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首页> 外文期刊>Journal of industrial microbiology & biotechnology >Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale
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Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

机译：适用于旧工艺的新型发酵剂：从手工酵母中分离出的酿酒酵母菌株用于啤酒规模的精酿啤酒生产

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摘要

The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production.
机译：从食物基质（例如葡萄酒或面包）中分离出的酵母菌株的故意接种可能使新特性转移到啤酒中。在这项工作中，已经在实验室和啤酒厂规模中评估了使用面包酵母菌株作为精酿啤酒生产起始剂的可行性。从手工酵母中分离出来的12株酿酒酵母中有9株代谢了2％的麦芽糖，葡萄糖和海藻糖，其生长速率和细胞数量均比啤酒酵母Safbrew-S33高。在主要的面包分离株中，分析了12个微卫星基因座的等位基因变异，将7个贝克菌株和Safbrew-S33聚集在一起。以啤酒规模生产的啤酒的化学分析显示，用面包师菌株S38或Safbrew-S33生产的啤酒之间存在显着差异，而当使用S38或啤酒公司Safbrew-F2菌株进行再发酵时，未观察到显着差异。用S38或啤酒酵母获得的啤酒的感官特征没有显示出显着差异，因此表明，酿酒酵母的贝克菌株可以代表生物多样性的储备，用于选择精酿啤酒生产的发酵菌株。

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