Nikulin, J.; Eerikäinen, R.; Hutzler, M.; Gibson, B. Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak. Beverages 2020, 6, 58. https://doi.org/10.3390/beverages6040058
Brewing characteristics of the maltotriose-positive yeast Zygotorulaspora florentina isolated from oak
|Author:||Nikulin, Jarkko1,2; Eerikäinen, Ronja1,3; Hutzler, Mathias4;|
1VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, VTT, FI-02044 Espoo, Finland
2Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000, FI-90014 Oulun Yliopisto, Finland
3Metropolia University of Applied Sciences, Biotechnology and Food Engineering, P.O. Box 4000, FI-00079 Metropolia, Finland
4Research Centre Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
|Online Access:||PDF Full Text (PDF, 2.3 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe202102124631
Multidisciplinary Digital Publishing Institute,
|Publish Date:|| 2021-02-12
The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels >77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity.
|Pages:||1 - 19|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
215 Chemical engineering
This research was supported by the Baillet Latour Fund within the framework of a scholarship for doctoral students.
© 2020 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).