Author, as appears in the article.: Iturritxa, E; Hill, AE; Torija, MJ
Department: Bioquímica i Biotecnologia
URV's Author/s: Iturricha Vélez Del Burgo, María Eugenia / Torija Martínez, María Jesús
Keywords: Wild yeast screening Vitis vinifera Saccharomyces Quercus spp. Non-saccharomyces
Abstract: The brewing ability of wild yeast strains obtained from forest and vineyards ecosystems was analysed and compared with commercial yeast strains. The selection of new yeast strains as a way to create new beer aromas and flavours and to use local strains to promote the proximity ingredients in brewing is a topic of interest in the craft beer sector. Seventy-six wild Saccharomyces and non-Saccharomyces isolates and eighteen control strains were evaluated for their enzymatic activity and brewing capacity. The early screening system was set up to profile their enzymatic activity, utilisation of wort sugars and the effect of hop acids and ethanol on yeast growth. The microvolume screening method allows a large number of samples to be studied at the same time, permitting an affordable and rapid characterization in a relatively short period of time. Twenty-eight strains were selected using this method and tested in small-scale fermentations. Finally, three of these strains, all belonging to the species Lachancea thermotolerans, showed great potential and adaptability to ferment different wort styles, although further studies will be necessary to test their possibilities as beer starters. Understanding yeast enzymatic profiles and the influence of beer ingredients on their fermentation activity provides a platform to select strains for further consideration in brewing research.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: mjesus.torija@urv.cat eugenia.iturritxa@estudiants.urv.cat
Author identifier: 0000-0001-6419-0745 0000-0002-6390-5873
Record's date: 2023-12-17
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0168160523001034
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: International Journal Of Food Microbiology. 394 110187-
APA: Iturritxa, E; Hill, AE; Torija, MJ (2023). Profiling potential brewing yeast from forest and vineyard ecosystems. International Journal Of Food Microbiology, 394(), 110187-. DOI: 10.1016/j.ijfoodmicro.2023.110187
Article's DOI: 10.1016/j.ijfoodmicro.2023.110187
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV