Lachancea thermotoleransas an alternative yeast for the production of beer^†

Abstract

The ability of Lachancea thermotolerans strains to ferment brewer's wort has been investigated. Initial fermentations with three L. thermotolerans strains compared the use of maltose and maltotriose, as well as production of glycerol and lactic acid and pH evolution over the course of the fermentation. The most promising strain was subsequently tested for additional traits important for beer production, including pitching rate, generational capacity, foam stability, hop tolerance, vicinal diketone production, oxygen requirement and flocculation. These tests suggest that L. thermotolerans may be a good choice for producing sour beers in a single fermentation step without the use of lactic acid bacteria. Copyright © 2016 The Institute of Brewing & Distilling

Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

“…) and beer (Domizio et al . ). Zygosaccharomyces bailii is a producer of malic acid and releases the highest levels of pyruvic and succinic acids.…”

Conventional and Non-Conventional Yeasts in Beer Production

“…Some authors [41] proposed the use of Lachancea thermotoleransas pure culture in primary fermentation. As this species is able to produce lactic acid, which affects beer flavour and mouthfeel, they proposed the use of selected strains producing high levels of this compound for the production of sour beer as alternative to the addition of lactic acid bacteria.…”

Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

“…Due to these metabolic features (lactic acid and ethyl lactate production), this yeast is currently being studied for the purposes of producing beer without the necessity of LAB inoculation [26]. Thus, using L. thermotolerans to produce beer with a sourer taste may be simpler than trying to maintain a co-fermentation with yeasts and bacteria.…”