Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer
Abstract
:1. Introduction
2. Materials and Methods
2.1. Yeast Strains, Media, and Culture Conditions
2.2. Cell Concentration and Viability Determination
2.3. Vitality Determination
2.4. Foam Stability
2.5. Apparent Extract (AE), Alcohol Concentration, and pH Measurement
2.6. Volatile Analysis
2.7. Sensory Evaluation of Beer
2.8. Sample Preparation for Proteomic Analysis
2.9. LC-MS/MS
2.10. Data Processing and Analysis
3. Results and Discussion
3.1. Growth of Yeast Strains during Bottle Conditioning
3.2. Impact of Yeast Strain on Beer Characteristics
3.3. Yeast Viability and Its Impact on Foam Stability during Bottle Conditioning
3.4. Impact of Yeast Strain on Volatile Profile
3.5. Proteomic Profiling to Investigate Key Protein Changes That Are Associated with Decreased Viability
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Name | Strain | Taxonomic Name | Commercial Use | Supplied Format | Source |
---|---|---|---|---|---|
Ale brewing yeast 1 | NA | S. cerevisiae | Primary ale fermentation and secondary fermentation of beer | Provided by agar slant | Coopers Brewery Ltd. (Regency Park, Australia) |
Ale brewing yeast 2 | NA | S. cerevisiae | Secondary fermentation of beer | Isolated by filtration from a commercial beer | Dan Murphy’s (Adelaide, Australia) |
Lager brewing yeast 1 | Nebulosa-TUM 66/70 | S. pastorianus | Primary and secondary fermentation of beer | Provided by agar slant | Weihenstephan for Brewing and Food Quality, (Munich, Germany) |
Lager brewing yeast 2 | SafLager 34/70 | S. pastorianus | Primary lager fermentation | Dried yeast | Coopers Brewery Ltd., (Regency Park, Australia) |
Sparkling wine yeast | Lalvin EC-1118™ | Saccharomyces cerevisiae bayanus | Secondary fermentation of sparkling wine | Dried yeast | Wine Quip, (Reservoir, Australia) |
Distilling yeast | DistilaMax® HT | S. cerevisiae | Neutral spirit fermentation | Dried yeast | Wine Quip, (Reservoir, Australia) |
Condition | Upregulated | Downregulated | ||
---|---|---|---|---|
Ale Brewing Yeast 2 | Sparkling Wine Yeast | Ale Brewing Yeast 2 | Sparkling Wine Yeast | |
D30/D14 | 34 | 85 | 143 | 113 |
D60/D14 | 230 | 179 | 316 | 183 |
D90/D14 | 370 | 230 | 290 | 213 |
D120/D14 | 660 | 223 | 234 | 298 |
Ale Brewing Yeast 2 | Sparkling Wine Yeast | ||||||
---|---|---|---|---|---|---|---|
Term | p-Value * | Number of Proteins | Fold Enriched (%) | Term | p-Value * | Number of Proteins | Fold Enriched (%) |
D30/D14 | |||||||
No significant terms | Structural constituent of cell wall | 2.98 | 4 | 4.7 | |||
D60/D14 | |||||||
Catalytic activity | 7.02 | 110 | 47.8 | Glucosidase activity | 2.93 | 7 | 3.9 |
Oxidoreductase activity | 6.22 | 31 | 13.5 | Hydrolase activity, hydrolyzing O-glycosyl compounds | 2.74 | 9 | 5.0 |
Melatonin binding | 4.81 | 6 | 2.6 | ||||
Electron transfer activity | 3.33 | 8 | 3.5 | ||||
Proton transmembrane transporter activity | 2.63 | 11 | 4.8 | ||||
Translation factor activity, RNA binding | 2.13 | 8 | 3.5 | ||||
Day 90/Day14 | |||||||
Catalytic activity | 9.11 | 168 | 45.4 | Catalytic activity | 3.43 | 99 | 43.0 |
Oxidoreductase activity | 7.12 | 43 | 11.6 | Primary active transmembrane transporter activity | 2.45 | 11 | 4.8 |
Structural constituent of ribosome | 3.72 | 31 | 8.4 | ||||
Electron transfer activity | 2.59 | 9 | 2.4 | ||||
Day 120/Day 14 | |||||||
Catalytic activity | 5.87 | 104 | 46.6 | Catalytic activity | 5.87 | 104 | 46.6 |
Ale Brewing Yeast 2 | Sparkling Wine Yeast | ||||||
---|---|---|---|---|---|---|---|
Term | p-Value * | Number of Proteins | Fold Enriched (%) | Term | p-Value * | Number of Proteins | Fold Enriched (%) |
D30/D14 | |||||||
No significant terms | No significant terms | ||||||
D60/D14 | |||||||
RNA polymerase III activity | 4.29 | 8 | 2.5 | No significant terms | |||
Day 90/Day 14 | |||||||
5′-3′ RNA polymerase activity | 2.91 | 9 | 3.1 | No significant terms | |||
Day 120/Day 14 | |||||||
Structural molecule activity | 5.63 | 32 | 13.7 | Structural molecule activity | 9.61 | 44 | 14.8 |
Endopeptidase inhibitor activity | 2.15 | 3 | 1.3 |
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Dilmetz, B.A.; Brar, G.; Desire, C.T.; Meneses, J.; Klingler-Hoffmann, M.; Young, C.; Hoffmann, P. Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer. Foods 2024, 13, 2593. https://doi.org/10.3390/foods13162593
Dilmetz BA, Brar G, Desire CT, Meneses J, Klingler-Hoffmann M, Young C, Hoffmann P. Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer. Foods. 2024; 13(16):2593. https://doi.org/10.3390/foods13162593
Chicago/Turabian StyleDilmetz, Brooke A., Gurpreet Brar, Christopher T. Desire, Jon Meneses, Manuela Klingler-Hoffmann, Clifford Young, and Peter Hoffmann. 2024. "Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer" Foods 13, no. 16: 2593. https://doi.org/10.3390/foods13162593