Owing to the increasing interest in sour beer and challenges related to commercial sour beer brewing, it is becoming one of the directions for beer enterprises to diversify their products,alternative production methods are being explored. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae were inoculated with a cell population ratio of 10∶1 for sour beer fermentation, while keeping classical production conditions used in brewing industry. L. thermotolerans produced lactic acid (1.5-1.8 g/L) and lowered pH to 3.3-3.4. Thus, the new natural fruity sour beer with a soft sour taste was obtained without addition of foreign flavor substances. Compared with pure-culture fermentation, the double-yeast mixed fermentation in this study produced more flavor substances such as isobutyl acetate and isoamyl acetate, which enhanced the fruit aroma and refreshed coordination of the sour beer. The double-yeast mixed fermentation method developed in this study not only had a positive impact on the quality of sour beer, but also offered a valid alternative to facilitate large-scale production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
FU Xiaofen
,
GUO Liyun
,
SHI Yamin
,
XIE Xin
,
SONG Yumei
,
LI Shizhong
. Double-yeast simultaneous fermentation of Lachancea thermotolerans with Saccharomyces cerevisiae to produce sour beer[J]. Food and Fermentation Industries, 2023
, 49(4)
: 154
-160
.
DOI: 10.13995/j.cnki.11-1802/ts.031974
[1] BELLUT K, ARENDT E K.Chance and challenge:Non-Saccharomyces yeasts in nonalcoholic and low alcohol beer brewing-a review[J].Journal of the American Society of Brewing Chemists, 2019, 77(2):77-91.
[2] VARELA C.The impact of non-Saccharomyces yeasts in the production of alcoholic beverages[J].Applied Microbiology and Biotechnology, 2016, 100(23):9 861-9 874.
[3] DE MÓNACO S M, BARDA N B, RUBIO N C, et al.Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification[J].Journal of Applied Microbiology, 2014, 117(2):451-464.
[4] CONTRERAS A, HIDALGO C, SCHMIDT S, et al.The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content[J].International Journal of Food Microbiology, 2015, 205:7-15.
[5] QUIRÓS M, ROJAS V, GONZALEZ R, et al.Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration[J].International Journal of Food Microbiology, 2014, 181:85-91.
[6] DYSVIK A, LA ROSA S L, DE ROUCK G, et al.Microbial dynamics in traditional and modern sour beer production[J].Applied and Environmental Microbiology, 2020, 86(14):e00566-e00520.
[7] BONGAERTS D, DE ROOS J, DE VUYST L.Technological and environmental features determine the uniqueness of the lambic beer microbiota and production process[J].Applied and Environmental Microbiology, 2021, 87(18):e0061221.
[8] KOCIJAN T, BOSSAERT S, VAN BOECKEL G, et al.Sanitation of wooden barrels for ageing beer-a review[J].BrewingScience, 2021, 74(3-4):51-62.
[9] OSBURN K, AMARAL J, METCALF S R, et al.Primary souring:A novel bacteria-free method for sour beer production[J].Food Microbiology, 2018, 70:76-84.
[10] ALCINE CHAN M Z, CHUA J Y, TOH M, et al.Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with Saccharomyces cerevisiae for the development of a novel beer beverage[J].Food Microbiology, 2019, 82:541-550.
[11] STEENSELS J, DAENEN L, MALCORPS P, et al.Brettanomyces yeasts-From spoilage organisms to valuable contributors to industrial fermentations[J].International Journal of Food Microbiology, 2015, 206:24-38.
[12] 郭立芸. 18°P高浓酿造抗葡萄糖阻遏效应啤酒酵母的选育[J].食品与发酵工业, 2015, 41(4):91-96.
GUO L Y.Selection of brewing yeast with glucose repression resistance under the very high gravity brewing (18°P)[J].Food and Fermentation Industries, 2015, 41(4):91-96.
[13] HIERRO N, ESTEVE-ZARZOSO B, MAS A, et al.Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR[J].FEMS Yeast Research, 2007, 7(8):1 340-1 349.
[14] GARCÍA M, ESTEVE-ZARZOSO B, CRESPO J, et al.Yeast monitoring of wine mixed or sequential fermentations made by native strains from D.O. “Vinos de Madrid”using real-time quantitative PCR[J].Frontiers in Microbiology, 2017, 8:2520.
[15] 管敦仪. 啤酒工业手册[M].北京:中国轻工业出版社, 2015.
GUAN D Y.Beer Industry Handbook[M].Beijing:China Light Industry Press, 2015.
[16] 林艳, 单连菊, 张沛, 等.高效液相色谱法测定啤酒、发酵液和麦汁中的糖类和乙醇[J].分析化学, 1999, 27(6):744.
LIN Y, SHAN L J, ZHANG P, et al.Determination of oligosaccharides and ethanol in wort, fermented liquid and beer by high performance liquid chromatography[J].Chinese Journal of Analytical Chemistry, 1999, 27(6):744.
[17] ZDANIEWICZ M, SATORA P, PATER A, et al.Low lactic acid-producing strain of Lachancea thermotolerans as a new starter for beer production[J].Biomolecules,2020, 10(2):256.
[18] TESFAW A, ONER E T, ASSEFA F.Evaluating crude whey for bioethanol production using non-Saccharomyces yeast Kluyveromyces marxianus[J].SN Applied Sciences, 2021, 3(1):42.
[19] BOSSAERT S, CRAUWELS S, LIEVENS B.The power of sour-a review:Old traditions, new opportunities[J].Brewing Science, 2019, 72(3-4):78-88.
[20] 冯鹏鹏, 周钰涵, 高杏, 等.低产高级醇工业上面发酵酵母的选育[J].食品与发酵工业, 2022, 48(5):23-28.
FENG P P, ZHOU Y H, GAO X, et al.Breeding of industrial fermentation yeast with low yield of higher alcohol[J].Food and Fermentation Industries, 2022, 48(5):23-28.
[21] COMITINI F, GOBBI M, DOMIZIO P, et al.Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae[J].Food Microbiology, 2011, 28(5):873-882.
[22] CANONICO L, COMITINI F, CIANI M.Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains[J].International Journal of Food Microbiology, 2017, 259:7-13.
[23] RIJSWIJCK I M H, WOLKERS-ROOIJACKERS J C M, ABEE T, et al.Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production[J].Microbial Biotechnology, 2017, 10(6):1 591-1 602.
[24] RENAULT P, COULON J, MOINE V, et al.Enhanced 3-sulfanylhexan-1-ol production in sequential mixed fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains[J].Frontiers in Microbiology, 2016, 7:293.
