Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort
The increasing popularity of home brewing and the fast evolution of craft beer companies have fuelled the interest in novel yeasts as the main actors diversifying the beer portfolio. Here, we have characterized the thermal tolerance and brewing-related features of two sourdough (SD) isolates of <...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1059 |
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| author | Isabel E. Sánchez-Adriá Gemma Sanmartín Jose A. Prieto Francisco Estruch Francisca Randez-Gil |
| author_facet | Isabel E. Sánchez-Adriá Gemma Sanmartín Jose A. Prieto Francisco Estruch Francisca Randez-Gil |
| author_sort | Isabel E. Sánchez-Adriá |
| collection | DOAJ |
| description | The increasing popularity of home brewing and the fast evolution of craft beer companies have fuelled the interest in novel yeasts as the main actors diversifying the beer portfolio. Here, we have characterized the thermal tolerance and brewing-related features of two sourdough (SD) isolates of <i>Saccharomyces cerevisiae</i>, SDy01 and SDy02, at different temperatures, 20 and 37 °C, comparing them with commercial brew strains, AaB and kNB. The SD strains exhibited tolerance to the main brewing-related stress conditions and increased growth rates and lower lag phases than the reference beer strains at both temperatures. Consistent with this, SDy01 and SDy02 displayed higher fermentative activity in terms of sugar rate depletion and the release of metabolic by-products. Moreover, SDy01 and SDy02 brewing at 20 °C increased their total amount of volatile compounds (VOCs), in particular, their esters and carboxyl compounds, as compared to the reference AaB strain. In contrast, fermentation at 37 °C resulted in a drastic reduction in the number of VOCs in wort fermented with SD yeast, especially in its level of esters. In conclusion, our results stress the high fermentative performance of SD strains in beer wort and their ability to provide a complex and specific aromatic profile at a wide range of temperatures. |
| first_indexed | 2024-04-24T10:44:14Z |
| format | Article |
| id | doaj.art-30a8ae76d4804dc38069a9c200954b37 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:14Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-30a8ae76d4804dc38069a9c200954b372024-04-12T13:18:34ZengMDPI AGFoods2304-81582024-03-01137105910.3390/foods13071059Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer WortIsabel E. Sánchez-Adriá0Gemma Sanmartín1Jose A. Prieto2Francisco Estruch3Francisca Randez-Gil4Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), SpainDepartment of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), SpainDepartment of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), SpainDepartment of Biochemistry and Molecular Biology, Universitat de València, Dr. Moliner 50, 46100 Burjassot (Valencia), SpainDepartment of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, 46980 Paterna (Valencia), SpainThe increasing popularity of home brewing and the fast evolution of craft beer companies have fuelled the interest in novel yeasts as the main actors diversifying the beer portfolio. Here, we have characterized the thermal tolerance and brewing-related features of two sourdough (SD) isolates of <i>Saccharomyces cerevisiae</i>, SDy01 and SDy02, at different temperatures, 20 and 37 °C, comparing them with commercial brew strains, AaB and kNB. The SD strains exhibited tolerance to the main brewing-related stress conditions and increased growth rates and lower lag phases than the reference beer strains at both temperatures. Consistent with this, SDy01 and SDy02 displayed higher fermentative activity in terms of sugar rate depletion and the release of metabolic by-products. Moreover, SDy01 and SDy02 brewing at 20 °C increased their total amount of volatile compounds (VOCs), in particular, their esters and carboxyl compounds, as compared to the reference AaB strain. In contrast, fermentation at 37 °C resulted in a drastic reduction in the number of VOCs in wort fermented with SD yeast, especially in its level of esters. In conclusion, our results stress the high fermentative performance of SD strains in beer wort and their ability to provide a complex and specific aromatic profile at a wide range of temperatures.https://www.mdpi.com/2304-8158/13/7/1059brewing<i>Saccharomyces cerevisiae</i>stress tolerancewarm pitchingvolatile compounds |
| spellingShingle | Isabel E. Sánchez-Adriá Gemma Sanmartín Jose A. Prieto Francisco Estruch Francisca Randez-Gil Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort Foods brewing <i>Saccharomyces cerevisiae</i> stress tolerance warm pitching volatile compounds |
| title | Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort |
| title_full | Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort |
| title_fullStr | Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort |
| title_full_unstemmed | Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort |
| title_short | Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort |
| title_sort | sourdough yeast strains exhibit thermal tolerance high fermentative performance and a distinctive aromatic profile in beer wort |
| topic | brewing <i>Saccharomyces cerevisiae</i> stress tolerance warm pitching volatile compounds |
| url | https://www.mdpi.com/2304-8158/13/7/1059 |
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