dentification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer productio

Author(s):Show less -

Mandujano, Gustavo P. Lorca ^{[1, 2]} ; Alves, Henrique C. ^[1] ; Prado, Cleiton D. ^[1] ; Martins, Jeferson G. O. ^{[1, 2]} ; Novaes, Hosana R. ^[1] ; Maia de Oliveira da Silva, Joao Pedro ^[1] ; Teixeira, Gleidson Silva ^[3] ; Ohara, Andre ^[3] ; Alves, Mateus H. R. ^[1] ; Pedrino, Isadora C. ^[1] ; Malavazi, Iran ^[1] ; de Sousa, Cristina Paiva ^{[2, 4]} ; da Cunha, Anderson F. ^{[1, 2]}

Affiliation

^[1] Univ Fed Sao Carlos UFSCar, Genet & Evolut Dept, BR-13565905 Sao Carlos, SP - Brazil

^[2] Univ Fed Sao Carlos UFSCar, Biotechnol Grad Program, BR-13565905 Sao Carlos, SP - Brazil

^[3] ITAL Tecnolat, Custom Made Yeasts, Bioinfood, BR-13070178 Campinas, SP - Brazil

^[4] Univ Fed Sao Carlos UFSCar, Morphol & Pathol Dept, BR-13565905 Sao Carlos, SP - Brazil

• Document type: Journal article
• Source: FOOD MICROBIOLOGY; v. 103, MAY 2022.
• Web of Science Citations: 0

Abstract

The fermented beverage industry is always pursuing alternatives to make products that delight consumers with special or unique characteristics. The identification and improvement of new yeast strains emerge as an opportunity; however, wild strains usually have a limitation in maltose fermentation and/or off-flavors production. Here we report the production of a Blond-style ale beer using a bioethanol isolated strain (LBGA-287) with flavor complexity approved in sensorial panels. LBGA-287 also showed an increase in maltose consumption, growth and fermentation rates when compared to the commercial yeast. Using qPCR analysis, genes related to the (i) efficiency of fermentation (ii) production of aromas/off-flavors, and (iii) metabolization of carbohydrates were found as differentially expressed in the isolated strains when compared to industrial yeast. This suggests that LBGA-287 could have an important impact on beer production, improving brewing efficiency, quality and diversity of this beverage, and most importantly satisfying the final consumer. (AU)

• FAPESP's process: 16/13423-5 - Compounds produced by endophyte microorganisms isolated from Brazilian tropical savannah: bioactivity, association with a-Ag2WO4 and biotechnological applications
• Grantee: Cristina Paiva de Sousa
• Support Opportunities: Regular Research Grants
• FAPESP's process: 18/20697-0 - Selection and directed evolution of yeasts - Identification and analysis of important metabolic pathways for application in the bioethanol and fermented beverage industries.
• Grantee: Anderson Ferreira da Cunha
• Support Opportunities: Regular Research Grants
• FAPESP's process: 17/12905-9 - Bioactive extracts produced by savanna endophytes for alpha-Ag2WO4 associated bioassays
• Grantee: Henrique Cezar Alves
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• FAPESP's process: 19/07505-7 - Selection and adaptive evolution of yeasts: identification and metabolic analysis for application at bioethanol and fermented beverages industries
• Grantee: Mateus Henrique Ribeiro Alves
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• FAPESP's process: 16/10130-7 - Isolation, Molecular characterization and gene expression in termotholerant and ethanol resistant strains of Saccharomyces cerevisiae
• Grantee: Anderson Ferreira da Cunha
• Support Opportunities: Regular Research Grants