Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-<i>Saccharomyces</i> yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing <i>Lachancea thermotolerans</i> MN477031 stra...
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| Format: | Article |
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MDPI AG
2020-02-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/10/2/256 |
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| author | Marek Zdaniewicz Paweł Satora Aneta Pater Sylwia Bogacz |
| author_facet | Marek Zdaniewicz Paweł Satora Aneta Pater Sylwia Bogacz |
| author_sort | Marek Zdaniewicz |
| collection | DOAJ |
| description | Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-<i>Saccharomyces</i> yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing <i>Lachancea thermotolerans</i> MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the <i>L. thermotolerans</i> MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of <i>L. thermotolerans</i> due to the low lactic acid production and only marginal influence on pH decrease compared to <i>Saccharomyces cerevisiae.</i> Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in <i>L. thermotolerans</i> beer differs—not only in terms of the use of the strain, but also in hop variety. |
| first_indexed | 2024-12-13T03:00:06Z |
| format | Article |
| id | doaj.art-283be471450a4e54b30b643099c131e0 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-12-13T03:00:06Z |
| publishDate | 2020-02-01 |
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| series | Biomolecules |
| spelling | doaj.art-283be471450a4e54b30b643099c131e02022-12-22T00:01:50ZengMDPI AGBiomolecules2218-273X2020-02-0110225610.3390/biom10020256biom10020256Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer ProductionMarek Zdaniewicz0Paweł Satora1Aneta Pater2Sylwia Bogacz3Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, PolandGrowing consumer interest in new beer flavors is contributing to the application of innovative materials and non-<i>Saccharomyces</i> yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing <i>Lachancea thermotolerans</i> MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the <i>L. thermotolerans</i> MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of <i>L. thermotolerans</i> due to the low lactic acid production and only marginal influence on pH decrease compared to <i>Saccharomyces cerevisiae.</i> Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in <i>L. thermotolerans</i> beer differs—not only in terms of the use of the strain, but also in hop variety.https://www.mdpi.com/2218-273X/10/2/256beerwortfermentationfanyeast<i>non-saccharomyces</i><i>lachancea thermotolerans</i> |
| spellingShingle | Marek Zdaniewicz Paweł Satora Aneta Pater Sylwia Bogacz Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production Biomolecules beer wort fermentation fan yeast <i>non-saccharomyces</i> <i>lachancea thermotolerans</i> |
| title | Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production |
| title_full | Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production |
| title_fullStr | Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production |
| title_full_unstemmed | Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production |
| title_short | Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production |
| title_sort | low lactic acid producing strain of i lachancea thermotolerans i as a new starter for beer production |
| topic | beer wort fermentation fan yeast <i>non-saccharomyces</i> <i>lachancea thermotolerans</i> |
| url | https://www.mdpi.com/2218-273X/10/2/256 |
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