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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9612206 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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