Screening of native Saccharomyces cerevisiae strains from Chile for beer production
- Autores
- Moreira Ramos, Sandra; Saavedra Torrico, Jorge; G-Poblete, Camila; Godoy Olivares, Liliana; Sangorrin, Marcela Paula; Ganga, María Angélica
- Año de publicación
- 2024
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Introduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods: In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion: In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.
Fil: Moreira Ramos, Sandra. Universidad de Santiago de Chile; Chile
Fil: Saavedra Torrico, Jorge. Pontificia Universidad Católica de Valparaíso; Chile
Fil: G-Poblete, Camila. Universidad de Santiago de Chile; Chile
Fil: Godoy Olivares, Liliana. Pontificia Universidad Católica de Chile; Chile
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Ganga, María Angélica. Universidad de Santiago de Chile; Chile - Materia
-
Native yeast,
Saccharomyces cerevisiae
Artisan beer
Favour - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/256901
Ver los metadatos del registro completo
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Screening of native Saccharomyces cerevisiae strains from Chile for beer productionMoreira Ramos, SandraSaavedra Torrico, JorgeG-Poblete, CamilaGodoy Olivares, LilianaSangorrin, Marcela PaulaGanga, María AngélicaNative yeast,Saccharomyces cerevisiaeArtisan beerFavourhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Introduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods: In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion: In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.Fil: Moreira Ramos, Sandra. Universidad de Santiago de Chile; ChileFil: Saavedra Torrico, Jorge. Pontificia Universidad Católica de Valparaíso; ChileFil: G-Poblete, Camila. Universidad de Santiago de Chile; ChileFil: Godoy Olivares, Liliana. Pontificia Universidad Católica de Chile; ChileFil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Ganga, María Angélica. Universidad de Santiago de Chile; ChileFrontiers Media2024-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/256901Moreira Ramos, Sandra; Saavedra Torrico, Jorge; G-Poblete, Camila; Godoy Olivares, Liliana; Sangorrin, Marcela Paula; et al.; Screening of native Saccharomyces cerevisiae strains from Chile for beer production; Frontiers Media; Frontiers in Microbiology; 15; 2-2024; 1-91664-302XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2024.1345324info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1345324/fullinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:12Zoai:ri.conicet.gov.ar:11336/256901instacron: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:34982025-09-03 10:10:13.613CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| title |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| spellingShingle |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production Moreira Ramos, Sandra Native yeast, Saccharomyces cerevisiae Artisan beer Favour |
| title_short |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| title_full |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| title_fullStr |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| title_full_unstemmed |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| title_sort |
Screening of native Saccharomyces cerevisiae strains from Chile for beer production |
| dc.creator.none.fl_str_mv |
Moreira Ramos, Sandra Saavedra Torrico, Jorge G-Poblete, Camila Godoy Olivares, Liliana Sangorrin, Marcela Paula Ganga, María Angélica |
| author |
Moreira Ramos, Sandra |
| author_facet |
Moreira Ramos, Sandra Saavedra Torrico, Jorge G-Poblete, Camila Godoy Olivares, Liliana Sangorrin, Marcela Paula Ganga, María Angélica |
| author_role |
author |
| author2 |
Saavedra Torrico, Jorge G-Poblete, Camila Godoy Olivares, Liliana Sangorrin, Marcela Paula Ganga, María Angélica |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Native yeast, Saccharomyces cerevisiae Artisan beer Favour |
| topic |
Native yeast, Saccharomyces cerevisiae Artisan beer Favour |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
Introduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods: In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion: In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production. Fil: Moreira Ramos, Sandra. Universidad de Santiago de Chile; Chile Fil: Saavedra Torrico, Jorge. Pontificia Universidad Católica de Valparaíso; Chile Fil: G-Poblete, Camila. Universidad de Santiago de Chile; Chile Fil: Godoy Olivares, Liliana. Pontificia Universidad Católica de Chile; Chile Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina Fil: Ganga, María Angélica. Universidad de Santiago de Chile; Chile |
| description |
Introduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods: In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion: In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production. |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2024-02 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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http://hdl.handle.net/11336/256901 Moreira Ramos, Sandra; Saavedra Torrico, Jorge; G-Poblete, Camila; Godoy Olivares, Liliana; Sangorrin, Marcela Paula; et al.; Screening of native Saccharomyces cerevisiae strains from Chile for beer production; Frontiers Media; Frontiers in Microbiology; 15; 2-2024; 1-9 1664-302X CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/256901 |
| identifier_str_mv |
Moreira Ramos, Sandra; Saavedra Torrico, Jorge; G-Poblete, Camila; Godoy Olivares, Liliana; Sangorrin, Marcela Paula; et al.; Screening of native Saccharomyces cerevisiae strains from Chile for beer production; Frontiers Media; Frontiers in Microbiology; 15; 2-2024; 1-9 1664-302X CONICET Digital CONICET |
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eng |
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eng |
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info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2024.1345324 info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1345324/full |
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Frontiers Media |
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Frontiers Media |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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