Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Petruzzi, Leonardo; Corbo, Maria Rosaria; Sinigaglia, Milena; Bevilacqua, Antonio

doi:10.1080/87559129.2015.1075211

Cited by 39 publications

(30 citation statements)

References 135 publications

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“…Saccharomycodes ludwigii has become a commonly used yeast for the production of low-alcohol or alcohol-free beers in Germany and Italy (7,17,110,111). Saccharomycodes ludwigii has become a commonly used yeast for the production of low-alcohol or alcohol-free beers in Germany and Italy (7,17,110,111).…”

Section: Non-saccharomyces Yeast Fermentationmentioning

confidence: 99%

“…Saccharomycodes ludwigii. Saccharomycodes ludwigii has become a commonly used yeast for the production of low-alcohol or alcohol-free beers in Germany and Italy (7,17,110,111). It is a good example of the novel use of non-Saccharomyces yeasts in the brewing industry.…”

Section: Non-saccharomyces Yeast Fermentationmentioning

confidence: 99%

“…The use of non-Saccharomyces yeast as a pure starter culture for brewing has been growing rapidly in the past few years (1)(2)(3)(4)(5)(6)(7). This is a result of an increased global interest in craft beer and larger brewers seeking different yeasts, often non-traditional yeasts, to innovate new beers.…”

Section: Introductionmentioning

confidence: 99%

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Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

et al. 2016

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Recently there has been increased interest in using non‐Saccharomyces yeasts to ferment beer. The worldwide growth of craft beer and microbreweries has revitalised the use of different yeast strains with a pronounced impact on aroma and flavour. Using non‐conventional yeast gives brewers a unique selling point to differentiate themselves. Belgian brewers have been very successful in using wild yeasts and mixed fermentations that often contain non‐Saccharomyces yeasts. Historically, ancient beers and beers produced before the domestication of commonly used Saccharomyces strains most likely included non‐Saccharomyces species. Given the renewed interest in using non‐Saccharomyces yeasts to brew traditional beers and their potential application to produce low‐alcohol or alcohol‐free beer, the fermentation and flavour characteristics of different species of non‐Saccharomyces pure culture yeast were screened for brewing potential (Brettanomyces anomalus and bruxellensis, Candida tropicalis and shehatae, Saccharomycodes ludwigii, Torulaspora delbrueckii, Pichia kluyveri, Zygosaccharomyces rouxii). Alcohol‐free beer is already industrially produced using S. ludwigii, a maltose‐negative species, which is a good example of the introduction of non‐Saccharomyces yeast to breweries. Overall, non‐Saccharomyces yeasts represent a large resource of biodiversity for the production of new beers and have the potential for wider application to other beverage and industrial applications. Almost all of the trials reviewed were conducted with varying fermentation parameters, which plays an important role in the outcome of the studies. To understand these impacts all trials were described with their major fermentation parameters. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Non-saccharomyces Yeast Fermentationmentioning

confidence: 99%

Section: Non-saccharomyces Yeast Fermentationmentioning

confidence: 99%

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Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

et al. 2016

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“…In addition to the widespread use of Dekkera/Brettanomyces for the production of sour beers, other species are emerging that have unusual metabolic features, including the production of fruity esters and distinctive enzymatic capability, such as Wickerhamomyces anomalus and Torulaspora delbrueckii . In this context, the characterisation of S. cerevisiae strains isolated from non‐brewing environments as an approach to selecting starters for beer production has not been fully investigated . Canonico et al .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production

et al. 2018

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This study sought to select novel Saccharomyces cerevisiae strains not previously used in the production of beer. Twelve strains isolated from grape must, bakery, wine and apple stillage were compared through laboratory scale fermentation. Yeast from the grape must exhibited a superior fermentative capability (comparable with that of two commercial strains). Some of the strains produced appreciable concentrations of esters and higher alcohols, suggesting their potential as novel yeasts for beer characterised by distinct flavours. The most suitable strain for beer production, based on fermentative ability and volatile profile, was a baker's yeast which was subject to pilot plant scale‐up. The standard quality attributes, amino acids, volatile and sensory profiles were monitored during the primary fermentation and after bottle conditioning. These were aligned with those of a standard ale, suggesting that the selected yeast strain could be used for beer production. Interestingly, some esters were above the sensory threshold. © 2018 The Institute of Brewing & Distilling

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“…While brewers have most frequently used domesticated yeast strains, it's becoming increasingly clear that wild yeast strains are important reservoir for traits important to industrial fermentations including brewing (10). This can include novel metabolic capabilities, such as the ability to ferment complex carbohydrates in wort, or the ability to produce novel flavor compounds (11).…”

Section: Introductionmentioning

confidence: 99%

A Wild Yeast Laboratory Activity: From Isolation to Brewing

Scholes

Pollock

Lewis

2019

Preprint

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Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one third of the world's food is fermented, and the brewing of fermented beverages in particular has an ancient and storied history. Because fermentation is so intertwined with our daily lives, the topic is easily relatable to students interested in real-world applications for microbiology. Here, we describe the curriculum for an inquiry-based laboratory course that combines yeast molecular ecology and brewing. The rationale for the course is to compare commercial Saccharomyces cerevisiae yeast strains, which have been domesticated through thousands of generations of selection, with wild yeast, where there is growing interest in their potentially unique brewing characteristics. Because wild yeast are so easy to isolate, identify, and characterize, this is a great opportunity to present key concepts in molecular ecology and genetics in a way that is relevant and accessible to students. We organized the course around three main modules: isolation and identification of wild yeast, phenotypic characterization of wild and commercial ale yeast strains, and scientific design of a brewing recipe and head-to-head comparison of the performance of a commercial and wild yeast strain in the brewing process. Pre and post assessment showed that students made significant gains in the learning objectives for the course, and students enjoyed connecting microbiology to a real-world application.

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Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Cited by 39 publications

References 135 publications

Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production

A Wild Yeast Laboratory Activity: From Isolation to Brewing

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