The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production.
In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro‐breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection. The most widespread wheat cultivar used in Italy has been Senatore Cappelli, which is still grown in Sardinia and in some other regions. Bread produced with this type of wheat is characterized by a high protein content and good sensory properties. Owing to its origin, this cultivar is being considered for use in beer production. In this work, a Sardinian durum wheat beer was compared with two other wheat beers brewed in Europe (Germany and the Czech Republic). Standard beer chemical analyses, along with volatile and sensorial profiles, were used to characterize the Sardinian craft durum wheat beer. Copyright © 2014 The Institute of Brewing & Distilling
The 6-deoxy sugar l -rhamnose ( l -Rha) is found widely in plant and microbial polysaccharides and natural products. The importance of this and related compounds in host–pathogen interactions often means that l -Rha plays an essential role in many organisms. l -Rha is most commonly biosynthesized as the activated sugar nucleotide uridine 5′-diphospho-β- l -rhamnose (UDP-β- l -Rha) or thymidine 5′-diphospho-β- l -rhamnose (TDP-β- l -Rha). Enzymes involved in the biosynthesis of these sugar nucleotides have been studied in some detail in bacteria and plants, but the activated form of l -Rha and the corresponding biosynthetic enzymes have yet to be explored in algae. Here, using sugar-nucleotide profiling in two representative algae, Euglena gracilis and the toxin-producing microalga Prymnesium parvum , we show that levels of UDP- and TDP-activated l -Rha differ significantly between these two algal species. Using bioinformatics and biochemical methods, we identified and characterized a fusion of the RmlC and RmlD proteins, two bacteria-like enzymes involved in TDP-β- l -Rha biosynthesis, from P. parvum . Using this new sequence and also others, we explored l -Rha biosynthesis among algae, finding that although most algae contain sequences orthologous to plant-like l -Rha biosynthesis machineries, instances of the RmlC-RmlD fusion protein identified here exist across the Haptophyta and Gymnodiniaceae families of microalgae. On the basis of these findings, we propose potential routes for the evolution of nucleoside diphosphate β- l -Rha (NDP-β- l -Rha) pathways among algae.
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