Non-conventional Yeasts for Producing Alternative Beers

Sannino, Ciro; Mezzasoma, Ambra; Buzzini, Pietro; Turchetti, Benedetta

doi:10.1007/978-3-030-21110-3_11

Cited by 11 publications

(17 citation statements)

References 99 publications

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“…The three screened S. fibuligera strains produce significant ester amounts of ethyl butyrate and ethyl acetate, which lead to sweet and fruity aroma impressions in taste and smell. SF2 further releases isoamyl acetate which underlines the pleasant fruity character [31]. Despite diacetyl being present in the beers fermented with SF2 and SF4, a buttery off-flavor was not noticed [40].…”

Section: Aroma Profiles Of Final Beersmentioning

confidence: 97%

“…Heat map of volatile compounds in final beers produced by the yeast strains S. fibuligera SF2, SF4, SF8, S. pombe S11 and Z. rouxii ZR9 during fermentation of brewer's wort at 27 • C and detected by headspace gas chromatography measurement. The 100% value represents the threshold of volatile compounds in beer, which is based on relative values from Meilgaard and Sannino et al [29,31].…”

Section: Volatile Compounds In Final Beersmentioning

confidence: 99%

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Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

et al. 2019

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Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast's utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.Fermentation 2019, 5, 101 2 of 23 brewer's wort to a desirable beer. Ravasio et al. also evaluated the fermentation and aroma profile of 60 different non-Saccharomyces strains in 2018. The applied yeasts were cultured in a medium based on glucose and the resulting volatile compounds were detected by gas chromatography/mass spectrometry (GC/MS) measurement. Only the promising species were additionally analyzed for their maltose utilization on serial-dilution plate assays [7].The study presented here includes screening the brewing ability of 110 non-Saccharomyces strains with optimized screening conditions as the metabolism of the full range of main wort carbohydrates (glucose, fructose, sucrose, maltose and maltotriose [8]) were taken into account. As maltose and maltotriose represent more than 80% of the total carbohydrates in brewer's wort [9], the ability to ferment these two substances is essential for a fast, complete and predictable fermentation [10]. Melibiose was additionally included into the screening, as a study of Wickerham indicated that bottom-fermenting yeasts are able to metabolize this type of sugar whereas top-fermenting yeasts do not [11]. Furthermore, part of the first screening step looked at the effect of hop iso-α-and β-acids as well as ethanol on the growth of the yeast strains to determine whether there are any existing resistances at certain concentrations that would restrict the production of a conventional beer. As hop acids have antimicrobial properties and β-acids, in particular, were reported to have an even stronger antimicrobial effect than iso-α-acids [12,13], it is necessary to test the yeast's tolerance to these acids. Although a conventional Pils has up to 38 IBU, which is approximately comparable to 38 mg ...

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Section: Aroma Profiles Of Final Beersmentioning

confidence: 97%

Section: Volatile Compounds In Final Beersmentioning

confidence: 99%

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

et al. 2019

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“…The use of non-conventional yeasts in the brewing process was recently proposed with the aim to produce beers with distinctive aromatics note or to develop a new technology to increase the typicity of specialty beers such as low-calorie beer, low alcohol beer, novel flavored beer, and gluten-free beer [8,12,13,16,[21][22][23][24]. In previous studies, the use of T. delbrueckii (strain DiSVA 254) in mixed fermentation with S. cerevisiae starter strains was investigated at a laboratory scale [6,12].…”

Section: Discussionmentioning

confidence: 99%

Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant

Canonico

Ciani²,

Galli

et al. 2020

Fermentation

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Nowadays, consumers require quality beer with peculiar organoleptic characteristics and fermentation management has a fundamental role in the production of aromatic compounds and in the overall beer quality. A strategy to achieve this goal is the use of non-conventional yeasts. In this context, the use of Torulaspora delbrueckii was proposed in the brewing process as a suitable strain to obtain a product with a distinctive aromatic taste. In the present work, Saccharomyces cerevisiae/T. delbrueckii mixed fermentation was investigated at a microbrewery plant monitoring the evolution of the main aromatic compounds. The results indicated a suitable behavior of this non-conventional yeast in a production plant. Indeed, the duration of the process was very closed to that exhibited by S. cerevisiae pure fermentation. Moreover, mixed fermentation showed an increase of some aromatic compounds as ethyl hexanoate, α-terpineol, and β-phenyl ethanol. The enhancement of aromatic compounds was confirmed by the sensory evaluation carried out by trained testers. Indeed, the beers produced by mixed fermentation showed an emphasized note of fruity/citric and fruity/esters notes and did not show aroma defects.

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“…Most of them belong to the following genera: Brettanomyces, Candida, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lachancea, Metschnikowia, Meyerozyma, Pichia, Rhodotorula, Starmerella, Saccharomycodes, Saccharomycopsis, Torulaspora, Trichosporon, Wickerhamomyces, Williopsis, Yarrowia, Zygoascus, and Zygosaccharomyces. [73][74][75][76][77]. Compared to spontaneous fermentation, the use of mixed starters, composed of S. cerevisiae and non-Saccharomyces selected strains, represents an interesting strategy to obtain an aromatic complexity, enhance desirable characteristics, and reduce or eliminate off-flavors [77].…”

Section: Non-saccharomyces Yeasts In the Brewing Processmentioning

confidence: 99%

“…[73][74][75][76][77]. Compared to spontaneous fermentation, the use of mixed starters, composed of S. cerevisiae and non-Saccharomyces selected strains, represents an interesting strategy to obtain an aromatic complexity, enhance desirable characteristics, and reduce or eliminate off-flavors [77].…”

Section: Non-saccharomyces Yeasts In the Brewing Processmentioning

confidence: 99%

Role of Yeasts in the Brewing Process: Tradition and Innovation

et al. 2021

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Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

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Non-conventional Yeasts for Producing Alternative Beers

Cited by 11 publications

References 99 publications

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant

Role of Yeasts in the Brewing Process: Tradition and Innovation

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