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

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2022-03-02 DOI:10.1080/03610470.2022.2031777

Fernanda Otesbelgue Pinto, T. Lopes, Audren Monteiro Vieira, Renata Ott Oliveira, F. F. Gomes, M. F. Fabricio, M. A. Z. Ayub, S. Mendes, D. M. Pagani, P. Valente

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引用次数: 2

Abstract

Abstract Ninety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their volatile compounds production analyzed using gas chromatography. From these analyses, three yeasts were chosen for further characterization and beer production. Strains were characterized by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV (alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341 (Wickerhamomyces anomalus) showed promising properties for brewing, which included high production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids) by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds by CB341 in a mixed culture. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2031777 .

查看原文本刊更多论文

具有酿酒潜力的野生酵母的分离、选择与特性研究

摘要利用碳水化合物发酵和硫化氢生产的工艺特点，从不同的水果中分离出92株野生酵母，可用于酿造。选择12种酵母进行测序鉴定（D1/D2结构域或ITS1-5.8S-ITS2区域），并使用气相色谱分析其挥发性化合物的产生。从这些分析中，选择了三种酵母进行进一步的表征和啤酒生产。菌株的特征是它们对渗透和乙醇胁迫的耐受性、絮凝特性、在不同温度下的生长、表观衰减（糖转化为酒精的百分比）、估计的ABV（按体积计算的酒精）和还原糖特性。对蜜蜂进行了酒精含量和感官分析。分离株CL011和PB111（酿酒酵母）和CB341（异头威卡霉）显示出良好的酿酒性能，包括CL011产生大量有趣的挥发性化合物（酯类、萜烯类、内酯类和C13-去异戊二烯类），PB111具有中性特性，CB341在混合培养基中产生非经典啤酒挥发性化合物。本文的补充数据可在线获取，网址为https://doi.org/10.1080/03610470.2022.2031777。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.