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dc.contributor.author
Sampaolesi, Sofia
dc.contributor.author
Pérez Través, Laura
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Pérez, María Dolores
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Roldán López, David
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Briand, Laura Estefania
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Pérez Torrado, Roberto
dc.contributor.author
Querol, Amparo
dc.date.available
2024-03-11T15:41:25Z
dc.date.issued
2023-05
dc.identifier.citation
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
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/230067
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
BREWING
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NON-SACCHAROMYCES YEASTS
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AROMA PROFILE
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NOVELTY BEERS
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FRUITY VOLATILES
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Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
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Química Analítica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-03-11T12:06:52Z
dc.journal.volume
399
dc.journal.pagination
1-17
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
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
dc.description.fil
Fil: Pérez Través, Laura. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
Fil: Pérez, María Dolores. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
Fil: Roldán López, David. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
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
dc.description.fil
Fil: Pérez Torrado, Roberto. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.description.fil
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.ijfoodmicro.2023.110254
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