Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts

Anne Huuskonen, Tuomas Markkula, Virve Vidgren, Luis Lima, Linda Mulder, Wim Geurts, Michael Walsh, John Londesborough (Corresponding Author)

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17°P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25°P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the α-glucoside concentration at about 10 to 20 g·liter−1 by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 106 original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g·liter−1) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.
Original languageEnglish
Pages (from-to)1563-1573
Number of pages11
JournalApplied and Environmental Microbiology
Volume76
Issue number5
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

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