The temperature dependent functionality ofBrettanomyces bruxellensisstrains in wort fermentations

Abstract

In recent years, Brettanomyces bruxellensis has found increasing application in brewery fermentations. Indeed, B. bruxellensis contributes to the flavour profile of many Belgian beers, typically during secondary or spontaneous fermentation. In North America, the yeast is used in primary fermentation to produce beers with ‘Brett’ characteristics with ‘fruity’ and/or ‘funky’ sensory profiles associated with the production of volatile esters and phenols. However, little is understood about the factors that influence flavour metabolite production or fermentation rate in this yeast. Here, the impact of temperature is reported on fermentation efficiency, flavour metabolite production and carbon utilisation of one commonly used and eight poorly characterised B. bruxellensis strains during wort fermentation. A high degree of strain and temperature‐dependent variability was found in fermentation efficiency and metabolite production amongst B. bruxellensis strains. Further, fermentation efficiency and carbon utilisation were temperature dependent, while ester production increased at higher temperature and phenol production was strain and temperature independent. These results indicate significant strain and temperature dependent variation, suggesting the potential application of strain variability as a tool to achieve product diversity in B. bruxellensis primary fermentations. © 2019 The Institute of Brewing & Distilling

Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

“…A study by Michel et al (2017) using RSM to optimize fermentation conditions of a Torulaspora delbrueckii strain in wort showed that high sensorial desirability of the produced beer was achieved at a high pitching rate of 60 × 10 6 cells/mL. Furthermore, the fermentation temperature can have significant influences on the production of fermentation by-products across yeast genera, e.g., a higher temperature resulting in increased ester production (Verstrepen et al, 2003;Michel et al, 2017;Tyrawa et al, 2019).…”

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

“…Interestingly, B. bruxellensis has the ability to ferment some complex carbohydrates such as maltodextrins (i.e., maltopentaose and maltotetraose), which causes a high attenuation and may have a role in the dry mouthfeel of beers where B. bruxellensis is used [168]. The use of sugar for this yeast varies considerably [99,103,104,171]; however, the alcohol content of the beer obtained, even in maltose-negative yeasts, seems to be too high for NABLAB production [113,172]. In addition, another point to be considered is the careful selection of the strain to be used, as some strains of B. bruxellensis have the potential to produce biogenic amines, biologically dangerous substances [173].…”

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

“…contributed to obtaining the product with the strongest antioxidant properties, although the activity also decreased with the fermentation time [77]. On the other hand, the fermentation temperature essentially influences the metabolic activity of microorganisms, resulting in products with different sensory characteristics as well as production of bioactive compounds [78]. Neffe-Skoci ńska et al (2017) found that optimal temperature of Kombucha fermentation was 25 • C. The content of glucuronic acid in product obtained at 25 • C was higher than at 20 • C or 30 • C [79].…”

“…as well as AAB and Zygosaccharomyces sp. What is more, the synthesis of vitamin C was better during green tea fermentation, thus Kombucha based on green tea can be characterized by stronger antioxidant activity compared to the infusion of the green tea [78].…”