Journal
FERMENTATION-BASEL
Volume 5, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/fermentation5040101
Keywords
yeasts; non-Saccharomyces yeasts; microbiology; fermentation; 96-well microtiter plate test; sensory analysis; brewing ability; secondary metabolites; volatile compounds
Funding
- Wifo (Wissenschaftsforderung der Deutschen Brauwirtschaft e.V., Berlin, Germany) [AiF 20658 N]
- Ministry of Agriculture of the Czech Republic [RO1918]
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Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast's utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.
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