Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

• Published in: Biotechnology letters Vol. 34; no. 2; pp. 365 - 370
• Main Authors: Yu, Zhimin, Zhao, Haifeng, Li, Huiping, Zhang, Qingli, Lei, Hongjie, Zhao, Mouming
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer-Verlag 01-02-2012; Springer Netherlands; Springer; Springer Nature B.V
• Subjects: Acidification; Alcoholic Beverages - microbiology; Applied Microbiology; Beer; beers; Biochemistry; Biological and medical sciences; Biomedical and Life Sciences; Biotechnology; brewing; Ethanol; Ethanol - metabolism; ethanol production; Ethyl alcohol; Fermentation; flavor; Food Industry - methods; Fundamental and applied biological sciences. Psychology; Gravitation; gravity; High gravity brewing; Hypergravity; Life Sciences; Maltose - metabolism; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Microbiology; Mutagenesis; Mutation; Original Research Paper; Saccharomyces; Saccharomyces - genetics; Saccharomyces - growth & development; Saccharomyces - isolation & purification; Saccharomyces - metabolism; Saccharomyces pastorianus; Worts; Yeast; Fermentation rate; Beer flavor; Very high gravity fermentation; Ascomycota; Fungi; Variant; Yeast; Selection; Saccharomyces; Fermentation; Flavor; Fermentation rate Saccharomyces pastorianus; Beer
• ISSN: 0141-5492; 1573-6776
• DOI: 10.1007/s10529-011-0780-8

Saccharomyces pastorianus FBY0095 was mutated and variants were selected for efficient very high gravity brewing using 15% (w/v) maltose and 15% (w/v) ethanol. Two useful variants were obtained of which one (L6) had growth, wort consumption and ethanol production rates of 0.036, 1.13 and 0.49 g l−1 h−1, respectively. The corresponding results for the wild type were 0.028, 0.98 and 0.4 g l−1 h−1, respectively. The vitality of the variant (expressed as acidification power) was 2.5 while that of the wild type was 2.3. There was also an obvious improvement on flavor of resulting beer when using L6 and the other variant.