Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak
| Autor: | Brian Gibson, Ronja Eerikäinen, Jarkko Nikulin, Mathias Hutzler |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
non-conventional yeast lcsh:TX341-641 Oak (quercus robur) 01 natural sciences Quercus robur Ferulic acid 03 medical and health sciences chemistry.chemical_compound oak (Quercus robur) 010608 biotechnology Maltotriose Food science Zygotorulaspora florentina lcsh:RC620-627 Non-conventional yeast fermentation Flavor Aroma 030304 developmental biology 0303 health sciences biology Chemistry business.industry Beer food and beverages biology.organism_classification Wild yeast Yeast maltotriose lcsh:Nutritional diseases. Deficiency diseases Fermentation Brewing beer wild yeast business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages Volume 6 Issue 4 Nikulin, J, Eerikäinen, R, Hutzler, M & Gibson, B 2020, ' Brewing characteristics of the maltotriose-positive yeast Zygotorulaspora florentina isolated from oak ', Beverages, vol. 6, no. 4, 58, pp. 1-19 . https://doi.org/10.3390/beverages6040058 Beverages, Vol 6, Iss 58, p 58 (2020) |
| ISSN: | 2306-5710 |
| DOI: | 10.3390/beverages6040058 |
| Popis: | The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels > 77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity. |
| Databáze: | OpenAIRE |
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