TY - JOUR
T1 - Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing
AU - Johansson, Linnea
AU - Nikulin, Jarkko
AU - Juvonen, Riikka
AU - Krogerus, Kristoffer
AU - Magalhaes, Frederico
AU - Mikkelson, Atte
AU - Nuppunen-Puputti, Maija
AU - Sohlberg, Elina
AU - de Francesco, Giovanni
AU - Perretti, Giuseppe
AU - Gibson, Brian
PY - 2021/4
Y1 - 2021/4
N2 - De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye, and barley) and seven of these were screened for a number of brewing-relevant pheno-types. All seven were maltose-negative and produced less than 1% (v/v) alcohol from a 12 ◦Plato wort in initial fermentation trials. Strains were further screened for their bioflavouring potential (production of volatile aromas and phenolic notes, reduction of wort aldehydes), stress tolerance (temperature extremes, osmotic stress and ethanol tolerance) and flocculence. Based on these criteria, two species (Kazachstania servazzii and Pichia fer-mentans) were selected for 10 L-scale fermentation trials and sensory analysis of beers. The latter species was considered particularly suitable for production of low-alcohol wheat beers due to its production of the spice/ clove aroma 4-vinylguaiacol, while the former showed potential for lager-style beers due to its clean flavour profile and tolerance to low temperature conditions.
AB - De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye, and barley) and seven of these were screened for a number of brewing-relevant pheno-types. All seven were maltose-negative and produced less than 1% (v/v) alcohol from a 12 ◦Plato wort in initial fermentation trials. Strains were further screened for their bioflavouring potential (production of volatile aromas and phenolic notes, reduction of wort aldehydes), stress tolerance (temperature extremes, osmotic stress and ethanol tolerance) and flocculence. Based on these criteria, two species (Kazachstania servazzii and Pichia fer-mentans) were selected for 10 L-scale fermentation trials and sensory analysis of beers. The latter species was considered particularly suitable for production of low-alcohol wheat beers due to its production of the spice/ clove aroma 4-vinylguaiacol, while the former showed potential for lager-style beers due to its clean flavour profile and tolerance to low temperature conditions.
KW - sourdough
KW - low-alcohol beer
KW - next-generation sequencing
KW - flavour
KW - Kazachstania servazzi
KW - Pichia fermentans
UR - http://www.scopus.com/inward/record.url?scp=85089814233&partnerID=8YFLogxK
U2 - 10.1016/j.fm.2020.103629
DO - 10.1016/j.fm.2020.103629
M3 - Article
VL - 94
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
M1 - 103629
ER -