a positive impact on the extraction of polyols ranging from 12 to 191%, independently of fermentation conditions. Torulaspora delbrueckii Biodiva 291 (Lallemand) was found to be more efficient at pH 7.1. An optimized chromatography-based method for the qualitative and quantitative determination of the formed products evaluated. The experiments were carried out either in flasks or in a bioreactor.

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Section: Introductionmentioning

confidence: 99%

Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts

Tsapou

Ntourtoglou

Drosou

et al. 2022

Front. Bioeng. Biotechnol.

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The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers

Satora

Pater

2023

Applied Sciences

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The interest in new beer products, which has been growing for several years, forces technologists and brewers to look for innovative raw materials, such as hops, new sources of carbohydrates or yeast. The aim of the presented study was to evaluate the effect of selected Saccharomyces (Saccharomyces paradoxus (CBS 7302), S. kudriavzevii (CBS 3774), S. cerevisiae (Safbrew T-58)) and non-Saccharomyces yeast (W. anomalus (CBS 5759), Ha. uvarum (CBS 2768), D. bruxellensis (CBS 3429), Z. bailii (CBS 749), and T. delbrueckii (D10)) on the fermentation process, basic parameters and odour-active compounds of the produced beers. The chemical composition and key aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-FID, GC-MS, and GC-O). We showed large differences between the key aroma components depending on the culture of microorganisms used. Forty different compounds that have an active impact on the creation of the aroma of beers were detected, among which the most important are: β-phenylethanol, ethyl hexanoate, ethyl 4-methylpentanoate, ethyl dihydrocinnamate and β-damascenone. We also found the presence of components specific to the yeast strain used, such as 2-methoxy-4-vinylphenol, γ-decalactone, methional, nerolidol and others. Among the analyzed yeasts, S. kudriavzevii and W. anomalus should be distinguished, which produced beers with intense fruity and floral aromas and were also characterized by favorable features for brewing. The Z. bailii strain also turned out to be interesting as a potential starter culture for the production of low-alcohol beers, significantly differing in sensory characteristics from the standard ones.

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Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production

Cited by 2 publications

References 49 publications

Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts

Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts

The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers

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