Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Summary This work evaluated the potential of three commercial non‐Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) for beer fermentation. The fermentation performance, volatile and non‐volatile profiles were compared. Growth behaviours...

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Bibliographic Details
Published in:International journal of food science & technology 2020-05, Vol.55 (5), p.2049-2059
Main Authors: Toh, Darel Wee Kiat, Chua, Jian Yong, Lu, Yuyun, Liu, Shao Quan
Format: Article
Language:English
Subjects:
Acetic acid
Acetone
Amino acids
Beer
Caryophyllene
Esters
Ethanol
Ethyl butanoate
Ethyl butyrate
Ethyl esters
Fermentation
Isopentyl alcohol
Lachancea thermotolerans
Maltose
non‐Saccharomyces yeast
Population decline
Saccharomyces
Terpenes
Torulaspora delbrueckii
Wort
Yeast
Yeasts
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Summary:Summary This work evaluated the potential of three commercial non‐Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) for beer fermentation. The fermentation performance, volatile and non‐volatile profiles were compared. Growth behaviours of all three yeast strains exhibited similar trends during the initial fermentation phase although a marked population decline was detected in strains Prelude and Concerto, which also showed a rapid utilisation of maltose, while strain Biodiva was unable to consume maltose and consumed lesser amounts of amino acids. Additionally, terpenoids inherently absent in the wort such as β‐caryophyllene and geranyl acetone were produced in all beers, significantly higher in beers fermented with strain Prelude. For volatile profiles, Prelude and Concerto produced more ethanol and significantly higher amounts of acetate esters and long‐chained ethyl esters. Strain Biodiva, on the other hand, produced higher amounts of isoamyl alcohol and ethyl butanoate. Three commercial non‐Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) were successfully conducted in beer fermentation. Growth behaviours of all three yeast strains exhibited similar trends during the initial fermentation phase although a marked population decline was detected in strains Prelude and Concerto, which also showed a rapid utilisation of maltose, while strain Biodiva was unable to consume maltose.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14399