Use of cyclodextrins in the alcoholic fermentation of beer

Identifier:  TFG:10091

Handle: https://hdl.handle.net/20.500.11797/TFG10091

Authors:  Tresserras López, Mariona

Abstract:
In the beer industry, we generally find that successive fermentations are carried out where the yeasts responsible for the metabolic process are reused. This fermentation dynamic is called re-passing and allows us to save money and time and obtain a homogeneous product derived from the same yeast population. However, this serial fermentation ends up stressing the microorganisms, decreasing fermentation yields and kinetics and cell growth and viability. These negative effects can lead to fermentation stops or contamination of other species of microorganisms. In previous studies by the research group, it has been seen that in wine fermentation, the use of cyclodextrins, cyclic oligosaccharides capable of encapsulating hydrophobic molecules, improves fermentation kinetics in the presence of fatty acids, encapsulating them in a way that reduces stress and toxicity in the environment. It has been observed that the use of cyclodextrins in beer fermentation improves the speed and level of fermentation, obtaining higher values ​​than the control group, which is why it is hypothesized that cyclodextrins can encapsulate toxic products in the environment, even beyond fatty acids, maintaining the metabolic functions of the yeasts to be able to follow optimal fermentation behavior.