Effect of Non-Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles
Yanlin Ma, Liangyu Liu, Guanhui Hu, Shuyi Wang, Lei Shan, Jingyu Chen
TL;DR
This study explores how non-Saccharomyces yeasts from traditional fermented foods can influence beer fermentation and flavor.
Contribution
The study identifies a novel strain of Saccharomycopsis fibuligera (G02) with unique aroma-producing potential for beer.
Findings
Strain S. fibuligera G02 was identified as a promising candidate for beer brewing due to its advantageous traits.
Chemometric analysis revealed unique aroma components produced by S. fibuligera G02, including isoamyl alcohol and 4-ethyl guaiacol.
The study provides insights into using non-Saccharomyces yeasts for targeted improvement of beer aroma.
Abstract
In recent years, numerous studies have demonstrated that non-Saccharomyces yeasts hold potential for industrial application and aroma generation during fermentation. Non-Saccharomyces wild yeasts can be important tools in the development of new products, and the objective of this work was to obtain and characterize novel yeast isolates for their ability to produce beer. Traditional fermented beverages serve as a vital source of yeast strains that can exhibit unique characteristics during the brewing process. Thus, 22 strains of Saccharomycopsis fibuligera were isolated from traditional fermented foods in this work. Subsequently, through primary and secondary screening, S. fibuligera G02 was identified as a promising candidate for beer brewing, attributed to its advantageous physiological traits and notable potential for beer production. Headspace solid-phase microextraction (HS-SPME)…
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Taxonomy
TopicsFermentation and Sensory Analysis · Meat and Animal Product Quality · Horticultural and Viticultural Research