Genetic and phenotypic characterization of<i>Saccharomyces</i>spp<i>.</i>strains isolated in distillery plants

Úbeda, Juan; Chacón-Ocaña, Maria; Díaz-Hellín, Patricia; Ramírez-Pérez, Héctor L; Briones, Ana

doi:10.1093/femsyr/fow035

Cited by 4 publications

(4 citation statements)

References 22 publications

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“…The study of microbial resources in different ecosystems is beneficial due to their diversity and because of the biotechnological properties they might have on some applications, such as bioethanol and spirit beverages production amongst others [17,18]. A number of distillers, particularly craft distillers, are actively searching for production yeasts derived from either raw materials or the environment in order to bring something new to their products, be it improved flavor/aroma or a direct link to terroir [19,20].…”

Section: Isolation Of Yeasts From Distillery Environmentsmentioning

confidence: 99%

Saccharomyces cerevisiae in the Production of Whisk(e)y

Walker

Hill

2016

Beverages

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Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermentations is crucially important not only in terms of ethanol yields, but also for production of minor yeast metabolites which collectively contribute to development of spirit flavour and aroma characteristics. Distillers must therefore pay very careful attention to the strain of yeast exploited to ensure consistency of fermentation performance and spirit congener profiles. In the Scotch whisky industry, initiatives to address sustainability issues facing the industry (for example, reduced energy and water usage) have resulted in a growing awareness regarding criteria for selecting new distilling yeasts with improved efficiency. For example, there is now a desire for Scotch whisky distilling yeasts to perform under more challenging conditions such as high gravity wort fermentations. This article highlights the important roles of S. cerevisiae strains in whisky production (with particular emphasis on Scotch) and describes key fermentation performance attributes sought in distiller's yeast, such as high alcohol yields, stress tolerance and desirable congener profiles. We hope that the information herein will be useful for whisky producers and yeast suppliers in selecting new distilling strains of S. cerevisiae, and for the scientific community to stimulate further research in this area.

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Section: Isolation Of Yeasts From Distillery Environmentsmentioning

confidence: 99%

Saccharomyces cerevisiae in the Production of Whisk(e)y

Walker

Hill

2016

Beverages

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“…; Úbeda et al . ). Several authors have investigated the ecology of alcoholic fermentation (Briones et al .…”

Section: Yeasts As Starter Cultures With a Focus On Winementioning

confidence: 97%

Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

et al. 2017

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This review is an account of experiences of two research teams (from Italy to Spain); the leading idea is the following: yeasts represent valuable sources in food science and microbiology and are a kind of food factories, because of the potentiality of whole cells or for their produced compounds. This review covers three major areas: the first section addresses the role of yeasts as starter cultures with a special focus on wine. The second section is an update on probiotic yeasts. Finally, the focus of the last section is on enzymes produced by yeasts, with a short description of the removal of mycotoxin.

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“…The kinetic parameters (the maximum growth rate, generation time and maximum optical density) were studied at different temperatures (18,24,28,38,40 and 42°C) using a hurdle selection criteria. All strains were evaluated at 28°C and, depending on their specific growth rate (h −1 ), were distributed into three groups: higher rate values correspond to the first group and the lowest to the third group.…”

Section: Biotechnological Properties Of Saccharomyces: Cell Vitality mentioning

confidence: 99%

“…On the other hand, a liquid is drained during the storage of solid organic waste which is mixed with the piquette and fermented for 2-3 days in a stainless-steel container, obtaining a higher alcohol Yeast from Distillery Plants: A New Approach DOI: http://dx.doi.org/10.5772/intechopen.86291 content (4-5% V/V). Finally, red fermented skins are washed at a lower temperature with the aim of extracting the residual ethanol [17,18].…”

Section: Introductionmentioning

confidence: 99%

Yeast from Distillery Plants: A New Approach

García‐Béjar¹,

Fernández-Pacheco²,

Briones³

et al. 2019

Advances in Grape and Wine Biotechnology

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Nowadays, there is more and more interest in the microbiological resources from different ecosystems, not only because this would allow knowing more about the microbial biodiversity related with these substrata but also because it provides an opportunity to study their characteristics and technological properties which may be of potential interest. This knowledge may allow finding future biotechnological applications for these microorganisms on bio-conservation and reuse of agricultural by-products and may also lead to studies on the improvement of raw material processing. Some raw materials and processing plants in wine and related industries constitute a suitable place for yeast growth; for example, musts, wines in cellars, piquettes, bagasse, pomace, grape skins and yeast lees in the ethanol industry all provide an inexhaustible supply of yeasts. Few microbiological studies have been published so far about the biodiversity of the yeast population in distillery plants. For that reason, the aim of this research was to determine yeast biodiversity and their distribution in different distillery plants in the La Mancha region which are at least 100 years old.

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Genetic and phenotypic characterization ofSaccharomycesspp.strains isolated in distillery plants

Cited by 4 publications

References 22 publications

Saccharomyces cerevisiae in the Production of Whisk(e)y

Saccharomyces cerevisiae in the Production of Whisk(e)y

Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

Yeast from Distillery Plants: A New Approach

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