Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

Francesco, Giovanni De; Sannino, Ciro; Sileoni, Valeria; Marconi, Ombretta; Filippucci, Sara; Tasselli, Giorgia; Turchetti, Benedetta

doi:10.1016/j.fm.2018.06.018

Cited by 64 publications

(57 citation statements)

References 45 publications

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“…Strains of Zygosaccharomyces rouxii have also been studied for production of low‐alcohol beers, though the strains had ability to produce alcohol over 1.0% ABV (De Francesco et al, ). The basidiomycete yeast M. gelida has been found to produce low‐alcohol beers with a flavour superior to that of S. ludwigii (De Francesco et al, ). The M. gelida strain was isolated from glacier meltwater and was characterized by strong resistance to low temperatures.…”

Section: Isolation and Brewing Potential Of Non‐saccharomyces Sppmentioning

confidence: 99%

“…The continued success in the craft beer market (Garavaglia & Swinnen, ) and consumer interest in varied beer styles (Aquilani, Laureti, Poponi, & Secondi, ) has stimulated interest in the application of new yeasts in brewing (for reviews, see Gibson et al, ; Hittinger, Steele, & Ryder, ). Such yeasts include the wild yeast Saccharomyces eubayanus , a recently discovered parent of the lager yeast hybrid, as well as numerous and diverse species including Torulaspora delbrueckii , Lachancea thermotolerans , and Mrakia gelida (De Francesco et al, ; Domizio, House, Joseph, Bisson, & Bamforth, ; Michel et al, ). Compared with conventional brewing yeast, such species offer a number of functional benefits, including novel flavour profiles, production of flavourful low‐alcohol beers, reduction of calorie content, and primary souring, and can be used to enhance existing beer styles, create new styles, or faithfully recreate traditional or ancient beer styles.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

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Section: Isolation and Brewing Potential Of Non‐saccharomyces Sppmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

View full text Add to dashboard Cite

show abstract

“…Some authors have also hypothesized their active role in producing novel fermented beverages. M. frigida , M. gelida , M. robertii and M. blollopis were tested for beer fermentation using a home brewing kit, while the ability of a strain of M. gelida (DBVPG 5952) was tested in a pilot scale plant for producing low alcoholic beer [7, 27]. Some authors studied the influence of some variables during beer fermentation and found that ethanol yields of different Mrakia species were affected by pH and by alcohol tolerance [28, 29].…”

Section: Description Of Mrakia Montana B Turchetti and P Buzzini Spmentioning

confidence: 99%

Mrakia stelviica sp. nov. and Mrakia montana sp. nov., two novel basidiomycetous yeast species isolated from cold environments

Turchetti

Sannino

Mezzasoma

et al. 2020

International Journal of Systematic and Evolutionary Microbiology

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Five yeast strains were isolated from soil and sediments collected from Alps and Apennines glaciers during sampling campaigns carried out in summer 2007 and 2017, respectively. Based on morphological and physiological tests and on phylogenetic analyses reconstructed with ITS and D1/D2 sequences, the five strains were considered to belong to two related but hitherto unknown species within the genus Mrakia, in an intermediate position between Mrakia cryoconiti and Mrakia arctica. The names Mrakia stelviica (holotype DBVPG 10734T) and Mrakia montana (holotype DBVPG 10736T) are proposed for the two novel species and a detailed description of their morphological, physiological and phylogenetic features are presented. Both species fermented glucose, sucrose and trehalose, which is an uncommon feature in basidiomycetous yeasts, and showed septate hyphae with teliospore formation.

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“…On the other hand, in a study aiming at screening basidiomycetous yeasts of Mrakia spp. for low alcohol beers, one strain of M. gelida, a psychrophilic one, was revealed to produce a Biotechnological Applications of Nonconventional Yeasts DOI: http://dx.doi.org/10.5772/intechopen.83035 more aromatic beer, judged to be fruitier with apricot, grape, and litchi descriptors, when compared with that produced by a commercial starter of S. ludwigii [117].…”

Section: Beer Fermentationmentioning

confidence: 99%

Biotechnological Applications of Nonconventional Yeasts

Varize¹,

Christofoleti-Furlan²,

Muynarsk³

et al. 2019

Yeasts in Biotechnology

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Yeasts not belonging to species of the Saccharomyces genus, called nonconventional yeasts, have gained prominence recently in the biotechnological scenario. For many years, they have been generally characterized as undesirable contaminants in fermentative processes. However, several studies pointed them as useful for many biotechnological applications. This chapter will cover some of these applications, highlighting the most widely employed nonconventional yeasts. The use of non-Saccharomyces strains in (I) xylose fermentation for the production of ethanol and xylitol, (II) brewing industry, (III) improvement of coffee and cocoa fermentation, and (IV) plant growth promotion will be presented.

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Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

Cited by 64 publications

References 45 publications

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Mrakia stelviica sp. nov. and Mrakia montana sp. nov., two novel basidiomycetous yeast species isolated from cold environments

Biotechnological Applications of Nonconventional Yeasts

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