Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing.

Autor: Christofoleti-Furlan RM; Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil. Electronic address: renatachristofoleti@yahoo.com.br., Portugal CB; Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Biotecnologia de Alimentos e Bebidas, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil. Electronic address: caure.portugal@gmail.com., Varize CS; Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil. Electronic address: camilasv@usp.br., Muynarsk ESM; Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil. Electronic address: elisangela.miranda@usp.br., Alcarde AR; Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Tecnologia e Qualidade de Bebidas, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil. Electronic address: andre.alcarde@usp.br., Basso LC; Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil. Electronic address: lucbasso@usp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Sep; Vol. 135, pp. 109282. Date of Electronic Publication: 2020 May 04.
DOI: 10.1016/j.foodres.2020.109282
Abstrakt: High-gravity (HG) brewing has broader application to succeed on beer differentiation and production optimization. However, such process imposes a handicap to yeasts, which must be able to deal with stressful conditions in fermentation. In this work, we assessed different physiological traits of 24 Saccharomyces cerevisiae strains isolated from Brazilian bioethanol distilleries for the selection of novel starters for HG brewing. Five yeast strains were selected with ability to overcome different stressors under HG beer fermentation, showing high fermentability rates, resilience to ethanol stress, low production of foam and hydrogen sulfide, as well as similar flocculation rates to brewer's yeasts. After five fermentation recycles, most strains sustained a viability rate higher than 90% and were able to efficiently accumulate trehalose and glycogen, besides presenting no detectable petite mutants at the final stage. In the sensory analysis, the beers obtained from the five selected strains showed greater aromatic complexity, with predominance of 'spicy', 'dried' and 'fresh fruits' descriptors. In conclusion, this study sheds light on the potential of yeast strains from Brazilian bioethanol process to produce distinctive specialty beers, aside from proposing an effective selection methodology based on relevant physiological attributes for HG brewing process.
Competing Interests: Declaration of Competing Interest The authors declare to have no potential sources of conflict of interest.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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