<i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort
High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that are a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/11/643 |
| _version_ | 1797465355746017280 |
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| author | Barnaby Pownall Struan J. Reid Annie E. Hill David Jenkins |
| author_facet | Barnaby Pownall Struan J. Reid Annie E. Hill David Jenkins |
| author_sort | Barnaby Pownall |
| collection | DOAJ |
| description | High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that are adapted to this method are industrially valuable. Mixed-culture fermentation offers brewers the opportunity to combine desirable features from multiple strains of yeast and to take advantage of the interactions between those strains. In this study, a highly attenuative strain of <i>Schizosaccharomyces pombe</i> is paired with a fast-fermenting brewing strain of <i>Saccharomyces cerevisiae</i> in the fermentation of wort at both standard and high gravity at centilitre scale. Mixed cultures were found to produce several esters and higher alcohols in higher concentration than in either of the parent monocultures at both standard and high gravity. The mixed culture also represented a compromise between fermentation length (modelled by the logistic equation), which was extended by the inclusion of <i>S. pombe</i>, and ethanol yield, which was increased. The application of mixed-culture strategies to high-gravity brewing practices may allow brewers greater flexibility in achieving desired flavour profiles whilst increasing brewhouse efficiency. |
| first_indexed | 2024-03-09T18:20:23Z |
| format | Article |
| id | doaj.art-3387e78487d5482b8bc0ed660ee68608 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T18:20:23Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-3387e78487d5482b8bc0ed660ee686082023-11-24T08:19:48ZengMDPI AGFermentation2311-56372022-11-0181164310.3390/fermentation8110643<i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity WortBarnaby Pownall0Struan J. Reid1Annie E. Hill2David Jenkins3International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UKInternational Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UKInternational Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UKInternational Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UKHigh-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that are adapted to this method are industrially valuable. Mixed-culture fermentation offers brewers the opportunity to combine desirable features from multiple strains of yeast and to take advantage of the interactions between those strains. In this study, a highly attenuative strain of <i>Schizosaccharomyces pombe</i> is paired with a fast-fermenting brewing strain of <i>Saccharomyces cerevisiae</i> in the fermentation of wort at both standard and high gravity at centilitre scale. Mixed cultures were found to produce several esters and higher alcohols in higher concentration than in either of the parent monocultures at both standard and high gravity. The mixed culture also represented a compromise between fermentation length (modelled by the logistic equation), which was extended by the inclusion of <i>S. pombe</i>, and ethanol yield, which was increased. The application of mixed-culture strategies to high-gravity brewing practices may allow brewers greater flexibility in achieving desired flavour profiles whilst increasing brewhouse efficiency.https://www.mdpi.com/2311-5637/8/11/643beermixed fermentation<i>Schizosaccharomyces</i>high-gravity brewinglogistic modelling |
| spellingShingle | Barnaby Pownall Struan J. Reid Annie E. Hill David Jenkins <i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort Fermentation beer mixed fermentation <i>Schizosaccharomyces</i> high-gravity brewing logistic modelling |
| title | <i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort |
| title_full | <i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort |
| title_fullStr | <i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort |
| title_full_unstemmed | <i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort |
| title_short | <i>Schizosaccharomyces pombe</i> in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort |
| title_sort | i schizosaccharomyces pombe i in the brewing process mixed culture fermentation for more complete attenuation of high gravity wort |
| topic | beer mixed fermentation <i>Schizosaccharomyces</i> high-gravity brewing logistic modelling |
| url | https://www.mdpi.com/2311-5637/8/11/643 |
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