Investigation into the Potential of<i>Lachancea fermentati</i>Strain KBI 12.1 for Low Alcohol Beer Brewing

Bellut, Konstantin; Michel, Maximilian; Hutzler, Mathias; Zarnkow, Martin; Jacob, Fritz; Schutter, David P. De; Daenen, Luk; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K.

doi:10.1080/03610470.2019.1629227

Cited by 23 publications

(35 citation statements)

References 51 publications

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“…These oscillated around 41-53 mg/L (Sc) and 57-66 mg/L (Lt), which is similar to the findings of Jaskula-Goris et al [53] in the case of the lowest value for fresh beer 58.8 mg/L, and is significantly different from its highest concentration of 124.1 mg/L. In tests performed by Bellut et al [18], S. cerevisiae demonstrated the capacity to utilize approximately 60% of FAN against the 65% recorded in this research. On the other hand, the analyzed L. fermentati KBI 12.1 strain used FAN at no more than 30% when compared to 55% for the Lt strain reported in our research.…”

Section: Fansupporting

confidence: 88%

“…The results are similar to those obtained by Domizio et al [19], where the progress of the process was not affected by the IBU level either at 30 or 60 IBU. Bellut et al [18] also observed the minor impact of a high IBU value on the L. fermentati KBI 12.1. The volume of CO 2 released between days six and seven of the process for all samples began to stabilize.…”

Section: Fermentation Performancementioning

confidence: 90%

“…The effect of many non-Saccharomyces yeast strains on the brewing process has been previously reported [12]. Most of the studied yeasts had low alcohol production efficiency (e.g., Torulaspora delbrueckii [13][14][15], Brettanomyces bruxellensis, Pichia kluyverii [16], Wickerhamomyces anomalus [17], Lachancea fermentati [18]) which made them a very good material for the production of low-alcohol or alcohol-free beer [12]. In order to increase the efficiency of the fermentation, they were also used as mixed cultures with Saccharomyces, obtaining promising results comparable with pure Saccharomyces [14].…”

Section: Introductionmentioning

confidence: 99%

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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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Section: Fansupporting

confidence: 88%

Section: Fermentation Performancementioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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“…In particular, there was a specific fruity (main attribute red currant), tropical fruity (main attribute pineapple) and wine-like aroma profile according to the tasting scheme of Meier-Dörnberg et al [20]. Distinctive beer aroma profiles have similarly been described for other non-Saccharoymces species used for beer production [14,27,[37][38][39][40][41]. Both yeast strains included in the sensory trials are POF + and produced 4-vinylgauaicol and 4-vinylphenol in concentrations above the aroma threshold.…”

Section: Discussionmentioning

confidence: 88%

“…Maltose was fully depleted in all fermentation conditions and, although the consumption of maltotriose was reduced in stronger wort, the apparent attenuation levels of 74% are still comparable to those of many commercial brewing yeast strains. This is a relatively rare trait among wild yeasts [7], as many of the reported wild yeasts shown to have beer brewing potential still lack the ability to ferment maltotriose [26][27][28]. This applies to wild S. cerevisiae strains as well [29].…”

Section: Discussionmentioning

confidence: 99%

Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak

et al. 2020

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The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels >77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity.

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Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

2021

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Analytical and sensory profiles of non‐alcoholic beers (NAB) vary on the process used for their production. The style and production procedure with blending and subsequent aroma enhancement lead to a wide range of product specific characteristics, which have so far only been evaluated using attributes and schemes developed for standard alcoholic beers. There has been no comparison and characterisation of wheat style NABs from different production processes using olfactrometry in combination with sensory analysis. GC‐O/MS sniffing was performed to identify the aroma active components in wheat style NABs produced by different methods and the alcoholic standard beer to determine the differences in their aroma spectrum. Based on this, a sensory scheme for the targeted assessment of aroma profile, flavour intensity and attributes describing non‐volatile properties was developed and validated using top fermented NABs. The odour activity of aroma substances differ depending on the matrix. The choice of attributes varies depending on the production process and aroma profiling is not always sufficient for the holistic characterisation of NABs. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing

Cited by 23 publications

References 51 publications

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak

Key constituents, flavour profiles and specific sensory evaluation of wheat style non‐alcoholic beers depending on their production method

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