Identification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer production

Mandujano, Gustavo P. Lorca; Alves, Henrique Cézar; Prado, Cleiton Dias do; Martins, Jéferson Bruno; Novaes, Hosana Ribeiro; Silva, João Pedro Maia de Oliveira da; Teixeira, Gleidson Silva; Ohara, André; Alves, Mateus Henrique Ribeiro; Pedrino, Isadora C.; Malavazi, Iran; Sousa, Cristina Paiva de; Cunha, Anderson Ferreira da

doi:10.1016/j.fm.2021.103958

Cited by 10 publications

(3 citation statements)

References 49 publications

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“…A dissociation protocol was carried out to verify the non-specific amplification absence. The mRNA abundance change was calculated using the 2[-Delta Delta C(T)] method (Lorca Mandujano et al, 2022). Beta-actin (ACT1) gene was used as the internal control gene.…”

Section: Rt-qpcrmentioning

confidence: 99%

“…One of the crucial characteristics of yeast suitable for cider production is its growth ability (Wang et al, 2022). Yeasts use carbon sources (mainly sugar) to ferment and produce highsensory quality cider (Lorca Mandujano et al, 2022). Therefore, sugar utilization was evaluated to determine the yeast fermentation capacity of these eight yeast strains.…”

Section: Assessment Of the Fermentation Performance Of Eight Yeastsmentioning

confidence: 99%

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Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Liu

Zhao

et al. 2022

Front. Microbiol.

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The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia bruneiensis, and Pichia kudriavzevii, were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. Saccharomyces cerevisiae strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two Saccharomyces cerevisiae strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.

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Section: Rt-qpcrmentioning

confidence: 99%

Section: Assessment Of the Fermentation Performance Of Eight Yeastsmentioning

confidence: 99%

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Liu

Zhao

et al. 2022

Front. Microbiol.

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“…The study of the last type of beer production showed that there are different S. cerevisiae strains capable of wort fermentation (Pataro et al, 2000;Canonico et al, 2014;Larroque et al, 2021) and they are highly variable, showing different polymorphisms that could alter yeast metabolism, producing different profiles of secondary compounds which increase the diversity of flavor and aroma in the final product (Cabrera et al, 1988;Giudici et al, 1990;Pretorius, 2000;Fleet, 2003;Romano et al, 2003;Siesto et al, 2013;Cardoso et al, 2021). In addition, the different industries of fermentation beverages looking for new S. cerevisiae strains capable of fermenting more and adding different flavors in other alcoholic beverages such as wine (Rainieri and Pretorius, 2000;Suárez-Lepe and Morata, 2012;Ilieva et al, 2017;Costantini et al, 2019Zhang et al, 2023, sparkling wine (Garofalo et al, 2018) and cider (Suárez-Valles et al, 2005;Kanwar and Keshani., 2016) and some studies have been carried out in beer (Lorca et al, 2022;Wauters et al, 2023). Our work group had previously isolated diverse native S. cerevisiae wine strains from different localities in Chile, and we determined that these strains could ferment wort.…”

Section: Introductionmentioning

confidence: 99%

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

Moreira-Ramos,

Saavedra-Torrico,

G-Poblete

et al. 2024

Front. Microbiol.

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IntroductionBeer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched.MethodsIn this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used.Results and discussionIn this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.

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Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae

Long,

Cai,

Gao

et al. 2024

Arch Microbiol

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Identification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer production

Cited by 10 publications

References 49 publications

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae

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