Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer

Autores
Sampaolesi, Sofia; Pérez Través, Laura; Pérez, María Dolores; Roldán López, David; Briand, Laura Estefania; Pérez Torrado, Roberto; Querol, Amparo
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The increasing demand for more flavored and complex beers encourage theinvestigation of novel and non-conventional yeasts with the ability to provide acombination of bioflavoring and low ethanol yields. The present study identified 22yeasts isolated from different brewing sources, including the fermentation by-productsknown as yeast sludges, and characterized a selection of strains to find the moresuitable for the aforementioned aims. HPLC and GC-FID analysis of its brewingproducts were performed.The most promising results were obtained with the non-conventional yeasts Pichiakudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolatedfrom a Belgian wheat beer sludge, was capable of growing in wort (17.0 °Bx, 20 °C)with very low ethanol yields (1.19% v/v). Besides, upon mixed fermentations withSaccharomyces cerevisiae was suitable to produce volatile compounds such as ethylacetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M.guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated thewort with low production of ethanol and biomass. In addition, provided some fruity andfloral nuances to the aroma profile of mixed fermentations with brewer´s yeast.The results suggest that these strains favor the development of more fruity-floweryaroma profiles in beers. Furthermore, they are suitable for use in mixed fermentationswith Saccharomyces brewer’s strains, although the ethanol level did not decreasesignificantly.
Fil: Sampaolesi, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; Argentina
Fil: Pérez Través, Laura. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Pérez, María Dolores. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Roldán López, David. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Briand, Laura Estefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; Argentina
Fil: Pérez Torrado, Roberto. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Materia
BREWING
NON-SACCHAROMYCES YEASTS
AROMA PROFILE
NOVELTY BEERS
FRUITY VOLATILES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/230067
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/230067
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beerSampaolesi, SofiaPérez Través, LauraPérez, María DoloresRoldán López, DavidBriand, Laura EstefaniaPérez Torrado, RobertoQuerol, AmparoBREWINGNON-SACCHAROMYCES YEASTSAROMA PROFILENOVELTY BEERSFRUITY VOLATILEShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The increasing demand for more flavored and complex beers encourage theinvestigation of novel and non-conventional yeasts with the ability to provide acombination of bioflavoring and low ethanol yields. The present study identified 22yeasts isolated from different brewing sources, including the fermentation by-productsknown as yeast sludges, and characterized a selection of strains to find the moresuitable for the aforementioned aims. HPLC and GC-FID analysis of its brewingproducts were performed.The most promising results were obtained with the non-conventional yeasts Pichiakudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolatedfrom a Belgian wheat beer sludge, was capable of growing in wort (17.0 °Bx, 20 °C)with very low ethanol yields (1.19% v/v). Besides, upon mixed fermentations withSaccharomyces cerevisiae was suitable to produce volatile compounds such as ethylacetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M.guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated thewort with low production of ethanol and biomass. In addition, provided some fruity andfloral nuances to the aroma profile of mixed fermentations with brewer´s yeast.The results suggest that these strains favor the development of more fruity-floweryaroma profiles in beers. Furthermore, they are suitable for use in mixed fermentationswith Saccharomyces brewer’s strains, although the ethanol level did not decreasesignificantly.Fil: Sampaolesi, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; ArgentinaFil: Pérez Través, Laura. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Pérez, María Dolores. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Roldán López, David. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Briand, Laura Estefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; ArgentinaFil: Pérez Torrado, Roberto. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaElsevier Science2023-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/230067Sampaolesi, Sofia; Pérez Través, Laura; Pérez, María Dolores; Roldán López, David; Briand, Laura Estefania; et al.; Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer; Elsevier Science; International Journal of Food Microbiology; 399; 5-2023; 1-170168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2023.110254info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:45:14Zoai:ri.conicet.gov.ar:11336/230067instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:45:14.383CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
title Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
spellingShingle Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
Sampaolesi, Sofia
BREWING
NON-SACCHAROMYCES YEASTS
AROMA PROFILE
NOVELTY BEERS
FRUITY VOLATILES
title_short Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
title_full Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
title_fullStr Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
title_full_unstemmed Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
title_sort Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
dc.creator.none.fl_str_mv Sampaolesi, Sofia
Pérez Través, Laura
Pérez, María Dolores
Roldán López, David
Briand, Laura Estefania
Pérez Torrado, Roberto
Querol, Amparo
author Sampaolesi, Sofia
author_facet Sampaolesi, Sofia
Pérez Través, Laura
Pérez, María Dolores
Roldán López, David
Briand, Laura Estefania
Pérez Torrado, Roberto
Querol, Amparo
author_role author
author2 Pérez Través, Laura
Pérez, María Dolores
Roldán López, David
Briand, Laura Estefania
Pérez Torrado, Roberto
Querol, Amparo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv BREWING
NON-SACCHAROMYCES YEASTS
AROMA PROFILE
NOVELTY BEERS
FRUITY VOLATILES
topic BREWING
NON-SACCHAROMYCES YEASTS
AROMA PROFILE
NOVELTY BEERS
FRUITY VOLATILES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The increasing demand for more flavored and complex beers encourage theinvestigation of novel and non-conventional yeasts with the ability to provide acombination of bioflavoring and low ethanol yields. The present study identified 22yeasts isolated from different brewing sources, including the fermentation by-productsknown as yeast sludges, and characterized a selection of strains to find the moresuitable for the aforementioned aims. HPLC and GC-FID analysis of its brewingproducts were performed.The most promising results were obtained with the non-conventional yeasts Pichiakudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolatedfrom a Belgian wheat beer sludge, was capable of growing in wort (17.0 °Bx, 20 °C)with very low ethanol yields (1.19% v/v). Besides, upon mixed fermentations withSaccharomyces cerevisiae was suitable to produce volatile compounds such as ethylacetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M.guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated thewort with low production of ethanol and biomass. In addition, provided some fruity andfloral nuances to the aroma profile of mixed fermentations with brewer´s yeast.The results suggest that these strains favor the development of more fruity-floweryaroma profiles in beers. Furthermore, they are suitable for use in mixed fermentationswith Saccharomyces brewer’s strains, although the ethanol level did not decreasesignificantly.
Fil: Sampaolesi, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; Argentina
Fil: Pérez Través, Laura. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Pérez, María Dolores. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Roldán López, David. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Briand, Laura Estefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; Argentina
Fil: Pérez Torrado, Roberto. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
description The increasing demand for more flavored and complex beers encourage theinvestigation of novel and non-conventional yeasts with the ability to provide acombination of bioflavoring and low ethanol yields. The present study identified 22yeasts isolated from different brewing sources, including the fermentation by-productsknown as yeast sludges, and characterized a selection of strains to find the moresuitable for the aforementioned aims. HPLC and GC-FID analysis of its brewingproducts were performed.The most promising results were obtained with the non-conventional yeasts Pichiakudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolatedfrom a Belgian wheat beer sludge, was capable of growing in wort (17.0 °Bx, 20 °C)with very low ethanol yields (1.19% v/v). Besides, upon mixed fermentations withSaccharomyces cerevisiae was suitable to produce volatile compounds such as ethylacetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M.guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated thewort with low production of ethanol and biomass. In addition, provided some fruity andfloral nuances to the aroma profile of mixed fermentations with brewer´s yeast.The results suggest that these strains favor the development of more fruity-floweryaroma profiles in beers. Furthermore, they are suitable for use in mixed fermentationswith Saccharomyces brewer’s strains, although the ethanol level did not decreasesignificantly.
publishDate 2023
dc.date.none.fl_str_mv 2023-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/230067
Sampaolesi, Sofia; Pérez Través, Laura; Pérez, María Dolores; Roldán López, David; Briand, Laura Estefania; et al.; Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer; Elsevier Science; International Journal of Food Microbiology; 399; 5-2023; 1-17
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/230067
identifier_str_mv Sampaolesi, Sofia; Pérez Través, Laura; Pérez, María Dolores; Roldán López, David; Briand, Laura Estefania; et al.; Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer; Elsevier Science; International Journal of Food Microbiology; 399; 5-2023; 1-17
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2023.110254
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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