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

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