Next Article in Journal
Production of Bio-Derived Fuels and Chemicals
Next Article in Special Issue
Time-Dependent Production of the Bioactive Peptides Endolides A and B and the Polyketide Mariline A from the Sponge-Derived Fungus Stachylidium bicolor 293K04
Previous Article in Journal
Combinatorial Engineering of Yarrowia lipolytica as a Promising Cell Biorefinery Platform for the de novo Production of Multi-Purpose Long Chain Dicarboxylic Acids
Previous Article in Special Issue
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
Article Menu
Issue 3 (September) cover image

Export Article

Open AccessFeature PaperArticle
Fermentation 2017, 3(3), 41; doi:10.3390/fermentation3030041

The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

1
Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354 Freising, Germany
2
Technische Universität Berlin, Seestraße 13, 13353 Berlin, Germany
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 1 August 2017 / Revised: 12 August 2017 / Accepted: 17 August 2017 / Published: 21 August 2017
(This article belongs to the Special Issue Fermentation and Bioactive Metabolites)
View Full-Text   |   Download PDF [4020 KB, uploaded 23 August 2017]   |  

Abstract

The volume and market share loss for classical beer types such as pils beer and wheat beer has been declining for several years, but the overall beer market remains almost unchanged as a result of the increasing interest in beer specialties Due to high biodiversity, the diversity of the strains, and the different flavor profiles, reliable and practical information regarding the characteristics of individual brewing strains is required to help brewers to find the right strain for their brewing purposes. This paper presents a comparison of 10 commercially available Technical University of Munich (TUM) brewing yeast strains. The strains were screened for genetic and phenotypic characteristics. After confirming the genetic distinctiveness by using species-specific real-time polymerase chain reaction (RT-PCR) systems and a strain typing method based on PCR-capillary electrophoresis of the partial intergenic spacer 2 (IGS2) fragment (IGS2-314 PCR-capillary electrophoresis), the strains were tested regarding phenotypic characteristics under controlled and identical fermentation conditions in small-scale brewing trials. Besides the fermentation performance, flocculation behavior, sugar metabolism and other phenotypic characteristics, the main focus was on the flavor and aroma profile of each investigated TUM yeast strain. View Full-Text
Keywords: Saccharomyces pastorianus; Saccharomyces cerevisiae; brewing yeasts; yeast characterization; top-fermenting yeast strains; bottom-fermenting yeast strains; culture yeast; brewing trials Saccharomyces pastorianus; Saccharomyces cerevisiae; brewing yeasts; yeast characterization; top-fermenting yeast strains; bottom-fermenting yeast strains; culture yeast; brewing trials
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Supplementary material

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Meier-Dörnberg, T.; Hutzler, M.; Michel, M.; Methner, F.-J.; Jacob, F. The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing. Fermentation 2017, 3, 41.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top