Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus
The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. °Brix, sugar and p...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/250754 |
| _version_ | 1797207960607260672 |
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| author | Shao-Quan Liu Althea Ying Hui Quek |
| author_facet | Shao-Quan Liu Althea Ying Hui Quek |
| author_sort | Shao-Quan Liu |
| collection | DOAJ |
| description | The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. °Brix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05. |
| first_indexed | 2024-04-24T09:31:13Z |
| format | Article |
| id | doaj.art-a7157aa6d7694167bf73beac72d6c20b |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:31:13Z |
| publishDate | 2016-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-a7157aa6d7694167bf73beac72d6c20b2024-04-15T13:58:35ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062016-01-0154440341210.17113/ftb.54.04.16.4440Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnusShao-Quan Liu0Althea Ying Hui Quek1National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, 215123 Suzhou, PR ChinaFood Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, SingaporeThe aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. °Brix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.https://hrcak.srce.hr/file/250754fermentationbeervolatilesestersWilliopsis sp.yeasts |
| spellingShingle | Shao-Quan Liu Althea Ying Hui Quek Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus Food Technology and Biotechnology fermentation beer volatiles esters Williopsis sp. yeasts |
| title | Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus |
| title_full | Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus |
| title_fullStr | Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus |
| title_full_unstemmed | Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus |
| title_short | Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus |
| title_sort | evaluation of beer fermentation with a novel yeast williopsis saturnus |
| topic | fermentation beer volatiles esters Williopsis sp. yeasts |
| url | https://hrcak.srce.hr/file/250754 |
| work_keys_str_mv | AT shaoquanliu evaluationofbeerfermentationwithanovelyeastwilliopsissaturnus AT altheayinghuiquek evaluationofbeerfermentationwithanovelyeastwilliopsissaturnus |