The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

Meier-Dörnberg, Tim; Hutzler, Mathias; Michel, Maximilian; Methner, Frank‐Jürgen; Jacob, Fritz

doi:10.3390/fermentation3030041

Cited by 37 publications

(41 citation statements)

References 29 publications

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“…On the other hand, the yeast strain that utilizes a lower percentage of free amino nitrogen produced sweet (malty) and sulfuric flavours in the final product. Relative to AS the same was observed, and the strains of yeast that utilized a higher and lower quantity of amino acids were the same for the utilization of FAN [32].…”

Section: Amino Acids Metabolism During Fermentationsupporting

confidence: 57%

“…Meier-Domberg et al [32], who evaluated free amino nitrogen utilization (FAN) and amino acid utilization (AS), conclude that the yeast strain that utilized a higher percentage of free amino nitrogen originated a spicy (clove) flavour in beer. On the other hand, the yeast strain that utilizes a lower percentage of free amino nitrogen produced sweet (malty) and sulfuric flavours in the final product.…”

Section: Amino Acids Metabolism During Fermentationmentioning

confidence: 99%

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Impact of Wort Amino Acids on Beer Flavour: A Review

2018

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The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.

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Section: Amino Acids Metabolism During Fermentationsupporting

confidence: 57%

Section: Amino Acids Metabolism During Fermentationmentioning

confidence: 99%

Impact of Wort Amino Acids on Beer Flavour: A Review

2018

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“…The phenolic off-flavor test was performed according to Meier-Dörnberg et al [27]. In short, yeast strains were spread on yeast and mold agar plates (YM-agar) containing only one of the following precursors: either ferulic acid, cinnamic acid or coumaric acid.…”

Section: Introductionmentioning

confidence: 99%

Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

et al. 2019

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Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts are known to produce fruity aromas, owing to a high ester production. This trait could be harnessed to mask the often-criticized wort-like off-flavor of NAB produced via limited fermentation. Six Cyberlindnera strains were characterized and screened in wort extract. Four of the six strains produced a pleasant, fruity aroma while exhibiting low ethanol production. The strain Cyberlindnera subsufficiens C6.1 was chosen for fermentation optimization via response surface methodology (RSM) and a pilot-scale (60 L) brewing trial with subsequent sensory evaluation. A low fermentation temperature and low pitching rate enhanced the fruitiness and overall acceptance of the NAB. The NAB (0.36% ABV) produced on pilot-scale was significantly more fruity and exhibited a significantly reduced wort-like off-flavor compared to two commercial NABs. This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity NAB, which can compete with commercial NABs. The outcome strengthens the position of non-Saccharomyces yeasts as a serious and applicable alternative to established methods in NAB brewing.

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“…The phenolic off-flavor (POF) test was conducted according to Meier-Dörnberg et al [20]. Yeast strains were spread on yeasts and mold agar plate (YM-agar) containing one of the following precursors: ferulic acid, cinnamic acid or coumaric acid.…”

Section: Phenolic Off-flavor Testmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer's yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

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The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

Cited by 37 publications

References 29 publications

Impact of Wort Amino Acids on Beer Flavour: A Review

Impact of Wort Amino Acids on Beer Flavour: A Review

Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

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