Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages

Abstract

Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces claussenii, Saccharomyces cerevisiae (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) S. cerevisiae, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While S. cerevisiae (IOCBF) underwent the fastest fermentation (8 days) and B. claussenii the slowest (21 days), K. marxianus and S. cerevisiae (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of S. cerevisiae (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. B. bruxellensis was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both S. cerevisiae (IOCBF)- and B. claussenii-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by B. bruxellensis and K. marxianus. An aroma of poorly aged or rancid cheese or milk also resulted from B. bruxellensis fermentation. In terms of appearance and mouthfeel, the S. cerevisiae (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW.

The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout

“…There is only one study that determined the possibility of using KVEIK yeast in fermentation processes, but not in brewing. Its authors used a selected yeast strain to produce fermented beverages based on acid whey [ 9 ]. Considering the above findings, the aim of the research described in this manuscript was to establish the potential of using traditional Norwegian KVEIK-type yeast for the production of novel beers through the example of Foreign Extra Stout.…”

Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast

“…Until now, Saccharomyces cerevisiae Hordinial KVEIK yeast has been used only to produce fermented sour whey beverages featuring a mild sensory profile. The aromas of citrus fruits and apples that could be produced by this yeast strain during fermentation were moderately perceptible [ 26 ]. The amount and type of esters produced by brewer’s yeast during the alcoholic fermentation depend on the expression of genes and the production of enzymes responsible for the formation of individual compounds.…”

Estudo Da Fermentação De Cerveja Comparando as Leveduras Kveik E Saccharomyces Cerevisiae

“…Possivelmente a ativação prévia em mosto da kveik tenha resultado nesta rapidez, no entanto, a levedura norueguesa é citada por alguns autores por ser uma levedura de fermentação rápida. (PREISS et al, 2018;LUO et al, 2021) Contudo as análises da Saccharomyces cerevisiae e da Kveik chegaram na mesma densidade e pH no final, demonstrando assim apesar da velocidade de fermentação mais alta principalmente no início, ela não afetou a densidade e pH finais.…”