Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing

Pinto, Flávia Santos Twardowski; Lopes, Thais Martins; Vieira, Audren Monteiro; Oliveira, Renata Ott; Gomes, Fernanda Fraga; Fabricio, Mariana Fensterseifer; Ayub, Marco Antônio Záchia; Mendes, Sandra Denise Camargo; Pagani, Danielle Machado; Valente, Patrícia

doi:10.1080/03610470.2022.2031777

Cited by 3 publications

(1 citation statement)

References 41 publications

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“…For example, a wide variety of Saccharomyces spp. and non- Saccharomyces yeasts can be isolated from different habitats (Alsammar and Delneri 2020 , Hutzler et al 2021 , Pinto et al 2022 , Piraine et al 2022 , Iturritxa et al 2023 ), with several S. cerevisiae isolations often associated with human habitats (Fay and Benavides 2005 ). Different selection techniques and media have been used for the isolation of specific yeasts.…”

Section: Yeast Strain Improvementmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of “Scotch”. While each production step contributes significantly to whisky flavour—from malt preparation and mashing to fermentation, distillation, and maturation—the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, for example esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of non-conventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

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Section: Yeast Strain Improvementmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

View full text Add to dashboard Cite

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Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001

Piraine

Retzlaf

Gonçalves

et al. 2022

Eur Food Res Technol

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Non-conventional yeasts can be isolated from a wide range of environmental sources, often found in beverage industry in mixed fermentations, in which the microorganisms' inoculum usually is not fully known. It is important to know starter cultures, since in addition to favoring reproducibility, other properties can be discovered. Thus, the objective of this work was to identify and characterize yeasts isolated from environment, evaluating their probiotic potential and possible use in brewery. Isolates were obtained from owers, fruits, leaves and mixed-fermentation beers, being identi ed by PCR. Yeasts with promising activity were evaluated regarding their growth under different pHs, temperature and presence of organic acids. To explore probiotic potential, in vitro tests were performed of antimicrobial activity and co-aggregation with food pathogens, auto-aggregation, and survival in simulated gastrointestinal tract conditions. In our study, Pichia kluyveri (LAR001), Hanseniaspora uvarum (PIT001) and Candida intermedia (ORQ001) were selected among 20 isolates. P. kluyveri was the only one that tolerated pH 2.5. Lactic acid was not inhibitory, while acetic acid and incubation at 37 °C had a partially inhibitory effect on yeasts growth. All yeasts tolerated α-acids from hops and NaCl up to 1%. It is suggested that isolates are able to adhere to intestinal cells and in uence positively the organism in combating pathogens, as they showed autoaggregation rates above 99% and antagonistic activity to pathogenic bacteria. The yeasts tolerated gastric environment conditions, however were more sensitive to pancreatic conditions. We conclude that isolated non-conventional yeasts showed probiotic potential and promising application in beer fermentation.

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