The brewing industry traditionally uses Saccharomyces species as their workhorse to convert wort into beer. With this study, we demonstrate the feasibility of using non‐conventional yeast species in co‐cultivation with traditional brewers’ yeast to tailor aroma profiles as well as the final ethanol content of beer. At higher inoculum ratios of Cf65 over brewers’ yeast, growth inhibition of brewers’ yeast was observed, most likely caused by competition for oxygen between brewers’ yeast and Cf65 resulting in a reduced level of ethanol and altered aroma profiles. Co‐cultures with Cf65 and Pk129 resulted in a beer with lower alcohol content (3.5, 3.8 compared with 4.2% v/v) and relatively more esters. Next, one representative strain of each species (Sc131, Cf65 and Pk129) was applied as co‐culture with brewers’ yeast (ratio 1:1). Interestingly, both C. fabianii and P. kudriavzevii isolates produced relatively more esters compared with S. cerevisiae isolates, despite their limited fermentation capacity. First, the mono‐culture performance was monitored of 49 wild yeast isolates of Saccharomyces cerevisiae (16 strains), Cyberlindnera fabianii (9 strains) and Pichia kudriavzevii (24 strains). Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |