野生厄瓜多尔酿酒酵母菌菌株及其在麦芽饮料工业中的潜力

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2021-08-12 DOI:10.1080/03610470.2021.1945366

Jennifer Simbaña, Patricia Portero-Barahona, Enrique Javier Carvajal Barriga

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引用次数: 0

摘要

厄瓜多尔是一个生物多样性的国家，其中广泛的酿酒酵母是存在的。厄瓜多尔还拥有酿造玉米啤酒的丰富传统。经过数千年的遗传和驯化，酿酒酵母在发酵过程中产生了各种各样的香气和风味。对94株酵母菌分离株进行了研究;采用RFLP分析对分离菌株进行基因型分组。选择了一组15个具有6种不同RFLP特征的酵母。在室温(~ 22°C)下进行发酵，以确定发酵后啤酒的化学和感官特性。通过高效液相色谱分析和发酵产物的感官评价，发现酵母菌分离株之间存在显著差异。此外，15个分离株中有14个被发现在生产不同风格的啤酒中有潜在的用途。

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Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry

Abstract Ecuador is a biodiverse country where a wide range of Saccharomyces cerevisiae yeast is present. Ecuador also holds a rich tradition of brewing corn-based beer. Genetics and domestication of S. cerevisiae throughout thousands of years have resulted in a wide range of aromas and flavors produced during fermentation. A total of 94 yeast isolates were studied; RFLP analysis of the isolates was used for grouping the strains according to their genotype. A group of 15 yeasts characterized by six different RFLP profiles was chosen. Fermentations were carried out at room temperature (∼ 22 °C) to determine the fermented beers’ chemical and organoleptic characteristics. Significant differences between the yeast isolates were found by means of HPLC analysis and sensorial evaluation of the fermentation products. Moreover, fourteen out of fifteen isolates were found to be potentially useful in the production of different beer styles.

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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.