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Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we us...

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Autores principales: Dippel, Kevin, Matti, Katrin, Muno-Bender, Judith, Michling, Florian, Brezina, Silvia, Semmler, Heike, Rauhut, Doris, Wendland, Jürgen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9612206/
https://www.ncbi.nlm.nih.gov/pubmed/36296198
http://dx.doi.org/10.3390/microorganisms10101922
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author Dippel, Kevin
Matti, Katrin
Muno-Bender, Judith
Michling, Florian
Brezina, Silvia
Semmler, Heike
Rauhut, Doris
Wendland, Jürgen
author_facet Dippel, Kevin
Matti, Katrin
Muno-Bender, Judith
Michling, Florian
Brezina, Silvia
Semmler, Heike
Rauhut, Doris
Wendland, Jürgen
author_sort Dippel, Kevin
collection PubMed
description Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
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spelling pubmed-96122062022-10-28 Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation Dippel, Kevin Matti, Katrin Muno-Bender, Judith Michling, Florian Brezina, Silvia Semmler, Heike Rauhut, Doris Wendland, Jürgen Microorganisms Article Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions. MDPI 2022-09-27 /pmc/articles/PMC9612206/ /pubmed/36296198 http://dx.doi.org/10.3390/microorganisms10101922 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dippel, Kevin
Matti, Katrin
Muno-Bender, Judith
Michling, Florian
Brezina, Silvia
Semmler, Heike
Rauhut, Doris
Wendland, Jürgen
Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
title Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
title_full Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
title_fullStr Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
title_full_unstemmed Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
title_short Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
title_sort co-fermentations of kveik with non-conventional yeasts for targeted aroma modulation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9612206/
https://www.ncbi.nlm.nih.gov/pubmed/36296198
http://dx.doi.org/10.3390/microorganisms10101922
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