Novel starters for old processes: use of <i>Saccharomyces cerevisiae</i> strains isolated from artisanal sourdough for craft beer production at a brewery scale

Marongiu, Antonella; Zara, Giacomo; Legras, Jean Luc; Del, Alessandra; Mascia, Ilaria; Fadda, Costantino; Budroni, Marilena

doi:10.1007/s10295-014-1525-1

Cited by 64 publications

(53 citation statements)

References 25 publications

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“…The production of quality beer relies on the activity of fermenting yeasts that are qualified not only for good fermentation yield-efficiency, but also for affecting aroma and flavor to the beverage [24]. The flavour profiles of beer can principally be attributed to the biochemical activities during fermentation within the yeast cell, in which wort sugars are converted to ethanol and volatile compounds, such as higher alcohols and esters, which are intermediate compounds and by-products of yeast metabolism.…”

Section: Influence Of Saccharomyces Yeasts On Beer Flavormentioning

confidence: 99%

Conventional and Non-Conventional Yeasts in Beer Production

et al. 2018

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The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional process, in which Saccharomyces is the sole microbial component, and any deviation is considered a flaw. However, nowadays the brewing sector is faced with an increasing demand for innovative products, and it is diffusing the use of uncharacterized autochthonous starter cultures, spontaneous fermentation, or non-Saccharomyces starters, which leads to the production of distinctive and unusual products. Attempts to obtain products with more complex sensory characteristics have led one to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts. These generally are characterized by low fermentation yields and are more sensitive to ethanol stress, but they provide a distinctive aroma and flavor. Furthermore, non-conventional yeasts can be used for the production of low-alcohol/non-alcoholic and light beers. This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.

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Section: Influence Of Saccharomyces Yeasts On Beer Flavormentioning

confidence: 99%

Conventional and Non-Conventional Yeasts in Beer Production

et al. 2018

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“…Indeed, choice of the yeast strain to use in the brewing process is also crucial to achieve a product that is valued by consumers and that has the required distinctive features and lavors. Also, yeast strains isolated from fermented foods other than beer can produce distinctive fermentative aroma proiles in beer [23,24]. They can transform lavor precursors of the raw materials into more lavor-active compounds, which thus contribute to the inal aroma of the beer [13,25].…”

Section: Novel Starters For Novel Beermentioning

confidence: 99%

Saccharomyces and Non-Saccharomyces Starter Yeasts

Budroni¹,

Zara²,

Ciani³

et al. 2017

Brewing Technology

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This chapter describes the importance of yeast in beer fermentation. Initially, the diferences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of "ale" and "lager" beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the lavor compounds. The impact of the wort composition on locculation is also discussed.Furthermore, conventional approaches to starter yeast selection and the development of genetically modiied microorganisms are analyzed. Recent discoveries relating to the use of S. cerevisiae strains isolated from diferent food matrices (i.e., bread and wine) and the potential for the use of non-Saccharomyces starter strains in beer production are discussed. A detailed review of the selection of starter strains for the production of specialty beers then follows, such as for gluten-free beers and biologically aged beers. Yeast recovery from top-cropping and botom-cropping systems and the methodologies and issues in yeast propagation in the laboratory and brewery (i.e., re-pitching) are also analyzed.Finally, the available commercial preparations of starter yeast and the methods to evaluate yeast viability prior to inoculation of the must are analyzed.

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“…evaluated the feasibility of the use of S. cerevisiae yeast strains isolated from artisanal sourdoughs as starters for beer production at a brewery scale during both wort fermentation and beer re‐fermentation. Differences among the beers produced with the baker's strain were observed .…”

Section: Introductionmentioning

confidence: 97%

“…In addition to the widespread use of Dekkera/Brettanomyces for the production of sour beers, other species are emerging that have unusual metabolic features, including the production of fruity esters and distinctive enzymatic capability, such as Wickerhamomyces anomalus and Torulaspora delbrueckii . In this context, the characterisation of S. cerevisiae strains isolated from non‐brewing environments as an approach to selecting starters for beer production has not been fully investigated . Canonico et al .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production

et al. 2018

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This study sought to select novel Saccharomyces cerevisiae strains not previously used in the production of beer. Twelve strains isolated from grape must, bakery, wine and apple stillage were compared through laboratory scale fermentation. Yeast from the grape must exhibited a superior fermentative capability (comparable with that of two commercial strains). Some of the strains produced appreciable concentrations of esters and higher alcohols, suggesting their potential as novel yeasts for beer characterised by distinct flavours. The most suitable strain for beer production, based on fermentative ability and volatile profile, was a baker's yeast which was subject to pilot plant scale‐up. The standard quality attributes, amino acids, volatile and sensory profiles were monitored during the primary fermentation and after bottle conditioning. These were aligned with those of a standard ale, suggesting that the selected yeast strain could be used for beer production. Interestingly, some esters were above the sensory threshold. © 2018 The Institute of Brewing & Distilling

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Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

Cited by 64 publications

References 25 publications

Conventional and Non-Conventional Yeasts in Beer Production

Conventional and Non-Conventional Yeasts in Beer Production

Saccharomyces and Non-Saccharomyces Starter Yeasts

Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production

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