Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

Abstract

Yeasts are the main driving force behind several industrial food fermentation processes, including the production of beer, wine, sake, bread, and chocolate. Historically, these processes developed from uncontrolled, spontaneous fermentation reactions that rely on a complex mixture of microbes present in the environment. Because such spontaneous processes are generally inconsistent and inefficient and often lead to the formation of off-flavors, most of today's industrial production utilizes defined starter cultures, often consisting of a specific domesticated strain of Saccharomyces cerevisiae, S. bayanus, or S. pastorianus. Although this practice greatly improved process consistency, efficiency, and overall quality, it also limited the sensorial complexity of the end product. In this review, we discuss how Saccharomyces yeasts were domesticated to become the main workhorse of food fermentations, and we investigate the potential and selection of nonconventional yeasts that are often found in spontaneous fermentations, such as Brettanomyces, Hanseniaspora, and Pichia spp.

Characterization of Technologically Utilized Saccharomyces Yeast

“…Charakterizace technologicky využívaných kvasinek rodu Saccharomyces rychlost a kvalitu kvasného procesu lze zvýšit přidáním malé dávky produktu předchozí fermentace (Steensels a Verstrepen, 2014). Proces kvašení byl nazván fermentace podle latinského slova "fervere", což znamená "vařit" -toto pojmenování vzniklo z pozorování bublin v sudech obsahujících kvasící hrozny (Alba-Lois a Segal- Kischinevzky, 2010).…”

“…V 19. století formuloval Louis Pasteur základní reakce procesu kvašení a v knihách "Études sur la Bière" a "Études sur la vin" popsal nemoci piva a vína (Polaina, 2002). Koncem 19. století vypracoval Emil Christian Hansen několik technik izolace čisté kvasničné kultury a v roce 1883 jednu z nich (Saccharomyces carlsbergensis, dnes přejmenovaná na S. pastorianus) začala používat firma Old Carlsber Brewery na výrobu piva typu ležák (Steensels a Verstrepen, 2014;Polaina, 2002). Pravděpodobně první, kdo získal čistou kulturu pro výrobu svrchně kvašeného piva, byl v roce 1888 Belgičan August Joseph François de Bavay (Parsons, 1981), v roce 1890 pak Müller-Thurgau použil čistou kulturu kvasinek v procesu výroby vína (Pretorius, 2000).…”

“…na základě geografické oblasti, klimatu, typu hrozna a požadovaných vlastností vína. Čisté kultury jsou využívány také fermentation process can be increased by adding a small dose of the product from the previous fermentation (Steensels and Verstrepen, 2014). The process was named fermentation after the Latin word "fervere" which means "to cook" -this name originated from the observation of bubbles in vats containing fermenting grapes (Alba-Lois and Segal-Kischinevzky, 2010).…”

“…In the 19th century, Louis Pasteur formulated the basic reactions of fermentation and described the diseases of beer and wine in the books "Études sur la Bière" and "Etudes sur la vin" (Polaina, 2002). In the late 19th century, Emil Christian Hansen developed several techniques for isolation of pure yeast cultures, and in 1883 one of them (Saccharomyces carlsbergensis, now renamed S. pastorianus) began to be used by the Old Carlsber Brewery company for producing lager type beer (Steensels and Verstrepen, 2014;Polaina, 2002). Probably the first to produce a pure culture for the production of top-fermented beer was the Belgian François Joseph de Bavay in August 1888 (Parsons, 1981).…”

Preliminary Analysis of Sugar Supplementation on Alcoholic Fermentation by <i>Meyerozyma guilliermondii</i>

“…Several studies geared towards their industrial applications, response to different stress conditions and genetic modification attempts via knowledge of its complete genome sequence, makes Saccharomyces cerevisiae the most prominent specie known to man [2], [3] [4]. S. cerevisiae has been widely employed in the brewing sector due to its ease of converting sugar-rich substrates into ethanol coupled with its unique tolerance to the end-product Fermentation by Meyerozyma guilliermondii and other inhibitory metabolic intermediates [5], [6].…”