Levaduras no convencionales como herramientas de innovación y diferenciación en la producción de cerveza

Burini, Julieta Amalia; Eizaguirre, Juan Ignacio; Loviso, Claudia L.; Libkind, Diego

doi:10.1016/j.ram.2021.01.003

Cited by 25 publications

(16 citation statements)

References 71 publications

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“…The growth kinetics of the different non-Saccharomyces strains achieved a range from 2.72 × 10 7 to 8.11 × 10 7 cells mL −1 for strains CLI 457, CLI 512, CLI 691, CLI 902, CLI 1028, and 7A-3A before the Saccharomyces S-04 was inoculated (sixth day), while the range was 1.99 × 10 8 to 4.2 × 10 8 cells mL −1 for the CLI 3 and CLI 194 strains. At the end of fermentation (day [13][14], the population levels remained stable, or in some cases increased (CLI 194, CLI 512, CLI 902, CLI 902) (from 1.3 × 10 7 to 4.35 × 10 8 cells mL −1 ). On the other hand, once the Saccharomyces S-04 yeast was inoculated, the total population remained constant or decreased slightly concerning the initial population of 10 6 cells mL −1 , depending on the strain.…”

Section: Monitoring Sequentially Inoculated Beer Fermentationsmentioning

confidence: 99%

“…Sequential or mixed fermentations in beer has been studied with species such as Pichia kluyveri , Brettanomyces spp., Torulaspora delbrueckii , Hanseniaspora guilliermondii , Hanseniaspora opuntiae , and Lachancea thermotolerans [ 8 , 9 , 10 , 11 , 12 ], and a production of esters and higher alcohols has been reported that would enhance flavours in beers [ 13 ]. However, due to the competition that can occur between Saccharomyces and non- Saccharomyces yeasts during fermentation, this has not yet been extensively studied [ 11 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Postigo

Sanz

García

et al. 2022

Foods

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The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-Saccharomyces yeasts can be used both in single and in mixed fermentations with Saccharomyces cerevisiae, as they are able to improve the sensory profile of beers, and they can be used to obtain functional beers (with a low ethanol content and melatonin production). The aim of this study was to evaluate this capacity in eight non-Saccharomyces strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non-Saccharomyces strains and sequential fermentations with non-Saccharomyces and the commercial strain SafAle S-04. The Wickerhamomyces anomalus strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (v/v)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 (Hanseniaspora vineae) and CLI 457 (Metschnikowia pulcherrima), due to their fruity notes as well as their superior bitterness, body, and balance. Volatile compounds and melatonin production were analysed by GC and HPLC, respectively. The beers were sensory-analysed by a trained panel. The results of the study show the potential of non-Saccharomyces strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation.

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Section: Monitoring Sequentially Inoculated Beer Fermentationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Postigo

Sanz

García

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Due to their ability to ferment simple sugars, they contribute to the beginning phases of various spontaneous food fermentation processes, and thus, many Hanseniaspora spp. have been intensively studied to determine their potential to improve sensorial complexity of fermented products ( Steensels and Verstrepen, 2014 ), primarily for wine ( Martin et al, 2018 ), but more recently for beer production ( Burini et al, 2021 ). Strains of the species Hanseniaspora uvarum, Hanseniaspora guilliermondii, Hanseniaspora viniae , and Hanseniaspora valbyensis are probably the most relevant for bioflavoring in the beverage industry.…”

Section: Introductionmentioning

confidence: 99%

Hanseniaspora smithiae sp. nov., a Novel Apiculate Yeast Species From Patagonian Forests That Lacks the Typical Genomic Domestication Signatures for Fermentative Environments

et al. 2021

Self Cite

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During a survey of Nothofagus trees and their parasitic fungi in Andean Patagonia (Argentina), genetically distinct strains of Hanseniaspora were obtained from the sugar-containing stromata of parasitic Cyttaria spp. Phylogenetic analyses based on the single-gene sequences (encoding rRNA and actin) or on conserved, single-copy, orthologous genes from genome sequence assemblies revealed that these strains represent a new species closely related to Hanseniaspora valbyensis. Additionally, delimitation of this novel species was supported by genetic distance calculations using overall genome relatedness indices (OGRI) between the novel taxon and its closest relatives. To better understand the mode of speciation in Hanseniaspora, we examined genes that were retained or lost in the novel species in comparison to its closest relatives. These analyses show that, during diversification, this novel species and its closest relatives, H. valbyensis and Hanseniaspora jakobsenii, lost mitochondrial and other genes involved in the generation of precursor metabolites and energy, which could explain their slower growth and higher ethanol yields under aerobic conditions. Similarly, Hanseniaspora mollemarum lost the ability to sporulate, along with genes that are involved in meiosis and mating. Based on these findings, a formal description of the novel yeast species Hanseniaspora smithiae sp. nov. is proposed, with CRUB 1602H as the holotype.

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“…The model organisms such as S. cerevisiae and E. coli have a well-established synthetic biology toolbox due to their well-characterized, rapid growth and ease of stable transformation [ 58 , 59 , 60 ]. Other unconventional yeasts have many unique metabolic characteristics, such as the utilization of special carbon sources, metabolism of specific substances, high-density culture, and special secretion mechanisms, which make them more competitive in industrial applications [ 61 , 62 ]. With the development of new synthetic biology tools, some previously unconventional yeasts, such as Y. lipolytica and P. pastoris , are becoming model organisms [ 63 , 64 ].…”

Section: Discussionmentioning

confidence: 99%

A Single-Component Blue Light-Induced System Based on EL222 in Yarrowia lipolytica

Wang¹,

Yan²,

Zhang³

2022

IJMS

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Optogenetics has the advantages of a fast response time, reversibility, and high spatial and temporal resolution, which make it desirable in the metabolic engineering of chassis cells. In this study, a light-induced expression system of Yarrowia lipolytica was constructed, which successfully achieved the synthesis and functional verification of Bleomycin resistance protein (BleoR). The core of the blue light-induced system, the light-responsive element (TF), is constructed based on the blue photosensitive protein EL222 and the transcription activator VP16. The results show that the light-induced sensor based on TF, upstream activation sequence (C120)5, and minimal promoter CYC102 can respond to blue light and initiate the expression of GFPMut3 report gene. With four copies of the responsive promoter and reporter gene assembled, they can produce a 128.5-fold higher fluorescent signal than that under dark conditions after 8 h of induction. The effects of light dose and periodicity on this system were investigated, which proved that the system has good spatial and temporal controllability. On this basis, the light-controlled system was used for the synthesis of BleoR to realize the expression and verification of functional protein. These results demonstrated that this system has the potential for the transcriptional regulation of target genes, construction of large-scale synthetic networks, and overproduction of the desired product.

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Levaduras no convencionales como herramientas de innovación y diferenciación en la producción de cerveza

Cited by 25 publications

References 71 publications

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Hanseniaspora smithiae sp. nov., a Novel Apiculate Yeast Species From Patagonian Forests That Lacks the Typical Genomic Domestication Signatures for Fermentative Environments

A Single-Component Blue Light-Induced System Based on EL222 in Yarrowia lipolytica

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