Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

Abstract

There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.

Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans

“…Despite the increasing number of publications on NCYs, many areas in this field remain poorly understood, especially regarding S. fermentans, requiring detailed examinations of this strain to determine its potential in wine fermentation. In previous studies of S. fibuligera, it was evident that varying sugar utilization patterns occurred in brewer's wort, enabling the production of both non-alcoholic and alcoholic beers [27][28][29]. In our preliminary single fermentations of S. fermentans in grape must, we also established that it generates very low levels of alcohol and still consumes some sugar from the must.…”

Enhancing Beverage Fermentation through Synergy of Saccharomycopsis fibuligera and Saccharomyces cerevisiae: A Mini-Review

“…In the wine or beer industry, S. fibuligera can generate aromas and esters, which can improve the quality of liquor. Furthermore, due to its high saccharification and relatively low fermentative ability, S. fibuligera can also be used solely to produce low alcohol containing beer [24]. In the fermentation industry, S. fibuligera improves the overall quality of liquor through four major contributions, firstly, by its high starch conversion capacity, which enables it to efficiently convert starch into alcohol during the fermentation process under appropriate pH conditions.…”

Characterization and phylogenetic analysis of the complete mitochondrial genome of Saccharomycopsis fibuligera (lindner) Klocker 1907 (saccharomycetales: saccharomycopsidaceae)

“… 2021 ; Methner et al. 2022 ). Consequently, S. fibuligera is increasingly recognized for its diverse adaptability and unique characteristics.…”