Journal
MICROORGANISMS
Volume 10, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/microorganisms10101922
Keywords
Kveik; brewing; volatile aroma compound; maltotriose; Saccharomyces; Hanseniaspora
Categories
Funding
- Wissenschaftsforderung der Deutschen Brauwirtschaft e.V. [B113]
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Kveik isolates were found to be suitable for co-fermentations with certain non-conventional yeasts (NCY) to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 degrees C and 28 degrees C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 degrees C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
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