Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation,International Journal of Food Science & Technology

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Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-10-23 , DOI: 10.1111/ijfs.14399
Darel Wee Kiat Toh ₁ , Jian Yong Chua ₁ , Yuyun Lu ₁ , Shao Quan Liu _{1,

2}

Affiliation

This work evaluated the potential of three commercial non‐Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) for beer fermentation. The fermentation performance, volatile and non‐volatile profiles were compared. Growth behaviours of all three yeast strains exhibited similar trends during the initial fermentation phase although a marked population decline was detected in strains Prelude and Concerto, which also showed a rapid utilisation of maltose, while strain Biodiva was unable to consume maltose and consumed lesser amounts of amino acids. Additionally, terpenoids inherently absent in the wort such as β‐caryophyllene and geranyl acetone were produced in all beers, significantly higher in beers fermented with strain Prelude. For volatile profiles, Prelude and Concerto produced more ethanol and significantly higher amounts of acetate esters and long‐chained ethyl esters. Strain Biodiva, on the other hand, produced higher amounts of isoamyl alcohol and ethyl butanoate.

中文翻译：

评估啤酒酵母中非商业酵母Torulaspora delbrueckii和Lachancea thermolerans菌株的潜力

这项工作评估了三种商业非酵母酵母菌株Torulaspora delbrueckii（Biodiva和Prelude）和Lachancea thermotolerans（Concerto）在啤酒发酵中的潜力。比较了发酵性能，挥发性和非挥发性特性。尽管在Prelude和Concerto菌株中发现了显着的种群下降，但所有三种酵母菌株的生长行为在初始发酵阶段均表现出相似的趋势，这也显示了麦芽糖的快速利用，而Biodiva菌株无法消耗麦芽糖并且消耗较少量的麦芽糖。氨基酸。另外，麦芽汁中固有地不存在萜类化合物，例如β在所有啤酒中都产生了叶绿素烯和香叶基丙酮，而用Prelude菌株发酵的啤酒中的香豆素和香叶基丙酮的含量要高得多。对于挥发性曲线，Prelude和Concerto产生了更多的乙醇，并且乙酸酯和长链乙基酯的数量明显增加。另一方面，菌株Biodiva产生了更高量的异戊醇和丁酸乙酯。

更新日期：2019-10-23

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