Article
Food Science & Technology
Sofie Bossaert, Tin Kocijan, Valerie Winne, Johanna Schlich, Beatriz Herrera-Malaver, Kevin J. Verstrepen, Filip Van Opstaele, Gert De Rouck, Sam Crauwels, Bart Lievens
Summary: This study investigated the impact of beer ethanol and bitterness on microbial community composition and beer chemistry in barrel-aged beers. The results showed that both ethanol and bitterness treatments significantly influenced the microbial community and beer chemistry.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Aneta Pater, Pawel Satora, Marek Zdaniewicz, Pawel Sroka
Summary: Yeast plays a crucial role in the production of beer. This study investigated the impact of rehydration of dry brewing yeast in specific conditions on the quality of beer. The results showed that rehydration with PTWAir accelerated the fermentation process and significantly altered the composition of volatile compounds in the finished beer, enhancing its aroma.
Article
Food Science & Technology
Inge M. Suiker, Ger J. A. Arkesteijn, Petra J. Zeegers, Han A. B. Wosten
Summary: The study found that S. diastaticus is a less prevalent variant of S. cerevisiae in nature, but accumulates in breweries in mixed biofilms. Additionally, it was shown that both vegetative cells and spores can spoil all tested beer products, regardless of their environmental history.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Nur Hadiyani Zakaria, Kanyawee Whanmek, Sirinapa Thangsiri, Wimonphan Chathiran, Warangkana Srichamnong, Uthaiwan Suttisansanee, Chalat Santivarangkna
Summary: The trend of cold brew coffee (CBC) is increasing globally, but there is limited research on this popular beverage. This study aimed to investigate the effects of brewing conditions on the physicochemical properties of CBC and compare it with coffee brewed by the French Press method. The results showed that water temperature, coffee-to-water ratio, and coffee mesh size significantly influenced the total dissolved solids (TDS) of CBC. At similar TDS, CBC had higher caffeine content, volatile compounds, and organic acids compared to the French Press coffee.
Article
Food Science & Technology
Sofie Bossaert, Valerie Winne, Filip Van Opstaele, Jasper Buyse, Christel Verreth, Beatriz Herrera-Malaver, Kevin J. Verstrepen, Gert De Rouck, Sam Crauwels, Bart Lievens
Summary: This study reveals that the choice of wood species significantly impacts the microbial community, chemistry, and sensory characteristics of barrel-aged beers. Oak barrels predominantly house Pediococcus damnosus and Brettanomyces bruxellensis, while also introducing Acetobacter sp. and Paenibacillus sp. Acacia-aged beers have higher concentrations of total polyphenols and beta-glucan, leading to different sensory perceptions compared to oak-aged beers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Monika Cioch-Skoneczny, Natalia Cichon, Pawel Satora, Szymon Skoneczny
Summary: The aim of this study was to determine the potential of using grape must and unconventional yeasts in beer production. The results showed that the tested non-Saccharomyces yeasts, like S. cerevisiae Safale US-05, were able to adapt to fermentation conditions and produce beer-wine hybrid beverages. Among the yeasts tested, K. lactis MG971263 produced a higher amount of alcohol in beers. Furthermore, there were no significant differences in color and FAN utilization between beers produced with unconventional yeasts and S. cerevisiae Safale US-05.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Richard W. Molitor, Tobias Fischborn, Laurent Dagan, Thomas H. Shellhammer
Summary: This study investigated the production of polyfunctional thiols by 10 commercial yeast strains in different media. 3-sulfanylhexan-1-ol was found to have the highest concentrations in wort fermentations. The nitrogen content and pH of the medium significantly influenced the production of free thiols. Polyfunctional thiol concentrations were strongly associated with certain aroma compounds derived from fermentation, malt, and hops. Sensory attributes such as sweaty, vegetal, and overripe fruit were more commonly associated with yeasts expressing homozygous IRC7(F) gene.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Jun Liu, Guolin Cai, Xiaomin Li, Jian Lu
Summary: This study analyzed the genetic diversity of 23 industrial brewer's yeasts from around the world using SRAP markers and developed a rapid and cost-effective method for identifying specific brewer's yeast types through SCAR markers.
MOLECULAR BIOLOGY REPORTS
(2023)
Article
Biotechnology & Applied Microbiology
N. Grijalva-Vallejos, K. Krogerus, J. Nikulin, F. Magalhaes, A. Aranda, E. Matallana, B. Gibson
Summary: Research on yeasts isolated from traditional chichas shows potential for their application in beer production. Yeast strains from Ecuador exhibited varying fermentation performance under different conditions, with one strain showing particular promise for commercial use.
Article
Biotechnology & Applied Microbiology
Renan Eugenio Araujo Piraine, Fabio Pereira Leivas Leite, Matthew L. Bochman
Summary: This study used deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. They identified various bacteria and fungi, with common species including Lactobacillus acetotolerans and Saccharomyces cerevisiae. The findings provide valuable information for understanding the sour beer fermentation process and brewing techniques.
FERMENTATION-BASEL
(2021)
Article
Microbiology
Nikhil Bose, Daniel P. Auvil, Erica L. Moore, Sean D. Moore
Summary: Microbial spoilage in the beer brewing industry is a consistent threat that must be monitored and controlled. The study identified over a hundred contaminant bacteria and nearly 20 wild yeasts in retail draft beer samples, highlighting the importance of monitoring specific beer spoilage microbes and improving cleaning protocols. This research emphasizes the need for vigilance in addressing contamination at both production and retail service stages to avoid disposal of entire batches and ensure the quality of the final product.
MICROBIOLOGY SPECTRUM
(2021)
Article
Microbiology
Joao Simoes, Eduardo Coelho, Paulo Magalhaes, Tiago Brandao, Pedro Rodrigues, Jose Antonio Teixeira, Lucilia Domingues
Summary: This study explores the potential of non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beers. Selected yeasts with low-to-null ethanol production were used in large-scale fermentations, resulting in beers with ethanol concentrations below 1.2% and the presence of fusel alcohols and esters. Lager beers produced with Saccharomyces yeast were more accepted by taster panelists. This research demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.
Review
Biotechnology & Applied Microbiology
Selin Yabaci Karaoglan, Rudolf Jung, Matthew Gauthier, Tomas Kincl, Pavel Dostalek
Summary: As a response to health and weight issues, there is a need for a new drinking alternative to replace beer. Non-alcoholic and low-alcoholic beers still have sensory problems, but the use of new yeast strains that cannot ferment maltose shows promise in improving these issues.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Tomas Vrzal, Martin Slaby, Petra Kubizniakova, Tomas Horak, Jana Olsovska
Summary: The selection of the appropriate yeast strain is essential in the brewing process. Traditionally, yeast strain's effects on beer fermentation are described based on brewers' experiences, which could be inaccurate. This study used a sensomic approach to characterize lager beers fermented by four traditional yeast strains, revealing that yeast strains can significantly influence various sensory-related components in beer, including esters, alcohols, carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related compounds. Additionally, the study showed that the assumption of similar chemical profiles leading to similar flavors in beers is not valid.
Article
Food Science & Technology
M. N. Larroque, F. Carrau, L. Farina, E. Boido, E. Dellacassa, K. Medina
Summary: The increase in microbreweries has led to exponential growth in craft beer production. Interest in non-traditional yeasts for unique fermentation aromas is rising. Through analysis of fermentation profiles and sensory evaluations, local Saccharomyces and non-Saccharomyces yeasts from diverse food sources show potential for enhancing fermented and aromatic characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
