Non-conventional yeasts as tools for innovation and differentiation in brewing

Abstract

Yeasts play a very important role in brewing. In addition to being responsible for carrying out fermentation, generating mainly ethanol and carbon dioxide, they are also able to metabolize and produce a large number of organic compounds that have a decisive impact on the final flavor of beer. Saccharomyces cerevisiae and Saccharomyces pastorianus species are traditionally used in the production of ale and lager beers, respectively. However, the continuous growth of the craft beer market and the increasing interest and demands of consumers have oriented efforts towards the production of differential and innovative beers. In this point, non-conventional yeasts have acquired a relevant role as a tool for the development of new products. In the present work, we describe the potential application in the brewing sector of different non-conventional yeast species belonging to the genus Brettanomyces, Torulaspora, Lachancea, Hanseniaspora, Pichia y Mrakia, among others; as well as yeasts of the genus Saccharomyces, but different from traditional brewing yeasts. The fermentation conditions of these non-conventional yeast are reviewed, along with their abilities to assimilate and metabolize various components of the wort and to provide differential characteristics to the final product. Knowing the state of the art of non-conventional yeasts is essential to evaluate its application in the production of novel craft beers with different characteristics, such as flavored beers, non-alcoholic beers, low-calorie beers and functional beers.

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

“…NCYs have been employed in different co-fermentation regimes with S. cerevisiae , e.g., for lowering final ethanol content, for contributing aroma-related compounds or antioxidant activity, for producing craft beers or low-calorie beers, and to enhance glycerol production [ 18 , 35 , 36 , 37 , 38 , 39 , 40 ]. Different yeast genera repeatedly were highlighted, e.g., Brettanomyces, Hanseniaspora, Kluyveromyces, Pichia, Meyerozyma, Torulaspora or Zygosaccharomyces [ 41 , 42 ].…”

Relevant Fusarium Mycotoxins in Malt and Beer

“…In terms of future perspectives, several aspects require more research. Recent studies investigate the possibility of alternative yeast genera that can be domesticated to be used in brewing to provide a more innovative approach to product formulation by generating new flavours and styles [ 111 ], such as Brettanomyces , Torulaspora , Lachancea , Pichia , Mrakia , etc. Nevertheless, their potential to reduce often occurring mycotoxins was not yet researched.…”

Natural Variation in Diauxic Shift between Patagonian Saccharomyces eubayanus Strains

“…This sugar represses the expression of genes involved in the consumption of more complex sugars such as maltose, as well as genes involved in respiration, a phenomenon known as ‘glucose repression’ (29). Glucose depletion activates a metabolic rewiring triggering the metabolism of other sugars, a process called diauxic shift, which may explain differences in the adaptation time between different S. eubayanus strains (30, 31). Then, a detailed molecular analysis of the diauxic shift in S. eubayanus strains is fundamental for the potential use of this wild yeast in the industry.…”