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Biodiversity and brewing attitude of non-Saccharomyces strains isolated from Uruguayan vineyards and other ecosystems.
Schinca, C; González, M N; Carrau, F; Medina, K.
Afiliação
  • Schinca C; Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
  • González MN; Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
  • Carrau F; Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
  • Medina K; Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay. Electronic address: kmedina@fq.edu.uy.
Int J Food Microbiol ; 412: 110529, 2024 Feb 16.
Article em En | MEDLINE | ID: mdl-38181520
ABSTRACT
In recent years, interest in non-Saccharomyces yeasts for the innovation and development of different and alternative beer styles has been increasing, especially for the microbrewing industry. This work studied the biodiversity of non-Saccharomyces yeasts based on isolates from grapes of different Uruguayan vineyards, craft breweries and raw materials, with the aim of selecting autochthonous non-Saccharomyces yeasts with a brewing attitude. Brewing tests were performed on synthetic wort developed for this purpose, and the evolution of alcoholic fermentation was monitored by measuring glucose, maltose, maltotriose consumption, ethanol and glycerol production and final sensory analysis. A total of two hundred seventy-one yeast strains belonging to different genera were evaluated according to these parameters. After evaluating alcoholic fermentation performance, a native yeast strain belonging to the species Starmerella meliponinorum was selected due to its high maltotriose consumption and glycerol production, making it a very promising brewing yeast, especially for production of low carbohydrate beers.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ecossistema / Glicerol País/Região como assunto: America do sul / Uruguay Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Uruguai País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ecossistema / Glicerol País/Região como assunto: America do sul / Uruguay Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Uruguai País de publicação: Holanda