Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment
Abstract
:1. Introduction
2. Materials and Methods
2.1. Yeasts Isolation
2.2. Molecular Identification of Yeasts
2.3. Screening of S. cerevisiae Strains
2.3.1. Cryotolerance
2.3.2. Hydrogen Sulfide (H2S) Production
2.4. Technological Characterization
2.4.1. Yeast Culture Preparation
2.4.2. Flocculation Assay
2.5. Fermentation Trials
2.5.1. Chemical Analysis
2.5.2. Antioxidant activity (TEAC)
2.6. Statistical Analysis
3. Results
3.1. Molecular Identification
3.2. Technological and Physiological Properties
3.2.1. Flocculation Ability
3.2.2. Antioxidant Activity
3.2.3. Fermentation Kinetics and Chemical Composition of Fermented Products
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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PCR Primers | Target Region | Primer Sequences | PCR Conditions | References |
---|---|---|---|---|
U1 | 28S rDNA | 5′-TGAAATTGTTGAAAGGGAA-3′ | 35 cycles 94 °C 1 min/55 °C 1 min/72 °C 2 min | [26] |
U2 | 5′-GACTCCTTGGTCCGTGTT-3′ | |||
ScHO-f | HO gene/chromosome IV | 5′-GTTAGATCCCAGGCGTAGAACAG-3′ | 35 cycles 94 °C 30 s/61 °C 30 s/72 °C 2 min | [30] |
ScHO-r | 5′-GCGAGTACTGGACCAAATCTTATG-3′ |
Antioxidant Activity (µg Trolox Eq./mg Cell Protein) | CSB21B | CS1C | 41CM | CS2C | W-34/70 |
---|---|---|---|---|---|
ABTS | 5.91 ± 0.14 b | 4.93 ± 0.11 c | 4.56 ± 0.26 d | 5.13 ± 0.20 c | 6.48 ± 0.26 a |
DPPH | 0.98 ± 0.08 a | 0.95 ± 0.06 a | 0.93 ± 0.03 a | 0.85 ± 0.05 a | 0.96 ± 0.09 a |
CSB21B | CS1C | 41CM | CS2C | W-34/70 | |
---|---|---|---|---|---|
pH | 3.4 ± 0.2 a | 3.4 ± 0.1 a | 3.1 ± 0.2 a | 3.5 ± 0.3 a | 3.6 ± 0.2 a |
SO2 (mg/L) | 20.1 ± 1.6 a | 13.4 ± 0.9 b | 7.0 ± 0.2 c | 2.0 ± 0.1 d | 8.6 ± 0.6 c |
Acetaldehyde (mg/L) | 16.5 ± 0.7 a | 9.8 ± 0.4 c | 6.2 ± 0.5 d | 11.7 ± 0.9 b | 6.6 ± 0.3 d |
Acetic acid (mg/L) | 11.6 ± 1.2 a | 13.0 ± 1.5 a | 8.2 ± 0.4 b | 8.1 ± 0.6 b | 7.7 ± 0.4 c |
Alcohol (% vol) | 4.4 ± 0.2 a | 4.2 ± 0.2 a | 4.3 ± 0.4 a | 4.0 ± 0.2 a | 4.2 ± 0.3 a |
Citric acid (mg/L) | 6.2 ± 0.8 c | 12.0 ± 0.7 a | 12.2 ± 1.1 a | 11.1 ± 1.1 a | 9.6 ± 0.4 b |
Diacetyl (µg/L) | 201.3 ± 18.0 d | 282.7 ± 20.1 c | 293.7 ± 11.9 c | 466.3 ± 7.2 a | 364.7 ± 23.4 b |
Glycerol (g/L) | 2.4 ± 0.2 a | 1.7 ± 0.2 b | 1.7 ± 0.1 b | 2.0 ± 0.2 a | 1.7 ± 0.2 b |
D-lactic acid (mg/L) | 44.0 ± 1.7 c | 74.1 ± 3.2 a | 44.2 ± 3.9 c | 40.7 ± 2.0 c | 54.4 ± 4.7 b |
L-malic acid (mg/L) | 29.0 ± 1.3 a | 22.8 ± 1.5 b | 10.6 ± 0.4 d | 17.4 ± 0.8 c | 8.7 ± 0.2 d |
Succinic acid (mg/L) | 47.8 ± 2.9 e | 91.1 ± 2.8 d | 126.0 ± 3.8 b | 147.0 ± 8.6 a | 112.0 ± 4.0 c |
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Iorizzo, M.; Letizia, F.; Albanese, G.; Coppola, F.; Gambuti, A.; Testa, B.; Aversano, R.; Forino, M.; Coppola, R. Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes 2021, 9, 1628. https://doi.org/10.3390/pr9091628
Iorizzo M, Letizia F, Albanese G, Coppola F, Gambuti A, Testa B, Aversano R, Forino M, Coppola R. Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes. 2021; 9(9):1628. https://doi.org/10.3390/pr9091628
Chicago/Turabian StyleIorizzo, Massimo, Francesco Letizia, Gianluca Albanese, Francesca Coppola, Angelita Gambuti, Bruno Testa, Riccardo Aversano, Martino Forino, and Raffaele Coppola. 2021. "Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment" Processes 9, no. 9: 1628. https://doi.org/10.3390/pr9091628