Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast

TL;DR

This study explores using Pichia kluyveri and Saccharomyces pastorianus yeasts to produce beer with umbu pulp, highlighting differences in flavor, alcohol content, and health benefits.

Contribution

The study introduces Pichia kluyveri as a novel yeast for producing low-alcohol, bioactive beers with unique flavor profiles.

Findings

P. kluyveri produced beers with higher antioxidant activity and phenolic compound retention.

Cocultivation of yeasts preserved volatile compounds and sensory characteristics.

P. kluyveri beers inhibited L. monocytogenes and S. aureus, showing antimicrobial potential.

Abstract

This study evaluated the fermentation performance and bioactive properties of beers produced by Pichia kluyveri L131 and commercial Saccharomyces pastorianus, individually and in coculture, in wort enriched with umbu pulp. Fermentation profiles were assessed over 12 days, focusing on yeast population dynamics, carbohydrate consumption, and metabolite production. Antioxidant and antimicrobial activities and volatile and bioactive compounds were evaluated in wort and fermented assays. While P. kluyveri demonstrated lower maltose metabolism and ethanol production (6.07 g/L), it produced higher fruity and floral ester concentrations, contributing to a unique sensory profile. P. kluyveri exhibited beers with increased antioxidant activity and phenolic compound retention compared to those produced with S. pastorianus. Cocultivation preserved key characteristics of both yeasts, mainly regarding volatile compounds. Antimicrobial activity varied across assays, inhibiting L. monocytogenes and S. aureus in P. kluyveri beers. These findings show P. kluyveri's potential for low‐alcohol beer production, enhanced flavor complexity, and bioactive properties.

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