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

• Published in: Food microbiology Vol. 103; p. 103958
• Main Authors: Lorca Mandujano, Gustavo P., Alves, Henrique C., Prado, Cleiton D., Martins, Jeferson G.O., Novaes, Hosana R., Maia de Oliveira da Silva, João Pedro, Teixeira, Gleidson Silva, Ohara, André, Alves, Mateus H.R., Pedrino, Isadora C., Malavazi, Iran, Paiva de Sousa, Cristina, da Cunha, Anderson F.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-05-2022
• Subjects: Beer - analysis; Beer production; Brazilian ethanol fermentation; Ethanol - analysis; Fermentation; Fermented Beverages; LBGA-287 strain; New yeast strain; Saccharomyces; Saccharomyces cerevisiae - genetics; Beer production; New yeast strain; Saccharomyces; Brazilian ethanol fermentation; LBGA-287 strain
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2021.103958

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.
Screening of 289 yeasts isolated from Brazilian ethanol production was used to select a Saccharomyces cerevisiae strain suitable for beer production. A total of 47 potential strains were evaluated for growth and maltose consumption. Two of them were compared to the industrial yeast S-04 regarding gene expression related to fermentation efficiency, production of aroma, and resistance to stress. They were also used to produce a Belgian blond ale beer. The sensory evaluation indicated that the beer produced using LBGA-287 was well accepted, showing this strain's suitability for brewery use. [Display omitted]
•A yeast strain isolated from Brazilian ethanol production was used to produce beer.•The beer produced with LBGA-287 was approved by specialists and general public.•Gene expression pattern was different from the industrial strain.•Genes involved in the consumption of fermentable sugars were upregulated.•LBGA-287 had a fine regulation of genes involved in production of volatiles.