Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

Marek Zdaniewicz , Paweł Satora , Aneta Pater , Sylwia Bogacz

Abstract

Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.
Author Marek Zdaniewicz (FoFT / DoFTaTM)
Marek Zdaniewicz,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Satora (FoFT / DoFTaTM)
Paweł Satora,,
- Department of Fermentation Technology and Technical Microbiology
, Aneta Pater (FoFT / DoFTaTM)
Aneta Pater,,
- Department of Fermentation Technology and Technical Microbiology
, Sylwia Bogacz (FoFT / DoFTaTM)
Sylwia Bogacz,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesBiomolecules, ISSN 2218-273X, e-ISSN 2218-273X, (N/A 100 pkt)
Issue year2020
Vol10(2)
No256
Pages1-18
Publication size in sheets0.85
Keywords in EnglishBeer; wort; fermentation; FAN; yeast; non-Saccharomyces; Lachancea thermotolerans
ASJC Classification1303 Biochemistry; 1312 Molecular Biology
DOIDOI:10.3390/biom10020256
URL https://www.mdpi.com/2218-273X/10/2/256/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production of 10-02-2020
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Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.641; WoS Impact Factor: 2018 = 4.694 (2)
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