Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

Abstract

Criteria to select autochthonous yeast strains for their use in fermented beverages include their ability to dominate the media and to enhance desired sensorial characteristics and their inability to produce undesired compounds such as biogenic amines or off-odors. One of the key features in yeast selection is its Implantation, surpassing different stresses, and its fermentation performance, which requires setting up the process and monitoring it, involving important amount of resources. Methods to evaluate the tolerance of yeast strains are usually based in the qualitative measure of the growth of the microorganism in a medium containing the limiting compound after a specific time of incubation. However, studying strain growth through optical density measurements permits to estimate quantitative and comparable parameters providing an insight into the fitness of the cell to certain environment, lag phase duration, growth rate, and maximum population, among others. In the last decades, cultureindependent methods have been used to evaluate the dynamic of microbial populations during fermentative process. In this chapter, a review of recent advances in the selection of fermentative yeasts as well as the utilization of kinetic evaluation and molecular strategies in conditions associated with fermented beverage for selecting yeast strains is presented.

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

“…The decimal logarithms of viable counts detected during the time course of each fermentation after 8 and 24 h were fitted both to Baranyi and Roberts ( 1994 ) function and to reparametrized Gompertz equation proposed by Zwietering et al ( 1990 ) by using Combase-DMfit software and GraphPadPrism 5, respectively. Finally, the area under the growth curve of each strain was calculated as reported by Arroyo-López et al ( 2009 , 2010 ) and Castilleja et al ( 2017 ), using GraphPadPrism 5.…”

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

“…In this phase S. cerevisiae reached the peak of growth at 48 hours of fermentation medium. The logarithmic phase occured at 48 hours because at that time S. cerevisiae has adapted to the medium environment so that the nutrients of the fermentation medium can be used optimally and S. cerevisiae can divide quickly and constantly (Castilleja et al, 2017). In addition, at 48 hours of fermentation, S. cerevisiae has produced primary metabolites in the form of organic acids which can affect the pH of the medium to be optimal for growth (Stewart, 2017).…”

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

“…Yeast metabolism produces different other metabolites and by-products that may have an essential impact on the organoleptic quality of the fermented product [74]. Thus, the criteria to select yeast strains for their use in fermented beverages comprise their capability to dominate the media and to improve desired sensorial characteristics and their inability to produce undesired compounds such as biogenic amines or off odors [75]. During spontaneous fermentation, several yeast species may be present and could play a significant, complex, and unpredictable role [76].…”