Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

Applied Sciences

Deborah De Fusco¹  Patrizia Romano²  Angela Capece³  Rocchina Pietrafesa³  Gabriella Siesto³ 

[1] Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas (FCFAR), Universidade Estadual Paulista (UNESP), Araraquara SP 14800-903, Brazil;Dipartimento di Economia, Universitas Mercatorum, 00186 Roma, Italy;Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy;

关键词: non-Saccharomyces yeasts;    Candida zemplinina (Starmerella bacillaris);    Zygosaccharomyces bailii;    Torulaspora delbrueckii;    low-alcohol beer;    mixed cultures;   

DOI  :  10.3390/app11020801

来源: DOAJ

【 摘 要 】

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.

【 授权许可】

Unknown